Keywords: پردازش فشار بالا; Seedlings of Brussels sprouts; High pressure processing; Storage; Free amino acids; Gas chromatography;
مقالات ISI پردازش فشار بالا (ترجمه نشده)
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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; Blueberry; Peroxidase; Enzyme kinetics; Thermal processing; High pressure processing;
Keywords: پردازش فشار بالا; Peaches; High pressure processing; Enzymes; Ascorbic acid; Phenols;
Keywords: پردازش فشار بالا; Beef; Pre-rigor; High pressure processing; Longissimus thoracis; Gluteus medius; Sensory; Shear force;
Keywords: پردازش فشار بالا; Pulsed Electric Fields; Olive oil; High pressure processing; Yield increase; Oxidative stability;
Keywords: پردازش فشار بالا; High pressure processing; High hydrostatic pressure; Power ultrasound; Thermo-sonication; Sporeformer; Resistance;
Keywords: پردازش فشار بالا; High pressure processing; Milk-clotting enzymes; Intrinsic fluorescence; Surface hydrophobicity; ATR-FTIR spectroscopy;
Thermal and high pressure inactivation kinetics of blueberry peroxidase
Keywords: پردازش فشار بالا; Peroxidase; POD; Blueberry; Thermal inactivation kinetics; High pressure inactivation kinetics; Biphasic model; High pressure processing;
Impact of the homogenization process on the structure and antioxidant properties of chitosan-lignin composite films
Keywords: پردازش فشار بالا; Sustainable material; High pressure processing; Antioxidant; Active packaging; Renewable resources;
Keywords: پردازش فشار بالا; Elicitation; Ultrasound; Pulsed electric fields; High pressure processing; Nutraceuticals; Oxidative stress;
Keywords: پردازش فشار بالا; Moringa oleifera; Seed kernels; Oil; Enzyme; High pressure processing; Emulsion;
Keywords: پردازش فشار بالا; Lysozyme; High pressure processing; High pressure homogenization; Enzyme modification; Antimicrobial activity;
Effect of ultrasound followed by high pressure processing on prebiotic cranberry juice
Keywords: پردازش فشار بالا; Prebiotic juice; Cranberry juice; High pressure processing; Ultrasound;
Keywords: پردازش فشار بالا; Low-salt-surimi gels; Transglutaminase; High pressure processing; Texture properties;
Keywords: پردازش فشار بالا; Fungi; Spore-former; Heat; Thermal inactivation; High pressure processing; Scanning electron microscopy;
Keywords: پردازش فشار بالا; High pressure processing; Milk-clotting enzymes; Rheological assay; Near-infrared light backscatter; Confocal microscopy;
Keywords: پردازش فشار بالا; High pressure processing; Membrane integrity; 1H NMR; Polyphenol oxidase; Peaches; Enzymatic browning;
Keywords: پردازش فشار بالا; Infrared spectroscopy; High pressure processing; Foodborne bacteria
Keywords: پردازش فشار بالا; High pressure processing; Pickled radish; Aroma; Texture; Refrigeration; 2,2,4-Trimethyl-3-oxabicyclo[2.2.2]octane (PubChem CID: 2758); 3-Prop-2-enylsulfanylprop-1-ene (PubChem CID: 11617); (Methyldisulfanyl)methane (PubChem CID: 12232); 3-(Prop-2-enyldis
Keywords: پردازش فشار بالا; Tomato juice; Pectin methylesterase; Polygalacturonase; High pressure processing; Pulsed electric fields;
Keywords: پردازش فشار بالا; High pressure processing; Smoothies shelf-life; Sensory profile; Sugars and organic acids; Minerals;
Keywords: پردازش فشار بالا; Gluten-free bread; High pressure processing; Bread staling; Texturea*, redness; −a, greenness; AI, dough area increase; ANOVA, analysis of variance; b*, yellowness; −b*, blueness; BU, Brabender® unit; CS, corn starch; CSt, CS treated at 600 MPa for 5 min
Keywords: پردازش فشار بالا; High pressure processing; Thermal pasteurization; Fermented minced pepper; Microorganism; Quality
Keywords: پردازش فشار بالا; High pressure processing; Peaches; Viability; Enzymes; Freshness; Microstructure
Keywords: پردازش فشار بالا; High pressure processing; Pressure non-uniformity; Pressure distribution; Numerical simulation
Keywords: پردازش فشار بالا; Bovine lactoferrin; High pressure processing; Protein structure; Solubility; Foaming properties; Emulsifying properties;
