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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
time processing » the processing (Expand search), image processing (Expand search), pre 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 after » increase after (Expand search), disease after (Expand search)
decrease time » decreased time (Expand search), decrease the (Expand search), decrease stigma (Expand search)
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and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
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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
4
Subjects:
“...Protein Processing, Post-Translational...”
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Article
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“... lipídica recuperada da U. rigida desidratada (1,19% b.s.) em t0 foi consideravelmente superior à das outras...”
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Master thesis
6
“...: T1 (control), which after processing was packed and refrigerated, then three different immersion times...”
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Bachelor thesis
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“... de extrusão pode causar possíveis efeitos indesejáveis como destruição de vitaminas, oxidação de lipídeos...”
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Doctoral thesis
9
“... por apresentar proteínas, lipídeos e fibras em quantidades significativas, além de isoflavonas. Grandes...”
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Doctoral thesis
10
“... em ácidos graxos poli-insaturados e colesterol, compostos altamente susceptíveis a oxidação lipídica...”
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Doctoral thesis
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“... foram: umidade, Aa, pH, cinzas, cloretos, proteínas, lipídeos, cor (L*, a*, b*) e textura (força de cisalhamento...”
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Bachelor thesis
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“... (9% lipídeos, grupo C) ou hiperlipídica (29% lipídeos, grupo DH) durante 7 semanas antes do acasalamento...”
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Master thesis
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“..., as an increase in the AI/AP ratio and decreases in pH were observed, as well as an accumulation of Volatile Fatty...”
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Master thesis
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“... cooling temperatures. After 0, 10, 30, 60, 90, 120 and 150 days, it was verified the content of moisture...”
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Master thesis
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