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3101Molecular targets for the management of cancer using Curcuma longa Linn. phytoconstituents: A Reviewby Sabira Sultana, Naveed Munir, Zahed Mahmood, Muhammad Riaz, Muhammad Akram, Maksim Rebezov, Nazira Kuderinova, Zhanar Moldabayeva, Mohammad Ali Shariati, Abdur Rauf, Kannan R.R. Rengasamy“... common ingredient used as spice in foods as preservative and coloring material in different part...”
Published 2021-03-01
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Article -
3102by Cosco D, Federico C, Maiuolo J, Bulotta S, Molinaro R, Paolino D, Tassone P, Fresta M“... Center, Viale S Venuta, Germaneto, 5Interregional Research Center for Food Safety and Health, University...”
Published 2014-05-01
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3103by Seidl, Renata Aparecida“... directions grâce à l’introduction de technologies et de pratiques agricoles modernes (modification génétique...”
Published 2016
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3104by Hu Jian-Guang, Zhang Long-Jie, Sheng Yue-Yue, Wang Kai-Rong, Shi Yun-Long, Liang Yue-Rong, Zheng Xin-Qiang“...Anthocyanins are important bioactive supplements that are consumed from multiple foods and beverage...”
Published 2020-11-01
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3105by Francisco, Michele Rodrigues“... the enzymatic production capacity. Enzyme technology is a promising area in new technologies for synthesis...”
Published 2017
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3106by Guilherme de Sousa Silva“... in food products that produces health benefits requires constant development of methods and technologies...”
Published 2018
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3107by N. B. Kondratyev, E. V. Kazantsev, M. V. Osipov, O. S. Rudenko, E. N. Krylova“... for the production of confectionery. This preservative has allergenic properties. In accordance with the Technical...”
Published 2019-03-01
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3108by Efrat Emanuel, Irina Dubrovin, Ester Hanya, Gad A. Pinhasi, Roman Pogreb, Rivka Cahan“...One of the promising technologies that can inactivate microorganisms without heat is pulsed...”
Published 2020-10-01
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3109“... and distributed-extensively element─is often seen in preservative of foods, eutrophication of lake, human saliva...”
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3110by Santacatalina Bonet, Juan Vicente“... technology employed for the purposes of obtaining porous food matrices to be used further in the development...”
Published 2016
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Doctoral Thesis -
3111“... of curd whey makes it a valuable industrial raw material that can be processed into a variety of foods...”
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3112by Wu, Li“... such as foods, woods and bricks enlarge so wildly that their trades are busy around the world. To be stored...”
Published 2015
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3113“...-72.0%, on average 62.6%. In order to better preserve the ascorbic acid, the ENSISLE-C1 yeast race...”
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3114by Yulistiani R dan Adimarta T JURNAL TEKNOLOGI PANGAN“... that has been cooked and can only survive for 3 days. fforts to improve its shelf life preserved...”
Published 2015-12-01
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3115by Garcia, Renata Porto Alegre“... the fiber more efficiently than other monogastrics due to cecotrophy. The use of forage preserved as a food...”
Published 2018
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3116by Garcia, Renata Porto Alegre“... the fiber more efficiently than other monogastrics due to cecotrophy. The use of forage preserved as a food...”
Published 2018
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3117by Garcia, Renata Porto Alegre“... the fiber more efficiently than other monogastrics due to cecotrophy. The use of forage preserved as a food...”
Published 2018
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3118by Oliveira, Flávia Natalino“... technology, as well as to the development of new chemicals used in the process. This work is divided into two...”
Published 2017
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3119by Amauri Geraldo de Souza“... === Pesticides, even encouraging the production and preservation of foods, are harmful waste...”
Published 2011
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