“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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“...), and ETR for plants sprayed three times (every 96 h interval) as the PS rates increased from...”
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“...-inflammatory cytokines, such as IL-6 and TNF-alpha, are produced by adipose tissue in large quantities...”
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“...; p = 0.001). Conclusion: Melatonin reduced muscle damage, demonstrated by the decrease of CK-MM and PAX7....”
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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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Assuntos: “..."Once-Upon-A-Time..." Test...”
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“...) frozen with EYFE is to add an Equilibrium Time (ET) step period to the cryopreservation process. However...”
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“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Assuntos: “...Processos do meio físico...”
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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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“...This proposal focus on the potential of the existing buildings upgrade process in achieving the...”
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“...Object detection in digital images with small computational costs and processing time...”
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Assuntos: “...Alimento processado...”
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Assuntos: “...Processamento de alimentos...”
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