Keywords: آب سیب آبدار; Cloudy apple juice; Thermosonication; Enzyme inactivation; Dissolved gases;
مقالات ISI آب سیب آبدار (ترجمه نشده)
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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: آب سیب آبدار; AA; ascorbic acid; AMDIS; automated mass spectral deconvolution and identification system; DHAA; dehydroascorbic acid; HPH; high pressure homogenization; HS-SPME-GC-MS; headspace-solid-phase microextraction-gas chromatography-mass spectrometry; LV; late
Keywords: آب سیب آبدار; AA; ascorbic acid; AMDIS; automated mass spectral deconvolution and identification system; BI; browning index; DHAA; dehydroascorbic acid; DFC; difference from control; HP; high pressure; HS-SPME-GC-MS; headspace-solid phase microextraction-gas chromato
Keywords: آب سیب آبدار; Cloudy apple juice; Phenolic compounds; Belt press; Spiral-filter press; Shelf-life;
Keywords: آب سیب آبدار; Phenolics; Thermostability; Cloudy apple juice; Pasteurization
Evaluation of HPCD batch treatments on enzyme inactivation kinetics and selected quality characteristics of cloudy juice from Golden delicious apples
Keywords: آب سیب آبدار; Cloudy apple juice; HPCD; Inactivation kinetic parameters; Properties;
Characterization of phenolics, glucosinolates and antioxidant activity of beverages based on apple juice with addition of frozen and freeze-dried curly kale leaves (Brassica oleracea L. var. acephala L.)
Keywords: آب سیب آبدار; Phenolics; Glucosinolates; Antioxidant activity; Kale; Cloudy apple juice;
Effects of ultraviolet light emitting diodes (LEDs) on microbial and enzyme inactivation of apple juice
Keywords: آب سیب آبدار; Cloudy apple juice; Ultraviolet light-emitting diodes (UV-LED); E. coli K12; Bacterial inactivation; Coupled wavelength; Polyphenoloxidase; Enzyme inactivation;
Effect of 1-methylcyclopropene postharvest treatment apple and storage on the cloudy juices properties
Keywords: آب سیب آبدار; Cloudy apple juice; Cloud stability; Phenolic compounds; Nonextractable procyanidins; Antioxidant activity;
Optimization of electrodialysis with bipolar membranes applied to cloudy apple juice: Minimization of malic acid and sugar losses
Keywords: آب سیب آبدار; Bipolar membrane; Cloudy apple juice; Electrodialysis; Enzymatic browning; Malic acid; Sugars
Effects of high pressure CO2 treatments on microflora, enzymes and some quality attributes of apple juice
Keywords: آب سیب آبدار; Continuous high pressure CO2; Microflora; Polyphenol oxidase; Pectin methylesterase; Quality; Cloudy apple juice
Comparative study on cloudy apple juice qualities from apple slices treated by high pressure carbon dioxide and mild heat
Keywords: آب سیب آبدار; Cloudy apple juice; Apple slices; High pressure carbon dioxide; Mild heat; Polyphenol oxidase; Pectin methylesterase
Processing and analytical characterisation of pulp-enriched cloudy apple juices
Keywords: آب سیب آبدار; Cloudy apple juice; Pulp-enriched cloudy apple juice; Apple puree; Polyphenols; TEAC; Dietary fibre; Particle size; Viscosity; Fruit processing
Inactivation of Escherichia coli inoculated into cloudy apple juice exposed to dense phase carbon dioxide
Keywords: آب سیب آبدار; Escherichia coli; Inactivation; Dense phase carbon dioxide; Cloudy apple juice
Scattering efficiency of a cloudy apple juice: Effect of particles characteristics and serum composition
Keywords: آب سیب آبدار; Scattering efficiency; Cloudy apple juice
Inactivation of polyphenol oxidases in cloudy apple juice exposed to supercritical carbon dioxide
Keywords: آب سیب آبدار; Polyphenol oxidase; Cloudy apple juice; Supercritical carbon dioxide; Inactivation; First-order reaction
Effect of ascorbic acid on the odours of cloudy apple juice
Keywords: آب سیب آبدار; Ascorbic acid; Antibrowning agent; Cloudy apple juice; Odour
Effect of a combination of electrodialysis with bipolar membranes and mild heat treatment on the browning and opalescence stability of cloudy apple juice
Keywords: آب سیب آبدار; Browning; Cloudy apple juice; Electrodialysis; Mild heat treatment; Opalescence stability