Keywords: سینه مرغ; LAE; Starch; Gelatin; Antimicrobial; Chicken breast;
مقالات ISI سینه مرغ (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: سینه مرغ; Chicken breast; Freezing time; Experimental data; Semi-empirical models; CFD; STAR-CCM+; Poitrine de poulet; Durée de congélation; Données expérimentales; Modèles semi-empiriques; CFD; STAR-CCM+; CFL; Courant Friedrichs and Lewy condition; FDM; finit
Keywords: سینه مرغ; Bacillus subtilis; Chicken breast; Fast freezing; Lipid oxidation; Probiotics;
Keywords: سینه مرغ; Cooling; Chicken breast; Immersion vacuum cooling; Vacuum impregnation;
Keywords: سینه مرغ; Food-borne pathogens; Raman microspectroscopy; Support vector machine; Three level classification model; Minced beef; Chicken breast
Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets
Keywords: سینه مرغ; Chicken breast; Edible coating; Ginger essential oil; Nanoemulsion; Shelf life extension; Glycerol PubChem CID: 753; Tween 80 PubChem CID: 5281955; Chloramphenicol PubChem CID: 5959; Gentamicin C1 PubChem CID: 72395; Methanol PubChem CID: 887; 2,2-dipheny
MIL-101(Cr)@GO for dispersive micro-solid-phase extraction of pharmaceutical residue in chicken breast used in microwave-assisted coupling with HPLC-MS/MS detection
Keywords: سینه مرغ; Chicken breast; Pharmaceutical residue; Microwave-assisted extraction; Dispersive micro-solid-phase extraction; MIL-101(Cr)@GO;
Angiotensin converting enzyme (ACE) inhibitory peptides derived from the simulated in vitro gastrointestinal digestion of cooked chicken breast
Keywords: سینه مرغ; Chicken breast; In vitro digestion; Bioactive peptide; Angiotensin converting enzyme;
Effects of pulsed electric field (PEF) and oscillating magnetic field (OMF) combination technology on the extension of supercooling for chicken breasts
Keywords: سینه مرغ; Supercooling; Pulsed electric field; Oscillating magnetic field; Chicken breast; Preservation; Freshness;
Effect of sodium alginate coating incorporated with nisin, Cinnamomum zeylanicum, and rosemary essential oils on microbial quality of chicken meat and fate of Listeria monocytogenes during refrigeration
Keywords: سینه مرغ; Chicken breast; Cinnamon; Rosemary; Nisin; Listeria monocytogenes
Reductions of Salmonella enterica on chicken breast by thymol, acetic acid, sodium dodecyl sulfate or hydrogen peroxide combinations as compared to chlorine wash
Keywords: سینه مرغ; Chicken breast; Salmonella enterica; Thymol; Washing test
Inactivation of Listeria monocytogenes on agar and processed meat surfaces by atmospheric pressure plasma jets
Keywords: سینه مرغ; Atmospheric pressure plasma jets; Listeria monocytogenes; Chicken breast; Ham;
Effect of NaCl on physical characteristics and qualities of chicken breast surimi prepared by acid and alkaline processing
Keywords: سینه مرغ; Surimi; Chicken breast; pH adjustment; NaCl;
Effect of single-cycle and multiple-cycle high-pressure treatments on the colour and texture of chicken breast fillets
Keywords: سینه مرغ; High pressure; Chicken breast; Colour; Texture
Effect of UV-C irradiation on the inactivation of inoculated pathogens and quality of chicken breasts during storage
Keywords: سینه مرغ; Chicken breast; Foodborne pathogens; UV-C irradiation; Storage
Antimicrobial effect of κ-carrageenan-based edible film containing ovotransferrin in fresh chicken breast stored at 5 °C
Keywords: سینه مرغ; Ovotransferrin; κ-Carrageenan; Edible film; Antimicrobial; Chicken breast
Antioxidative effect of dietary grape pomace concentrate on lipid oxidation of chilled and long-term frozen stored chicken patties
Keywords: سینه مرغ; Grape pomace concentrate; Lipid oxidation; Free radical scavenging; Chicken breast
Volatile compounds in fresh meats subjected to high pressure processing: Effect of the packaging material
Keywords: سینه مرغ; High pressure processing; Packaging material; Volatile compounds; Beef; Chicken breast
Optimization of the chicken breast cooking process
Keywords: سینه مرغ; Optimization; Chicken breast; Water loss; Sensory analysis
Ultrasonic detection of bone fragment in mechanically deboned chicken breasts
Keywords: سینه مرغ; Ultrasound; Foreign body detection; Bone fragment; Chicken breast; Food safety
Salting operational diagrams for chicken breast cuts: Hydration–dehydration
Keywords: سینه مرغ; Chicken breast; Osmotic treatment; Hydration; Dehydration; Operational diagram
Thermal effects on chicken and salmon muscles: Tenderness, cook loss, area shrinkage, collagen solubility and microstructure
Keywords: سینه مرغ; Pink salmon; Chicken breast; Thermal processing; Collagen; Tenderness
Effect of muscle type and washing times on physico-chemical characteristics and qualities of surimi
Keywords: سینه مرغ; Surimi; Physico-chemical characteristics; Pork leg; Chicken breast; Alaska pollack
Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat
Keywords: سینه مرغ; Chicken breast; Cooking loss; Texture analysis; Tenderness;