Keywords: پنیر پنیری; AnMBR; Anaerobic dynamic membrane bioreactor; AnRBC; Anaerobic rotating biological contactor; AnSBR; Anaerobic sequencing batch reactor; BOD; Biochemical oxygen demand; CFV; Cross-flow velocity; COD; Chemical oxygen demand; CST; Capillary suction time; CS
مقالات ISI پنیر پنیری (ترجمه نشده)
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Keywords: پنیر پنیری; Chlorella vulgaris; Cheese whey; Corn steep liquor; Vinasse; Toxicity;
Keywords: پنیر پنیری; Anaerobic co-digestion; Food waste; Cheese whey; Olive mill wastewater; Pre-treatment;
Keywords: پنیر پنیری; Anaerobic membrane bioreactor; Cheese whey; COD:TKN ratio; Filterability; Nitrogen;
Keywords: پنیر پنیری; Biohydrogen; Co-digestion; Dark fermentation; Cheese whey; Wheat straw hydrolysate; Chemometric analysis;
Keywords: پنیر پنیری; Chlorella vulgaris; Cheese whey; LCA; Microalgae; Mixotrophy; By-products;
Keywords: پنیر پنیری; Bioethanol; Cheese whey; Lignocellulose biomass; β-Galactosidase; High solid loadings;
Keywords: پنیر پنیری; Microbial electrohydrogenesis; Microbial electrolysis cell; Cheese whey; Methane; Hydrogen;
Continuous biohydrogen production by thermophilic dark fermentation of cheese whey: Use of buffalo manure as buffering agent
Keywords: پنیر پنیری; Biohydrogen; Dark fermentation; Cheese whey; Buffalo manure; H2 yield;
Keywords: پنیر پنیری; AD; anaerobic digestion; WWTP; wastewater treatment plants; SS; sewage sludge; OMW; olive mill wastewater; CW; cheese whey; CG; crude glycerol; TS; total solids; VS; volatile solids; T-COD; total chemical oxygen demand; d-COD; dissolved chemical oxygen de
Keywords: پنیر پنیری; Acidogenic fermentation; Food waste; Cheese whey; Carboxylate platform; Bio-plastic precursors;
Keywords: پنیر پنیری; ABE fermentation; Biofuels; Cheese whey; Clostridium; Food processing wastes; Potato peels;
Keywords: پنیر پنیری; Biological hydrogen production; Cheese whey; pH; Inoculum-to-substrate ratio; Response surface analysis;
Keywords: پنیر پنیری; Cheese whey; Lactulose; Ammonium carbonate; Ammonia stripping
Keywords: پنیر پنیری; Anaerobic digestion; Blast-furnace slag; Cheese whey; Downflow anaerobic filter; Kinetic modeling; Organic loading rate;
Keywords: پنیر پنیری; Cheese whey; Utilization; Fermentation; Hydrolysis; Lactic acid; Productivity
Keywords: پنیر پنیری; dairy by-product; cheese whey; whey permeate; ethanol fermentation; Saccharomyces cerevisiae;
Keywords: پنیر پنیری; Propionic acids; Rejection; Recovery; Food preservatives; Cheese whey; Sourdough; Diafiltration; Barley; Extrusion; Fluid drying
Keywords: پنیر پنیری; Cheese whey; Steam reforming; Aqueous phase reforming; Renewable hydrogen and value-added liquids;
Keywords: پنیر پنیری; Cheese whey; Lactose; Catalytic steam reforming; Hydrogen production;
Keywords: پنیر پنیری; Cheese whey; Hydrodynamic cavitation; Hydrogen production; Alkaline pretreatment
Keywords: پنیر پنیری; Biogas; Co-digestion; CSTR; Cheese whey; Organic loading rate
Keywords: پنیر پنیری; Extrusion; Value-added process; Co-products; Fruit pomace; Supercritical fluid extrusion; Cheese whey
Keywords: پنیر پنیری; CMO; caprine milk oligosaccharides; HMO; human milk oligosaccharides; BMO; bovine milk oligosaccharides; GOS; galacto-oligosaccharides; HPLC; high performance liquid chromatography; LC-MS; liquid chromatography-mass spectrometry; New Zealand goat; Cap
Keywords: پنیر پنیری; Biohydrogen; Mixture design; Co-fermentation; Buffalo slurry; Cheese whey; Crude glycerol;
Keywords: پنیر پنیری; Cheese whey; Fermentation; Transformation; Biotransformation; Bioprotein; Functional/nutritional protein; Bioactive peptides;
Keywords: پنیر پنیری; Cheese whey; Fraud; Quantitative descriptive analysis; Chemometric methods;
Keywords: پنیر پنیری; Cheese whey; Microbial protease; Protein hydrolysates; Bioactive peptides; Antioxidant activity; Antihypertensive activity;
Keywords: پنیر پنیری; Co-fermentation; Cheese whey; Ethanol production; Hydrogen production;
Keywords: پنیر پنیری; Biohydrogen; Co-digestion; Cheese whey; Vegetable fruit waste; Microbial community;
