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1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Article
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4
“... product groups. However, there was a significant decrease in the cooking loss and a significant increase...”
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Article
5
“... of grass carp burgers, by means of the survival analysis and cut-off point. A trained sensory panel and...”
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Article
6
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Article
7
“... oily extract on the sensory characteristics and color stability of frozen beef burgers. The crude...”
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Article
8
“... oily extract on the sensory characteristics and color stability of frozen beef burgers. The crude...”
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Article
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12
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Article
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14
“... products and the application of food reformulation strategies based on salt/animal fat partial or total...”
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Doctoral thesis
15
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Master thesis
16
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Bachelor thesis
17
“... had great overall acceptability (92%) and only slightly detected sodium decrease. The Quantitative...”
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Doctoral thesis
18
“...Considering the demand for fast and easy food preparation, industrial/scientific communities are...”
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Master thesis
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20
“... dos parâmetros do modelo simplificado de Burgers com o aumento da proporção de α-La e/ou GMP na mistura...”
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Master thesis