“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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“... products have been increased, the transglutaminase treatment did not effect sensory parameters of burgers...”
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“... (P<0.002). The sorption isotherms showed that the equilibrium was not modified for the coated papers. All...”
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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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“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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“... texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with...”
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“... did not display significant differences (P>0.05). Lastly, our study allowed us to conclude that deer...”
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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 color of raw burgers was not affected by the formulations, whereas cooked burgers did not change...”
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“... Descriptive Analysis (QDA) of the article 2 topic has showed that low-sodium burgers had lower taste of fat...”
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“... ingested regularly. The chemical analysis of the burgers have shown that treatments with higher...”
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“... e a uma avaliação sensorial através dos testes Check all that apply (CATA) e de aceitação com escala hedônica...”
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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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