Keywords: ژامبون پخته شده; Salt reduction; Back bacon; Cooked ham; Sensory; APLSR; Texture;
مقالات ISI ژامبون پخته شده (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: ژامبون پخته شده; High pressure processing; Organic acids; Shelf life; Frankfurters; Cooked ham;
Keywords: ژامبون پخته شده; Salt reduction; Cooked ham; Response surface methodology;
Keywords: ژامبون پخته شده; Pork; Cooked ham; Lactic acid bacteria; Spoilage; Modified atmosphere packaging;
Keywords: ژامبون پخته شده; High pressure; Cooked ham; Pork; Meat quality
Keywords: ژامبون پخته شده; Cooked ham; Reuterin; Lactoperoxidase; Lactoferrin; High pressure
Keywords: ژامبون پخته شده; Brewer spent yeast extract; Cooked ham; Storage; Cooking time; New ingredient;
Keywords: ژامبون پخته شده; Cooked ham; High pressure carbon dioxide; High power ultrasound; Microbial stabilization; Shelf life
Keywords: ژامبون پخته شده; FT-NIR spectroscopy; FT-IR microscopy; Hyperspectral imaging; Principal component analysis (PCA); Lactic acid bacteria (LAB); Cooked ham
Keywords: ژامبون پخته شده; Nylon; Cooked ham; Nanoclays; Oxygen permeation; Colour; Exfoliation; MAP;
Keywords: ژامبون پخته شده; Cooked ham; 2-Methyl-3-furanthiol; Key odorants; Aroma precursor; Thiamine; Sensory analysis;
Keywords: ژامبون پخته شده; Sulphur compounds; Cooked ham; One- and two-dimensional chromatography; Olfactometry; Key odorants; Aroma precursors;
Keywords: ژامبون پخته شده; Salt reduction; Cooked ham; Tumbling exudate; Breaking stress; Protein physicochemical properties;
Keywords: ژامبون پخته شده; Time-temperature profile; Cooked ham; Listeria monocytogenes exposure; Sensitivity analysis
Keywords: ژامبون پخته شده; Cooked ham; By-products; Proteins; Gel; Emulsion; Foam
Keywords: ژامبون پخته شده; Cooked ham; MAP; Spoilage; Shelf life; 16S rRNA gene profiling;
Reduction of NaCl in cooked ham by modification of the cooking process and addition of seaweed extract (Palmaria palmata)
Keywords: ژامبون پخته شده; Cooked ham; Salt reduction; Cooking process; Seaweed
Salt (NaCl) reduction in cooked ham by a combined approach of high pressure treatment and the salt replacer KCl
Keywords: ژامبون پخته شده; Cooked ham; Salt reduction; Phosphates; High pressure processing; HPP; KCl
Reuterin, lactoperoxidase, lactoferrin and high hydrostatic pressure on the inactivation of food-borne pathogens in cooked ham
Keywords: ژامبون پخته شده; Reuterin; Lactoperoxidase; Lactoferrin; High pressure; Food-borne pathogens; Cooked ham;
Preservation of sliced cooked ham at 25, 30 and 37 °C under moderated pressure (hyperbaric storage) and comparison with refrigerated storage
Keywords: ژامبون پخته شده; Hyperbaric storage; preservation; Microbial growth inhibition; Cooked ham; RefrigerationHS, hyperbaric storage; TAM, total aerobic mesophiles; LAB, lactic acid bacteria; ENT, Enterobacteriaceae; YM, yeasts and moulds
Optimisation of stir-bar sorptive extraction (SBSE), targeting medium and long-chain free fatty acids in cooked ham exudates
Keywords: ژامبون پخته شده; SBSE; SPME; Simplex method; Cooked ham; Medium and long-chain free fatty acids;
Effect of nitrite on the odourant volatile fraction of cooked ham
Keywords: ژامبون پخته شده; Cooked ham; Key odourants; Nitrite; Chromatography olfactometry; Mass spectrometry;
Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus
Keywords: ژامبون پخته شده; Rapid chilling; Earlier deboning; M. semimembranosus; Cooked ham;
Micronutrients in Italian ham: A survey of traditional products
Keywords: ژامبون پخته شده; Dry-cured ham; Cooked ham; Speck; Trace elements; Vitamins; Micronutrient supply
Rapid detection of radiation-induced hydrocarbons in cooked ham
Keywords: ژامبون پخته شده; Radiolytic hydrocarbons; Irradiation; Cooked ham; Fatty acids; SPME; MDGC-MS;
Prevention of spoilage by enterocin AS-48 combined with chemical preservatives, under vacuum, or modified atmosphere in a cooked ham model
Keywords: ژامبون پخته شده; Biopreservation; Enterocin AS-48; Lactobacillus sakei; Staphylococcus carnosus; Brochothrix thermosphacta; Cooked ham;
