Search alternatives:
structure preserving » structure properties (Expand search), structure learning (Expand search), feature preserving (Expand search)
decrease structure » defense structure (Expand search), disease structure (Expand search), phrase structure (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease that » decrease the (Expand search), decrease at (Expand search), decrees that (Expand search)
that decrease » that increase (Expand search), that increases (Expand search), not decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
structure preserving » structure properties (Expand search), structure learning (Expand search), feature preserving (Expand search)
decrease structure » defense structure (Expand search), disease structure (Expand search), phrase structure (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease that » decrease the (Expand search), decrease at (Expand search), decrees that (Expand search)
that decrease » that increase (Expand search), that increases (Expand search), not decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Article
2
3
“...Abstract Transglutaminases are enzymes that catalyze the cross-linking between peptides or proteins...”
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Article
4
5
“... a solution of sodium alginate and cinnamon essential oil (CEO) that was used as packaging for burger beef...”
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Article
6
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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Article
7
8
“... is Co0.4Ni0.6Nb2O6. Co for Ni substitution induces a continuous lattice volume decrease, preserving the orthorhombic crystal structure...”
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Article
9
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Article
10
“... nanoscale, also presenting low losses. Among many techniques that can produce such structures, femtosecond...”
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Article
11
12
“... (VOCs) profile was determined, meanwhile, in burgers the water holding capacity was analysed. For the...”
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Doctoral thesis
13
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Article
14
15
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Master thesis
16
“... X-ray photoelectron spectroscopy that shows attachment of oxygen groups, which indicates CNTs...”
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Article
17
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Bachelor thesis
18
“... Descriptive Analysis (QDA) of the article 2 topic has showed that low-sodium burgers had lower taste of fat...”
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Doctoral thesis
19
“... ingested regularly. The chemical analysis of the burgers have shown that treatments with higher...”
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Master thesis
20