Keywords: آب سیب; Retentate; Carbohydrates; Amino acids composition; Lipophilic compounds; β-Sitosterol; Apple cider;
مقالات ISI آب سیب (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: آب سیب; Apple cider; Volatile compounds; DHS-GC-MS; Descriptive sensory analysis; PLS;
Impact of apple cultivar, ripening stage, fermentation type and yeast strain on phenolic composition of apple ciders
Keywords: آب سیب; Apple cider; Cultivar; Flavonoids; Hydroxycinnamic acids; Ripening stage; Yeasts;
Keywords: آب سیب; Cold microfiltration; Apple cider; Membrane fouling; Pectin; Haze; Depectinization;
Keywords: آب سیب; Apple cider; Pyridaben; Gas chromatographic; Residue change; Processing factor;
Evaluation of mixing flow conditions to inactivate Escherichia coli in opaque liquids using pilot-scale Taylor–Couette UV unit
Keywords: آب سیب; UV light; Taylor–Couette unit; Mixing; Escherichia coli; Opaque liquids; Apple cider; Carrot juice; Soy milk; Model solutions
An efficient method for the determination of furan derivatives in apple cider and wine by solid phase extraction and high performance liquid chromatography—Diode array detector
Keywords: آب سیب; Furan derivatives; HPLC/DAD; Solid phase extraction; Apple cider; Wine
Sonication in combination with heat and low pressure as an alternative pasteurization treatment – Effect on Escherichia coli K12 inactivation and quality of apple cider
Keywords: آب سیب; Sonication; Inactivation; Apple cider; Escherichia coli; Aroma
Grapefruit juice and its constituents augment the effect of low pH on inhibition of survival and adherence to intestinal epithelial cells of Salmonella enterica serovar Typhimurium PT193
Keywords: آب سیب; Grapefruit juice; Apple cider; Naringenin; Salmonella Typhimurium; Adherence; Survival
Nonthermal inactivation and sublethal injury of Lactobacillus plantarum in apple cider by a pilot plant scale continuous supercritical carbon dioxide system
Keywords: آب سیب; Supercritical carbon dioxide; Nonthermal pasteurization; Lactobacillus plantarum; Apple cider; Sublethal injury
Inactivation of Escherichia coli O157:H7 in apple juice and apple cider by trans-cinnamaldehyde
Keywords: آب سیب; E. coli O157:H7; Trans-cinnamaldehyde; Apple juice; Apple cider
Efficacy of supercritical carbon dioxide for nonthermal inactivation of Escherichia coli K12 in apple cider
Keywords: آب سیب; Supercritical carbon dioxide; Nonthermal pasteurization; Escherichia coli; Apple cider; Injury
Comparison of aluminum thermal-death-time disks with a pilot-scale pasteurizer on the thermal inactivation of Escherichia coli K12 in apple cider
Keywords: آب سیب; Thermal inactivation; E. coli; Apple cider; Thermal-death-time disk; Pasteurizer;
Inactivation of different strains of Escherichia coli O157:H7 in various apple ciders treated with dimethyl dicarbonate (DMDC) and sulfur dioxide (SO2) as an alternative method
Keywords: آب سیب; Escherichia coli O157:H7; Dimethyl dicarbonate (DMDC); Sulfur dioxide (SO2); Apple cider; Pathogen; Non-thermal pasteurization
Radio frequency electric fields inactivation of Escherichia coli in apple cider
Keywords: آب سیب; Radio frequency electric fields; Apple cider; Nonthermal pasteurization; Electrical costs; Kinetics
Inactivation of exopolysaccharide and 3-hydroxypropionaldehyde-producing lactic acid bacteria in apple juice and apple cider by enterocin AS-48
Keywords: آب سیب; Apple cider; Ropy spoilage; Acrolein; Bacteriocin; Lactobacillus; Pediococcus
Inactivation of spoilage microorganisms in apple cider using a continuous flow pulsed electric field system
Keywords: آب سیب; Pulsed electric field; PEF; Apple cider; Pasteurization; Fruit juice; Food quality; Food safety;