Keywords: بلانچینگ; Blanching; Firmness; Pectin methylesterase; Peroxidase; Pre-heating; Sweet potato;
مقالات ISI بلانچینگ (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: بلانچینگ; Radio frequency heating; Blanching; Potato; Polyphenol oxidase; Physicochemical properties;
Keywords: بلانچینگ; Ohmic heating; Blanching; Electric field; Peroxidase; Color; Tetsukabuto pumpkin;
Keywords: بلانچینگ; Blanching; Design of experiments; Downstream processing; Liquid handling station; Plant-derived biopharmaceuticals; AEX; anion exchange; CV; column volume; DF; diafiltration; DoE; design of experiments; DSP; downstream processing; FT; flow through; HCP; h
Keywords: بلانچینگ; Infrared; Blanching; Drying; Non-fried; Potato chips; Moisture content; Color;
Keywords: بلانچینگ; Extended shelf life; Crunchiness index; Blanching; Texture; Pressure-thermal treatment;
Keywords: بلانچینگ; Garlic; Catalytic infrared; Blanching; Dehydration; Product quality;
Original research articleAssessment of glucosinolates, antioxidative and antiproliferative activity of broccoli and collard extracts
Keywords: بلانچینگ; Antiproliferative activity; Broccoli; Collard; Glucosinolates; Human tumour cell lines; Phenolics; Blanching; Boiling; Food composition; Food analysis; Food processing;
Enhancing the lycopene in vitro bioaccessibility of tomato juice synergistically applying thermal and non-thermal processing technologies
Keywords: بلانچینگ; Tomato; Juice; Blanching; Lycopene; In vitro bioaccessibility; Pulsed electric fields; Ultrasonic; Processing;
Keywords: بلانچینگ; Yam flour; Blanching; Drying temperature; Starch; Antioxidant capacity;
Keywords: بلانچینگ; Anthocyanin profile; Blanching; By-product; Colour extraction; Enzymes; Maceration temperature; Pomace;
Keywords: بلانچینگ; French fry; Pulsed electrical fields; Frying; Blanching;
Keywords: بلانچینگ; Furan; Acrylamide; Precursors; Oil uptake; Blanching;
Keywords: بلانچینگ; Acid-induced gel; Blanching; Lactic fermentation; Off-flavor soymilk; Texture;
Keywords: بلانچینگ; Carrot juice; Blanching; Ultrasound; Coloring pigments; Mineral elements;
Keywords: بلانچینگ; Browning prevention; Blanching; Potato; Freeze-dried; Electrical fields
Keywords: بلانچینگ; Blanching; Freezing; Osmotic dehydration; Lyophilization; Colour coefficients;
Keywords: بلانچینگ; Blanching; Roasting; SDS-PAGE; Sesame milk; Soaking;
Keywords: بلانچینگ; Phaseolus vulgaris L.; Soaking; Blanching; Plackett–Burman
Keywords: بلانچینگ; Blanching; Sugars; Freezing; Carrots; Microstructure; Mechanical properties
Keywords: بلانچینگ; DCM; dichloromethane; BITC; benzyl isothiocyanate; Sulforaphane; Myrosinase; Broccoli; Blanching; Freezing; Microwave;
Keywords: بلانچینگ; Vitamin; Blanching; Heating; Freezing; Leaching; Sterilisation; Green beans; Spinach;
Keywords: بلانچینگ; Ohmic heating; Conventional heating; Blanching; Artichoke; Quality parameters;
Keywords: بلانچینگ; Soymilk; Blanching; Soy protein; Protein-lipid interactionBromophenol blue (PubChemCID: 8272); Coomassie brilliant blue G-250 (PubChemCID:61364); Glycine (PubChemCID:750); Hexane (PubChemCID:8058); Methanol (PubChemCID:887); 2-mercaptoethanol (PubChemCID:
Keywords: بلانچینگ; Radio frequency (RF); Blanching; Peroxidase (POD); Quality; Carrots;
High-humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes, reducing drying time and altering cellular structure
Keywords: بلانچینگ; Apricot; Blanching; Drying; Antioxidant capacity; Low-field NMR; Ultrastructure;
Impact of postharvest processes on major phenolic constituents and antioxidant potentials of different Ocimum species
Keywords: بلانچینگ; CA; caffeic acid; RA; rosmarinic acid; RU; rutin; OSAn; Ocimum sanctumCIM-Angna; OSAy; Ocimum sanctum-CIM-Ayu; OBS; Ocimum basilicum-CIM-Saumya; OBG; Ocimum basilicum-G-34 Hybrid (O. basilicum à O. kilimandscharicum; OC; Ocimum canum; OT; Ocimum tenuiflo
Development of mobile boiling system for turmeric (Curcuma longa)
Keywords: بلانچینگ; Turmeric; Blanching; Vessel; Drying; Steam; Time;
Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes
Keywords: بلانچینگ; Blanching; Microwave; Enzymatic inactivation; Nutrient retention;
Effect of blanching followed by refrigerated storage or industrial microwave drying on the microbial load of yellow mealworm larvae (Tenebrio molitor)
Keywords: بلانچینگ; Mealworm larvae; Blanching; Chilling; Microwave drying; Microbial counts;
Impact of blanching, freezing and frozen storage on the carotenoid profile of carrot slices (Daucus carota L. cv. Nutri Red)
Keywords: بلانچینگ; Lycopene; β-carotene; Blanching; Frozen storage; Nutri Red carrot;
Effect of drying techniques and treatment with blanching on the physicochemical analysis of bitter-gourd and capsicum
Keywords: بلانچینگ; Solar drying; Blanching; Polyphenolic content; Flavonoid content; Sensory evaluation;
Effects of processing conditions on the quality of vacuum fried cassava chips (Manihot esculenta Crantz)
Keywords: بلانچینگ; Texture; Color; Vacuum frying; Blanching; Oil absorption
Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.)
