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Mostrando 1 - 20 resultados de 56 para a busca '(( decrease pro decrease total processing ) OR ( decrease the decrease burgers decreases ))*', tempo de busca: 0,85s Refinar Resultados
4
Publicado em 2021
“...This work aimed to evaluate the influence of dry and wet heat processing on the antioxidant profile...”
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Artigo
5
Publicado em 2015
“... administration increases the pro-BDNF/totalBDNF ratio and decreases the tPA levels in animals, suggesting that...”
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Artigo
6
Publicado em 2018
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Artigo
7
Publicado em 2020
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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Artigo
8
Publicado em 2023
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Artigo
12
Publicado em 2023
Assuntos: “...Processing...”
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Trabalho de conclusão de curso
13
Publicado em 2024
“...Funding Information: The experimental study was funded by FCT - Fundação para a Ciência...”
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Artigo
14
por Ramella
Publicado em 2023
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Tese
15
Publicado em 2020
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Artigo
16
Publicado em 2014
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Dissertação
18
Publicado em 2021
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Trabalho de conclusão de curso
19
Publicado em 2016
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Tese
20
Publicado em 2016
“..., ABTS* + Radical, DPPH and FRAP) and antimicrobial. For the burgers was made a 23 factorial design, with...”
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Dissertação
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