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quality processing » quality processes (Expand search), quality process (Expand search), dairy processing (Expand search)
decrease quality » increase quality (Expand search), disease quality (Expand search), database quality (Expand search)
increased lipid » increases lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
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that decrease » that increase (Expand search), that increases (Expand search), not decrease (Expand search)
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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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“... de compostos lipídicos, proteicos e minoritários, além da caracterização da fração proteica presente...”
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Master thesis
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6
“... and physical quality. In the second experiment (Experiment II), CMS flours stabilized with BHT, tea...”
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Doctoral thesis
7
“... meat in the processing of a smoked sausage, and to determine its microbial, chemical, sensorial quality...”
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Master thesis
8
“... conducted in order to improve its processing and the use of new materials for partial or total replacement...”
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Master thesis
9
“... tasted characteristic, there is no specific legislation or a Quality and Identity Pattern to the salted...”
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Bachelor thesis
10
“... de extrusão pode causar possíveis efeitos indesejáveis como destruição de vitaminas, oxidação de lipídeos...”
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Doctoral thesis
11
“...During the agroindustrial processing steps of guava, are wasted materials such as peel and seed...”
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Master thesis
12
“... por apresentar proteínas, lipídeos e fibras em quantidades significativas, além de isoflavonas. Grandes...”
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Doctoral thesis
13
“... os índices de cinzas, fibras, lipídeos, apresentou também coloração escura, quando comparada a farinhas...”
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Master thesis
14
“... em ácidos graxos poli-insaturados e colesterol, compostos altamente susceptíveis a oxidação lipídica...”
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Doctoral thesis
15
16
“..., energy, phenolic compounds, antioxidant properties, anthocyanins. The rates of absorption and increased...”
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Master thesis
17
“... foram: umidade, Aa, pH, cinzas, cloretos, proteínas, lipídeos, cor (L*, a*, b*) e textura (força de cisalhamento...”
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Bachelor thesis
18
“... wheat dough and on technology and nutritional biscuit quality. The effect of replacing part of the wheat...”
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Master thesis
19