“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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“... C), and antioxidant activity of mangaba jelly. Jelly processing, significantly (p < 0.05) decreased the...”
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“... products have been increased, the transglutaminase treatment did not effect sensory parameters of burgers...”
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Assuntos: “...Healthy burgers...”
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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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“... texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with...”
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“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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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 color of raw burgers was not affected by the formulations, whereas cooked burgers did not change...”
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“... time of storage on low-sodium beef burgers did not influence attributes as: moisture, crude protein...”
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“... the required by brasilian law. The sensorial analysis showed the burgers note 5, score "liked...”
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“... dos parâmetros do modelo simplificado de Burgers com o aumento da proporção de &#945;-La e/ou GMP na mistura...”
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