Keywords: پردازش فشار بالا; Antioxidant activity; Enzymatic activity; High pressure processing; Microstructure; Pumpkin; Texture Profile Analysis;
مقالات ISI پردازش فشار بالا (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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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: پردازش فشار بالا; High pressure processing; Emulsion delivery systems; Emulsifying activity; Stability; Rheology; Antibacterial activity;
Keywords: پردازش فشار بالا; High pressure processing; Meat; Rigor; Myofibrillar fragmentation index; Enzyme activity; Texture;
Keywords: پردازش فشار بالا; Germination; High pressure processing; Chaotrope; Transglutaminase; Sourdough; Water activity;
Keywords: پردازش فشار بالا; Bacteria; Mould; Spore-former; High pressure processing; Power ultrasound; Pasteurization;
Keywords: پردازش فشار بالا; Pelargonidin-3-glucoside; Catechin; Epicatechin; Copigmentation; High pressure processing;
Keywords: پردازش فشار بالا; Antimicrobial mechanism; High pressure processing; Slightly acidic electrolyzed water; B. cereus spores; Label free; Proteomic analysis;
Keywords: پردازش فشار بالا; High pressure processing; Organic acids; Shelf life; Frankfurters; Cooked ham;
Keywords: پردازش فشار بالا; High pressure processing; Energy consumption; Cyclic processes; Food processing; Food preservation; Shelf life;
Keywords: پردازش فشار بالا; Raw ground beef; Myoglobin; High pressure processing; Colorimetry;
Keywords: پردازش فشار بالا; ABCA1; ATP-binding cassette transporter ABCA1 (member 1 of human transporter sub-family ABCA; BA; bioaccessibility; BCO1; β-carotene 15, 15â²-dioxygenase; BCO2; β-carotene-9,10â²-dioxygenase; CCE; carotenoid cleavage enzyme; CD-36; cluster determinant
Keywords: پردازش فشار بالا; Bacterial community profiling; High pressure processing; Rice safety; Rice spoilage; Sporeformer;
Keywords: پردازش فشار بالا; Phytochemical; High pressure processing; Transmission electron microscopy; Spores; Sensory;
Keywords: پردازش فشار بالا; Active packaging; High pressure processing; Active film; Iberian dry-cured ham; Olive leaf extract;
Keywords: پردازش فشار بالا; High pressure processing; Brown rice; Hydrolytic rancidity; Oxidative rancidity; Storage;
Keywords: پردازش فشار بالا; Beef; Pre-rigor; High pressure processing; Longissimus thoracis; Calpain; Myofibrillar fragmentation index, ultrastructure, glycogen phosphorylase;
Keywords: پردازش فشار بالا; Iberian ham; High pressure processing; Shelf life; Volatile compound; Intramuscular fat; Salt;
Keywords: پردازش فشار بالا; Lysozyme; High pressure processing; High pressure homogenization; Enzyme functionality; Crystalline structure;
Keywords: پردازش فشار بالا; High pressure processing; Liquorice root sherbet; Quality; Glycyrrhizic acid;
Keywords: پردازش فشار بالا; Mulberry juice; Color; Anthocyanin content; Sterilization; High pressure processing;
Keywords: پردازش فشار بالا; AA; ascorbic acid; AMDIS; automated mass spectral deconvolution and identification system; BI; browning index; DHAA; dehydroascorbic acid; DFC; difference from control; HP; high pressure; HS-SPME-GC-MS; headspace-solid phase microextraction-gas chromato
Keywords: پردازش فشار بالا; Food analysis; Food composition; Bioaccessibility; Bioactive compounds; Thermal treatment; High pressure processing; High-intensity pulsed electric fields; Ultrasound; Review;
Keywords: پردازش فشار بالا; Iberian ham; Volatile compound; Intramuscular fat; Salt; Water activity; High pressure processing;
Keywords: پردازش فشار بالا; Serrano ham microbiota; Salt content; Intramuscular fat; High pressure processing; DGGE;
Keywords: پردازش فشار بالا; L* a* b*; Water holding capacity; Shockwave; Hydrodyne; Isostatic; Hydrostatic; High pressure processing; Color;
Keywords: پردازش فشار بالا; Bacillus cereus spores; High pressure processing; Slightly acidic electrolysed water; Structure;
Keywords: پردازش فشار بالا; Pre-rigor rabbit muscles; High pressure processing; Gelation; Functional properties; Tertiary conformation changes;
