Keywords: کره; Electrical parameters; Butter; Fat mixes; Rapeseed oil
مقالات ISI ترجمه شده کره
مقالات ISI کره (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: کره; Yoghurt; Milk; Cheese; Butter; Phenotypic and genotypic characterization;
Keywords: کره; Milkfat products; Butter; Cream; Blends; Spreads;
Keywords: کره; crystallization; aging; agitation; cream; butter;
Keywords: کره; Butter; Dairy cream; CO2; Physical properties; Fat crystallisation;
Keywords: کره; Food analysis; Food composition; Butter; Margarine; Adulteration; Laser induced breakdown spectroscopy; Chemometrics; Partial least square regression;
Keywords: کره; Dairy cream; Fat globule size; Sodium caseinate; Tween80; Microfluidization; Churnability; Butter;
Keywords: کره; Butter; Dairy; Ireland; Life cycle assessment; Milk powder; Milk processing;
Keywords: کره; pasture; total mixed ration; cow; diet; butter; fatty acid;
Keywords: کره; Hydrogenated vegetable oils; Butter; Metabolic syndrome;
Keywords: کره; Macroelements; Microelements; Food composition; Dairy products from Croatia; Milk; Cheese; Butter; Inductively coupled plasma-optical emission spectrometry;
Keywords: کره; DGGE; Gut microbiota; Olive oil; Butter;
Keywords: کره; Vegetable oils; Butter; Margarine; Polyunsaturated fatty acids (PUFA); Lipid peroxidation; Malondialdehyde (MDA); Superoxide dismutase activity (SOD); Glutathione peroxidase activity (GPx);
Keywords: کره; Butter; Fat crystallization; Rheology; Solid fat content; Stability; Water content; Emulsions; Milk fat
Keywords: کره; partial coalescence; milk fat crystallization; viscosity; butter;
Keywords: کره; Cocoa; Butter; Chocolate; Crystallization; Avrami equation; Polymorphism;
Addition of olein from milk fat positively affects the firmness of butter
Keywords: کره; Fat milk; Fractionation; Olein; Butter; Firmness
Effect of cream fermentation on microbiological, physicochemical and rheological properties of L. helveticus-butter
Keywords: کره; Butter; Cream; Fermentation; L. helveticus; Rheology; Physicochemical properties; Fatty acids composition;
New method to determine free sterols/oxysterols in food matrices using gas chromatography and ion trap mass spectrometry (GC-IT-MS)
Keywords: کره; GC-IT-MS; gas chromatography connected to ion trap mass spectrometry; SiOH; silica-gel sorbent; LDL; low density lipoproteins; ROS; reactive oxygen species; BHT; butylhydroxytoluene; 3,5DIEN-7ONE; cholesta-3,5-dien-7-one; CHOL; cholesterol; 7βHC; 7β-hyd
Rapid quantitative determination of butter adulteration with palm oil using the DSC technique
Keywords: کره; Butter; Adulteration; Palm oil; Melting curve; Differential scanning calorimetry; DSC; Multiple linear regression;
The rehabilitation of raw and brown butters by the measurement of two of the major Maillard products, Nε-carboxymethyl-lysine and 5-hydroxymethylfurfural, with validated chromatographic methods
Keywords: کره; Butter; 5-Hydroxymethylfurfural; Nε-carboxymethyl-lysine; Cooking; Maillard reaction; Browning;
Prediction of the geographical origin of butters by partial least square discriminant analysis (PLS-DA) applied to infrared spectroscopy (FTIR) data
Keywords: کره; Food analysis; Butter; Classification; Food composition; Infrared spectroscopy; Partial least squares; Discriminant analysis; Principal component analysis; Geographical origins; Terroir; Agricultural and dairy practices and nutrition; Regulatory issues
Analysis of the unsaponifiable fraction of lipids belonging to various milk-types by using comprehensive two-dimensional gas chromatography with dual mass spectrometry/flame ionization detection and with the support of high resolution time-of-flight mass
Keywords: کره; Comprehensive two-dimensional gas chromatography; High resolution time-of-flight mass spectrometry; Milk lipids; Butter; Unsaponifiable fraction
A rapid method to discriminate season of production and feeding regimen of butters based on infrared spectroscopy and artificial neural networks
Keywords: کره; Butter; Parmigiano Reggiano; Classification; Infrared spectroscopy; Artificial neural network;
Dietary β-conglycinin prevents fatty liver induced by a high-fat diet by a decrease in peroxisome proliferator-activated receptor γ2 protein
Keywords: کره; Soy protein; Steatosis; Sterol regulatory element-binding protein; Peroxisome proliferator-activated receptor gamma; Butter
Polymorphism, microstructure and rheology of butter. Effects of cream heat treatment
Keywords: کره; Butter; Milk fat; X-ray diffraction; Fat crystallization; Rheology;
Nutritional evaluation of Egyptian children's school meal: I - Fat sources and fatty acids profile
Keywords: کره; School meals; Butter; Margarine; Fatty acids;
