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quality processing » quality processes (Expandir a busca), quality process (Expandir a busca), dairy processing (Expandir a busca)
increases quality » increase quality (Expandir a busca), increased quality (Expandir a busca), increases inequality (Expandir a busca)
that increases » that increase (Expandir a busca), what increases (Expandir a busca), diet increases (Expandir a busca)
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
decrease that » decrease the (Expandir a busca), decrease at (Expandir a busca), decrees that (Expandir a busca)
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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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“...), umidade, oxidação lipídica (TBARS), bases nitrogenadas voláteis totais (BNVT), cor CIE L* (luminosidade...”
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Dissertação
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“... de compostos lipídicos, proteicos e minoritários, além da caracterização da fração proteica presente...”
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Dissertação
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“... and physical quality. In the second experiment (Experiment II), CMS flours stabilized with BHT, tea...”
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Tese
10
“... lipídica - TBARS, bases nitrogenadas voláteis - BNV e microbiologia) de salsichas formuladas com diferentes...”
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Tese
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“... different times intervals allowed increase the moisture and decrease the intensity of the red color and...”
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Trabalho de conclusão de curso
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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
15
“... de extrusão pode causar possíveis efeitos indesejáveis como destruição de vitaminas, oxidação de lipídeos...”
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Tese
16
“... por apresentar proteínas, lipídeos e fibras em quantidades significativas, além de isoflavonas. Grandes...”
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Tese
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“... em ácidos graxos poli-insaturados e colesterol, compostos altamente susceptíveis a oxidação lipídica...”
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Tese
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“... os índices de cinzas, fibras, lipídeos, apresentou também coloração escura, quando comparada a farinhas...”
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Dissertação