Keywords: کاهش پخت و پز; Oven; Griddle plate; Water bath; Tenderness; Cooking loss;
مقالات ISI کاهش پخت و پز (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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.
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: کاهش پخت و پز; Noodles; Extrusion; Starch digestibility; Antinutritional factor; Cooking loss;
Keywords: کاهش پخت و پز; Particle size; Pasta; Pearl millet; Cooking loss
Keywords: کاهش پخت و پز; High pressure; Reduced fat; Rheology; Protein imaging; Cooking loss;
Keywords: کاهش پخت و پز; Burger; Aloe vera; Cooking loss; Texture; TBARS
Keywords: کاهش پخت و پز; L*; lightness; a*; redness; b*; yellowness; T; temperature; CL; cooking loss; CLnor; normalized cooking loss; RFL; fat/lean ratio; D; distance between optical fibers (D2Â =Â 2Â mm, D2.5Â =Â 2.5Â mm, D3Â =Â 3Â mm); I; normalized light backscatter intensity
Keywords: کاهش پخت و پز; Chinese noodles; Kansui; Cooking loss; β-elimination
Keywords: کاهش پخت و پز; Lamb; Sous-vide; Oven roasting; Phosphate; Cooking loss; Texture
Keywords: کاهش پخت و پز; Foal meat; Thermal treatment; Cooking loss; Lipid oxidation; Volatile compounds;
Keywords: کاهش پخت و پز; Foal meat; Thermal treatment; Cooking loss; Lipid oxidation; Volatile compounds;
Keywords: کاهش پخت و پز; Raman spectroscopy; Non-invasive; Sheep meat; Shear force; Cooking loss;
Keywords: کاهش پخت و پز; ADF; acid detergent fibre; ADL; acid detergent lignin; CP; crude protein; DM; dry matter; ES; Engadine Sheep; LD; Musculus longissimus dorsi; NDF; neutral detergent fibre; VS; Valaisian Black Nose Sheep; Lamb; Forage; Breed; Fattening; Cooking loss; Shear
Keywords: کاهش پخت و پز; Arabinoxylan; β-glucan; Inulin; Resistant starch; Glycaemic response; Sensory acceptance; Texture; BB; Barley Balance; CB; cereal bran; CF; Cassava flour; CL; cooking loss; CLSM; confocal laser scanning microscopy; DF; dietary fibre; DP; degree of polyme
Inoculation of corn silage with Lactobacillus plantarum and Bacillus subtilis associated with amylolytic enzyme supply at feeding. 2. Growth performance and carcass and meat traits of lambs
Keywords: کاهش پخت و پز; ADFom; acid detergent fiber expressed exclusive of residual ash; ADG; average daily gain; aNDFom; neutral detergent fiber assayed with a heat stable amylase and expressed exclusive of residual ash; BW; body weight; CCW; cold carcass weight; CCY; cold carc
Physical quality attributes of male and female wild fallow deer (Dama dama) muscles
Keywords: کاهش پخت و پز; Colour; Cooking loss; Drip loss; pH; Tenderness; Shear force; Venison;
Dietary supplementation of different parts of Andrographis paniculata affects the fatty acids, lipid oxidation, microbiota, and quality attributes of longissimus muscle in goats
Keywords: کاهش پخت و پز; Cooking loss; Enterobacteriacea; Escherichia coli; Meat quality; Pseudomonas spp; Redness; Tenderness;
A whole-genome sequence based association study on pork eating quality traits and cooking loss in a specially designed heterogeneous F6 pig population
Keywords: کاهش پخت و پز; Pig; GWAS; Candidate gene; Eating quality traits; Cooking loss;
Cooking behavior of frozen gluten-free potato-based pasta (gnocchi) obtained through turbo cooking technology
Keywords: کاهش پخت و پز; Gluten-free pasta; Formulation; Process condition; Cooking loss; Texture;
Low-field NMR determination of water distribution in meat batters with NaCl and polyphosphate addition
Keywords: کاهش پخت و پز; Meat batter; NaCl; Polyphosphates; Cooking loss; Low-field NMR
Cooking behavior and starch digestibility of NUTRIOSE® (resistant starch) enriched noodles from sweet potato flour and starch
Keywords: کاهش پخت و پز; Cooking loss; Starch digestibility; Glycaemic index; Sensory evaluation; Starch and flour noodles; Sweet potato;
Influence of onion powder and its hydrocolloid blends on pasta dough, pasting, microstructure, cooking and sensory characteristics
Keywords: کاهش پخت و پز; Pasta; Onion powder; Microstructure; Cooking loss; Hydrocolloids; Electrophoresis
