Keywords: اب دوغ; phospholipids; buttermilk; ultrafiltration; quark production;
مقالات ISI ترجمه شده اب دوغ
مقالات ISI اب دوغ (ترجمه نشده)
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: اب دوغ; buttermilk; cholesterol; oxysterol; DPPH;
Keywords: اب دوغ; Low-fat yogurt; Buttermilk; Flavor; Volatile compounds;
Keywords: اب دوغ; Milk fat globule membrane; Glycosylation; Glycoconjugates; Lectin microarray; Buttermilk;
Keywords: اب دوغ; Buttermilk; Egg yolk; Cholesterol; Serum lipids; Milk polar lipids; Lutein; ZeaxanthinALAT, alanine transaminase; ALP, alkaline phosphatase; AMD, age-related macular degeneration; ANOVA, analysis of variance; Apo A1, apolipoprotein A1; Apo B100, apolipopr
Keywords: اب دوغ; In vitro; Bioaccessibility; Curcuminoids; Buttermilk; Lipolysis; Proteolysis;
Keywords: اب دوغ; Buttermilk; Microencapsulation; Omega-3; Fish oil
Keywords: اب دوغ; buttermilk; microfiltration; whey protein concentrate; phospholipid; milk fat globule membrane;
Keywords: اب دوغ; Curcuminoids; Buttermilk; Binding; Stability; Carrier; Functional food;
Keywords: اب دوغ; Bacterial adherence; Surface conditioning; Skim milk; Buttermilk; Butter serum; Confocal laser scanning microscope;
Keywords: اب دوغ; Edible films; Corn starch; Buttermilk; Heat treatment;
Keywords: اب دوغ; Buttermilk; Microstructure; Polar lipid; Milk fat globule membrane; Bacteria
Keywords: اب دوغ; Phospholipids; Hydroxyapatite chromatography; Egg yolk; Buttermilk; Gangliosides; Lipidomics
Polar lipid composition of bioactive dairy co-products buttermilk and butterserum: Emphasis on sphingolipid and ceramide isoforms
Keywords: اب دوغ; BM; buttermilk; BS; butterserum; DAG; diacylglycerol; CER; ceramide; FA; fatty acid; HLB; hydrophilic lipophilic balance; MAG; monoacylglycerol; MFGM; milk fat globule membrane; PC; phosphatidylcholine; PE; phosphatidylethanolamine; PI; phosphatidylinosit
Effect of heat treatment and pH on the efficiency of micro-diafiltration for the separation of native fat globules from cream in butter production
Keywords: اب دوغ; Milk fat globules; Microfiltration; Milk fat globule membrane (MFGM); Separation; Buttermilk;
Quantification of MFGM proteins in buttermilk and butter serum by means of a stain free SDS-PAGE method
Keywords: اب دوغ; MFGM proteins; Buttermilk; Butter serum; SDS-PAGE; Stain free technology; Tryptophan; Protein quantification
Compositional and sensory differences of products of sweet-cream and whey buttermilk produced by microfiltration, diafiltration, and supercritical CO21
Keywords: اب دوغ; sensory; buttermilk; supercritical fluid extraction; whey;
Profiling gangliosides from milk products and other biological membranes using LC/MS
Keywords: اب دوغ; GM; mono-sialylated gangliosides; GD; di-sialylated gangliosides; GT; tri-sialylated gangliosides; MFGM; milk fat globule membrane; TLC; thin layer chromatography; HPTLC; high performance thin layer chromatography; T-LBSA; total lipid bound sialic acid; M
On the use of buttermilk components as aggregation nuclei during the heat-induced denaturation of whey proteins
Keywords: اب دوغ; Whey; Buttermilk; Heat-induced aggregation; Milk fat globule membrane; PhospholipidsMFGM, Milk fat globule membrane; SH/SS, Thiol/disulfide
Impact of buttermilk consumption on plasma lipids and surrogate markers of cholesterol homeostasis in men and women
Keywords: اب دوغ; Buttermilk; Cholesterol homeostasis; Milk polar lipids; Plasma lipids; SphingomyelinApoB, apoliporotein-B; BMI, body mass index; C, cholesterol; CHD, coronary heart disease; CRP, C-reactive protein; CDV, cardiovascular disease; FA, fatty acids; FFQ, food-
The influence of consuming an egg or an egg-yolk buttermilk drink for 12 wk on serum lipids, inflammation, and liver function markers in human volunteers
Keywords: اب دوغ; Egg (yolk); Buttermilk; Cholesterol consumption; Serum lipid concentrations; Food matrix
Thermal aggregation of whey proteins in the presence of buttermilk concentrate
Keywords: اب دوغ; k, consistency coefficient; n, flow behavior index; WHC, water-holding capacity; NEM, N-ethylmaleimideWhey proteins; Buttermilk; Aggregation; Heat treatment; Ultrasound treatment
Effect of Buttermilk Made from Creams with Different Heat Treatment Histories on Properties of Rennet Gels and Model Cheeses
Keywords: اب دوغ; buttermilk; rennet gel; milk fat globule membrane; cheese;
Influence of enzymatic cross-linking on milk fat globules and emulsifying properties of milk proteins
Keywords: اب دوغ; Transglutaminase; Homogenisation; Milk; Cream; Buttermilk
Microfiltration of Buttermilk and Washed Cream Buttermilk for Concentration of Milk Fat Globule Membrane Components
Keywords: اب دوغ; buttermilk; microfiltration; cream; milk fat globule membrane
Effect of processing on the composition and microstructure of buttermilk and its milk fat globule membranes
Keywords: اب دوغ; Buttermilk; Milk fat globule membrane; Heat treatments; Phospholipids; Cream
Dried buttermilk containing galactooligosaccharides—process layout and its verification
Keywords: اب دوغ; Lactose; β-galactosidase; Galactooligosaccharides; Buttermilk
Rheological behaviour of dairy products as affected by soluble whey protein isolate
Keywords: اب دوغ; Viscosity; Rheology; Yoghurt; Buttermilk; Whey protein isolate
A comparative study of the fractionation of regular buttermilk and whey buttermilk by microfiltration
Keywords: اب دوغ; Buttermilk; Whey buttermilk; Whey cream; Microfiltration; Milk fat globule membrane
Sensory Evaluation of Whey and Sweet Cream Buttermilk1
Keywords: اب دوغ; buttermilk; whey; descriptive analysis; sensory
Compositional and Functional Properties of Buttermilk: A Comparison Between Sweet, Sour, and Whey Buttermilk1
Keywords: اب دوغ; buttermilk; whey buttermilk; functional properties;
Sensory, Functional, and Analytical Comparisons of Whey Butter with Other Butters1
Keywords: اب دوغ; butter; buttermilk; sensory evaluation; whey
Influence of Condensed Sweet Cream Buttermilk on the Manufacture, Yield, and Functionality of Pizza Cheese
Keywords: اب دوغ; buttermilk; functionality; cheese yield; phospholipid;