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decrease their » decrease the (Expand search), increase their (Expand search), decreases the (Expand search)
decrease not » decrease of (Expand search), decrease akt (Expand search), decrease at (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), and decrease (Expand search)
their processing » the processing (Expand search), stir processing (Expand search), thermal processing (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)
decrease their » decrease the (Expand search), increase their (Expand search), decreases the (Expand search)
decrease not » decrease of (Expand search), decrease akt (Expand search), decrease at (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), and decrease (Expand search)
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Subjects:
“...Protein Processing, Post-Translational...”
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Article
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“... products because of their technological benefits, with reduced processing costs, although they are...”
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Article
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“... de compostos lipídicos, proteicos e minoritários, além da caracterização da fração proteica presente...”
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Master thesis
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“... was to promote the use of residues from the processing of Nile tilápia for the preparation of flours...”
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Doctoral thesis
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“... como a geração de H2O2, os produtos de peroxidação lipídica (4HNE) e o metabolismo mitocondrial no hipocampo...”
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Doctoral thesis
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“... proportions of amylose:amylopectin and thermal processing of starch in the diet of jundiá (Rhamdia quelen...”
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Doctoral thesis
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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...”Access document
Master thesis
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“... lipídica - TBARS, bases nitrogenadas voláteis - BNV e microbiologia) de salsichas formuladas com diferentes...”
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Doctoral thesis
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“... identified, not all present in the studied cultivars, being the major ones oleic and linoleic acids. Lower...”
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