Keywords: ژامبون خشک شده; Dry-cured ham; Colour; Pigments; Proteolysis; Marbling;
مقالات ISI ژامبون خشک شده (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: ژامبون خشک شده; Adhesiveness; Dry-cured ham; Free amino acid content; Heat treatment; Proteolysis; Ultrasound treatment; Volatile compounds;
Keywords: ژامبون خشک شده; Dry-cured ham; Aroma; HS-SPME-GC/MS; Volatile compounds; Sensory attributes;
Keywords: ژامبون خشک شده; Dry-cured ham; Finite element-based model; Water and salt content; Proteolysis index; Water activity;
Keywords: ژامبون خشک شده; Dry-cured ham; Environmental impact; Low-protein diet; Quality; Sustainability;
Keywords: ژامبون خشک شده; Dry-cured ham; Nitrate/nitrite; Listeria innocua; Serratia liquefaciens; Proteus vulgaris;
Keywords: ژامبون خشک شده; Heavy pig; Environmental impact; Life Cycle Assessment; Greenhouse gas emission; Dry-cured ham;
Keywords: ژامبون خشک شده; ACE; Angiotensin I Converting Enzyme; BMI; Body Mass Index; BP; Blood Pressure; CVD; Cardiovascular Disease; DBP; Diastolic Blood Pressure; HDL; High Density Lipoprotein; LDL; Low Density Lipoprotein; RCT; Randomized Controlled Trial; SBP; Systolic Blood
Keywords: ژامبون خشک شده; Dry-cured ham; Salt diffusion; Normalized Weibull distribution; Water activity; Prediction models;
Keywords: ژامبون خشک شده; NIR spectroscopy; On-line prediction; Dry-cured ham; Sodium content;
Keywords: ژامبون خشک شده; Aspergillus flavus; Aspergillus parasiticus; Aflatoxins; Dry-cured ham; Gene expression;
Keywords: ژامبون خشک شده; Peptidomics; Quantitation; Small peptides; Naturally generated peptides; Bioactive peptides; Dry-cured meat; Dry-cured ham; Dry-fermented sausages;
Keywords: ژامبون خشک شده; Dry-cured ham; Sensory evaluation; Consumer acceptability; External preference mapping; Hierarchical analysis;
Keywords: ژامبون خشک شده; Dry-cured ham; Ham mite; Food grade coating
Keywords: ژامبون خشک شده; dry-cured ham; proteolysis; muscle enzymes; DSC; peptides;
Keywords: ژامبون خشک شده; Label-free; Quantification; Peptides; Dry-cured ham; Sarcoplasmic proteins; Mass spectrometry; Peak intensity
Keywords: ژامبون خشک شده; Volatile compounds; Peptide extracts; Interaction; Dry-cured ham
Keywords: ژامبون خشک شده; Dry-cured ham; Pest management; Ham mite; Tyrophagus putrescentiae
Keywords: ژامبون خشک شده; Black spot spoilage; Dry-cured ham; Cladosporium; Protective cultures;
Keywords: ژامبون خشک شده; Peptide sequences; Dry-cured ham; Mass spectrometry; Endogenous enzymes; Genetics
Keywords: ژامبون خشک شده; Listeria monocytogenes; Proteomics; Antimicrobial peptides; Mass spectrometry; Dry-cured ham;
Keywords: ژامبون خشک شده; SNP; Dry-cured ham; Fat;
Keywords: ژامبون خشک شده; Potentiometry; Dry-cured ham; Principal component analysis; Microbiological ham quality;
Keywords: ژامبون خشک شده; Dry-cured ham; Microwave; Water activity; Salt content; Water content;
Keywords: ژامبون خشک شده; Methionine; Oxidation; Peptides; Dry-cured ham; Proteomics; Mass spectrometry;
Keywords: ژامبون خشک شده; X-rays; Predictive models; Dry-cured ham; Salt uptake; Batch variability;
Keywords: ژامبون خشک شده; Non-destructive; Modelling; Dry-cured ham; Salt; Fat; X-rays; Ultrasound; Composition;
Keywords: ژامبون خشک شده; Evoked meal context; Consumer; Intrinsic attributes; Extrinsic attributes; Dry-cured ham
