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with processing » pitch processing (Expand search), fish processing (Expand search), with geoprocessing (Expand search)
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lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease with » decreases with (Expand search), increase with (Expand search), decrease in (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
decrease l » decrease il (Expand search), decrease _ (Expand search), decrease β (Expand search)
l decrease » _ decrease (Expand search), α decrease (Expand search), or decrease (Expand search)
with processing » pitch processing (Expand search), fish processing (Expand search), with geoprocessing (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 with » decreases with (Expand search), increase with (Expand search), decrease in (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
decrease l » decrease il (Expand search), decrease _ (Expand search), decrease β (Expand search)
l decrease » _ decrease (Expand search), α decrease (Expand search), or decrease (Expand search)
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“... functional foods is the flaxseed (Linum usitatissimum L.), a small grain of ovate shape with high nutritional...”
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Master thesis
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“... em ácidos graxos poli-insaturados e colesterol, compostos altamente susceptíveis a oxidação lipídica...”
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Doctoral thesis
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“... from three cultivars did decrease the formation of paste, moisture, protein, lipid and amylose...”
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Master thesis
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“...Edible coatings can act as moisture, lipid, and gas barriers and can improve the textural...”
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“... of antinutrient compounds is often reduced by treatment with ethanol. The aim of the study was to evaluate the...”
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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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“...), umidade, oxidação lipídica (TBARS), bases nitrogenadas voláteis totais (BNVT), cor CIE L* (luminosidade...”
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Master thesis
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Dose-response effects of gamma irradiation on colour and antioxidant activity of wild Malva neglecta
“...Radiation processing technology has been used to improve food security, safety and quality. However...”Access document
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... which it starts to decrease. Generally speaking, quality parameters did not change with temperature, but...”Access document
Master thesis