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decrease l » decrease il (Expandir a busca), decrease _ (Expandir a busca), decrease β (Expandir a busca)
l decrease » _ decrease (Expandir a busca), α decrease (Expandir a busca), to decrease (Expandir a busca)
their processing » the processing (Expandir a busca), stir processing (Expandir a busca), thermal processing (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)
decrease their » decrease the (Expandir a busca), increase their (Expandir a busca), decreases the (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease l » decrease il (Expandir a busca), decrease _ (Expandir a busca), decrease β (Expandir a busca)
l decrease » _ decrease (Expandir a busca), α decrease (Expandir a busca), to decrease (Expandir a busca)
1
“... em ácidos graxos poli-insaturados e colesterol, compostos altamente susceptíveis a oxidação lipídica...”
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Tese
2
3
“..., increased pH and stabilized the emulsion. The presence of ISP resulted product's decreased red color...”
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Artigo
4
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... work took place from early April to mid-July 2021 at the Chemical and Food Processing Laboratories...”Acessar documento
Dissertação
5
“... and fractional profile. The ethanol treatment of the rapeseed meal significantly increased the protein...”
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Artigo
6
7
8
“... como a geração de H2O2, os produtos de peroxidação lipídica (4HNE) e o metabolismo mitocondrial no hipocampo...”
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Tese
9
“... proportions of amylose:amylopectin and thermal processing of starch in the diet of jundiá (Rhamdia quelen...”
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Tese
10
“..., linearly decreased the moisture and carbohydrate content (P <0.05), and increased (P <0.0001) the protein...”
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Tese
11
12
“... characteristics and chewability texture, the Aa and moisture increased, the ash content decreased and the force...”
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Trabalho de conclusão de curso
13
“...The main organic waste from the meat slaughtering and processing industry has been sludge produced...”
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Tese
14
“... efeitos protetores nos distúrbios do metabolismo glicêmico e lipídico, redução da concentração de ácido...”
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Dissertação
15
“... os índices de cinzas, fibras, lipídeos, apresentou também coloração escura, quando comparada a farinhas...”
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Dissertação
16
17
“... (9% lipídeos, grupo C) ou hiperlipídica (29% lipídeos, grupo DH) durante 7 semanas antes do acasalamento...”
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Dissertação
18
“... 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
19
“..., energy, phenolic compounds, antioxidant properties, anthocyanins. The rates of absorption and increased...”
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Dissertação
20