“... 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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“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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“... products have been increased, the transglutaminase treatment did not effect sensory parameters of burgers...”
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“...Objective: To assess the association between the time from umbilical cord blood collection until...”
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“... to be more intense at the starting of the processing time until the eighth day, when there is a tendency...”
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“... for molecular transport and chemical reaction ((Ξ)]. Cascading provides a gain in processing time...”
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Assuntos: “...thermal processing...”
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Assuntos: “...Glycine max; edamame; isoflavones; oligossacharides; thermal processing...”
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“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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“... processing. Ultraviolet radiation in the range of 200-280 nm is lethal to most microorganisms, including...”
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“... drylands do not refer to the expansion of existing deserts. It is known, however, that they are widespread...”
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Assuntos: “...Time/Temperature...”
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“.... The use of incremental forming as a rapid tooling technology contributes to decrease the time...”
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“... over-processing and can decrease product quality. Fresh cloudy apple juice was subjected to continuous...”
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“...The aim of this research was to evaluate the influence of high-pressure processing on the barrier...”
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Assuntos: “...High pressure processing...”
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