Keywords: امولسیون گوشت; Emulsion gel; Inulin; Meat emulsion; Experimental design;
مقالات ISI امولسیون گوشت (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: امولسیون گوشت; Meat emulsion; Vegetable ingredients; Textural properties; Microstructure; Statistical optimization
Keywords: امولسیون گوشت; Fat substitute; Amorphous cellulose fiber; Meat emulsion; Emulsion stability; Texture;
Keywords: امولسیون گوشت; Dietary fiber; Lime; Meat emulsion; Pectin; Soy hulls;
Keywords: امولسیون گوشت; Fat reduction; Gelling; Meat emulsion; Prebiotic fibers; Sodium reduction;
Keywords: امولسیون گوشت; Sodium Chloride (PubChem CID: 5234); Potassium Chloride (PubChem CID: 4873); Sodium Tripolyphosphate (PubChem CID: 26118); Low-fat; Meat emulsion; Low-sodium; Potassium; Texture; Rheology;
Keywords: امولسیون گوشت; X-ray μCT; Meat emulsion; Heat treatment; Multivariate data segmentation; Grating-based interferometry
Enrichment of meat emulsion with mushroom (Agaricus bisporus) powder: Impact on rheological and structural characteristics
Keywords: امولسیون گوشت; Mushroom powder; Meat emulsion; Rheology; Viscoelasticity; Texture;
Effects of incorporation of camel milk casein hydrolysate on quality, oxidative and microbial stability of goat meat emulsion during refrigerated (4 ± 1 °C) storage
Keywords: امولسیون گوشت; Camel milk casein; Physico-chemical properties; Meat emulsion; Antioxidant activity and antimicrobial activity; Microbial challenge test;
Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters
Keywords: امولسیون گوشت; Fat reduction; Glucan; Inulin; Meat emulsion; TPA; Microstructure
Influence of filling conditions on product quality and machine parameters in fermented coarse meat emulsions produced by high shear grinding and vacuum filling
Keywords: امولسیون گوشت; High shear grinder; Cutting set; Raw material temperature; Meat emulsion; Quality properties; Salami
Behavior of Listeria monocytogenes type1 355/98 (85) in meat emulsions as affected by temperature, pH, water activity, fat and microbial preservatives
Keywords: امولسیون گوشت; Listeria monocytogenes; Meat emulsion; Nisin; Lactic acid; Sodium nitrite; Sodium chloride;
Dynamic oscillatory shear properties of O/W model system meat emulsions: Linear viscoelastic analysis for effect of temperature and oil concentration on protein network formation
Keywords: امولسیون گوشت; Meat emulsion; Viscoelastic properties; Material stiffness; Temperature; Concentration
Prediction of beef meat emulsion quality with apparent light backscatter extinction
Keywords: امولسیون گوشت; Meat emulsion; Sensor technology; Fiber optic; Light extinction; Prediction models
Functional effects of lupin proteins in comminuted meat and emulsion gels
Keywords: امولسیون گوشت; Lupin protein; Comminuted meat gels; Protein interactions; Meat emulsion; Protein adsorption
Effect of fat content on flavour release from sausages
Keywords: امولسیون گوشت; Flavour release; Sausages; Fat content; APCI-MS; Nosespace; Cooking; Meat emulsion
Effect of different binders on the quality of enrobed buffalo meat cutlets and their shelf life at refrigeration storage (4 ± 1 °C)
Keywords: امولسیون گوشت; Buffalo meat product; Enrobed cutlets; Meat emulsion; Egg white powder; Binders; Shelf life
An examination of factors affecting radio frequency heating of an encased meat emulsion
Keywords: امولسیون گوشت; Radio frequency; Cooking protocol development; Meat emulsion