Keywords: روش های پخت و پز; Mustard leaves; Mineral composition; Cooking methods; Microwave oven; PCA; HCA; LDA; Varimax rotation;
مقالات ISI روش های پخت و پز (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: روش های پخت و پز; Chrysanthemum morifolium flower extract; Goat meat patties; Heterocyclic amines; Cooking methods; Cooking temperatures;
Keywords: روش های پخت و پز; Multifeed gasifier; Biomass; Biochar; Cooking methods; Improved cookstove;
Keywords: روش های پخت و پز; Dietary fibre; Insoluble fibre; Legume; AOAC method; Cooking methods; Food analysis; Food composition; Pulses; Non-starch polysaccharides; Canning
Keywords: روش های پخت و پز; Heterocyclic aromatic amines; Pomegranate seed extracts; Charcoal-barbecue; Cooking methods
Keywords: روش های پخت و پز; Red cabbage; Cooking methods; Nutrition; Quality;
Keywords: روش های پخت و پز; Fish; Fatty acids; EPA; DHA; Omega-3 fatty acids; Cooking methods; Freshwater; Fish consumption;
Keywords: روش های پخت و پز; Vegetables; Legumes; Preparation; Cooking methods; Nutritional quality
Meat intake, methods and degrees of cooking and breast cancer risk in the MCC-Spain study
Keywords: روش های پخت و پز; BC; breast cancer; BMI; body mass index; FFQ; food frequency questionnaire; MCC-Spain; multicase-control study on common tumours in Spain; OR; odds ratio; 95%CI; 95% confidence interval; SD; standard deviation; IQR; interquartile interval; METs; metabolic
Effects of cooking methods and tea marinades on the formation of benzo[a]pyrene in grilled pork belly (Samgyeopsal)
Keywords: روش های پخت و پز; Benzo[a]pyrene (BaP); Pork belly (Samgyeopsal); Cooking methods; Marinade; Green tea; Yerba mate tea;
The effect of cooking methods on the mineral content of quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.) and buckwheat (Fagopyrum esculentum)
Keywords: روش های پخت و پز; Cooking methods; Retention factor; Mineral content; Pseudocereals; Recommended nutrient intake; Oryza sativa; Food analysis; Food composition
Influence of household cooking methods on amino acids and minerals of Barrosã-PDO veal
Keywords: روش های پخت و پز; Veal; Cooking methods; Amino acids; Minerals; Retention
Proteomic analysis of heat treated bitter gourd (Momordica charantia L. var. Hong Kong Green) using 2D-DIGE
Keywords: روش های پخت و پز; 2D-DIGE; Bitter gourd; Cooking methods; Heat stress; Proteomics;
Effect of cooking method on the fatty acid content of reduced-fat and PUFA-enriched pork patties formulated with a konjac-based oil bulking system
Keywords: روش های پخت و پز; Pork patties; Cooking methods; Chemical composition; Improved fat content; Fat replacers
The effect of different processing methods on phenolic acid content and antioxidant activity of red beet
Keywords: روش های پخت و پز; Phenolic acids; Red beet; Antioxidant activity; Cooking methods;
Effects of various cooking methods and food components on bioaccessibility of mercury from fish
Keywords: روش های پخت و پز; Mercury; Bioaccessibility; Cooking methods; In vitro digestion;
Chemical and biochemical characterisation of an IGP ecotype chestnut subjected to different treatments
Keywords: روش های پخت و پز; Chestnut; Polyphenols; Antioxidant activity; Minerals; Trace elements; Chestnuts treatments; Cooking methods; Curing;
The effect of cooking methods on mineral and vitamin contents of African catfish
Keywords: روش های پخت و پز; African catfish; Cooking methods; Vitamins; Minerals; Proximate composition
Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs
Keywords: روش های پخت و پز; Cooking methods; Lipid oxidation; TBARs; Hexanal; Cholesterol oxides; Iberian pig meat
Effects of some processing methods on nitrate and nitrite changes in cruciferous vegetables
Keywords: روش های پخت و پز; Cruciferous vegetables; Blanching; Boiling; Freezing; Nitrate; Nitrite; Food processing; Cooking methods; Food contamination; Food safety; Food composition
Effects of cooking methods on the proximate composition and fatty acid composition of seabass (Dicentrarchus labrax, Linnaeus, 1758)
Keywords: روش های پخت و پز; Seabass; Fatty acid; Proximate composition; Cooking methods
Effects of cooking methods on the formation of heterocyclic aromatic amines of two different species trout
Keywords: روش های پخت و پز; Heterocyclic aromatic amines; Oncorhynchus mykiss; Salmo trutta fario; Cooking methods
Effects of four cooking methods on the heavy metal concentrations of sea bass fillets (Dicentrarchus labrax Linne, 1785)
Keywords: روش های پخت و پز; Dicentrarchus labrax; Cooking methods; Seafood; Minerals; Heavy metals
Breadfruit consumption, cooking methods and cultivar preference among consumers in Trinidad, West Indies
Keywords: روش های پخت و پز; Breadfruit; Artocarpus altilis; Consumer attitudes; Consumption characteristics; Cooking methods; Cultivar preference; Fruit maturity;
Effect of microwave cooking or broiling on selected nutrient contents, fatty acid patterns and true retention values in separable lean from lamb rib-loins, with emphasis on conjugated linoleic acid
Keywords: روش های پخت و پز; Lamb; Fatty acid composition; Cooking methods; True retention values; Conjugated linoleic acid;