Keywords: پنیر پنیری; Cheese whey; Lactococcus lactis; Selenomonas sp.; Methanobacterium sp.; Continuous anaerobic fluidized bed reactors;
Keywords: پنیر پنیری; Cheese whey; Adropin; Apelin-12; Ghrelins; Nesfatin-1; Salusins;
Keywords: پنیر پنیری; Cheese whey; Butanol; Biofilm fixed bed reactor; ABE;
Keywords: پنیر پنیری; Microbial fuel cell (MFC); Electrochemical impedance spectroscopy (EIS); Cheese whey; Polarization resistance; Internal resistance;
Keywords: پنیر پنیری; Sequencing batch reactor; Modeling; Steady-state; Cheese whey; Phenol
Keywords: پنیر پنیری; Cheese whey; Lactose; Aqueous phase reforming; Renewable hydrogen; Value-added liquids
Continuous hydrogen production from cofermentation of sugarcane vinasse and cheese whey in a thermophilic anaerobic fluidized bed reactor
Keywords: پنیر پنیری; Cheese whey; Sugar cane vinasse; Thermophilic fermentation; Cofermentation; Hydraulic retention time;
Initial pH influences microbial communities composition in dark fermentation of scotta permeate
Keywords: پنیر پنیری; Alkaline pH; Cheese whey; Dark fermentation; High-throughput sequencing; Microbial community analysis; Trichococcus;
Functional redundancy ensures performance robustness in 3-stage PHA-producing mixed cultures under variable feed operation
Keywords: پنیر پنیری; Microbial ecology; acidogenesis; polyhydroxyalkanoates (PHA); molasses; cheese whey; functional redundancy;
Development of alginate-pectin microparticles with dairy whey using vibration technology: Effects of matrix composition on the protection of Lactobacillus spp. from adverse conditions
Keywords: پنیر پنیری; Encapsulation; Lactic acid bacteria; Cheese whey; Whey permeate;
Production of red pigments by Monascus ruber CCT 3802 using lactose as a substrate
Keywords: پنیر پنیری; Microbial pigments; Agro-industrial residues; Cheese whey; Submerged culture; Monascus pigments;
Dynamic change of pH in acidogenic fermentation of cheese whey towards polyhydroxyalkanoates production: Impact on performance and microbial population
Keywords: پنیر پنیری; Acidogenic fermentation; Organic acids; Microbial community; Cheese whey; Polyhydroxyalkanoates;
Initial pH influences in-batch hydrogen production from scotta permeate
Keywords: پنیر پنیری; Dark fermentation; Deproteinized cheese whey; Hydrogenase; Alkaline pH; Lactose; CW; cheese whey; DF; dark fermentation; VFA; volatile fatty acids;
Tunable decoupled overproduction of lactobionic acid in Pseudomonas taetrolens through temperature-control strategies
Keywords: پنیر پنیری; Lactobionic acid; Decoupling; Mixed-growth-associated production; Temperature downshift; Cheese whey; Pseudomonas taetrolens;
Strategies for efficiently selecting PHA producing mixed microbial cultures using complex feedstocks: Feast and famine regime and uncoupled carbon and nitrogen availabilities
Keywords: پنیر پنیری; Polyhydroxyalkanoates (PHA); Mixed microbial cultures (MMC); Cheese whey; Culture selection;
Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat
Keywords: پنیر پنیری; Cheese whey; Soybean flour; BLIS; Biopreservative; Lactobacillus plantarum;
Cheese whey: A cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicus
Keywords: پنیر پنیری; Hyaluronic acid; Cheese whey; Agro-industrial waste; Fermentation; Whey protein hydrolysate; Polymer
Continuous anaerobic co-digestion of Ulva biomass and cheese whey at varying substrate mixing ratios: Different responses in two reactors with different operating regimes
Keywords: پنیر پنیری; Anaerobic co-digestion; Cheese whey; Macroalgae; Microbial community structure; Substrate mixing ratio; Ulva;
Optimization performance of an AnSBBR applied to biohydrogen production treating whey
Keywords: پنیر پنیری; Biohydrogen; Cheese whey; AnSBBR; Influent concentration; Feeding time; Temperature; Phylogenetic characterization; Clostridium
Conversion of cheese whey into a fucose- and glucuronic acid-rich extracellular polysaccharide by Enterobacter A47
Keywords: پنیر پنیری; Enterobacter A47; Cheese whey; Extracellular polysaccharide (EPS); Fucose; Glucuronic acid;