“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Assuntos: “...Healthy burgers...”
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“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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“..., resulting in stochastic assembly processes due to the decrease in plant diversity. Moreover, the ecological...”
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“.... Natural rubber is a proposed alternative material to prepare microfluidic devices, owing to the advantages...”
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“... (VOCs) profile was determined, meanwhile, in burgers the water holding capacity was analysed. For the...”
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“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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“...) and develop burgers with fat reduction and addition of dietary fiber. Analyses were performed in flour...”
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Assuntos: “...Fluid Flow and Transfer Processes...”
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“... frequently used assumption that surface roughness (RR) of cultivated topsoils decreases exponentially with...”
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“... a decrease in body size in the warming populations, but only in the lower-latitude populations and only when...”
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