Keywords: پارامترهای رنگ; Colour parameters; Natural antioxidant; Origanum vulgare; Ovine; Shelf life; Sensorial analysis
مقالات ISI پارامترهای رنگ (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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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: پارامترهای رنگ; Cooking procedure; Foal meat; Physicochemical properties; Colour parameters; Lipid oxidation;
Keywords: پارامترهای رنگ; Honey; Filtration; Antioxidant activity; Phenolics content; Colour parameters;
Keywords: پارامترهای رنگ; Pomegranate juice; Microorganisms; Thermal pasteurisation; Colour parameters; Anthocyanins; Antioxidant capacity;
Keywords: پارامترهای رنگ; Red wine; Wood chips; Artificial ageing; Sensory evaluation; Colour parameters;
Gomphrena globosa L. as a novel source of food-grade betacyanins: Incorporation in ice-cream and comparison with beet-root extracts and commercial betalains
Keywords: پارامترهای رنگ; Natural colourants; Ice-cream; Nutritional composition; Colour parameters; Fatty acids;
Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes
Keywords: پارامترهای رنگ; Cupcake; Bioactivity; Lemon balm; Potassium sorbate (E202); Proximate composition; Colour parameters; Fatty acids;
Far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD) of wolfberry (Lycium barbarum L.): Effects on drying kinetics and quality attributes
Keywords: پارامترهای رنگ; Wolfberry; FIR-PVD; Weibull distribution model; Colour parameters; Microstructure; Rehydration ratio; Effective moisture diffusivity; Activation energy;
Lipid characteristics of dry-cured “Tocino” during the manufacturing process. Effects of salting intensity and ripening temperature
Keywords: پارامترهای رنگ; Colour parameters; Dry-cured Tocino; Fat healthiness; Fat oxidation; Fatty acid profile; Food analysis; Food composition; Lipolysis; Salting intensity; Ripening temperature
Pulsed electric field treatment to improve the phenolic compound extraction from Graciano, Tempranillo and Grenache grape varieties during two vintages
Keywords: پارامترهای رنگ; PEF; Phenolic compounds; Anthocyanins; Must; Grape; Non-thermal technology; Colour parameters
Changes in anthocyanins in arils of chitosan-coated pomegranate (Punica granatum L. cv. Rabbab-e-Neyriz) fruit during cold storage
Keywords: پارامترهای رنگ; Punica granatum; Anthocyanin; Chitosan; Edible coating; Colour parameters
Physicochemical changes of oat seeds during germination
Keywords: پارامترهای رنگ; LS, length of shoot; LR, length of rootlet; FAA, free amino acid; RS, reducing sugar; FS, free sugar; TPC, total phenolic content; PA, phytic acidOat seeds; Germination; Physicochemical property; Dry matter; Phytic acid; Colour parameters; Correlation
Effect of added zinc on the properties of cobalt-containing ceramic pigments prepared from layered double hydroxides
Keywords: پارامترهای رنگ; Layered double hydroxides; Hydrotalcite; Ceramic pigment; Spinel; X-ray diffraction; Colour parameters
Anthocyanins, chlorophylls and xanthophylls in pistachio nuts (Pistacia vera) of different geographic origin
Keywords: پارامترهای رنگ; Pistachio; Pistacia vera; Anthocyanins; Cyanidine-3-Galactoside; Chlorophyll; Lutein; Colour parameters