Keywords: پردازش فشار بالا; High pressure processing; High pressure thermal sterilization; Influence on inactivation; Food processing contaminants; Process windows; Interdisciplinary approach; Future aspects;
Keywords: پردازش فشار بالا; Processed meat products; High pressure processing; Multi hurdle approaches; Natural antimicrobials; Natural antioxidants; Active packaging
Keywords: پردازش فشار بالا; High pressure processing; Staphylococcus aureus; Staphylococcal food poisoning; Inactivation
Keywords: پردازش فشار بالا; Buckwheat; High pressure processing; Antioxidant activity; AdipocytesADM, adipogenic differentiation media; DMEM, Dulbecco's Modified Eagle Media; DPPH, 1,1′-diphenyl-2-picrylhydrazylvalue; HPP, high pressure processing; ICC, iron chelating capacity; MTT,
Keywords: پردازش فشار بالا; High pressure processing; Caiman crocodilus yacare; Fatty acid composition; Bacteriological quality;
Keywords: پردازش فشار بالا; Green asparagus juice; High pressure processing; Bioactive compounds; Antioxidant activity; Volatile compounds;
Keywords: پردازش فشار بالا; Longan flower-honey; High pressure processing; Ultra-sonic processing; Thermal treatment; Antioxidative properties
Keywords: پردازش فشار بالا; Focus groups; China; Heat Treatment; High Pressure Processing; Pulsed-Electric Field; Purchase intention
Keywords: پردازش فشار بالا; High pressure processing; Oil-based spinach sauce; Polyphenoloxidase; Lipid oxidation; Ascorbic acid (PubChem CID: 54670067); chlorophyll a (PubChem CID: 44602414); chlorophyll b (PubChem CID: 46926108);
Keywords: پردازش فشار بالا; Juice blend; Quality assurance; High pressure processing; High temperature short time
Keywords: پردازش فشار بالا; High pressure processing; Reduced-fat content; Reduced-salt content; Functional properties; Protein solubility; Microstructure
Keywords: پردازش فشار بالا; High pressure processing; Food preservation; Sterilization; Pasteurization; Water activity; Microorganism inactivation
Keywords: پردازش فشار بالا; High pressure processing; Pressure-heat; Beef; Tenderness; Yield;
Keywords: پردازش فشار بالا; Mangifera indica L; High pressure processing; Ripening; Postharvest
Keywords: پردازش فشار بالا; High pressure processing; Dry-cured ham; Texture; Microstructure; X-ray microcomputed tomography; Scanning electron microscopy
Keywords: پردازش فشار بالا; Almond milk; High pressure processing; Thermal processing; Immunoreactivity; Protein solubility;
Keywords: پردازش فشار بالا; High pressure processing; Cooking; Duck meat; Protein denaturation; NMR proton relaxation
Keywords: پردازش فشار بالا; High pressure processing; Starter-free fresh cheese; Shelf-life; Industrial scale;
Keywords: پردازش فشار بالا; High pressure processing; Sarcoplasmic proteins; Myofibrillar proteins; Beef quality; Protein patterns
Keywords: پردازش فشار بالا; High pressure processing; Physicochemical properties; Bioactive compounds; Color; Blueberry juice;
Keywords: پردازش فشار بالا; Fermented sausages; Antimicrobial packaging; Nisin; High pressure processing; L. monocytogenes;
Effect of high pressure processing on the survival of Salmonella Enteritidis and shelf-life of chicken fillets
Keywords: پردازش فشار بالا; High pressure processing; Salmonella Enteritidis; PFGE; Chicken; Safety; Quality;
Microbial inactivation and evaluation of furan formation in high hydrostatic pressure (HHP) treated vegetable-based infant food
Keywords: پردازش فشار بالا; High pressure processing; Vegetable puree; Mesophilic bacteria; Yeast; Mold; Furan; Food safety;
Kinetic modeling of polyphenoloxidase inactivation during thermal-assisted high pressure processing in black tiger shrimp (Penaeus monodon)
Keywords: پردازش فشار بالا; Black tiger shrimp; Inactivation; High pressure processing; Polyphenoloxidase; Kinetic modeling; nth order; A0; Initial enzyme activity; At; Activity of PPO enzyme after pressure treatment for time t (min); APE; Activity of PPO enzyme after single pulse p