Search alternatives:
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 and » decreases and (Expand search), decrease in (Expand search), decrease the (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
Showing 1 - 20 results of 47 for search '(( decrease of decrease when processing ) OR ( decrease lipid decrease and decrease ))~', query time: 0.86s Refine Results
1
Published 2019
Subjects: “...High pressure processing...”
Access document
Master thesis
6
Published 2020
“... content from 37.4 to 42.3% and reduced the lipid concentration from 1.9 to 1.1%. Approximately 4- and...”
Access document
Article
12
Published 2024
“... were also affected by processing, with a decrease in monounsaturated and saturated fatty acids, but...”
Access document
13
Published 2017
“... lipídica recuperada da U. rigida desidratada (1,19% b.s.) em t0 foi consideravelmente superior à das outras...”
Access document
Master thesis
15
Published 2008
“... observe the flaxseed functional properties in different processing conditions and use in food, through the...”
Access document
Master thesis
16
Published 2018
“... na regulação do sono, metabolismo de carboidratos e lipídeos, sendo suprimida quando há exposição a luz...”
Access document
Master thesis
19
Published 2013
“... conducted in order to improve its processing and the use of new materials for partial or total replacement...”
Access document
Master thesis
20
Published 2012
“... meat in the processing of a smoked sausage, and to determine its microbial, chemical, sensorial quality...”
Access document
Master thesis
Export CSV Export RIS