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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of unsaturated fatty acids it contains. Gravading is a fish processing technique popular in Scandinavian and...”Access document
Master thesis
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“... lipídica - TBARS, bases nitrogenadas voláteis - BNV e microbiologia) de salsichas formuladas com diferentes...”
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Doctoral thesis
9
“... de extrusão pode causar possíveis efeitos indesejáveis como destruição de vitaminas, oxidação de lipídeos...”
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Doctoral thesis
10
“... were also affected by processing, with a decrease in monounsaturated and saturated fatty acids, but...”
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12
“... processing industry. It can also contribute to the sustainable management of industrial waste and the...”
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Doctoral thesis
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“... destruição de vitaminas, oxidação de lipídeos, destruição e redução na disponibilidade da proteína...”
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Master thesis
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“... efeitos protetores nos distúrbios do metabolismo glicêmico e lipídico, redução da concentração de ácido...”
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Master thesis
17
“...), contagem total e diferencial de leucócitos e análise da resposta vacinal para o NDV. A concentração de AFB...”
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Master thesis
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19
“... como substituta parcial ou total do processamento térmico de alimentos. A HAP é capaz de inativar enzimas...”
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Master thesis
20
“... (9% lipídeos, grupo C) ou hiperlipídica (29% lipídeos, grupo DH) durante 7 semanas antes do acasalamento...”
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Master thesis