Mostrando 1 - 20 resultados de 24 para a busca '(( decrease burgers decreases food decrease ) OR ( decrease after decrease cloud processing ))*', tempo de busca: 0,89s Refinar Resultados
2
Publicado em 2018
... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...
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Artigo
4
Publicado em 2023
.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...
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Artigo
5
Publicado em 2020
... determined the end of the shelf life of the fish burgers after 21 days, with the COP technique indicating...
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Artigo
6
por Ramella
Publicado em 2023
... assessed after 45 days of processing. To elaborate the dry-cured deer cecina, meat pieces were brined with...
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Tese
7
Publicado em 2024
... e a Tecnologia, I.P., through the NewFood4Thought project---(Exploitation of the bioactive nutrients' potential...
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Artigo
8
Publicado em 2016
...In recent years, consumer demand for safer food and quality of meat, as well as meat products with...
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Tese
9
Publicado em 2016
...Considering the demand for fast and easy food preparation, industrial/scientific communities are...
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Dissertação
12
Publicado em 2021
... processing thresholds that aren’t possible with Cloud Computing. New paradigms near the end-user, like Multi...
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Tese
14
Publicado em 2016
..., resulting in a sparse estimation after a fusion and filtering stage. It is possible to decrease the...
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Dissertação
17
Publicado em 2017
... after processing, with the exception of phenolic compounds and antioxidant capacity. However, the...
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Tese
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