“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
Acessar documento (1)
Acessar documento (2)

Assuntos: “...Healthy burgers...”
Acessar documento

“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
Acessar documento

“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
Acessar documento

“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
Acessar documento

“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
Acessar documento

Assuntos: “...Walking, Gradient, Load, Mechanical work, Cost of transport, Recovery, Optimal speed...”
Acessar documento

“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
Acessar documento

Acessar documento

“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
Acessar documento

“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
Acessar documento

“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
Acessar documento

“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
Acessar documento

“...) and develop burgers with fat reduction and addition of dietary fiber. Analyses were performed in flour...”
Acessar documento

Acessar documento

Acessar documento

“... central nervous system to perform the signal processing vestibular, visual and proprioceptive responsible...”
Acessar documento

“... processing of data was used o ne - way ANOVA with post hoc Tukey or t - test student as appr opriate...”
Acessar documento

Acessar documento

Acessar documento