Buscas alternativas:
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)
on processing » in processing (Expandir a busca), corn processing (Expandir a busca), on process (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease can » decrease in (Expandir a busca), decrease at (Expandir a busca), decreases pecan (Expandir a busca)
can increase » an increase (Expandir a busca), and increase (Expandir a busca), an increased (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (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)
on processing » in processing (Expandir a busca), corn processing (Expandir a busca), on process (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease can » decrease in (Expandir a busca), decrease at (Expandir a busca), decreases pecan (Expandir a busca)
can increase » an increase (Expandir a busca), and increase (Expandir a busca), an increased (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
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“...Edible coatings can act as moisture, lipid, and gas barriers and can improve the textural...”
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4
5
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...”Acessar documento
Dissertação
7
“... na regulação do sono, metabolismo de carboidratos e lipídeos, sendo suprimida quando há exposição a luz...”
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Dissertação
8
9
“... lipídica e um aumento de atividade da catalase. Os resultados desse estudo sugerem que a suplementação...”
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Dissertação
10
11
12
“... lipídica - TBARS, bases nitrogenadas voláteis - BNV e microbiologia) de salsichas formuladas com diferentes...”
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Tese
13
“... were also affected by processing, with a decrease in monounsaturated and saturated fatty acids, but...”
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14
“... de extrusão pode causar possíveis efeitos indesejáveis como destruição de vitaminas, oxidação de lipídeos...”
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Tese
15
“... different times intervals allowed increase the moisture and decrease the intensity of the red color and...”
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Trabalho de conclusão de curso
16
“... processing industry. It can also contribute to the sustainable management of industrial waste and the...”
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Tese
18
19
“... por apresentar proteínas, lipídeos e fibras em quantidades significativas, além de isoflavonas. Grandes...”
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Tese
20