Keywords: شیر نارگیل; Ice cream; Coconut milk; Inulin; Locust bean gum (LBG);
مقالات ISI شیر نارگیل (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: شیر نارگیل; chocolate ganache; coconut milk; milk; vegetable cream; whipped cream;
Keywords: شیر نارگیل; Ice cream; Soy milk; Coconut milk; Probiotic bacteria; Amino acids; Sugar content
Keywords: شیر نارگیل; Carbon nanoparticles (CNPs); Fluorescence; Coconut milk; Metal ions; Quenching; Limit of detection (LOD);
Keywords: شیر نارگیل; Cleaning; Coconut milk; Fluid dynamic gauging (FDG); Fouling, Swelling;
Structural and interfacial characteristics of oil bodies in coconuts (Cocos nucifera L.)
Keywords: شیر نارگیل; CLSM; confocal laser scanning microscopy; Con A; concanavalin A; POB; purified oil bodies; Rd-DHPE; rhodamine B triethylammonium salt; FG-FCF; fast green-FCF; SDS-PAGE; sodium dodecyl sulfate polyacrylamide electrophoresis; SEM; scanning electron microsco
Biotechnological interventions for propagation, conservation and improvement of 'Lantern Flowers' (Ceropegia spp.)
Keywords: شیر نارگیل; 2, 4-D; 2,4-dichlorophenoxyacetic acid; 2iP; 6-Ï-Ï-(dimethylallylamino)-purine; B5; Gamborg medium; BAP; 6-benzylaminopurine (syn. BA); CM; coconut milk; DPPH; 2,2-diphenyl-1-picrylhydrazyl; DSO; direct shoot organogenesis; FRAP; ferric reducing antioxi
WartoÅÄ zdrowotna produktów kokosowych
Keywords: شیر نارگیل; kokos; produkty kokosowe; olej kokosowy; mleczko kokosowe; woda kokosowa; Coconut; Coconut products; Coconut oil; Coconut milk; Coconut water;
Ultraviolet-C light inactivation of Escherichia coli and Salmonella typhimurium in coconut (Cocos nucifera L.) milk
Keywords: شیر نارگیل; Coconut milk; UV-C light; E. coli; S. typhimurium; Antioxidants; Sensory attributes
Determination of micronutrient minerals in coconut milk by ICP OES after ultrasound-assisted extraction procedure
Keywords: شیر نارگیل; Coconut milk; Micronutrient; Trace elements; Mineral content in food; Food analysis; Food composition; Doehlert matrix; Ultrasound-assisted extraction; Multivariate analysis; ICP OES
Method performance study for total solids and total fat in coconut milk and products
Keywords: شیر نارگیل; Method performance study; Collaborative study; Total solids; Total fat; Coconut milk; Coconut cream; Coconut milk powder; Food composition;
Effect of different treatments for the destabilization of coconut milk emulsion
Keywords: شیر نارگیل; Coconut milk; Oil-in-water emulsion; Destabilization; Coalescence; Protease; Chilling; Thawing; Coconut oil
Effect of modified Acacia gum (SUPER GUM™) on the stabilization of coconut o/w emulsions
Keywords: شیر نارگیل; Emulsion; Particle size; Stability; Acacia gum; SUPER GUM ™; Coconut milk; Rheology
Fouling behavior of coconut milk at pasteurization temperatures
Keywords: شیر نارگیل; Fouling; Coconut milk; Pasteurization
Oxalate content of purslane leaves and the effect of combining them with yoghurt or coconut products
Keywords: شیر نارگیل; Purslane; Portulaca oleracea L.; Total; Soluble; Insoluble oxalate; Boiling; Yoghurt; Coconut milk; Coconut cream; Food analysis; Food composition
Composition of oxalates in baked taro (Colocasia esculenta var. Schott) leaves cooked alone or with additions of cows milk or coconut milk
Keywords: شیر نارگیل; Taro; Colocasia esculenta; Total oxalates; Soluble oxalates; Insoluble oxalates; Baking; Cows milk; Coconut milk; Total calcium; Food composition
Effect of thermal treatments on the properties of coconut milk emulsions prepared with surface-active stabilizers
Keywords: شیر نارگیل; Coconut milk; Emulsion stability; Freezing; Heating
Investigation of acrylamide in curries made from coconut milk
Keywords: شیر نارگیل; Acrylamide; Curries; Coconut milk; Ion trap; Maillard reaction
Effects of coconut sugar and stabilizing agents on stability and apparent viscosity of high-fat coconut milk
Keywords: شیر نارگیل; Coconut milk; Emulsion stability; Rheological properties; Stabilizing agent; Sugar; Viscosity
Effect of surface-active stabilizers on the microstructure and stability of coconut milk emulsions
Keywords: شیر نارگیل; Coconut milk; Coconut protein; Emulsion stability; Stabilizer; Flocculation
Thermophysical properties of coconut milk
Keywords: شیر نارگیل; Coconut milk; Thermal conductivity; Specific heat; Thermal diffusivity
Modeling of particle size distribution of sonicated coconut milk emulsion: Effect of emulsifiers and sonication time
Keywords: شیر نارگیل; Coconut milk; Emulsion; Gum Acacia; Maltodextrin; Sonication time; Particle size
Effect of fat content and preheat treatment on the apparent viscosity of coconut milk after homogenization
Keywords: شیر نارگیل; Apparent viscosity; Coconut milk; Homogenization; Preheat treatment; Fat content
Effect of homogenizing pressure and sterilizing condition on quality of canned high fat coconut milk
Keywords: شیر نارگیل; Coconut milk; Color; Homogenizing pressure; Sterilizing temperature; Rheological properties