Keywords: پردازش فشار بالا; Response surface methodology (RSM); Textural properties; High pressure processing; Reduced-fat sausages;
Keywords: پردازش فشار بالا; High pressure processing; Freezing; Carrot; Vacuum frying; Snack; Antioxidant;
Keywords: پردازش فشار بالا; Lipid crystallization; High pressure processing; Cooling under pressure; Polymorphism; Response surface methodology;
Keywords: پردازش فشار بالا; Ovalbumin; High pressure processing; Glass transition temperature; Structural properties;
Keywords: پردازش فشار بالا; High pressure processing; Peaches; Microstructure; Texture; Enzymes; Color;
Keywords: پردازش فشار بالا; High pressure processing; Batters; Cakes; Starch;
Keywords: پردازش فشار بالا; Browning; Polyphenoloxidase; Enzyme; High Pressure Processing; High hydrostatic pressure; Kinetics;
Keywords: پردازش فشار بالا; Whole blueberry; Polyphenols; Anthocyanins; Viscosity; Rheology; HTD; FBDG; Food Based Dietary Guidelines; C3G; cyaniding-3-glucoside; GAE; gallic acid equivalent; HD; hydrodynamic; HPP; high pressure processing; HTD; hydrothermodynamic; HTST; high temper
Keywords: پردازش فشار بالا; Maize starch; Rice starch, Acoustic wave sensor; Gelatinization; High pressure processing;
Keywords: پردازش فشار بالا; Whey protein; Gelatin; High pressure processing; Rheology; Microstructure;
Keywords: پردازش فشار بالا; High pressure processing; Globular protein; Protease and microbial inactivation;
Keywords: پردازش فشار بالا; High pressure processing; Modified atmosphere packaging; Probabilistic model;
Keywords: پردازش فشار بالا; High pressure processing; Food properties modeling; Specific volume; Isothermal compressibility; Cubic expansion coefficient;
Keywords: پردازش فشار بالا; Paralytic shellfish poisoning; High pressure processing; Oysters; LC-FLD; Reference materials;
Keywords: پردازش فشار بالا; High Pressure processing; High Pressure High Temperature processing; Pressure Assisted Thermal processing; Carotenoids; Chlorophylls; Vegetables;
Keywords: پردازش فشار بالا; High pressure processing; κ-carrageenan; Calcium ion; Salt-soluble meat protein; Gels properties;
Keywords: پردازش فشار بالا; High pressure processing; Anthocyanin; Ascorbic acid; Color; Storage; Kinetics;
Keywords: پردازش فشار بالا; High pressure processing; In situ electrical conductivity; Vegetables; Texture; Quality;
Keywords: پردازش فشار بالا; BSA; bovine serum albumin; CCP; colloidal calcium phosphate; DS; dextran sulphate; Gâ²; elastic modulus (Pa); Gâ³; viscous modulus (Pa); HMP; high methoxy pectin; HPLC; high performance liquid chromatography; HPP; high pressure processing; LMP; low meth
Inhibitory effects of high pressure treatment on microbial growth and biogenic amine formation in marinated herring (Clupea harengus) inoculated with Morganella psychrotolerans
Keywords: پردازش فشار بالا; High pressure processing; Morganella psychrotolerans; Biogenic amines; Marinated herring;
Modeling water partition in composite gels of BSA with gelatin following high pressure treatment
Keywords: پردازش فشار بالا; Bovine serum albumin; Gelatin; Phase separated gels; High pressure processing; Water partition;
Effect of high-pressure processing pretreatment on the physical properties and colour assessment of frozen European hake (Merluccius merluccius) during long term storage
Keywords: پردازش فشار بالا; Merluccius merluccius; High pressure processing; Frozen storage; Physical properties; Quality enhancement;
SO2, high pressure processing and pulsed electric field treatments of red wine: Effect on sensory, Brettanomyces inactivation and other quality parameters during one year storage
Keywords: پردازش فشار بالا; 4-EG; 4-ethylguaiacol; 4-EP; 4-ethylphenol; A; absorbance; CD; colour density; cfu; colony forming units; HPP; high pressure processing; K2S2O5; potassium metabisulphite; PEF; pulsed electric fields; SO2; sulphur dioxide; TPC; total phenolic content; VBNC