Keywords: رسیدن پنیر; Cheese ripening; Tyrophagus putrescentiae; Sancassania sp.; Mimolette cheese; Milbenkäse cheese;
مقالات ISI رسیدن پنیر (ترجمه نشده)
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Keywords: رسیدن پنیر; Cheese ripening; Good manufacturing practices; Mite control in cheese; Mimolette cheese; Milbenkäse cheese;
Keywords: رسیدن پنیر; Clostridium; Spore; Vegetative form; Redox potential; Cheese blowing; Cheese ripening;
Keywords: رسیدن پنیر; high-cooked cheese; cheese ripening; proteolysis; cheese peptidomics;
Keywords: رسیدن پنیر; cheese ripening; raw milk inoculated; Vaccinia virus; viral infectivity;
Keywords: رسیدن پنیر; Free fatty acids; Cheese ripening; Flavour;
Keywords: رسیدن پنیر; Starter culture; High pressure; Cheese ripening;
Keywords: رسیدن پنیر; Catechin; Cheese ripening; In vitro recovery; Phenolic content; Simulated digestion;
Keywords: رسیدن پنیر; cheese ripening; ripening descriptors; temperature; relative humidity;
Keywords: رسیدن پنیر; metabolomics; metabolic profiling; cheese ripening; gas chromatography-mass spectrometry;
Biogenic amine production by nonstarter strains of Lactobacillus curvatus and Lactobacillus paracasei in the model system of Dutch-type cheese
Keywords: رسیدن پنیر; Biogenic amine; Nonstarters; Cheese ripening;
Positive effects of sequential air ventilation on cooked hard Graviera cheese ripening in an industrial ripening room
Keywords: رسیدن پنیر; Cheese ripening; Ripening room; Sequential ventilation; Power consumption; Mass loss; Graviera cheese;
Modelling CO2 transfer in foil ripened semi-hard Swiss-type cheese
Keywords: رسیدن پنیر; Solubility; Diffusivity; Permeability; CO2; Cheese ripening;
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano
Keywords: رسیدن پنیر; Lactic acid bacteria; Autolysis; Grana Padano; Cheese ripening; Aroma
Effect of the low-fat Cheddar cheese manufacturing process on the viability of Bifidobacterium animalis subsp. lactis, Lactobacillus rhamnosus, Lactobacillus paracasei/casei, and Lactobacillus plantarum isolates
Keywords: رسیدن پنیر; Probiotic bacteria; Mesophilic lactic acid bacteria; Cheese ripening; Proteolysis; Cheddar cheese making
Angiotensin-I-converting enzyme-inhibitory peptides in commercial Wisconsin Cheddar cheeses of different ages
Keywords: رسیدن پنیر; angiotensin-I-converting enzyme-inhibitory peptide; bioactive peptide; cheese ripening; proteolysis;
Microbial communities involved in KaÅar cheese ripening
Keywords: رسیدن پنیر; KaÅar cheese; Cheese ripening; Non-starter lactic acid bacteria;
Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening
Keywords: رسیدن پنیر; Mesophilic lactobacilli; NSLAB; Adjunct cultures; Cheese ripening;
Production and characterization of a tributyrin esterase from Lactobacillus plantarum suitable for cheese lipolysis
Keywords: رسیدن پنیر; lipolysis; cheese ripening; aroma; triacylglycerol; lactic acid bacteria;
The influence of the deletion in exon 12 of the gene encoding αs1-casein (CSN1S1) in the milk of the Norwegian dairy goat breed on milk coagulation properties and cheese quality
Keywords: رسیدن پنیر; Goat milk; αS1-CN; Cheese; Cheese ripening
Survey on the community and dynamics of lactic acid bacteria in Grana Padano cheese
Keywords: رسیدن پنیر; LH-PCR, length heterogeneity-PCR; NSLAB, non-starter lactic acid bacteria; GP, Grana Padano; PR, Parmigiano Reggiano; NWC, natural whey culture; SLAB, starter lactic acid bacteria; CAM, cheese agar mediumGrana Padano; Lactic acid bacteria; Cheese ripening
Arginine metabolism in sugar deprived Lactococcus lactis enhances survival and cellular activity, while supporting flavour production
Keywords: رسیدن پنیر; Lactococcus; Flavour; Survival; Arginine metabolism; Cheese ripening
A viability approach to control food processes: Application to a Camembert cheese ripening process
Keywords: رسیدن پنیر; Knowledge integration; Viability theory; Food processing; Control; Cheese ripening;
A generalised model for cheese mass loss determination during ripening
Keywords: رسیدن پنیر; Cheese ripening; Modelling; Mass loss; Respiratory activity; Cheese water activity; Relative humidity
Chemical, microbiological, textural, color, and sensory characteristics of pressed ewe milk cheeses with saffron (Crocus sativus L.) during ripening
Keywords: رسیدن پنیر; ewe milk cheese; saffron color; cheese ripening; texture;
Evaluation of genetic polymorphism among Lactobacillus rhamnosus non-starter Parmigiano Reggiano cheese strains
Keywords: رسیدن پنیر; Lactobacillus rhamnosus; Cheese ripening; Lactic acid bacteria; Microbial ecology; RAPDPCR; REP-PCR;
Toward the integration of expert knowledge and instrumental data to control food processes: Application to Camembert-type cheese ripening
Keywords: رسیدن پنیر; cheese ripening; expert knowledge; process control; knowledge integration;
