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lipid processing » liquid processing (Expand search), field processing (Expand search), solid processing (Expand search)
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“... showed decreased levels of the pro-inflammatory cytokines IL-6 and TNF-α in the serum and lungs at 6/7dpi...”
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Article
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“..., lipid, protein, ash, carbohydrate, pH value and acidity, and for the physical characteristics...”
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Article
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“... redox. Assim, o HOOU pode ser o responsável pelos efeitos pró-oxidantes e pró-inflamatórios do ácido...”
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Doctoral thesis
8
“...The lipid oxidation is promoted physicochemical and sensory undesirable in meat products. Chicken...”
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Master thesis
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“... flavor. Moisture and protein decreased, with slight increase on ash and pH, improving emulsion stability...”
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Article
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“...Edible coatings can act as moisture, lipid, and gas barriers and can improve the textural...”
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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
18
Subjects:
“...Protein Processing, Post-Translational...”
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Article
19
“... the processing and storage practices of BB are not suitable, significant losses in its nutritional...”
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