Keywords: همگن سازی فشار فوق العاده بالا; Ultra-high pressure homogenization; Tiger nuts' milk beverage; Microbial stabilization; Sensory profile;
مقالات ISI همگن سازی فشار فوق العاده بالا (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: همگن سازی فشار فوق العاده بالا; FTrp; maximum fluorescence intensity of tryptophan; FMC; maximum fluorescence intensity of Maillard compounds; FDt; maximum fluorescence intensity of dityrosine; P; pressure; Tin; inlet temperature; Tv; valve temperature; Ultra-high pressure homogenizatio
Keywords: همگن سازی فشار فوق العاده بالا; Cream; Ultra-high pressure homogenization; Shelf-life; Physical stability;
Keywords: همگن سازی فشار فوق العاده بالا; Ultra-high pressure homogenization; Front-face fluorescence spectroscopy; Tryptophan; Dityrosine; Maillard compounds; Retinol;
Keywords: همگن سازی فشار فوق العاده بالا; Ultra-high pressure homogenization; Goat milk cheeses; Lipolysis; Oxidation;
Keywords: همگن سازی فشار فوق العاده بالا; Milk; Ultra-High Pressure Homogenization; Heat treatments; Hydro- and liposoluble vitamins
Keywords: همگن سازی فشار فوق العاده بالا; Emulsion; Ultra-High Pressure Homogenization; Conventional homogenization; Soy protein;
Physicochemical and sensory characteristics of a UHT milk-based product enriched with conjugated linoleic acid emulsified by Ultra-High Pressure Homogenization
Keywords: همگن سازی فشار فوق العاده بالا; UHT; Milk-based product; Conjugated linoleic acid; Ultra-High Pressure Homogenization; Functional food;
Enhanced stability of emulsions treated by Ultra-High Pressure Homogenization for delivering conjugated linoleic acid in Caco-2 cells
Keywords: همگن سازی فشار فوق العاده بالا; Emulsion; Ultra-high pressure homogenization; Conjugated linoleic acid; Delivery; Physico-chemical and oxidative stability;
Ultra-High Pressure Homogenization improves oxidative stability and interfacial properties of soy protein isolate-stabilized emulsions
Keywords: همگن سازی فشار فوق العاده بالا; Emulsion; Ultra-High Pressure Homogenization; Lipid oxidation; Interfacial properties; Soy protein
High pressure homogenization of a fungi α-amylase
Keywords: همگن سازی فشار فوق العاده بالا; Abreviations; High pressure homogenization, (HPH); Dinitrosalicylic acid method, (DNSA)α-amylase; Ultra-high pressure homogenization; Enzymatic activity
Increasing fungi amyloglucosidase activity by high pressure homogenization
Keywords: همگن سازی فشار فوق العاده بالا; Amyloglucosidase; Ultra-high pressure homogenization; Enzyme activity;
Changes in commercial glucose oxidase activity by high pressure homogenization
Keywords: همگن سازی فشار فوق العاده بالا; Glucose oxidase; Ultra-high pressure homogenization; Non-thermal process; Enzyme activity
Proteolysis of yogurts made from ultra-high-pressure homogenized milk during cold storage
Keywords: همگن سازی فشار فوق العاده بالا; ultra-high pressure homogenization; proteolysis; yogurt; capillary electrophoresis
Evaluation of physical properties during storage of set and stirred yogurts made from ultra-high pressure homogenization-treated milk
Keywords: همگن سازی فشار فوق العاده بالا; Ultra-high pressure homogenization; Rheology; Texture and acid gels
Quantification of lipolysis and lipid oxidation during cold storage of yogurts produced from milk treated by ultra-high pressure homogenization
Keywords: همگن سازی فشار فوق العاده بالا; Ultra-high pressure homogenization; Lipolysis; Lipid oxidation; Yogurt
Effects of Ultra-High Pressure Homogenization on the Cheese-Making Properties of Milk
Keywords: همگن سازی فشار فوق العاده بالا; ultra-high pressure homogenization; milk; rennet coagulation; cheese-making properties
Effects of Ultra-High Pressure Homogenization on Microbial and Physicochemical Shelf Life of Milk
Keywords: همگن سازی فشار فوق العاده بالا; ultra-high pressure homogenization; milk shelf life; microbial inactivation; physicochemical characteristic;