Buscas alternativas:
increased pressure » increased exposure (Expandir a busca), immersed pressure (Expandir a busca), increased seizure (Expandir a busca)
to increased » to increase (Expandir a busca), of increased (Expandir a busca), and increased (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
or decrease » of decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
increased pressure » increased exposure (Expandir a busca), immersed pressure (Expandir a busca), increased seizure (Expandir a busca)
to increased » to increase (Expandir a busca), of increased (Expandir a busca), and increased (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
or decrease » of decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
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Assuntos:
“...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
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“... at 400 MPa/25℃ had minimal effect. As pressure and/or temperature increased, processed arrowroot starches...”
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Artigo
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“.... Among these technologies is high pressure processing (HPP), which is a non-thermal food preservation...”
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“... bulk hardness decrease as nitriding temperature is increased. Xray diffraction indicates that a mixture...”
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Artigo
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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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“... reinforced UP and epoxy composites) the increased moisture absorption is accompanied by a decrease...”
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Relatório
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“... physical training has high ability to reduce b lood pressure (BP). It is also known that one of the foods...”
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Trabalho de conclusão de curso