Tenderness profiles of ten muscles from F1 Bos indicus x Bos taurus and Bos taurus cattle cooked as steaks and roasts
Keywords: کاهش پخت و پز; Beef; Bos indicus; Bos taurus; Shear force; Cooking loss
Effect of marination and microwave heating on the quality of Semimembranosus and Semitendinosus muscles from Friesian mature cows
Keywords: کاهش پخت و پز; Beef; Marination; Microwave; Quality; Tenderness; Cooking loss
Tenderness of pre- and post rigor lamb longissimus muscle
Keywords: کاهش پخت و پز; Lamb; Pre rigor; Tenderness; pH; Cooking loss; Sarcomere length; Shear force
Kinetic analysis of cooking losses from beef and other animal muscles heated in a water bath - Effect of sample dimensions and prior freezing and ageing
Keywords: کاهش پخت و پز; Cooking loss; Kinetic; Heat transfer; Muscle type; Sample dimension;
Effect of age and cut on cooking loss, juiciness and flavour of South African beef
Keywords: کاهش پخت و پز; Age; Beef; Cooking loss; Juiciness; Flavour
Relationship between pre-slaughter stress responsiveness and beef quality in three cattle breeds
Keywords: کاهش پخت و پز; Catecholamines; Correlations; Dopamine; L∗ value; Cooking loss
Meat quality of kudu (Tragelaphus strepsiceros) and impala (Aepyceros melampus): Carcass yield, physical quality and chemical composition of kudu and impala Longissimus dorsi muscle as affected by gender and age
Keywords: کاهش پخت و پز; Game meat; Proximate composition; Myoglobin; Collagen; Mineral content; Drip loss; Cooking loss; Colour; Tenderness; Sustainable utilisation
Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties
Keywords: کاهش پخت و پز; Pork; Cooking; Relative humidity; Cooking loss; Shear force; Colour
Effect of freezing on sensory quality, shear force and water loss in beef M. longissimus dorsi
Keywords: کاهش پخت و پز; Beef; Freezing; Sensory qualities; Peak force; Total energy; Cooking loss
Preliminary investigations on the effects of ageing and cooking on the Raman spectra of porcine longissimus dorsi
Keywords: کاهش پخت و پز; Raman spectroscopy; Pork; Ageing; Shear force; Cooking loss; Cooking; Longissimus dorsi
Modelling the yield and texture of comminuted pork products using color and temperature. Effect of fat/lean ratio and starch
Keywords: کاهش پخت و پز; Emulsification; Chopping; Cooking loss; Light reflection; Temperature
Effects of processing conditions and the use of modified starch and monoglyceride on some properties of extruded rice vermicelli
Keywords: کاهش پخت و پز; Extrusion; Rice vermicelli; Cooking weight; Cooking loss; Degree of gelatinization; Modified starch; Monoglyceride; Sensory evaluation
Changes in protein compositions and their effects on physical changes of shrimp during boiling in salt solution
Keywords: کاهش پخت و پز; Boiled shrimp; Cooking loss; Fractal analysis; Image analysis; Protein fractions; Structure–protein fraction relationship; Texture
Meat quality characteristics of springbok (Antidorcas marsupialis). 1: Physical meat attributes as influenced by age, gender and production region
Keywords: کاهش پخت و پز; Game meat; Springbok; pH; Water holding capacity; Drip loss; Cooking loss; Colour; Shear force
Effect of carboxymethylcellulose and pregelatinized corn starch on the quality of amaranthus spaghetti
Keywords: کاهش پخت و پز; Amaranthus flour; Breakage susceptibility; Cooking loss; Cooking resistance; Instrumental stickiness
Physical meat quality characteristics of hot-deboned ostrich (Struthio camelus var. domesticus) Muscularis gastrocnemius, pars interna during post-mortem aging
Keywords: کاهش پخت و پز; Hot-deboning; pH; Tenderness; Sarcomere length; Water holding capacity (WHC); Purge; Cooking loss; Aging; Colour
Effects of peanut skin extract on quality and storage stability of beef products
Keywords: کاهش پخت و پز; Phenolic compounds; Antioxidants; Oxidation; Peanut skins; Ground beef; Color; Cooking loss
Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat
Keywords: کاهش پخت و پز; Chicken breast; Cooking loss; Texture analysis; Tenderness;