Search alternatives:
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
of processing » and processing (Expand search), of process (Expand search)
decreased and » decreases and (Expand search), decrease and (Expand search), decreased in (Expand search)
at decreased » rats decreased (Expand search), and decreased (Expand search), are decreased (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease of » decrease in (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
of processing » and processing (Expand search), of process (Expand search)
decreased and » decreases and (Expand search), decrease and (Expand search), decreased in (Expand search)
at decreased » rats decreased (Expand search), and decreased (Expand search), are decreased (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease of » decrease in (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
1
2
“... flavor. Moisture and protein decreased, with slight increase on ash and pH, improving emulsion stability...”
Access document
Access document
Article
3
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
5
6
“... lipídica recuperada da U. rigida desidratada (1,19% b.s.) em t0 foi consideravelmente superior à das outras...”
Access document
Access document
Master thesis
7
“... in order to characterize and evaluate lipid oxidation of flours, during an accelerated shelf-life test...”
Access document
Access document
Doctoral thesis
8
9
“... lipídica - TBARS, bases nitrogenadas voláteis - BNV e microbiologia) de salsichas formuladas com diferentes...”
Access document
Access document
Doctoral thesis
10
11
12
“... plasmática, porém não foi suficiente para inibir a peroxidação lipídica durante a refrigeração por 96 horas...”
Access document
Access document
Master thesis
13
“... meat in the processing of a smoked sausage, and to determine its microbial, chemical, sensorial quality...”
Access document
Access document
Master thesis
14
“...: T1 (control), which after processing was packed and refrigerated, then three different immersion times...”
Access document
Access document
Bachelor thesis
15
16
“... por apresentar proteínas, lipídeos e fibras em quantidades significativas, além de isoflavonas. Grandes...”
Access document
Access document
Doctoral thesis
17
“... efeitos protetores nos distúrbios do metabolismo glicêmico e lipídico, redução da concentração de ácido...”
Access document
Access document
Master thesis
18
“... destruição de vitaminas, oxidação de lipídeos, destruição e redução na disponibilidade da proteína...”
Access document
Access document
Master thesis
19
“... foram: umidade, Aa, pH, cinzas, cloretos, proteínas, lipídeos, cor (L*, a*, b*) e textura (força de cisalhamento...”
Access document
Access document
Bachelor thesis
20
“... (9% lipídeos, grupo C) ou hiperlipídica (29% lipídeos, grupo DH) durante 7 semanas antes do acasalamento...”
Access document
Access document
Master thesis