Search alternatives:
decrease faster » decrease after (Expand search), decrease further (Expand search), decreased after (Expand search)
vide processing » video processing (Expand search), voice processing (Expand search), time processing (Expand search)
faster decrease » rate decrease (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 break » decreases breast (Expand search), decreases areas (Expand search), decrease treg (Expand search)
break decrease » urea decrease (Expand search)
decrease vide » decrease model (Expand search), decrease covid (Expand search), decrease liver (Expand search)
Showing 1 - 20 results of 55 for search '(( decrease lipid decrease vide processing ) OR ( decrease faster decrease break decrease ))*', query time: 0.93s Refine Results
1
Published 2017
“... processing. The instrumental color, pH, residual nitrite content, antioxidant activity, lipid oxidation index...”
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Master thesis
4
Published 2012
“... meat in the processing of a smoked sausage, and to determine its microbial, chemical, sensorial quality...”
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Master thesis
9
Published 2016
“... from Maillard reaction. Sous-vide cooking promoted low water loss, intense decrease of NaCl content and...”
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Doctoral thesis
10
Published 2023
“... of the fish skin, to break collagen in its amino acids, and the HYP value quantified relates to the...”
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12
Published 2023
“... is essential. The determination of HYP requires the pre-treatment and hydrolysis of the fish skin to break down...”
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Article
13
Published 2022
“... led to a decrease in the Young’s and flexural moduli and strengths. At the same time, the elongation...”
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Article
14
Published 2022
“... a decrease in elongation at break, with the addition of sepiolite, were also observed. However, for the TEMPO...”
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Article
15
Published 2020
“..., in its native form starch does not have properties suitable for processing due to low thermal stability...”
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Article
16
Published 2020
“..., in its native form starch does not have properties suitable for processing due to low thermal stability...”
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Article
17
Published 2022
“... a decrease in elongation at break, with the addition of sepiolite, were also observed. However, for the TEMPO...”
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Article
19
Published 2018
“... induction. Comparing the HG and control group, a break in the growth of the thrombus after the start...”
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