Keywords: بستنی; Ice cream; Cellulose nanofibrils; Fat replacer; Napping; Emulsion stabilization;
مقالات ISI بستنی (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: بستنی; Aroma release; Ice cream; Fat; Protein; Solid phase microextraction; Gas chromatography; Saliva reactor;
Keywords: بستنی; Monoglycerides; Ice cream; Frozen desserts;
Keywords: بستنی; Biosensor; Milk based mix for ice cream; Ice cream; Impedance measurements; Phase shift;
Keywords: بستنی; Elderly; Bread; Spaghetti; Yoghurt; Ice cream; Chocolate; Meat;
Keywords: بستنی; Saturated fat reduction; Saturated monoglyceride structured emulsions; Ice cream; Probiotic bacteria;
Keywords: بستنی; Ice cream; Coconut milk; Inulin; Locust bean gum (LBG);
Keywords: بستنی; Ice cream; Quince seed; Rheology; Melting properties; Texture; Sensory;
Keywords: بستنی; Soy protein isolate; Ice cream; Fat replacer; Enzymatic hydrolysis; Microparticulation;
Keywords: بستنی; Listeriosis; Ice cream; Enumeration; Whole genome sequencing;
Keywords: بستنی; ice cream; fat reduction; maltodextrin; consumer acceptability;
Keywords: بستنی; ice cream; frozen dessert; microstructure; processing;
Keywords: بستنی; Diabetes mellitus; Diagnosis; Glucose tolerance test; Glucose intolerance; Ice cream;
Keywords: بستنی; Ice cream; Milk; Casein; Lactose; Dairy; Formulation; Protein; Sodium casein;
Keywords: بستنی; Yogurt; Ice cream; Energy; Nutrient; Adult; FNDDS; Food and Nutrient Database for Dietary Studies; IPR; income to poverty ratio; NHANES; National Health and Nutrition Examination Survey; USDA; US Department of Agriculture;
Keywords: بستنی; Neotame; HPLC; Solid phase extraction; Stability; Cake; Ice cream
Keywords: بستنی; Ice cream; Medium chain triglycerides; Long chain triglycerides; Food intake; Appetite;
Keywords: بستنی; Partial coalescence; Fat destabilization; Ice cream; Whipped cream; Emulsion; Analytical method;
Keywords: بستنی; Fat replacer; Ice cream; Rheology; Seed gum; Sensory; Texture;
Keywords: بستنی; Ice cream; Soy milk; Coconut milk; Probiotic bacteria; Amino acids; Sugar content
Keywords: بستنی; Ice cream; Ice crystals; Recrystallization; Population balance; Energy balance; Storage
Keywords: بستنی; whey protein phospholipid concentrate; delactosed permeate; ice cream; caramel; cake;
Keywords: بستنی; ice cream; pivot profile; comment analysis; sensory characterization; consumer perception;
Keywords: بستنی; Goat's milk; Ice cream; Probiotic survival; Gastrointestinal simulation;
Keywords: بستنی; food safety; Hazard Analysis and Critical Control Point; ice cream; peanut butter
Keywords: بستنی; galactooligosaccharide; ice cream; stability; sensory perception;
Keywords: بستنی; Heat transfer; Ice cream; Thermal protection; Ice crystal size; Phase change material (PCM)Transfert de chaleur; Crème glacée; Protection thermique; Dimension des cristaux de glace; Matériau à changement de phase (PCM)
Keywords: بستنی; Ice cream; Fat destabilization; Melt-down; Protein;
Keywords: بستنی; Ice crystals; Ice cream; Storage; Recrystallization; Stabilizer; FBRM
Keywords: بستنی; Staphylococcus aureus; Enterotoxin; Outbreak; Ice cream; FT-IR; Microarray
Keywords: بستنی; Ice cream; Stabilizers; Sensory attributes; Temporal Dominance of Sensation
Keywords: بستنی; persimmon; ice cream; bioactivity; technique for order preference by similarity to ideal solution;
Keywords: بستنی; Ice cream; Cold receptors; Mouth; TRPM8; Pleasure; Refreshing; Thirst;
Keywords: بستنی; Orange byproducts; Dietary fiber; Fat replacer; Ice cream;
Keywords: بستنی; Goat's milk; Ice cream; Probiotics; Packaging; Viability; Sensory properties;
Keywords: بستنی; Ice cream; Wall slip; Viscous dissipation; Pipe rheometry; Rheology;
Keywords: بستنی; Kiwifruit; Natural color; Ice cream; Polyphenols; Rheological property; Vitamin C;
Keywords: بستنی; CD36; CA6; PROP taster status; Ice cream; Fat intake
Effects of wheat gluten modified by deamidation-heating with three different acids on the microstructure of model oil-in-water emulsion and rheological-physical property of ice cream
Keywords: بستنی; Wheat gluten; Acid-deamidation-heating; Oil-in-water emulsion; Ice cream; Rheological-physical properties; Partial least squares discriminant analysis;
Production of functional probiotic ice creams with white and dark blue fruits of Myrtus communis: The comparison of the prebiotic potentials on Lactobacillus casei 431 and functional characteristics
Keywords: بستنی; Ice cream; Myrtus communis; Prebiotics; Probiotics; Total phenolic content;
Revealing the microstructural stability of a three-phase soft solid (ice cream) by 4D synchrotron X-ray tomography
Keywords: بستنی; Ice cream; Microstructure; Tomography; Ice crystals; Coarsening; Soft solid;
The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream
Keywords: بستنی; L. casei 01; Ice cream; Sheep milk; Bioactivity; Caco 2 adhesion; Functional foods;
Implementation of traceability and food safety systems (HACCP) under the ISO 22000:2005 standard in North Africa: The case study of an ice cream company in Algeria
Keywords: بستنی; Ice cream; ISO 22000:2005; Operational prerequisite program; HACCP plan; Traceability system;
Comparative evaluation of direct plating and most probable number for enumeration of low levels of Listeria monocytogenes in naturally contaminated ice cream products
Keywords: بستنی; Ice cream; Direct plating; Most probable number;
Detection of viable Salmonella in ice cream by TaqMan real-time polymerase chain reaction assay combining propidium monoazide
Keywords: بستنی; ice cream; propidium monoazide; Salmonella; TaqMan real-time PCR; viable cells
Determination of aflatoxin M1 in ice cream samples using immunoaffinity columns and ultra-high performance liquid chromatography coupled to tandem mass spectrometry
Keywords: بستنی; Aflatoxin M1; Ice cream; Immunoaffinity columns; UHPLC-MS/MSAflatoxin M1 (PubChem CID: 15558498)
Toxigenic genes, spoilage potential, and antimicrobial resistance of Bacillus cereus group strains from ice cream
Keywords: بستنی; Bacillus cereus group; Ice cream; Toxin gene; Extracellular enzyme; Antimicrobial susceptibility
The implementation of HACCP management system in a chocolate ice cream plant
Keywords: بستنی; Chocolate; Food safety; HACCP; Ice cream
Survival of Lactobacillus delbrueckii UFV H2b20 in ice cream produced with different fat levels and after submission to stress acid and bile salts
Keywords: بستنی; Ice cream; Lactobacillus delbrueckii UFV H2b20; Probiotics; Survival;
Active phase change material package for thermal protection of ice cream containers
Keywords: بستنی; Phase change material; Ice cream; Thermal protection; Low temperature; Numerical simulationMatériau à changement de phase; Créme glacée; Protection thermique; Basse température; Simulation numérique