“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Assuntos: “...Healthy burgers...”
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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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“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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“...'s stay in the destination location, your income decreases by around 0.5%, becoming increasingly close...”
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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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Assuntos: “...per capita income...”
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“... rather than in income redistribution policies. This shift resulted from an attempt to match four...”
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Assuntos: “...Low income...”
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“... dehydration is an operation that contributes to the increase of the shelf life’s food and the decrease of its...”
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Assuntos: “...inovação em processo...”
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Assuntos: “...Process...”
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Assuntos: “...Income inequality...”
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“..., e de se encontrar à margem da sociedade, passa hoje por um processo que pode vir a diminuir sua resiliência...”
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“... (VOCs) profile was determined, meanwhile, in burgers the water holding capacity was analysed. For the...”
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“...) and develop burgers with fat reduction and addition of dietary fiber. Analyses were performed in flour...”
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