Keywords: کوفته; Fat perception; Detection threshold; Discrimination threshold; Aroma; Temperature; Cottage cheese;
مقالات ISI کوفته (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: کوفته; Osteoporosis; Prevention; Flax meal; Sesame; Cottage cheese;
Keywords: کوفته; Foeniculum vulgare; Matricaria recutita; Cottage cheese; Functional foods; Microencapsulation;
Keywords: کوفته; cottage cheese; extrinsic attributes; consumer liking;
Keywords: کوفته; Mushroom extracts; Antioxidant activity; Synergistic effects; Microencapsulation; Cottage cheese;
Keywords: کوفته; Oaxaca; Panela; Cottage cheese; Enterobacteriaceae; Spoilage;
Short communication: Production of cottage cheese fortified with vitamin D
Keywords: کوفته; cottage cheese; vitamin D; storage; stability;
Growth potential of Listeria monocytogenes in probiotic cottage cheese formulations with reduced sodium content
Keywords: کوفته; Cottage cheese; Microbiological safety; Foodborne pathogens; Salt reduction; Shelf-life; Reformulation
Foeniculum vulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese
Keywords: کوفته; Foeniculum vulgare; Cottage cheese; Functional foods; Natural preservers
Development of a functional dairy food: Exploring bioactive and preservation effects of chamomile (Matricaria recutita L.)
Keywords: کوفته; Functional food; Cottage cheese; Matricaria recutita; Antioxidant/antimicrobial properties; Natural preservative
Physiochemical and sensory properties of functional low fat cheesecake manufactured using cottage cheese
Keywords: کوفته; Cheesecake; Cottage cheese; Calories; Costs; Physicochemical properties
Technological characterization of bacteriocin producing Lactococcus lactis strains employed to control Listeria monocytogenes in Cottage cheese
Keywords: کوفته; Bacteriocins; LAB; Listeria monocytogenes; Cottage cheese
Comparison of two methods to explore consumer preferences for cottage cheese
Keywords: کوفته; cottage cheese; preference mapping; qualitative multivariate analysis; home usage test;
Effect of temperature and inoculum concentration on prediction of both gelation time and cutting time. Cottage cheese-type gels
Keywords: کوفته; Cottage cheese; Light backscatter; Rheology; Gelation and cutting times
Effect of temperature and inoculum concentration on gel microstructure, permeability and syneresis kinetics. Cottage cheese-type gels
Keywords: کوفته; Cottage cheese; Milk gels; Light backscatter; Microstructure; Syneresis; Permeability coefficient
The effect of temperature and inoculum concentration on rheological and light scatter properties of milk coagulated by a combination of bacterial fermentation and chymosin. Cottage cheese-type gels
Keywords: کوفته; Cottage cheese; Milk gels; Light backscatter; Rheology
Antagonistic Action of Lactobacillus delbrueckii ssp. lactis RM2-5 Toward Spoilage Organisms in Cottage Cheese1
Keywords: کوفته; Lactobacillus delbrueckii ssp. lactis; cottage cheese; psychrotrophic spoilage; CVT; crystal violet tetrazolium chloride; LBS; lactobacillus selection; MRS; de Man, Rogosa, Sharpe;
Fate of Escherichia coli O157:H7 during the processing and storage of Ergo and Ayib, traditional Ethiopian dairy products
Keywords: کوفته; E. coli O157:H7; Ergo; Traditional sour milk; Ayib; Cottage cheese; Fermentation; Storage temperatures;