Keywords: آب هویج; d-Galacturonic acid (439215); Methanol (887); Rhamnose (25310); Arabinose (66308); β-Carotene (5280489); Glucose (107526); Acetic acid (176); Galactose (6036); Pectin (441476); α-Carotene (4369188); High pressure homogenization; Carotenoid bioaccessibil
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Keywords: آب هویج; Carrot juice; Orange by-product extracts; Thermosonication; Total phenolic content; Response surface optimization;
Keywords: آب هویج; Carrot juice; Stabilizer; Syneresis; Total carotenoids; Yoghurt
Keywords: آب هویج; High-pressure processing; High-temperature short-time processing; Quality; Carrot juice; Polyacetylenes;
Keywords: آب هویج; Nanoporous carbon microspheres; Counter electrode; Dye-sensitized solar cell; Electrocatalytic activity; Carrot juice
Keywords: آب هویج; Carrot juice; Thermo-sonication; Storage; Shelf-life; Bioactive compounds; Microbial growth;
Keywords: آب هویج; Carrot juice; Mild processing; Sensory properties; Carotene content; Shelf-life;
Keywords: آب هویج; Carrot juice; Blanching; Ultrasound; Coloring pigments; Mineral elements;
Induction of a viable but non-culturable state in Salmonella Typhimurium is correlated with free radicals generated by thermosonication
Keywords: آب هویج; Salmonella Typhimurium; Viable but non-culturable; Free radical; Induction factor; Carrot juice;
Comparison of UV-C and thermal treatments for the preservation of carrot juice
Keywords: آب هویج; Carrot juice; UV-C treatment; Microbiological inactivation; Colour evaluation; Sensory evaluation;
Influence of technical processing units on chemical composition and antimicrobial activity of carrot (Daucus carrot L.) juice essential oil
Keywords: آب هویج; Essential oil; Technical processing units; Chemical composition; Antimicrobial activity; Carrot juice
Influence of technical processing units on the α-carotene, β-carotene and lutein contents of carrot (Daucus carrot L.) juice
Keywords: آب هویج; Peeling; Blanching; Enzyme liquefaction; Sterilization; Carotenoids; Carrot juice
Polyacetylene levels in carrot juice, effect of pH and thermal processing
Keywords: آب هویج; Polyacetylenes; pH; Thermal processing; Carrot juice;
Evaluation of mixing flow conditions to inactivate Escherichia coli in opaque liquids using pilot-scale Taylor–Couette UV unit
Keywords: آب هویج; UV light; Taylor–Couette unit; Mixing; Escherichia coli; Opaque liquids; Apple cider; Carrot juice; Soy milk; Model solutions
Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice
Keywords: آب هویج; Polyphenols; Blanching; Enzyme liquefaction; Pasteurisation; Antioxidant activity; Carrot juice;
The effect of high hydrostatic pressure on the microbiological quality and safety of carrot juice during refrigerated storage
Keywords: آب هویج; Listeria monocytogenes; Escherichia coli; Shelf-life; Lactic acid bacteria; High pressure; Carrot juice;
Antioxidant activity of carrot juice in gamma irradiated beef sausage during refrigerated and frozen storage
Keywords: آب هویج; Irradiation; Carrot juice; Antioxidant; Oxidation; Sausages;
Antilisterial activity of carrots: Effect of temperature and properties of different carrot fractions
Keywords: آب هویج; Listeria monocytogenes; Sliced carrots; Carrot juice; Alcohol-insoluble extract; Antilisterial effect;
Modeling the inactivation of Salmonella typhimurium by dense phase carbon dioxide in carrot juice
Keywords: آب هویج; Dense phase carbon dioxide; S. typhimurium; Carrot juice; Inactivation; Modeling;
Inactivation of Escherichia coli and Listeria innocua in apple and carrot juices using high pressure homogenization and nisin
Keywords: آب هویج; High pressure homogenization; Nisin; Escherichia coli; Listeria innocua; Apple juice; Carrot juice
Effect of high pressure carbon dioxide on the quality of carrot juice
Keywords: آب هویج; High pressure carbon dioxide; Carrot juice; Color; Cloud; Particle size distribution
Development of a new mathematical model for inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by high hydrostatic pressure in carrot juice and peptone water
Keywords: آب هویج; High hydrostatic pressure; Escherichia coli O157:H7; Staphylococcus aureus 485; Carrot juice; Predictive microbiology
Effect of high-voltage electrostatic field on quality of carrot juice during refrigeration
Keywords: آب هویج; Carrot juice; High-voltage electrostatic field (HVEF); Freshness-keeping; Shelf-life
Changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains
Keywords: آب هویج; Bifidobacterium; Probiotic; Carrot juice; Organic acid; Fermentation; Carotenoids
Improved iron solubility in carrot juice fermented by homo- and hetero-fermentative lactic acid bacteria
Keywords: آب هویج; Iron solubility; Mineral availability; Lactic acid fermentation; Lactic acid bacteria; Biotechnology; Phytate; Organic acids; Carrot juice;
Inactivation of Escherichia coli by high hydrostatic pressure at different temperatures in buffer and carrot juice
Keywords: آب هویج; High hydrostatic pressure; Escherichia coli; Mathematical modelling; Carrot juice;