“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Assuntos: “...Healthy burgers...”
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“... product groups. However, there was a significant decrease in the cooking loss and a significant increase...”
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“... of grass carp burgers, by means of the survival analysis and cut-off point. A trained sensory panel and...”
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“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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“... oily extract on the sensory characteristics and color stability of frozen beef burgers. The crude...”
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“... oily extract on the sensory characteristics and color stability of frozen beef burgers. The crude...”
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Assuntos: “...SDG 3 - Good Health and Well-being...”
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“... or chia or linseed). Concerning the deer burgers and the dry-cured deer sausages, the animal fat was...”
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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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“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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“... had great overall acceptability (92%) and only slightly detected sodium decrease. The Quantitative...”
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“..., ABTS* + Radical, DPPH and FRAP) and antimicrobial. For the burgers was made a 23 factorial design, with...”
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Assuntos: “...Civil and Structural Engineering...”
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“... dos parâmetros do modelo simplificado de Burgers com o aumento da proporção de α-La e/ou GMP na mistura...”
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