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lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
in processing » grain processing (Expand search), in process (Expand search), in processed (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease the » decreases the (Expand search), decrease of (Expand search)
the decrease » to decrease (Expand search), and decrease (Expand search)
increases » increase (Expand search), increased (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
in processing » grain processing (Expand search), in process (Expand search), in processed (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease the » decreases the (Expand search), decrease of (Expand search)
the decrease » to decrease (Expand search), and decrease (Expand search)
increases » increase (Expand search), increased (Expand search)
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“... as a by-product. To increase the applicability of the rapeseed meal in feed and food industries, the content...”
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Article
13
“... observe the flaxseed functional properties in different processing conditions and use in food, through the...”
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Master thesis
14
“... lipídica recuperada da U. rigida desidratada (1,19% b.s.) em t0 foi consideravelmente superior à das outras...”
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Master thesis
15
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...”Access document
Master thesis
16
“... de compostos lipídicos, proteicos e minoritários, além da caracterização da fração proteica presente...”
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Master thesis
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“... different times intervals allowed increase the moisture and decrease the intensity of the red color and...”
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Bachelor thesis