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lipid decreased » life decreased (Expand search), rapid decrease (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
to processing » co processing (Expand search), geo processing (Expand search), and processing (Expand search)
decreased to » decreased the (Expand search), decreased tgf (Expand search), decreased in (Expand search)
decrease low » decreases low (Expand search), decreases flow (Expand search), decrease of (Expand search)
low decrease » flow decrease (Expand search), loss decrease (Expand search), to decrease (Expand search)
lipid decreased » life decreased (Expand search), rapid decrease (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
to processing » co processing (Expand search), geo processing (Expand search), and processing (Expand search)
decreased to » decreased the (Expand search), decreased tgf (Expand search), decreased in (Expand search)
decrease low » decreases low (Expand search), decreases flow (Expand search), decrease of (Expand search)
low decrease » flow decrease (Expand search), loss decrease (Expand search), to decrease (Expand search)
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“... processing. The instrumental color, pH, residual nitrite content, antioxidant activity, lipid oxidation index...”
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Master thesis
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“..., lipid, protein, ash, carbohydrate, pH value and acidity, and for the physical characteristics...”
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Article
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“...Edible coatings can act as moisture, lipid, and gas barriers and can improve the textural...”
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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
14
“... in collagen (r=0.986) and fat, and decrease in moisture, ash, pH and red color values, causing lower product...”
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Article
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“... 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
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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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“... the processing and storage practices of BB are not suitable, significant losses in its nutritional...”
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18
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 e um aumento de atividade da catalase. Os resultados desse estudo sugerem que a suplementação...”
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Master thesis
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“... provided lower lipid mobilization and stable glycemic levels. The gelatinization of the starch decreased...”
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Doctoral thesis