Keywords: بلانچینگ; Beetroot; High hydrostatic pressure; Betanin; Blanching; Nonthermal technologiesbetanin (PubChem CID: 10733); ascorbic acid (PubChem CID: 54670067); gallic acid (PubChem CID: 370)
Influence of blanching and drying methods on molecular structure and functional properties of elephant foot yam (Amorphophallus paeoniifolius) flour
Keywords: بلانچینگ; Elephant foot yam flour; Freeze drying; Solar drying; Blanching; Viscosity
Blanching alters the phenolic constituents and in vitro antioxidant and anticholinesterases properties of fireweed (Crassocephalum crepidioides)
Keywords: بلانچینگ; Anticholinesterases; Antioxidants; Blanching; Fireweed; Phenolics
Influence of technical processing units on the α-carotene, β-carotene and lutein contents of carrot (Daucus carrot L.) juice
Keywords: بلانچینگ; Peeling; Blanching; Enzyme liquefaction; Sterilization; Carotenoids; Carrot juice
Influence of blanching, freezing and frozen storage on physicochemical properties of broad beans (Vicia faba L)
Keywords: بلانچینگ; Broad bean; Blanching; Freezing; Physico-chemical propertyFève; Blanchiment; Congélation; Propriétés physico-chimiques
Antioxidant, antityrosinase and antibacterial properties of fresh and processed leaves of Anacardium occidentale and Piper betle
Keywords: بلانچینگ; Cashew; Betel; Blanching; Microwave; Phenolic content; Antioxidant activity
Characterization of novel intermediate food products from Spanish date palm (Phoenix dactylifera L., cv. Confitera) co-products for industrial use
Keywords: بلانچینگ; Date palm; Co-products; Intermediate food products; Blanching; Technological properties;
Evaluation of Water-soluble Vitamins and Optimum Cooking Time of Fresh Edible Portions of Elephant Grass (Pennisetum purpureum L. Schumach) Shoot
Keywords: بلانچینگ; Elephant grass; matrix; base; water-soluble vitamins; blanching
Sensory and quality parameters of raw and processed Chicory-Hindbeh, a commonly consumed dark leafy green in Lebanon (Cichorium intybus L.) during frozen storage
Keywords: بلانچینگ; Chicory; Leafy vegetables; Blanching; Quality; POD; Vitamin C; Frozen storage;
Effect of simultaneous infrared dry-blanching and dehydration on quality characteristics of carrot slices
Keywords: بلانچینگ; Infrared; Blanching; Dehydration; Carrot; Model;
Vitamin C content and sensorial properties of dehydrated carrots blanched conventionally or by ultrasound
Keywords: بلانچینگ; Dehydrated carrot; Blanching; Ultrasound; Vitamin C; Sensorial properties; ChemSensor (MS-electronic nose); Mass spectrometry; Classification;
Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice
Keywords: بلانچینگ; Polyphenols; Blanching; Enzyme liquefaction; Pasteurisation; Antioxidant activity; Carrot juice;
Effects of blanching on polyphenol stability of innovative paste-like parsley (Petroselinum crispum (Mill.) Nym ex A. W. Hill) and marjoram (Origanum majorana L.) products
Keywords: بلانچینگ; Parsley; Marjoram; Phenolic compounds; HPLC-DAD-ESI/MSn; Blanching;
Effect of blanching methods and frozen storage on some quality parameters of turnip greens (“grelos”)
Keywords: بلانچینگ; Brassica rapa L. var. rapa; Turnip greens; Blanching; Frozen storage;
Blanching of red beet (Beta vulgaris L. var. conditiva) root. Effect of hot water or microwave radiation on cell wall characteristics
Keywords: بلانچینگ; Red beet; Blanching; Microwave; Cell wall; Microstructure;
Comparison study of conventional hot-water and microwave blanching on quality of green beans
Keywords: بلانچینگ; Green beans; Microwave; Blanching; Texture; Color; Enzyme inactivation; Kinetic modeling
Microwave-assisted extraction of sulforaphane from white cabbages: Effects of extraction condition, solvent and sample pretreatment
Keywords: بلانچینگ; Blanching; Drying; Extraction yield; Temperature evolution