Keywords: پردازش فشار بالا (HPP); Soybean allergy; Sandwich ELISA; High pressure processing (HPP); Mass spectrometry (LC-MS/MS); Principal component analysis (PCA); Physicochemical properties;
مقالات ISI پردازش فشار بالا (HPP) (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 (HPP); High pressure processing (HPP); Reduced-fat content; Textural properties; Low field nuclear magnetic resonance (LF-NMR); Microstructure
Keywords: پردازش فشار بالا (HPP); GC–MS; Headspace fingerprinting; Tomato juice; Pulsed electric fields (PEF); High pressure processing (HPP); Juice pasteurisation
Keywords: پردازش فشار بالا (HPP); High pressure processing (HPP); Active packaging; Lipid oxidation; Radical formation; Electron spin resonance (ESR); Antioxidants; Oxygen scavenger; Pork patties
High pressure processing (HPP) of aronia berry puree: Pilot scale processing and a shelf-life study
Keywords: پردازش فشار بالا (HPP); Antioxidant capacities; Aronia berry puree; High pressure processing (HPP); Microbial population; Physicochemical properties; Refrigerated storage; Shelf-life;
Combined effect of CaCl2 and high pressure processing on the solubility of chicken breast myofibrillar proteins under sodium-reduced conditions
Keywords: پردازش فشار بالا (HPP); High pressure processing (HPP); CaCl2; Myofibrillar proteins (MP); Solubility; Structural modification;
Effect of high pressure processing, browning treatments, and refrigerated storage on sensory analysis, color, and polyphenol oxidase activity in pawpaw (Asimina triloba L.) pulp
Keywords: پردازش فشار بالا (HPP); Pawpaw; Browning; Polyphenol oxidase (PPO); High pressure processing (HPP); Steviosides;
High pressure treated Bacillus subtilis spores - Structural analysis by means of synchrotron and laboratory based soft X-ray microscopy
Keywords: پردازش فشار بالا (HPP); Bacterial endospore; High pressure processing (HPP); Inactivation; Transmission soft X-ray microscopy; Tomography; Imaging; LTXM;
High pressure processing controls microbial growth and minimally alters the levels of health promoting compounds in grapefruit (Citrus paradisi Macfad) juice
Keywords: پردازش فشار بالا (HPP); Grapefruit; High pressure processing (HPP); Flavonoids; Phytochemicals
Effect of high pressure processing on avocado slices
Keywords: پردازش فشار بالا (HPP); High pressure processing (HPP); Polyphenol oxidase; Peroxidase; Respiration rate; Ethylene production; Cryo-SEM; Microstructure
Short communicationA preliminary exposure assessment model for Bacillus cereus cells in a milk based beverage: Evaluating High Pressure Processing and antimicrobial interventions
Keywords: پردازش فشار بالا (HPP); Bacillus cereus; High Pressure Processing (HPP); Natural antimicrobials stochastic modelling; Monte Carlo simulation;
Kinetics of the formation of radicals in meat during high pressure processing
Keywords: پردازش فشار بالا (HPP); High pressure processing (HPP); Radical formation; Lipid oxidation; Chicken meat; Kinetics;
Effect of water activity on inactivation of Listeria monocytogenes and lactate dehydrogenase during high pressure processing
Keywords: پردازش فشار بالا (HPP); High pressure processing (HPP); Listeria monocytogenes; Lactate dehydrogenase; Glycerol; Lyophilization; Water activity
Exploiting the combined effects of high pressure and moderate heat with nisin on inactivation of Clostridium botulinum spores
Keywords: پردازش فشار بالا (HPP); High pressure processing (HPP); Nisin; Combined effects; Clostridium botulinum spores
The effects of growth temperature and growth phase on the inactivation of Listeria monocytogenes in whole milk subject to high pressure processing
Keywords: پردازش فشار بالا (HPP); High pressure processing (HPP); Listeria monocytogenes; Whole milk; Growth temperature; Growth phase; Injury; Inactivation kinetics;
A predictive model for the influence of food components on survival of Listeria monocytogenes LM 54004 under high hydrostatic pressure and mild heat conditions
Keywords: پردازش فشار بالا (HPP); High pressure processing (HPP); Listeria monocytogenes (L. monocytogenes); Survival; Food components; Predictive model
Investigation of the effects of food constituents on Bacillus subtilis reduction during high pressure and moderate temperature
Keywords: پردازش فشار بالا (HPP); High pressure processing (HPP); Food constituents; Response surface methodology (RSM)
Statistical prediction of effects of food composition on reduction of Bacillus subtilis As 1.1731 spores suspended in food matrices treated with high pressure
Keywords: پردازش فشار بالا (HPP); High pressure processing (HPP); Inactivation of B. subtilis spores; Food compositions; Predictive model
A Weibullian model for microbial injury and mortality
Keywords: پردازش فشار بالا (HPP); Survival curves; Non-linear inactivation; Thermal processing; Chemical disinfection; High pressure processing (HPP); Cold preservation
Use of response surface methodology to investigate the effect of food constituents on Staphylococcus aureus inactivation by high pressure and mild heat
Keywords: پردازش فشار بالا (HPP); High pressure processing (HPP); Reduction of Staphylococcus aureus; Response surface methodology (RSM); Food constituents; Predictive model; Effect
Analysis of reduction of Geobacillus stearothermophilus spores treated with high hydrostatic pressure and mild heat in milk buffer
Keywords: پردازش فشار بالا (HPP); High pressure processing (HPP); Reduction of Geobacillus stearothermophilus spores; Response surface methodology (RSM); Effect; Mild heat
Optimization of process conditions to inactivate Bacillus subtilis by high hydrostatic pressure and mild heat using response surface methodology
Keywords: پردازش فشار بالا (HPP); High pressure processing (HPP); Reduction of Bacillus subtilis; Response surface methodology (RSM); Optimization;
Effect of high pressure and mild heat on Staphylococcus aureus in milk using response surface methodology
Keywords: پردازش فشار بالا (HPP); High pressure processing (HPP); Reduction of Staphylococcus aureus; Response surface methodology (RSM); Effect;