Keywords: ژامبون خشک شده; Dry-cured ham; Maturation time; Simulated gastrointestinal digestion; Peptidomics; Bioactive peptides;
Keywords: ژامبون خشک شده; Yeast; Dry-cured ham; Debaryomyces spp.; Volatile compounds; Sensory analysis
Keywords: ژامبون خشک شده; Dry-cured ham; Proteolysis; Structure; Texture; Polynomial regression model;
Keywords: ژامبون خشک شده; Dry-cured ham; Titin; Connectin; Proteolysis; Peptides; Mass spectrometry; Biomarker;
Keywords: ژامبون خشک شده; Computed tomography; Image analysis; Dry-cured ham; Intramuscular fat content; Prediction models;
Keywords: ژامبون خشک شده; High pressure processing; Dry-cured ham; Texture; Microstructure; X-ray microcomputed tomography; Scanning electron microscopy
Keywords: ژامبون خشک شده; Dry-cured ham; Classification; Near infrared spectroscopy; Artificial neural networks;
Keywords: ژامبون خشک شده; Breaking strength; Tensile testing; Dry-cured ham; Weibull analysis; Mechanical properties;
Keywords: ژامبون خشک شده; Salt uptake; Dry-cured ham; Surface water content; Temperature;
Keywords: ژامبون خشک شده; Biocontrol; Yeasts; Dry-cured ham; Penicillium nordicum; Debaryomyces hansenii; Ochratoxin A;
Keywords: ژامبون خشک شده; Mass spectrometry; Proteolysis; Muscle proteins; Peptides; Dry-cured ham; Proteolytic enzymes; Pig; Sus scrofa;
Keywords: ژامبون خشک شده; Expectations; Consumer preferences; Texture; Dry-cured ham;
Keywords: ژامبون خشک شده; FADS2; SCD; SREBP-1; Desaturase; Dry-cured ham;
Keywords: ژامبون خشک شده; Dry-cured ham; Antioxidant peptides; DPPH radical-scavenging activity; Reducing power; Mass spectrometry; Proteomics;
Keywords: ژامبون خشک شده; IRMS; Dry-cured ham; Origin; Husbandry system; Pork processing;
Keywords: ژامبون خشک شده; Dry-cured ham; Nutrients; Amino acids; Antioxidant; Antihypertensive;
Assessing the influence of temperature on NIRS prediction models for the determination of sodium content in dry-cured ham slices
Keywords: ژامبون خشک شده; NIR spectroscopy; Temperature influence; On-line prediction; Dry-cured ham; Sodium content;
Incorporating fermented by-products of Lactobacillus diolivorans in food grade coatings designed for inhibition of Tyrophagus putrescentiae on dry-cured hams
Keywords: ژامبون خشک شده; Tyrophagus putrescentiae; Dry-cured ham; Food grade coating; Lactobacillus diolivorans;
Efficacy of combining sulfuryl fluoride fumigation with heat to control the ham mite, Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae)
Keywords: ژامبون خشک شده; Ham mite; Sulfuryl fluoride; Methyl bromide alternative; Dry-cured ham; High temperature treatment; CTP;
Use of nets treated with food-grade coatings on dry-cured ham to control Tyrophagus putrescentiae infestations without impacting sensory properties
Keywords: ژامبون خشک شده; Dry-cured ham; Tyrophagus putrescentiae; Food grade coating; Ham net; Mite infestation control;
Sensitive determination of cyclopiazonic acid in dry-cured ham using a QuEChERS method and UHPLC-MS/MS
Keywords: ژامبون خشک شده; UHPLC-MS/MS; QuEChERS; Cyclopiazonic acid; Dry-cured ham;
Evolution of oxidised peptides during the processing of 9 months Spanish dry-cured ham
Keywords: ژامبون خشک شده; Peptidomics; Peptides; Oxidation; Mass spectrometry; Quantification; Label-free; Dry-cured ham;