Buscas alternativas:
increase lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca), decrease lipid (Expandir a busca)
low processing » flow processing (Expandir a busca), new processing (Expandir a busca), cdw processing (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
decrease low » decreases low (Expandir a busca), decreases flow (Expandir a busca), decrease of (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and increase » and increases (Expandir a busca), and increased (Expandir a busca)
increase lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca), decrease lipid (Expandir a busca)
low processing » flow processing (Expandir a busca), new processing (Expandir a busca), cdw processing (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
decrease low » decreases low (Expandir a busca), decreases flow (Expandir a busca), decrease of (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and increase » and increases (Expandir a busca), and increased (Expandir a busca)
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“... of mastication, as well as linear increases on collagen levels (r=0.97 and 0.99, respectively) and decrease the...”
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Artigo
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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...”Acessar documento
Dissertação
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“... lipídica - TBARS, bases nitrogenadas voláteis - BNV e microbiologia) de salsichas formuladas com diferentes...”
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Tese
9
“... of triglycerides, decrease in the deposition of liver glycogen and increase in metabolism of amino acids and...”
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Tese
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“... in order to characterize and evaluate lipid oxidation of flours, during an accelerated shelf-life test...”
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Tese
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“..., it was observed an increase in moisture, ash, fiber and lipids, and a decrease in the amount...”
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Dissertação
14
“... uma hiperfuncionalidade do ACG, e a redução da Cho/Cr representar diminuição de \"turnover\" da membrana lipídica...”
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Tese
15
“... identified, not all present in the studied cultivars, being the major ones oleic and linoleic acids. Lower...”
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“... de extrusão pode causar possíveis efeitos indesejáveis como destruição de vitaminas, oxidação de lipídeos...”
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Tese
17
“... os índices de cinzas, fibras, lipídeos, apresentou também coloração escura, quando comparada a farinhas...”
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Dissertação
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“... destruição de vitaminas, oxidação de lipídeos, destruição e redução na disponibilidade da proteína...”
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Dissertação
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