Buscas alternativas:
lipid processing » liquid processing (Expandir a busca), field processing (Expandir a busca), solid processing (Expandir a busca)
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
lipid processing » liquid processing (Expandir a busca), field processing (Expandir a busca), solid processing (Expandir a busca)
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (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:
“...Protein Processing, Post-Translational...”
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Artigo
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“... products because of their technological benefits, with reduced processing costs, although they are...”
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Artigo
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“... antioxidant activity for DPPH • scavenging and β-carotene/linoleic acid system. It was not found the presence...”
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Dissertação
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“... de compostos lipídicos, proteicos e minoritários, além da caracterização da fração proteica presente...”
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Dissertação
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... which it starts to decrease. Generally speaking, quality parameters did not change with temperature, but...”Acessar documento
Dissertação
16
“... proportions of amylose:amylopectin and thermal processing of starch in the diet of jundiá (Rhamdia quelen...”
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Tese
17
“... como a geração de H2O2, os produtos de peroxidação lipídica (4HNE) e o metabolismo mitocondrial no hipocampo...”
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Tese
18
“... lipídica - TBARS, bases nitrogenadas voláteis - BNV e microbiologia) de salsichas formuladas com diferentes...”
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Tese
19
“... was to promote the use of residues from the processing of Nile tilápia for the preparation of flours...”
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Tese
20