Buscas alternativas:
decrease drying » decrease during (Expandir a busca), decreases during (Expandir a busca), decreased during (Expandir a busca)
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease of (Expandir a busca), decrease the (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease drying » decrease during (Expandir a busca), decreases during (Expandir a busca), decreased during (Expandir a busca)
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease of (Expandir a busca), decrease the (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
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Assuntos:
“...liposomes; antioxidant activity; lipid oxidation; spray drying; gelatin films....”
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Tese
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“... them as food and enhance these properties, heat has been used on them. This process alters the...”
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Artigo
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“... e por isso muitas vezes sujeitas a processamentos como forma de aumentar o seu tempo de prateleira. Neste contexto...”
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Dissertação
15
“... durante o processo de freeze-drying, mas também a conservação pode ser feita a uma temperatura...”
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Dissertação
16
“... potatoes as a substrate. The yam flour, obtained by two different drying methods (freeze-drying and...”
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Dissertação
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“... of dividing cells and decrease of the capacity of the radicles to re-induce TD. The incubation in PEG...”
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Tese
20
“... nos ingredientes, alterando sua digestibilidade, valor energético, forma de apreensão e palatabilidade. O processo...”
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Tese