A headspace solid-phase microextraction gas-chromatographic mass-spectrometric method (HS-SPME-GC/MS) to quantify hexanal in butter during storage as marker of lipid oxidation
Keywords: کره; Butter; Hexanal; HS-SPME; Lipid oxidation;
Potential for improving the carbon footprint of butter and blend products
Keywords: کره; butter; dairy production; life cycle assessment; carbon footprint;
Application of temperature-controlled attenuated total reflectance-mid-infrared (ATR-MIR) spectroscopy for rapid estimation of butter adulteration
Keywords: کره; Butter; Margarine; Adulteration; Authentication; Mid-infrared spectroscopy
Effects of α-tocopherol, β-carotene and ascorbyl palmitate on oxidative stability of butter oil triacylglycerols
Keywords: کره; Butter; Triacylglycerol; α-Tocopherol; β-Carotene; Ascorbyl palmitate; Oxidation; Peroxide value; p-Anisidine value
Butter cholesterol removal using different complexation methods with beta-cyclodextrin, and the contribution of photoacoustic spectroscopy to the evaluation of the complex
Keywords: کره; Cholesterol removal; Beta-cyclodextrin; Photoacoustic spectroscopy; Butter
Linear relationship between increasing amounts of extruded linseed in dairy cow diet and milk fatty acid composition and butter properties
Keywords: کره; dairy cow; extruded linseed; milk fatty acid; butter;
Acute metabolic responses to butter, margarine, and a monoglyceride gel-structured spread
Keywords: کره; Coagel; Insulin; Liquid crystal; Monoglyceride gel; Postprandial; Hypertriglyceridemia; Serum lipids; Butter; Margarine
Verification of the geographical origin of European butters using PTR-MS
Keywords: کره; Butter; European butter; Geographic origin determination of food; Classification; Direct mass spectrometry; Headspace analysis; Proton transfer reaction-mass spectrometry; PTR-MS; Partial least square-discriminant analysis; PLS-DA; Volatile compounds; Foo
Aflatoxin M1 levels in butter and cream cheese consumed in Turkey
Keywords: کره; Aflatoxin; Butter; Cream cheese; ELISA
Sensory evaluation of dairy products supplemented with microencapsulated conjugated linoleic acid (CLA)
Keywords: کره; Encapsulation; Functional foods; Milk; Butter; Yogurt
Characteristics of the churning process in continuous butter manufacture and modelling using an artificial neural network
Keywords: کره; Butter; Water content; Churning; Modelling; Neural network
Modelling the freezing of butter
Keywords: کره; Butter; Freezing; Modelling; Simulation; Freezing time; Temperature; Nucleation; CrystallizationBeurre; Congélation; Modélisation; Simulation; Temps de congélation; Température; Nucléation; Cristallisation
The Effect of Refrigerated and Frozen Storage on Butter Flavor and Texture
Keywords: کره; butter; storage; butter quality; oxidative stability
Determination of water droplet size distribution in butter: Pulsed field gradient NMR in comparison with confocal scanning laser microscopy
Keywords: کره; Butter; Water droplet size distribution; pfg-NMR; CSLM
Antioxidant activities of Satureja cilicica essential oil in butter and in vitro
Keywords: کره; Satureja cilicica; Essential oil; Butter; Starter culture
Microbial inactivation and butter extraction in a cocoa derivative using high pressure CO2
Keywords: کره; Sterilization; Inactivation; Spores; Natural microflora; Bacteria; Fungi; Extraction; Cocoa; Butter; Polyphenol; Flavanol; High pressure; Supercritical fluid; CO2; Ethanol; Hydrogen peroxide
Composition of ancient Irish bog butter
Keywords: کره; Butter; Bog; Fatty acids; Protein
PCDD/Fs and PCBs in butter samples from new European Union member states and a candidate country: Analytical quality control, results and certain PCB-specific aspects
Keywords: کره; Dioxins; PCDD/Fs; PCBs; Dioxin-like PCBs; Butter; Analytical quality control; New European Union member states
Front-Face Fluorescence Measurement of Photosensitizers and Lipid Oxidation Products During the Photooxidation of Butter
Keywords: کره; fluorescence spectroscopy; photooxidation; butter; photosensitizer;
Identification of the Characteristics That Drive Consumer Liking of Butter
Keywords: کره; butter; flavor; consumer preference; segmentation;
Effects of Feeding Camelina (Seeds or Meal) on Milk Fatty Acid Composition and Butter Spreadability
Keywords: کره; camelina; false-flax; fatty acid composition; butter;
Goat and sheep milk products other than cheeses and yoghurt
Keywords: کره; Goat milk; Sheep milk; Butter; Ice cream; Milk powder; Chhana; Paneer; Ghee
Sensory, Functional, and Analytical Comparisons of Whey Butter with Other Butters1
Keywords: کره; butter; buttermilk; sensory evaluation; whey