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Tocopherol in the lipid stability of tilapia (Oreochromis niloticus) hamburgers. Author(s): FOGACA, F. H. dos S.; SANT'ANA, L. S. Presence of tocopherol is effective for fish preservation during frozen storage, inhibiting lipid degradation by oxidation. This work evaluated the antioxidant effects of a-tocopherol in diet and post... ... Repository: BDPA Publication year: 2007
Using completion test to estimate price levels for frozen hamburger. Author(s): VIANA, M. M.; TRINDADE, M. A.; SILVA, V. L. S.; DELIZA, R. Repository: BDPA Publication year: 2013
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
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
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
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
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
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
Using stochastic frontier approach to assess technical efficiency in Brazilian agriculture. Author(s): SOUZA, G. da S. e; WANDER, A. E.; GOMES, E. G.; GAZZOLA, R. The objective of this study was to determine the technical efficiency of agriculture and livestock production of the 27 Brazilian states. Since there are regional variations regarding the way the agri... ... Repository: BDPA Publication year: 2009

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