Keywords: گوشت گاو; Polycyclic aromatic hydrocarbons; Heterocyclic aromatic amines; Red wine pomace; Beef patties;
مقالات ISI گوشت گاو (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: گوشت گاو; Vegetal seasoning; Lipid oxidation; Wine pomace; Beef patties; Sulfites;
Keywords: گوشت گاو; Advanced glycation endproducts; Nε-carboxymethyl lysine; Beef patties; Cereal bran;
Keywords: گوشت گاو; Beef patties; Gelled emulsion; Algae oil; Fat replacer; EPA; DHA;
Keywords: گوشت گاو; DAPP, dried apple peel powder; HCAs, heterocyclic aminesHeterocyclic amines; Beef patties; Dried apple peel powder; Inhibition; Liquid chromatography-tandem mass spectrometry
Keywords: گوشت گاو; Antimicrobial; Beef patties; Natural antioxidant; Olive cake; Total phenolic;
Keywords: گوشت گاو; Elderly; Sarcopenia; Clean label; Functional ingredients; Protein-enriched; Beef patties;
Keywords: گوشت گاو; Trimmings; Irradiation; Listeria monocytogenes; Escherichia coli O157:H7; Beef patties; Food safety;
Keywords: گوشت گاو; Beef patties; Frozen storage; Protein oxidation; Lipid oxidation; Meat quality;
Effect of frozen storage, different thawing methods and cooking processes on the survival of Salmonella spp. and Escherichia coli O157:H7 in commercially shaped beef patties
Keywords: گوشت گاو; Beef patties; Freezing; Thawing cooking; Salmonella spp.; Escherichia coli O157:H7
Role of Melissa officinalis in cholesterol oxidation: Antioxidant effect in model systems and application in beef patties
Keywords: گوشت گاو; Cholesterol (PubChem CID: 5997); Rosmarinic acid (PubChem CID: 5281792); 7-Ketocholesterol (PubChem CID: 91474); 7Alpha-hydroxycholesterol (PubChem CID: 107722); 7Beta-hydroxycholesterol (PubChem CID: 473141); 5,6Beta-epoxycholesterol (PubChem CID: 108109
Effects of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) as fat replacers on the microstructure and sensory characteristics of fried beef patties
Keywords: گوشت گاو; Carboxymethyl cellulose; Microcrystalline cellulose; Beef patties; Fibers; Fat replacer;
Antioxidant and antimicrobial properties of the extracts from Nitraria retusa fruits and their applications to meat product preservation
Keywords: گوشت گاو; Nitraria retusa; Phenolic compounds; Antioxidant properties; Antimicrobial properties; Beef patties; Lipid oxidation;
Effect of varying salt and fat levels on the sensory quality of beef patties
Keywords: گوشت گاو; Beef patties; Sensory; Low salt;
Inhibition of heterocyclic amine formation by water-soluble vitamins in Maillard reaction model systems and beef patties
Keywords: گوشت گاو; HA; heterocyclic amine; MeIQ; 2-amino-3,4-dimethylimidazo[4,5-f]quinoline; MeIQx; 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline; MRPs; Maillard reaction products; PhIP; 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine; SPE; solid phase extraction; Heterocy
Incorporating essential oils of marjoram and rosemary in the formulation of beef patties manufactured with mechanically deboned poultry meat to improve the lipid stability and sensory attributes
Keywords: گوشت گاو; Beef patties; Natural herbal extracts; Mechanically deboned poultry meat; Lipid oxidation; Sensory attributes;
Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef patties
Keywords: گوشت گاو; HAs; heterocyclic amines; IQ; 2-amino-3-methylimidazo[4,5-f]quinoline (CAS No. 76180-96-6); IQx; 2-amino-3-methylimidazo[4,5-f]quinoxaline (CAS No. 108354-47-8); MeIQ; 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (CAS No. 77094-11-2); MeIQx; 2-amino-3,8-di
Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content
Keywords: گوشت گاو; Beef patties; Fatty acids; Wakame; Olive oil; Cooking
Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties
Keywords: گوشت گاو; Beef patties; Modified atmosphere packaging; Natural antioxidants; Oxidative stability; Protein carbonyls; Disulphide formation;
Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef patties
Keywords: گوشت گاو; Heterocyclic aromatic amines; Hibiscus extract; Antioxidant; Beef patties; Antioxidant capacity; Sensory quality
Quality evaluation of beef patties formulated with bambara groundnut (Vigna subterranean L.) seed flour
Keywords: گوشت گاو; Quality; Evaluation; Beef patties; Bambara groundnuts
Antioxidative activity of carnosine in gamma irradiated ground beef and beef patties
Keywords: گوشت گاو; Irradiation; Carnosine; Antioxidant; Oxidation; Ground beef; Beef patties; Metmyoglobin