Keywords: کنجد; Reciprocal agitation; Viscosity effects; Canning; Optimization;
مقالات ISI کنجد (ترجمه نشده)
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Keywords: کنجد; Flow visualization; Reciprocating agitation retort; Canning; Rheology; Shaka retort; Mixing time
Keywords: کنجد; Reciprocating agitation thermal processing; Canning; Retort; Quality; Green beans; Antioxidants; Food texture
Keywords: کنجد; Heat transfer coefficient; Canning; Thermal processing; Reciprocation agitation; Retort development; Quality improvement
Keywords: کنجد; Heat transfer coefficient; Methodology; Reciprocation agitation; Canning; Thermal processing; Heating rate index
Keywords: کنجد; Dietary fibre; Insoluble fibre; Legume; AOAC method; Cooking methods; Food analysis; Food composition; Pulses; Non-starch polysaccharides; Canning
Keywords: کنجد; Pumpkin; Pineapple; Canning; Juice and storage
Keywords: کنجد; Thermal processing; Quality; Potatoes; Agitation; Canning;
Determination of reaction orders for ascorbic acid degradation during sterilization using a new experimental device: The thermoresistometer Mastia®
Keywords: کنجد; Vitamin C; Canning; Modelling; Kinetics; Nutritional qualities;
What is the best method for preserving the genuine black truffle (Tuber melanosporum) aroma? An olfactometric and sensory approach
Keywords: کنجد; Freeze-drying; Hot-air drying; Freezing; Canning;
Effect of the industrial canning on the toxicity of mussels contaminated with diarrhetic shellfish poisoning (DSP) toxins
Keywords: کنجد; DSP toxins; Okadaic acid; DTX2; Canning; Prickled sauce; Sterilization; Mussel
Effect of brining and frozen storage on physicochemical properties of well-fed Atlantic mackerel (Scomber scombrus) intended for hot smoking and canning
Keywords: کنجد; Atlantic mackerel; Frozen storage temperature; Canning; Hot-smoking and brining; Physicochemical properties
Effect of filling medium on cooking time and quality of canned yellowfin tuna (Thunnus albacares)
Keywords: کنجد; Thunnus albacares; Canning; Histamine; Oxidation; Filling medium;
Effects of industrial canning on the proximate composition, bioactive compounds contents and nutritional profile of two Spanish common dry beans (Phaseolus vulgaris L.)
Keywords: کنجد; Beans; Phaseolus vulgaris; Canning; Bioactive compounds; Nutritional profile; Minerals;
Effects of preservation methods on amino acids and 5â²-nucleotides of Agaricus bisporus mushrooms
Keywords: کنجد; Agaricus bisporus; Freezing; Canning; Salting; Free amino acids; 5â²-Nucleotides;
Canning of vegetable-type soybean in acidified brine: Effect of the addition of sucrose and pasteurisation time on color and other characteristics
Keywords: کنجد; Grains of vegetable-type soybean; Canning; Thermal processing; Sucrose; Hardness; Color
Evaluation of two-dimensional approach for computational modelling of heat and momentum transfer in liquid containing horizontal cans and experimental validation
Keywords: کنجد; Natural convection; Thermal processing; CFD modelling; Canning
A meta-analysis accounting for sources of variability to estimate heat resistance reference parameters of bacteria using hierarchical Bayesian modeling: Estimation of D at 121.1 °C and pH 7, zT and zpH of Geobacillus stearothermophilus
Keywords: کنجد; Meta-analysis; Hierarchical Bayesian models; Variability; Geobacillus stearothermophilus; Thermal inactivation parameters; Canning
Extraction of high added value biological compounds from sardine, sardine-type fish and mackerel canning residues — A review
Keywords: کنجد; High added-value compounds; Sardine; Mackerel; Canning; By-products; Waste
Antioxidant capacity and colour stability of texture-improved canned strawberries as affected by the addition of rose (Rosa damascena Mill.) petal extracts
