Buscas alternativas:
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
decrease taping » decrease walking (Expandir a busca), decrease during (Expandir a busca), decrease owing (Expandir a busca)
taping decrease » training decreases (Expandir a busca)
decreases that » decreases the (Expandir a busca), decreases th2 (Expandir a busca), decrees that (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (Expandir a busca)
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
decrease taping » decrease walking (Expandir a busca), decrease during (Expandir a busca), decrease owing (Expandir a busca)
taping decrease » training decreases (Expandir a busca)
decreases that » decreases the (Expandir a busca), decreases th2 (Expandir a busca), decrees that (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (Expandir a busca)
1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Artigo
2
“...Abstract Transglutaminases are enzymes that catalyze the cross-linking between peptides or proteins...”
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Artigo
3
“... a solution of sodium alginate and cinnamon essential oil (CEO) that was used as packaging for burger beef...”
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Artigo
4
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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Artigo
5
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Artigo
6
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Artigo
7
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Artigo
8
“... e a Tecnologia, I.P., through the NewFood4Thought project---(Exploitation of the bioactive nutrients' potential...”
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Artigo
9
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Tese
10
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Dissertação
11
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Trabalho de conclusão de curso
12
“... Descriptive Analysis (QDA) of the article 2 topic has showed that low-sodium burgers had lower taste of fat...”
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Tese
13
“... ingested regularly. The chemical analysis of the burgers have shown that treatments with higher...”
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Dissertação
15
“... e a uma avaliação sensorial através dos testes Check all that apply (CATA) e de aceitação com escala hedônica...”
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Dissertação
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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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Dissertação
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