Search alternatives:
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
total processing » oral processing (Expand search), local processing (Expand search), coal processing (Expand search)
decrease total » decreased total (Expand search), increase total (Expand search), decrease fetal (Expand search)
decrease with » decreases with (Expand search), increase with (Expand search), decrease in (Expand search)
with decrease » with decreased (Expand search), with deceased (Expand search), with increase (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
total processing » oral processing (Expand search), local processing (Expand search), coal processing (Expand search)
decrease total » decreased total (Expand search), increase total (Expand search), decrease fetal (Expand search)
decrease with » decreases with (Expand search), increase with (Expand search), decrease in (Expand search)
with decrease » with decreased (Expand search), with deceased (Expand search), with increase (Expand search)
1
“... reduction in caloric value. Burgers with up to 3.75 g fiber/80 g portion showed the same...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
2
3
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
Access document
Access document
Article
4
“.... In total, four treatments were developed: Con: paper without coating; Pad: paper with alginate coating; Pco...”
Access document
Access document
Article
5
6
“... determined the end of the shelf life of the fish burgers after 21 days, with the COP technique indicating...”
Access document
Access document
Article
7
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
Access document
Access document
Article
8
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
Access document
Access document
Article
10
“... texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with...”
Access document
Access document
Article
11
“... replaced by vegetable oils emulsion with alginate-based hydrogels. The burgers were manufactured according...”
Access document
Access document
Doctoral thesis
12
13
“... with an ethanol concentration of 50%, which resulted 1690.0 mg EAG/100g of total phenolic compounds and...”
Access document
Access document
Master thesis
14
“... in 2 concentrations in beef burgers with 3 levels of salt reduction, totaling 6 treatments, in addition to the control...”
Access document
Access document
Bachelor thesis
15
“... (produced by extrusion) applied to beef burgers with low sodium content stored at -18 ° C for 120 days...”
Access document
Access document
Doctoral thesis
16
“...) and develop burgers with fat reduction and addition of dietary fiber. Analyses were performed in flour...”
Access document
Access document
Master thesis
17
18
“... dos parâmetros do modelo simplificado de Burgers com o aumento da proporção de α-La e/ou GMP na mistura...”
Access document
Access document
Master thesis
19
“... microbiológicas relativas à contagem total de mesófilos e psicrófilos e análise sensorial do músculo Quadriceps...”
Access document
Access document
Master thesis
20
“... microbiológicas relativas à contagem total de mesófilos e psicrófilos e análise sensorial do músculo Quadriceps...”
Access document
Access document
Master thesis