Keywords: کنجد; Antioxidant capacity; HPLC; CIEL⁎a⁎b⁎; Strawberry; Canning; Rosa damascena
Impact of cooking methods on folates, ascorbic acid and lutein in green beans (Phaseolus vulgaris) and spinach (Spinacea oleracea)
Keywords: کنجد; Vitamin C; Carotenoids; Freezing; Canning; Steaming
Determination of difenoconazole residue in tomato during home canning by UPLC-MS/MS
Keywords: کنجد; Tomato; UPLC-MS/MS; Difenoconazole; Processing; Canning;
Effect of preservation method on amino acid content in selected species of edible mushroom
Keywords: کنجد; Amino acid; Mushrooms; Freezing; Canning; Pre-treatment;
Toroid cans - An experimental and computational study for process innovation
Keywords: کنجد; Canning; Toroid cans; Heat transfer;
Numerical simulation for heat transfer and velocity field characteristics of two-phase flow systems in axially rotating horizontal cans
Keywords: کنجد; Numerical simulation; Canning; On-axis rotation;
Effect of production process on the amino acid content of frozen and canned Pleurotus ostreatus mushrooms
Keywords: کنجد; Amino acid; Mushrooms; Freezing; Canning; Pre-treatment
Calculation of the total lethality of conductive heat in cylindrical cans sterilization using linear and non linear survival kinetic models
Keywords: کنجد; Thermal processing; Food safety; Canning; Weibullian kinetics; Heat transfer; Finite difference modeling; Nonlinear kinetics; Spores inactivation; C. botulinum
Effect of cooking and sterilisation on the composition of amino acids in immature seeds of flageolet bean (Phaseolus vulgaris L.) cultivars
Keywords: کنجد; Immature bean seeds; Amino acids; Cooking; Canning
Simulation of heat transfer for solid–liquid food mixtures in cans and model validation under pasteurization conditions
Keywords: کنجد; Canning; Solid–liquid food mixtures; CFD; Heat transfer; Natural convection
Effects of refrigerated storage and processing technologies on the bioactive compounds and antioxidant capacities of ‘Marion’ and ‘Evergreen’ blackberries
Keywords: کنجد; Blackberries; Bioactive compounds; Antioxidant capacities; Refrigeration; Freezing; Drying; Canning; Jamming; Processing; Storage
Chemical changes during farmed coho salmon (Oncorhynchus kisutch) canning: Effect of a preliminary chilled storage
Keywords: کنجد; Coho salmon; Chilling; Canning; Autolysis; Microbiological activity; Lipid damage; Non-enzymatic browning
Effect of thermal treatments on arsenic species contents in food
Keywords: کنجد; Arsenic; Arsenic species; Food; Transformations; Cooking; Refrigeration; Freezing; Canning
Effects of canning on total mercury, protein, lipid, and moisture content in troll-caught albacore tuna (Thunnus alalunga)
Keywords: کنجد; Mercury; Albacore tuna; Canning; Lipid; Protein; Moisture
A sterilisation Time–Temperature Integrator based on amylase from the hyperthermophilic organism Pyrococcus furiosus
Keywords: کنجد; Time–Temperature Integrator; TTI; Sterilisation value; Thermal processing; Canning
Starch fine structure and physicochemical properties of specialty rice for canning
Keywords: کنجد; Specialty rice; Canning; Starch structure; Amylopectin; AmyloseAAR, amylose–amylopectin ratio; CL, chain length; DMRT, Duncan's multiple range test; DP, degree of polymerization; HPAEC-PAD, high-performance anion-exchange chromatography with pulsed ampero
The influences of cultivar and thermal processing on the allergenic potency of lychees (Litchi chinensis SONN.)
Keywords: کنجد; Litchi chinensis SONN.; Food allergy; Cultivar; Canning; Sensory quality
Comparison of carotenoid content in fresh, frozen and canned corn
Keywords: کنجد; Carotenoids; Lutein; Zeaxanthin; Canning; Freezing; Corn;
Operator-split damage-plasticity applied to groove forming in food can lids
Keywords: کنجد; Canning; Food cans; Groove forming; Softening; Gradient plasticity; Nonlocal damage; ALE; Remeshing;