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lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
of processing » and processing (Expand search), of process (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
decrease of » decrease in (Expand search)
decrease l » decrease il (Expand search), decrease _ (Expand search), decrease β (Expand search)
l decrease » _ decrease (Expand search), α decrease (Expand search), of decrease (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
of processing » and processing (Expand search), of process (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
decrease of » decrease in (Expand search)
decrease l » decrease il (Expand search), decrease _ (Expand search), decrease β (Expand search)
l decrease » _ decrease (Expand search), α decrease (Expand search), of decrease (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
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“... observe the flaxseed functional properties in different processing conditions and use in food, through the...”
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Master thesis
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“... em ácidos graxos poli-insaturados e colesterol, compostos altamente susceptíveis a oxidação lipídica...”
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Doctoral thesis
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“... from three cultivars did decrease the formation of paste, moisture, protein, lipid and amylose...”
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Master thesis
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“...Edible coatings can act as moisture, lipid, and gas barriers and can improve the textural...”
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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
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“... 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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“... products because of their technological benefits, with reduced processing costs, although they are...”
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Article
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“... recovered as a biomass (microfiltration + centrifugation + lyophilization), resulting in a decrease...”
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... active compounds. However, it is highly vulnerable to lipid oxidation due to the large amount...”Access document
Master thesis