Keywords: پنیر چدار; Lactobacillus rhamnosus; Cheddar cheese; Antioxidant activity; Ripening; Simulated gastrointestinal digestion;
مقالات ISI پنیر چدار (ترجمه نشده)
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Keywords: پنیر چدار; Cheddar cheese; Ripening temperature; Cheese microstructure; cryo-SEM; Confocal laser scanning microscopy; Biogenic amines;
Keywords: پنیر چدار; pasture; total mixed ration; cow; Cheddar cheese; fatty acid;
Keywords: پنیر چدار; Ultrasonic cutting; Quality; Surface topography; Cheddar cheese; Mozzarella cheese; Swiss cheese; Peroxide values
Keywords: پنیر چدار; ration; grazing cow; milk fat; milk protein; Cheddar cheese;
Keywords: پنیر چدار; Jersey milk; Cheddar cheese; profit; partial budget;
Keywords: پنیر چدار; pulsed light; surface decontamination; spoilage and pathogenic bacteria; Cheddar cheese; process cheese;
Keywords: پنیر چدار; NMR; MRI; Diffusion; Mozzarella cheese; Cheddar cheese; Rheology;
Keywords: پنیر چدار; Cheddar cheese; sodium salt; texture; flavor; sensory quality;
Keywords: پنیر چدار; Cheddar cheese; cow milk; buffalo milk; sensory evaluation;
Keywords: پنیر چدار; Quantitative PCR; Lactic acid bacteria; rRNA transcription; Ripening conditions; Cheddar cheese;
Keywords: پنیر چدار; Cheddar cheese; Biopreservatives; Nisin; Dairy; Physico-chemical properties
Irish Cheddar cheese increases glucagon-like peptide-1 secretion in vitro but bioactivity is lost during gut transit
Keywords: پنیر چدار; AA; amino acid; AEBSF; 4-(2-Aminoethyl)benzenesulfonyl fluoride hydrochloride; BCA; bicinchoninic acid; CCK; cholecystokinin; DMEM; Dulbecco's modified eagle medium; DPP-IV; dipeptidyl peptidase IV; GC; gas chromatography; GLP-1; glucagon-like peptide-1
Effect of microencapsulated ferrous sulfate particle size on Cheddar cheese composition and quality
Keywords: پنیر چدار; Cheddar cheese; microencapsulation; iron fortification; sensory; lipid oxidation;
Determination of fat, protein, moisture, and salt content of Cheddar cheese using mid-infrared transmittance spectroscopy
Keywords: پنیر چدار; mid-infrared; Cheddar cheese; composition;
Exopolysaccharide producing Lactobacillus plantarum SKT109 as adjunct culture in Cheddar cheese production
Keywords: پنیر چدار; Antioxidant; Lactobacillus plantarum; Cheddar cheese; Exopolysaccharide;
Anti-listeria effects of chitosan-coated nisin-silica liposome on Cheddar cheese
Keywords: پنیر چدار; nisin-silica liposome; chitosan coating; Listeria monocytogenes; Cheddar cheese;
Effect of calcium chloride addition and draining pH on the microstructure and texture of full fat Cheddar cheese during ripening
Keywords: پنیر چدار; Cheddar cheese; Ripening; Cheese microstructure; Calcium chloride addition; Draining pH
Potential of Lactobacillus curvatus LFC1 to produce slits in Cheddar cheese
Keywords: پنیر چدار; Cheddar cheese; Lactobacillus curvatus; Undesirable gas production
Survival of microencapsulated Bifidobacterium longum in Cheddar cheese during production and storage
Keywords: پنیر چدار; Microencapsulation; Cheddar cheese; Probiotic bacteria; Alginate; Palmitoylation; Spray noozle; Emulsion; Gastro-intestinal survival;
Surface roughness and packaging tightness affect calcium lactate crystallization on Cheddar cheese
Keywords: پنیر چدار; calcium lactate; crystal; Cheddar cheese;
Transcription profiling of interactions between Lactococcus lactis subsp. cremoris SK11 and Lactobacillus paracasei ATCC 334 during Cheddar cheese simulation
Keywords: پنیر چدار; Transcription profile; Lactic acid bacteria; Cheddar cheese; Interaction
Effect of storage temperature on crystal formation rate and growth rate of calcium lactate crystals on smoked Cheddar cheeses
Keywords: پنیر چدار; Cheddar cheese; calcium lactate; crystal;
Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter
Keywords: پنیر چدار; Cheddar cheese; low-fat cheese; flavor development; Lactococcus lactis;
The effect of sodium reduction with and without potassium chloride on the survival of Listeria monocytogenes in Cheddar cheese
Keywords: پنیر چدار; Listeria monocytogenes; KCl; sodium reduction; Cheddar cheese;
Fortification of cheese with vitamin D3 using dairy protein emulsions as delivery systems
Keywords: پنیر چدار; vitamin D; oil-in-water emulsion; Cheddar cheese; emulsifier;
Effect of zinc fortification on Cheddar cheese quality
Keywords: پنیر چدار; zinc sulfate; fortification; Cheddar cheese; cheese;
Effect of high-pressure treatment of milk for cheese manufacture on proteolysis, lipolysis, texture and functionality of Cheddar cheese during ripening
Keywords: پنیر چدار; High pressure; Proteolysis; Colour; 2D electrophoresis; Cheddar cheese
Effect of free and encapsulated recombinant aminopeptidase on proteolytic indices and sensory characteristics of Cheddar cheese
