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decrease total » decreased total (Expandir a busca), increase total (Expandir a busca), decrease fetal (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 the » decreases the (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (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)
total processing » oral processing (Expandir a busca), local processing (Expandir a busca), coal processing (Expandir a busca)
decrease total » decreased total (Expandir a busca), increase total (Expandir a busca), decrease fetal (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 the » decreases the (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (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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“... products because of their technological benefits, with reduced processing costs, although they are...”
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Artigo
11
“...The tucumã, also known as tucumã of the Amazonas, commonly found in the Amazon region, is a fruit...”
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Dissertação
12
“...), umidade, oxidação lipídica (TBARS), bases nitrogenadas voláteis totais (BNVT), cor CIE L* (luminosidade...”
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Dissertação
13
“... observe the flaxseed functional properties in different processing conditions and use in food, through the...”
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Dissertação
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... active compounds. However, it is highly vulnerable to lipid oxidation due to the large amount...”Acessar documento
Dissertação
15
“... fractions generated during processing and may represent between 14% and 60% of total grains. The processing...”
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Dissertação
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“... lipídica - TBARS, bases nitrogenadas voláteis - BNV e microbiologia) de salsichas formuladas com diferentes...”
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Tese
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