Buscas alternativas:
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during process » curing process (Expandir a busca), pouring process (Expandir a busca), hiring process (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during process » curing process (Expandir a busca), pouring process (Expandir a busca), hiring process (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
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“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Artigo
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“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Artigo
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“... samples showed an increase in the value of malonaldehyde during storage (P<0.003) and a decrease...”
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Artigo
6
“... consumers evaluated the burgers during a refrigerated storage of 30 days. Simultaneously, the pH and the...”
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Artigo
7
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Artigo
8
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Tese
9
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Artigo
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“... composition of the different burgers developed. All the treatments showed a reduction in pH during storage...”
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Dissertação
12
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Trabalho de conclusão de curso
13
“... showed higher color protection on burgers during the storage period. Texture showed stable on all days...”
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Tese
14
“...) and develop burgers with fat reduction and addition of dietary fiber. Analyses were performed in flour...”
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Dissertação
16
“..., foram processados quatro tratamentos com diferentes níveis de metilcelulose (MC), sendo: hambúrguer elaborado...”
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Dissertação
17
“... dos parâmetros do modelo simplificado de Burgers com o aumento da proporção de α-La e/ou GMP na mistura...”
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Dissertação
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