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Elaboração de hambúrguer vegetal de fibra de caju e feijão-caupi. Author(s): LIMA, J. R.; GARRUTI, D. dos S.; FIRMINO, D. S.; ARAUJO, I. M. da S.; MORAES, I. V. M. de Repository: BDPA Publication year: 2013
Desenvolvimento de hambúrgueres vegetais. Author(s): LIMA, J. R.; FELBERG, I. Existe um público crescente e demandante de opções de ingredientes, produtos e fontes proteicas vegetais tanto no Brasil, como no mundo. A categoria de produtos substitutos da proteína animal não é no... ... Repository: BDPA Publication year: 2023
Physicochemical and sensorial characteristics of beef burgers with added tannin and tannin-free whole sorghum flours as isolated soy protein replacer. Author(s): PRADO, M. E. A. do; QUEIROZ, V. A. V.; CORREIA, V. T. da V.; NEVES, E. O.; RONCHETI, E. F. S.; GONÇALVES, A. C. A.; MENEZES, C. B. de; OLIVEIRA, F. C. E. de The physicochemical and sensorial characterization of beef burgers with added sorghum flours as replacer for the isolated soy protein (ISP) usually used in the conventional formulations was performed.... ... Repository: BDPA Publication year: 2019
Sensory Characterization And The Effect Of Chicken Hamburger Added Of Functional Ingredient On The Food Intake Of Eutrophic Women. Author(s): CÓCARO, E. S.; OLIVEIRA, J. S.; MENDES, N. P.; ALFENAS, R. C. G.; BENEVENUTO JÚNIOR, A. A.; DELIZA, R. Repository: BDPA Publication year: 2019
Avaliação de subprodutos elaborados com carne de capivaras adultas e jovens de criadouro. Author(s): PINHEIRO, M. S.; LEMES, J. S.; FIORENTINI, A. M.; POUEY, J. L. O. F.; SILVA, W. P. da; GONÇALVES, M. da S.; FREIRE, V. A. P.; ARNONI, R. K. Com o objetivo de incrementar o potencial tecnológico came de capivara foram elaborados subprodutos como lingüiça calabreza frescal, lingüiça toscana frescal, salame alemão e hambúrguer, utilizando ca... ... Repository: BDPA Publication year: 2012
Optimization of the surimi production from mechanically recovered fish meat (mrfm) using response surface methodology. Author(s): FOGACA, F. H. dos S.; TRINCA, L. A.; BOMBO, A. J.; SANT'ANA, L. S. The by-products generated from industrial filleting of tilapia surimi can be used for the manufacture of surimi. The surimi production uses large amounts of water, which generates a wastewater rich in... ... Repository: BDPA Publication year: 2013
Assembling Brazilian subtropical highland vegetation over space and time. Author(s): IGANCI, J. R. V.; KULLKAMP, J.; PLA, C.; DORNELLES, M.; SARKINEN, T.; HEIDEN, G. Repository: BDPA Publication year: 2017
Vegan tempeh burger: prepared with aged bean grains fermented by Rhizopus oligosporus inoculum. Author(s): BENTO, J. A. C.; BASSINELLO, P. Z.; COLOMBO, A. O.; VITAL, R. J.; CARVALHO, R. N. This work has the objective of producing inoculum to enable tempeh production from aged common bean, by checking fermentation development according to the soybean/common bean ratio and defining the pr... ... Repository: BDPA Publication year: 2021
Production, quality, and acceptance of Tempeh and white bean Tempeh burgers. Author(s): VITAL, R. J.; BASSINELLO, P. Z.; CRUZ, Q. A.; CARVALHO, R. N.; PAIVA, J. C. M. de; COLOMBO, A. O. The food industry has been challenged to develop new healthy food products. Tempeh, originating in Indonesia and produced by fungal fermentation, would be an alternative healthy food for the Brazilian... ... Repository: BDPA Publication year: 2018
Composição proximal e perfil de ácidos graxos de hambúrgueres de carne de capivara (Hydrochoerus hydrochaeris). Author(s): FREDA, S. A.; PACHECO, D. O.; DALLA NORA, C.; CHIATTONE, P.; TORRES, L. M.; PINHEIRO, M. S. A carne de capivara (Hidrochoerus hydrochaeris) tem se destacado pelo seu potencial de aproveitamento econômico e pela riqueza em ácidos graxos. Estudos da composição físico-química da carne de capiva... ... Repository: BDPA Publication year: 2012

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