Keywords: پایداری رنگ; Cold plasma; Package decontamination; Colour stability; Beef quality;
مقالات ISI پایداری 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: پایداری رنگ; Lamb; Ageing of meat; Meat quality; Lipid stability; Colour stability; Fatty acids;
Keywords: پایداری رنگ; Genotype; Quality; Colour stability; Packaging; Redness; Merino; MAP;
Keywords: پایداری رنگ; Micellar solution; Nanoemulsion; Quillaja saponin; Composition; HPTLC-MALDI-TOF-MS; Colour stability
Keywords: پایداری رنگ; MAP; Pork; Shelf life; Colour stability; Chemometrics; Spectroscopy
Keywords: پایداری رنگ; Oak chips-grape maceration; American oak chips; Syrah red wine; Warm climate; Colour stability
Keywords: پایداری رنگ; Anthocyanins; Colour stability; Gum arabic; Beverage system;
Keywords: پایداری رنگ; Colour stability; Grape juice; Cola drink
Keywords: پایداری رنگ; Carob pulp; Pork; Fatty acids; Lipid oxidation; Colour stability;
Keywords: پایداری رنگ; Lamb meat; Lipid oxidation; Colour stability; Citrus pulp
Keywords: پایداری رنگ; Purple sweet potato; Anthocyanin; Colour fluctuation; Colour stability; Sodium dodecyl sulphate; Surfactant
Keywords: پایداری رنگ; Lamb; Growth; Meat quality; Colour stability; Fatty acids; Algae
Keywords: پایداری رنگ; Lamb meat; Colour stability; Phenotypic trait;
Keywords: پایداری رنگ; Alpaca; Meat quality; Colour stability; Fatty acids; Fibre typing
Changes in pH, colour and the microbiology of black wildebeest (Connochaetes gnou) longissimus thoracis et lumborum (LTL) muscle with normal and high (DFD) muscle pH
Keywords: پایداری رنگ; Game meat; Venison; DFD; pH; Colour stability; Microbial changes;
The influence of normal and high ultimate muscle pH on the microbiology and colour stability of previously frozen black wildebeest (Connochaetes gnou) meat
Keywords: پایداری رنگ; Game meat; Venison; DFD; Ultimate pH; Colour stability; Spoilage;
The effect of temperature during retail display on the colour stability of CO pretreated vacuum packaged beef steaks
Keywords: پایداری رنگ; Carbon monoxide; Colour stability; K/S ratios; Meat quality; Packaging; Vacuum packaging;
A supply chain approach to improving the shelf life of lamb meat; vitamin E concentration, electrical stimulation, ageing period and packaging system
Keywords: پایداری رنگ; Colour stability; Lamb; Aging; Vitamin E; Electrical stimulation; Packaging;
Colour and oxidative stability of mince produced from fresh and frozen/thawed fallow deer (Dama dama) meat
Keywords: پایداری رنگ; Venison; Freezing; Ground meat; Colour stability; Lipid oxidation; Myoglobin oxidation;
Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat
Keywords: پایداری رنگ; Colour stability; Vitamin E; Alpha tocopherol; Supplementation; Lamb
Lipid oxidation in minced beef meat with added Krebs cycle substrates to stabilise colour
Keywords: پایداری رنگ; Krebs cycle substrates; Minced meat; Colour stability; Lipid oxidation;
Colour stainability of indirect CAD-CAM processed composites vs. conventionally laboratory processed composites after immersion in staining solutions
Keywords: پایداری رنگ; Resin-composites; CAD/CAM; Staining; Colour stability; Stainability;
Effect of Quillaja saponaria dietary administration on colour, oxidative stability and volatile profile of muscle longissimus dorsi of Barbarine lamb
Keywords: پایداری رنگ; Quillaja saponaria; Colour stability; Tiobarbituric acid and reactive substances; Volatile compounds; Meat; Lamb;
The restriction of grazing duration does not compromise lamb meat colour and oxidative stability
Keywords: پایداری رنگ; Lamb meat; Lipid oxidation; Colour stability; Diet
Lipid and colour stability of M. longissimus muscle from lambs fed camelina or linseed as oil or seeds
Keywords: پایداری رنگ; Lipid oxidation; Lamb; Colour stability; Plant oil
Dog rose (Rosa canina L.) as a functional ingredient in porcine frankfurters without added sodium ascorbate and sodium nitrite
Keywords: پایداری رنگ; Meat product; Dog rose extract; Lipid derived volatiles; Protein oxidation; Colour stability; Texture;
Effect of dietary grape seed extract and Cistus ladanifer L. in combination with vegetable oil supplementation on lamb meat quality
Keywords: پایداری رنگ; Lamb meat; Grape seed extract; Cistus ladanifer L; Oil supplementation; Colour stability; Lipid oxidation;
The importance of chill rate when characterising colour change of lamb meat during retail display
Keywords: پایداری رنگ; Lamb; Meat; Colour stability; Retail display; Oxy/met
Effect of sodium ascorbate dose on the shelf life stability of reduced nitrite liver pâtés