Modeling the high pressure inactivation kinetics of Listeria monocytogenes on RTE cooked meat products
Keywords: ژامبون پخته شده; Listeria monocytogenes; High hydrostatic pressure; Inactivation kinetics; Mathematical modeling; Cooked ham; Mortadella
Listeria monocytogenes in ready-to-eat, sliced, cooked ham and salami products, marketed in the city of São Paulo, Brazil: Occurrence, quantification, and serotyping
Keywords: ژامبون پخته شده; Listeria monocytogenes; Ready-to-eat food products; Cooked ham; Salami
Effect of high pressure treatment on microbial populations of sliced vacuum-packed cooked ham
Keywords: ژامبون پخته شده; High hydrostatic pressure; DGGE; Weissella viridescens; Cooked ham
Hygienic conditions and microbiological status of chilled Ready-To-Eat products served in Southern Spanish hospitals
Keywords: ژامبون پخته شده; Hospital food services; Lettuce salad; Cooked ham; Checklist; Hygienic conditions; Microbiological quality;
Lack of growth of Listeria monocytogenes and Staphylococcus aureus in temperature abuse of E-beam treated ready-to-eat (RTE) cooked ham
Keywords: ژامبون پخته شده; L. monocytogenes; S. aureus; E-beam; Cooked ham; RTE; Refrigeration; Temperature abuse
Influence of NaCl reduction and replacement on the growth of Lactobacillus sakei in broth, cooked ham and white sauce
Keywords: ژامبون پخته شده; NaCl reduction; NaCl replacement; Lactobacillus sakei; Cooked ham; White sauce; Water activity
Technology-induced selection towards the spoilage microbiota of artisan-type cooked ham packed under modified atmosphere
Keywords: ژامبون پخته شده; Cooked ham; Spoilage; Lactic acid bacteria; Brochothrix thermosphacta; Enterobacteriaceae
Interactions between bacterial isolates from modified-atmosphere-packaged artisan-type cooked ham in view of the development of a bioprotective culture
Keywords: ژامبون پخته شده; Cooked ham; Spoilage; Bioprotective culture
Effect of combined physico-chemical treatments based on enterocin AS-48 on the control of Listeria monocytogenes and Staphylococcus aureus in a model cooked ham
Keywords: ژامبون پخته شده; Biopreservation; Hurdle technology; Cooked ham; Enterocin AS-48; Listeria monocytogenes; Staphylococcus aureus
Volatile analysis of spoiled, artisan-type, modified-atmosphere-packaged cooked ham stored under different temperatures
Keywords: ژامبون پخته شده; Cooked ham; Spoilage; Gas chromatography; Mass spectrometry; Static headspace; SPME
Study of the Lactobacillus sakei protective effect towards spoilage bacteria in vacuum packed cooked ham analyzed by PCR–DGGE
Keywords: ژامبون پخته شده; Lactobacillus sakei; Protective effect; Cooked ham; PCR–DGGE
Management of microbiological safety of ready-to-eat meat products by mathematical modelling: Listeria monocytogenes as an example
Keywords: ژامبون پخته شده; Listeria monocytogenes; Microbiological criteria; Ready-to-eat foods; Cooked ham; Shelf-life
Cooked ham classification on the basis of brine injection level and pork breeding country
Keywords: ژامبون پخته شده; Chemometric model; Cooked ham; Multivariate analysis;
Optimization of E-beam irradiation treatment to eliminate Listeria monocytogenes from ready-to-eat (RTE) cooked ham
Keywords: ژامبون پخته شده; Cooked ham; Listeria monocytogenes; Irradiation; FSO; RTE foods
Nutritional and sensory quality of porcine raw meat, cooked ham and dry-cured shoulder as affected by dietary enrichment with docosahexaenoic acid (DHA) and α-tocopheryl acetate
Keywords: ژامبون پخته شده; DHA; Vitamin E; Raw meat; Cooked ham; Dry-cured shoulder; Dietary supplementation; Nutritional quality; Sensory quality
Biogenic amines in pressurized vacuum-packaged cooked sliced ham under different chilled storage conditions
Keywords: ژامبون پخته شده; Biogenic amines; Microbiological growth; Chilled storage; Temperature fluctuations and high temperatures; High pressure; Cooked ham
Solubility and absorption rate of carbon dioxide into non-respiring foods. Part 3: Cooked meat products
Keywords: ژامبون پخته شده; Cooked ham; Meat sausage; Carbon dioxide; Solubility; Diffusion; Modified atmosphere packaging;