“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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“..., the ingestion of different aliments; the positioning, and imaging processing interfere with extra...”
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Assuntos: “...Milk processing....”
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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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“... Typhimurium and Listeria monocytogenes in buffalo milk under different processing and storage conditions...”
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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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“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Assuntos: “...milk; stability; components; UNAM; caseins; serum proteins....”
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Assuntos: “...Non dairy milk....”
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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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“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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“... milk. High-pressure processing (HPP) is a non-thermal technology that can provide safe foods with...”
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Assuntos: “...Milk...”
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“... techniques of food processing. Ohmic heating is one of these techniques that can be considered as a high...”
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Assuntos: “...UHT milk...”
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“... at evaluating the contaminating microorganisms in the processing line of fresh cheese, namely Minas frescal and...”
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