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Showing 1 - 20 results of 27 for search '(( decrease burgers decreases the decrease ) OR ( decrease statins decrease during processing ))*', query time: 1.13s Refine Results
4
Published 2018
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Article
5
Published 2020
“... consumers evaluated the burgers during a refrigerated storage of 30 days. Simultaneously, the pH and the...”
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Article
6
Published 2023
“... samples showed an increase in the value of malonaldehyde during storage (P<0.003) and a decrease...”
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Article
9
Published 2024
“...Funding Information: The experimental study was funded by FCT - Fundação para a Ciência...”
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Article
10
by Ramella
Published 2023
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Doctoral thesis
11
Published 2020
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Article
12
Published 2014
“... composition of the different burgers developed. All the treatments showed a reduction in pH during storage...”
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Master thesis
13
Published 2021
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Bachelor thesis
14
Published 2016
“... showed higher color protection on burgers during the storage period. Texture showed stable on all days...”
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Doctoral thesis
15
Published 2016
“..., ABTS* + Radical, DPPH and FRAP) and antimicrobial. For the burgers was made a 23 factorial design, with...”
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Master thesis
16
Published 2023
“...Publisher Copyright: © 2023, The Author(s)....”
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Article
18
Published 2011
“... 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
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