Keywords: پایداری رنگ; Meat processing; Nitrite; Ascorbic acid; Lipid oxidation; Protein oxidation; Colour stability
Purification and characterisation of aquamarine blue pigment from the shells of abalone (Haliotis discus hannai Ino)
Keywords: پایداری رنگ; Abalone shell; Aquamarine blue pigment; Colour stability; Physical and chemical properties;
Colour stability and opacity of resin cements and flowable composites for ceramic veneer luting after accelerated ageing
Keywords: پایداری رنگ; Resin cements; Flowable composites; Accelerated ageing; Colour stability; Opacity; Ceramic veneer;
Antioxidant status, colour stability and myoglobin resistance to oxidation of longissimus dorsi muscle from lambs fed a tannin-containing diet
Keywords: پایداری رنگ; Lamb; Dietary polyphenols; Antioxidant status; Colour stability; Myoglobin oxidation
Colour stability of steaks from large beef cuts aged under vacuum or high oxygen modified atmosphere
Keywords: پایداری رنگ; Gas packaging; Ageing; Colour stability; Myoglobin; Beef muscle
Seasonal variation in red deer (Cervus elaphus) venison (M. longissimus dorsi) drip loss, calpain activity, colour and tenderness
Keywords: پایداری رنگ; Deer meat; Water-holding capacity; Shear force; Colour stability; Proteolytic enzymes; Meat ageing
CT scanning carcases has no detrimental effect on the colour stability of M. longissimus dorsi from beef and sheep
Keywords: پایداری رنگ; Myoglobin; CT scan; Irradiation; Colour stability; Lamb; Beef;
Dietary tannins improve lamb meat colour stability
Keywords: پایداری رنگ; Lamb; Lipid oxidation; Colour stability; Dietary tannins
Predicting Longissimusdorsi myoglobin oxidation in aged beef based on early post-mortem colour measurements on the carcass as a colour stability index
Keywords: پایداری رنگ; Beef; Carcass; Colour stability; Prediction
Cow biological type affects ground beef colour stability
Keywords: پایداری رنگ; Ground beef; Colour stability; Dairy cow; Beef cow
Lipid and colour stability of meat from lambs fed fresh herbage or concentrate
Keywords: پایداری رنگ; Lamb; Lipid oxidation; Colour stability; Herbage; Concentrate; Diet
Blue cobalt doped-hibonite pigments prepared from industrial sludges: Formulation and characterization
Keywords: پایداری رنگ; Cobalt doped hibonite; Ceramic pigment; Wastes; Colour stability
Effects of processing parameters on colour stability of strawberry nectar from puree
Keywords: پایداری رنگ; AF, acceptance factor; AM, anthocyanin monomers; HL, half life; PPO, polyphenoloxidase; POD, peroxidase; TA, titrable acidityStrawberry (Fragaria × ananassa); Nectar; Freezing; Storage temperature; Colour stability; Anthocyanins; Polyphenoloxidase; Peroxi
Composition and colour stability of anthocyanins extracted from fermented purple sweet potato culture
Keywords: پایداری رنگ; Purple sweet potato; Anthocyanin; Fermentation; Composition; Colour stability
The significance of diet, slaughter weight and aging time on pork colour and colour stability
Keywords: پایداری رنگ; Pork; Colour; Diet; Aging time; Colour stability
Colour stability improvement of strawberry beverage by fortification with polyphenolic copigments naturally occurring in rose petals
Keywords: پایداری رنگ; Strawberry beverage; Colour stability; Anthocyanins; Copigmentation; Rosa damascena
Colour stability of anthocyanins from Isabel grapes (Vitis labrusca L.) in model systems
Keywords: پایداری رنگ; Anthocyanins; Vitis labrusca L.; Tannic acid; Colour stability
Efficacy of lactic acid salts and sodium acetate on ground beef colour stability and metmyoglobin-reducing activity
Keywords: پایداری رنگ; Colour stability; Ground beef; Lactate; Metmyoglobin-reducing activity; Sodium acetate
Lipid and colour stability of beef from grazing heifers supplemented with sunflower oil alone or with fish oil
Keywords: پایداری رنگ; Lipid oxidation in beef; Colour stability; Dietary sunflower and fish oil; Vitamin E
Effect of dietary oil source on the flavour and the colour and lipid stability of lamb meat
Keywords: پایداری رنگ; Lamb; Dietary oils; Fatty acids; Sensory ratings; Colour stability; Lipid oxidation
Significance of storage time on degree of blooming and colour stability of pork loin from different crossbreeds
Keywords: پایداری رنگ; Pork; Ageing; Breed; Blooming; Colour stability; Myoglobin species
Impact of RN genotype and ageing time on colour characteristics of the pork muscles longissimus dorsi and semimembranosus
Keywords: پایداری رنگ; Pork; Colour stability; Myoglobin species; RN genotype; V199I allele; Ageing