Keywords: پنیر چدار; Cheddar cheese; Free enzyme; Encapsulated enzyme; Recombinant aminopeptidase
Fortification of Cheddar cheese with vitamin D does not alter cheese flavor perception
Keywords: پنیر چدار; Cheddar cheese; vitamin D; flavor; retention;
Comparative analysis of an intestinal strain of Bifidobacterium longum and a strain of Bifidobacterium animalis subspecies lactis in Cheddar cheese
Keywords: پنیر چدار; bifidobacteria; Cheddar cheese; probiotic;
Identification of bioactive peptides in commercial Cheddar cheese
Keywords: پنیر چدار; Cheddar cheese; Antimicrobial; Antihypertensive; Antioxidant; Bioactive peptide
Characterization of Nutty Flavor in Cheddar Cheese
Keywords: پنیر چدار; Cheddar cheese; cheese flavor; nutty flavor; Strecker aldehydeDHS-GC-MS, dynamic headspace analysis-gas chromatography-mass spectrometry; DSE, direct solvent extraction; FID, flame ionization detector; GC-MS, gas chromatography-mass spectrometry; GCO, gas
Chemical changes that predispose smoked Cheddar cheese to calcium lactate crystallization
Keywords: پنیر چدار; Cheddar cheese; calcium lactate; crystal
Cheddar cheese classification based on flavor quality using a novel extraction method and Fourier transform infrared spectroscopy
Keywords: پنیر چدار; Cheddar cheese; flavor quality; infrared spectroscopy;
Probiotic Cheddar cheese: Influence of ripening temperatures on survival of probiotic microorganisms, cheese composition and organic acid profiles
Keywords: پنیر چدار; Cheddar cheese; Organic acid; Probiotic; RipeningHPLC, high performance liquid chromatography; NSLAB, non-starter lactic acid bacteria; RSM, reconstituted skim milk; SM, salt in moisture phase
The accelerated ripening of cholesterol-reduced Cheddar cheese by crosslinked β-cyclodextrin
Keywords: پنیر چدار; Cheddar cheese; crosslinked β-cyclodextrin; cholesterol removal; accelerated ripening;
Determination of a nitrogen conversion factor for protein content in Cheddar cheese
Keywords: پنیر چدار; Cheddar cheese; Protein content; Nitrogen conversion factor
Characterization of Calcium Lactate Crystals on Cheddar Cheese by Image Analysis
Keywords: پنیر چدار; calcium lactate; crystal; Cheddar cheese; image analysis;
Differences Between Cheddar Cheese Manufactured by the Milled-Curd and Stirred-Curd Methods Using Different Commercial Starters
Keywords: پنیر چدار; stirred curd; milled curd; Cheddar cheese; proteolysis;
Efficacy of polyethylene-based antimicrobial films containing principal constituents of basil
Keywords: پنیر چدار; Antimicrobial packaging; Antimicrobial film; Basil; Linalool; Methylchavicol; Cheddar cheese
Release and identification of angiotensin-converting enzyme-inhibitory peptides as influenced by ripening temperatures and probiotic adjuncts in Cheddar cheeses
Keywords: پنیر چدار; Angiotensin-converting enzyme; Cheddar cheese; Probiotic bacteria; ProteolysisACE, angiotensin-converting enzyme; CAF, chemically assisted fragmentation; CN, casein; HHL, hippuryl–histidyl–leucine; IC50, 50% inhibitory concentration; MALDI-TOF-MS, matrix-
Effect of high-pressure treatment of 1 day-old full-fat Cheddar cheese on subsequent quality and ripening
Keywords: پنیر چدار; High-pressure; Cheddar cheese; Proteolysis; Descriptive sensory analysis; Microbiology
Influence of Salt-to-Moisture Ratio on Starter Culture and Calcium Lactate Crystal Formation
Keywords: پنیر چدار; salt-to-moisture ratio; calcium lactate crystal; Cheddar cheese; starter culture;
Use of high pressure treatment to attenuate starter bacteria for use as adjuncts for Cheddar cheese manufacture
Keywords: پنیر چدار; Cheddar cheese; High pressure; Attenuated starter; Acceleration
Yield, composition and rheological characteristics of cheddar cheese made with high pressure processed milk
Keywords: پنیر چدار; High pressure; Milk; Cheddar cheese; Rheology
Chemical analysis and sensory evaluation of Cheddar cheese produced with Lactobacillus acidophilus, Lb. casei, Lb. paracasei or Bifidobacterium sp.
Keywords: پنیر چدار; Cheddar cheese; Probiotic; Proteolysis; Sensory evaluation
Inhibitory potential of herb, fruit, and fungal-enriched cheese against key enzymes linked to type 2 diabetes and hypertension
Keywords: پنیر چدار; Phenolic phytochemicals; Antioxidants; α-Amylase inhibition; α-Glucosidase inhibition; Angiotensin-converting enzyme inhibitor; Type 2 diabetes; Hypertension; Cheddar cheese; Feta cheese; Herb-enriched cheese; Cranberry-enriched cheese; Roquefort cheese
Lipolysis in Cheddar Cheese Made from Raw, Thermized, and Pasteurized Milks
Keywords: پنیر چدار; Cheddar cheese; lipolysis; heat treatment;
Influence of Calcium and Phosphorus, Lactose, and Salt-to-Moisture Ratio on Cheddar Cheese Quality: pH Changes During Ripening
Keywords: پنیر چدار; Cheddar cheese; pH; calcium; phosphorus;