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“... de hidrólise dos dois ensaios realizados a 45 °C diminuíram significativamente (0.14 g/l/h at 50°C and 0.10...”
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Doctoral thesis
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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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“... L. monocytogenes. However during ripening step was verified an increase of the count of LAB and a concomitantly...”
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5
“...In 2010 there were 60.5 million people with glaucoma worldwide and this number is expected...”
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“... a decrease in breastfeeding and an increase in the consumption of unhealthy and ultra‐processed foods...”
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Article
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“... depend on air incorporation to maintain their texture and structure during or after processing. Proteins...”
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Article
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“... increases and deformability decreases in the nanocomposites as much as MCM-41 content is enlarged and...”
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Article
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“... an increase in staining cells in separated males. In the hippocampus and preoptic area, we observed a decrease...”
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Article
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“... as cooking, thermal processing, and enzymatic digestion have not been totally effective, because the...”
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