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decrease l » decrease il (Expand search), decrease _ (Expand search), decrease β (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)
l processing » gel processing (Expand search), oil processing (Expand search), l processada (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease on » decrease in (Expand search), decrease of (Expand search), decrease or (Expand search)
on decrease » on decreased (Expand search), or decrease (Expand search), of decrease (Expand search)
decrease l » decrease il (Expand search), decrease _ (Expand search), decrease β (Expand search)
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“...μg/mL, respectivamente. A porcentagem de inibição da peroxidação lipídica determinada pelo ensaio do β- caroteno/ácido...”
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Master thesis
5
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
6
“... 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
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“... em ácidos graxos poli-insaturados e colesterol, compostos altamente susceptíveis a oxidação lipídica...”
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Doctoral thesis
9
“... from three cultivars did decrease the formation of paste, moisture, protein, lipid and amylose...”
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Master thesis
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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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Article
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“...Edible coatings can act as moisture, lipid, and gas barriers and can improve the textural...”
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13
“..., 17% lipid, 5% minerals and 0.3% red oxycarotenoids. Further, the biomass was used as an ingredient to feed...”
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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...”Access document
Master thesis
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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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