“... reduction in caloric value. Burgers with up to 3.75 g fiber/80 g portion showed the same...”
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“..., the ingestion of different aliments; the positioning, and imaging processing interfere with extra...”
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Assuntos: “...Healthy burgers...”
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“...ABSTRACT: Buffalo milk is rich in nutrients and can serve as a substrate for the proliferation...”
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“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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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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“... 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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“...Abstract The buffalo’s reproductive seasonality determines the decrease in milk and cheese...”
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“... properties. Thus, this study evaluated the effects of sheep milk ice cream [conventional full-fat (CONV...”
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“... at evaluating the contaminating microorganisms in the processing line of fresh cheese, namely Minas frescal and...”
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Assuntos: “...Milk - Byproduct - Storage...”
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Assuntos: “...Milk...”
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Assuntos: “...Minas Cheese; Processing; Microestructure....”
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Assuntos: “...Butter milk...”
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