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increased lipid » increases lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
due processing » cue processing (Expandir a busca), the processing (Expandir a busca), pre processing (Expandir a busca)
decrease due » increase due (Expandir a busca), decrease age (Expandir a busca), decrease treg (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
increased lipid » increases lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
due processing » cue processing (Expandir a busca), the processing (Expandir a busca), pre processing (Expandir a busca)
decrease due » increase due (Expandir a busca), decrease age (Expandir a busca), decrease treg (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
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“... lipídica recuperada da U. rigida desidratada (1,19% b.s.) em t0 foi consideravelmente superior à das outras...”
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Dissertação
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“... products because of their technological benefits, with reduced processing costs, although they are...”
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Artigo
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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...”Acessar documento
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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“... was to promote the use of residues from the processing of Nile tilápia for the preparation of flours...”
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Tese
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“... almond industry. Almond is linked to beneficial effects on health due to the presence of bioactive...”
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“...Although it's a very popular product in the whole country due to its artisanal process and its...”
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Trabalho de conclusão de curso
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“... stability, and increased acidity due to the accumulation of short-chain fatty acids (SCFA) and ammonia...”
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Tese
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“... 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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“... foram: umidade, Aa, pH, cinzas, cloretos, proteínas, lipídeos, cor (L*, a*, b*) e textura (força de cisalhamento...”
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Trabalho de conclusão de curso
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“... negatively affected due to dextrin. There was significant increase in the width of the biscuits with...”
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Dissertação