Effects of highly ripened cheeses on HL-60 human leukemia cells: Antiproliferative activity and induction of apoptotic DNA damage
Keywords: رسیدن پنیر; cheese ripening; antiproliferation; apoptosis; leukemia;
Effect of the inclusion of artichoke silage in the ration of lactating ewes on the properties of milk and cheese characteristics during ripening
Keywords: رسیدن پنیر; artichoke silage; dairy ewe; milk coagulation; cheese ripening;
Influence of milk pretreatment on production of free fatty acids and volatile compounds in hard cheeses: Heat treatment and mechanical agitation
Keywords: رسیدن پنیر; milk pretreatment; cheese ripening; lipolysis; volatile compound;
Towards a global modelling of the Camembert-type cheese ripening process by coupling heterogeneous knowledge with dynamic Bayesian networks
Keywords: رسیدن پنیر; Knowledge integration; Modelling; Food processing; Cheese ripening; Dynamic Bayesian networks; Uncertainty
Characterisation of biochemical changes during ripening in Argentinean sheep cheeses
Keywords: رسیدن پنیر; Sheep cheeses; Free amino acids; Free fatty acids; Volatile compounds; Cheese ripening
Effect of the inclusion of whole citrus in the ration of lactating ewes on the properties of milk and cheese characteristics during ripening
Keywords: رسیدن پنیر; citrus fruit; dairy ewe; milk coagulation; cheese ripening;
Joint treatment of imprecision and variability in food engineering: Application to cheese mass loss during ripening
Keywords: رسیدن پنیر; Monte-Carlo simulation; Imprecise probabilities; Fuzzy sets; Food processing; Cheese ripening
Hot topic: Changes in angiotensin-converting enzyme inhibition and concentrations of the tripeptides Val-Pro-Pro and Ile-Pro-Pro during ripening of different Swiss cheese varieties
Keywords: رسیدن پنیر; angiotensin-converting enzyme-inhibiting peptide; cheese ripening; Val-Pro-Pro; Ile-Pro-Pro;
Modelling the competitive growth between Listeria monocytogenes and biofilm microflora of smear cheese wooden shelves
Keywords: رسیدن پنیر; Jameson effect; Microbial interaction; Cheese ripening; Biofilm
Assessment of respiratory activity during surface-mould cheese ripening
Keywords: رسیدن پنیر; Luenberger observer; Mass loss; Respiratory activity; Cheese ripening
Proteolysis in model Portuguese cheeses: Effects of rennet and starter culture
Keywords: رسیدن پنیر; Cheese ripening; Soluble nitrogen fractions; Casein hydrolysis; Cheese coagulant; Lactic acid bacteria
Evolution of Listeria monocytogenes populations during the ripening of naturally contaminated raw ewe’s milk cheese
Keywords: رسیدن پنیر; Listeria monocytogenes; Cheese ripening; Environmental contamination
First pigment fingerprints from the rind of French PDO red-smear ripened soft cheeses Epoisses, Mont d'Or and Maroilles
Keywords: رسیدن پنیر; Cheese ripening; Smear; Bacteria; Carotenoid; Color; Brevibacterium; Microbacterium; Arthrobacter
SENSITIVITY ANALYSIS OF A SIMPLIFIED CHEESE RIPENING MASS LOSS MODEL
Keywords: رسیدن پنیر; modelling; model reduction; sensitivity analysis; error estimation; food processing; cheese ripening
Use of Human Lysozyme Transgenic Goat Milk in Cheese Making: Effects on Lactic Acid Bacteria Performance
Keywords: رسیدن پنیر; lysozyme; cheese ripening; lactic acid bacteria; transgenic;
ASSESSING THE MAIN REACTIONS IN A BIOPROCESS: APPLICATION TO CHEESE RIPENING
Keywords: رسیدن پنیر; Modelling; Identification; Cheese ripening; Metabolic network
Assessment of Trentingrana cheese ageing by proton transfer reaction-mass spectrometry and chemometrics
Keywords: رسیدن پنیر; Grana cheese; Cheese ripening; Proton transfer reaction-mass spectrometry; Head-space analysis; Chemometry; Volatile organic compounds
Modeling of Camembert-Type Cheese Mass Loss in a Ripening Chamber: Main Biological and Physical Phenomena
Keywords: رسیدن پنیر; dynamic modeling; respiration heat; mass loss; cheese ripening
Contribution of autochthonous non-starter lactobacilli to proteolysis in Caciocavallo Pugliese cheese
Keywords: رسیدن پنیر; Cheese ripening; Lactobacillus; Adjunct strains; Natural microflora; Peptidase activity; REP-PCR
Proteolysis in Mozzarella Cheeses Manufactured by Different Industrial Processes
Keywords: رسیدن پنیر; Mozzarella cheese; proteolysis; cheese making; cheese ripening;
Middle infrared spectroscopy characterization of ripening stages of Camembert-type cheeses
Keywords: رسیدن پنیر; Mid-infrared spectroscopy; Cheese ripening; Camembert; Spectral evolution; PCA; PLS
Ripening effects on the rheological behaviour of Halloumi cheese
Keywords: رسیدن پنیر; Halloumi cheese; Rheology; Dynamic tests; Cheese ripening; Cheese structure
The use of near infrared spectroscopy to predict selected free amino acids during cheese ripening
Keywords: رسیدن پنیر; Cheese ripening; NIR; Free amino acids; Prediction