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decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
at processing » meat processing (Expand search), heat processing (Expand search), wet processing (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease at » decrease akt (Expand search), decrease in (Expand search), decrease of (Expand search)
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Showing 1 - 20 results of 66 for search '(( decrease lipid decrease at processing ) OR ( decrease and decrease on decrease ))~', query time: 1.19s Refine Results
1
Published 2019
Subjects: “...High pressure processing...”
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Master thesis
6
Published 2014
“...Radiation processing technology has been used to improve food security, safety and quality. However...”
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7
Published 2005
“... of mastication, as well as linear increases on collagen levels (r=0.97 and 0.99, respectively) and decrease the...”
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Article
10
Published 2018
“..., 17% lipid, 5% minerals and 0.3% red oxycarotenoids. Further, the biomass was used as an ingredient to feed...”
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11
Published 2021
“... of unsaturated fatty acids it contains. Gravading is a fish processing technique popular in Scandinavian and...”
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Master thesis
13
Published 2019
Subjects: “...Processing and storage of agricultural products...”
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Doctoral thesis
14
Published 2019
Subjects: “...Processing and storage of agricultural products...”
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Doctoral thesis
16
Published 2017
“... lipídica recuperada da U. rigida desidratada (1,19% b.s.) em t0 foi consideravelmente superior à das outras...”
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Master thesis
17
Published 2021
“...), umidade, oxidação lipídica (TBARS), bases nitrogenadas voláteis totais (BNVT), cor CIE L* (luminosidade...”
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Master thesis
18
Published 2018
“... na regulação do sono, metabolismo de carboidratos e lipídeos, sendo suprimida quando há exposição a luz...”
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Master thesis
20
Published 2010
“... from three cultivars did decrease the formation of paste, moisture, protein, lipid and amylose...”
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Master thesis
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