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plasma processing » laser processing (Expandir a busca), tilapia processing (Expandir a busca), data processing (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 plasma » decreased plasma (Expandir a busca), decreases plasma (Expandir a busca), increase plasma (Expandir a busca)
decrease will » decrease with (Expandir a busca), decrease cell (Expandir a busca), decrease il (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
plasma processing » laser processing (Expandir a busca), tilapia processing (Expandir a busca), data processing (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 plasma » decreased plasma (Expandir a busca), decreases plasma (Expandir a busca), increase plasma (Expandir a busca)
decrease will » decrease with (Expandir a busca), decrease cell (Expandir a busca), decrease il (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Artigo
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“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Artigo
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5
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Artigo
6
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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Artigo
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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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Artigo
9
“... whatmolecular events occur when DCs generate Th2-type responses. Here, we analysed plasma membrane-enriched...”
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Artigo
10
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Tese
11
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Artigo
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13
“... involving lipids and proteins. Thus, the smaller the processing, the more viable cells will be available...”
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Artigo
14
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Dissertação
15
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Trabalho de conclusão de curso
16
“... glucose concentration will decrease over time. We conclude that the total blood storage at 4ºC limits the...”
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Dissertação
17
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Tese
18
“... Hcts, the development of the plasma layer and the consequent decrease of the local cell density...”
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19
“...) and develop burgers with fat reduction and addition of dietary fiber. Analyses were performed in flour...”
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Dissertação