“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Assuntos: “...Healthy burgers...”
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“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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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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“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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“... (VOCs) profile was determined, meanwhile, in burgers the water holding capacity was analysed. For the...”
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“... recognize faces faster than the system’s embedded ARM processor, while also significantly reducing network...”
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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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“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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“...) and develop burgers with fat reduction and addition of dietary fiber. Analyses were performed in flour...”
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“... para detectar e corrigir falhas transientes. O DCLS proposto é implementado em um processador ARM Cortex-A9 hard...”
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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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