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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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“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Artigo
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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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Artigo
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“... 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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“... (VOCs) profile was determined, meanwhile, in burgers the water holding capacity was analysed. For the...”
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Tese
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“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Dissertação
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“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Trabalho de conclusão de curso
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“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Tese
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“... advancing the development of new products, as well as meet this demand, can offer advantages to consumer...”
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Dissertação
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“... process, seaweeds or seaweed products can suffer a change in color. Iodine in macroalgae can decrease...”
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Artigo
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