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when processing » whey processing (Expand search), wheat processing (Expand search), oven 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 when » decrease the (Expand search), decreases wheat (Expand search), decrease their (Expand search)
decrease il » decreased il (Expand search), decrease in (Expand search), decrease hiv (Expand search)
il decrease » l decrease (Expand search), will decrease (Expand search), oil decreases (Expand search)
Showing 1 - 20 results of 75 for search '(( decrease lipid decrease when processing ) OR ( decrease il decrease NOT decrease ))*', query time: 0.77s Refine Results
2
Published 2021
“... lipid profile of chickens and unsaturated fatty acids are in greater quantity, especially when compared...”
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Master thesis
3
Published 2019
Subjects: “...High pressure processing...”
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Master thesis
6
Published 2017
“... processing. The instrumental color, pH, residual nitrite content, antioxidant activity, lipid oxidation index...”
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Master thesis
7
Published 2020
“..., lipid, protein, ash, carbohydrate, pH value and acidity, and for the physical characteristics...”
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Article
14
Published 2020
“... content from 37.4 to 42.3% and reduced the lipid concentration from 1.9 to 1.1%. Approximately 4- and...”
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Article
15
Published 2008
“... observe the flaxseed functional properties in different processing conditions and use in food, through the...”
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Master thesis
16
Published 2017
“... lipídica recuperada da U. rigida desidratada (1,19% b.s.) em t0 foi consideravelmente superior à das outras...”
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Master thesis
17
Published 2021
“... severos contra 23,43% em peitos normais, valores maiores de 3,08% de lipídeos, 98,66 mg/100g colesterol...”
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Doctoral thesis
18
Published 2018
“... na regulação do sono, metabolismo de carboidratos e lipídeos, sendo suprimida quando há exposição a luz...”
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Master thesis
20
Published 2009
“... de compostos com propriedades antioxidantes que retardam o fenómeno da oxidação lipídica durante as fases...”
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Master thesis
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