دانلود مقالات ISI درباره ژامبون خشک شده + ترجمه فارسی

87Sr/86Sr isotope ratio and multielemental signatures as indicators of origin of European cured hams: The role of salt

Keywords: ژامبون خشک شده; 87Sr/86Sr isotope ratio; Dry-cured ham; Multielemental analysis; Salt; Geographic origin; Multi-collector ICP-MS;

دانلود رایگان متن کامل مقاله ISI 10 صفحه سال انتشار : 2018 سفارش ترجمه

Characterisation of the antioxidant peptide AEEEYPDL and its quantification in Spanish dry-cured ham

Keywords: ژامبون خشک شده; Antioxidant peptides; Stability; Mass spectrometry; Peptide quantification; MRM; Dry-cured ham;

دانلود رایگان متن کامل مقاله ISI 30 صفحه سال انتشار : 2018 سفارش ترجمه

Deamidation post-translational modification in naturally generated peptides in Spanish dry-cured ham

Keywords: ژامبون خشک شده; Dry-cured ham; Peptides; Deamidation; Proteolysis; Post-translational modifications; Mass spectrometry;

دانلود رایگان متن کامل مقاله ISI 6 صفحه سال انتشار : 2017 سفارش ترجمه

Sampling methods to detect and estimate populations of Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae) infesting dry-cured hams

Keywords: ژامبون خشک شده; Dry-cured ham; Ham mite; Trapping; Absolute counts; Relative counts; Sampling plans;

دانلود رایگان متن کامل مقاله ISI 11 صفحه سال انتشار : 2017 سفارش ترجمه

Effect of progressive reduction in crude protein and lysine of heavy pigs diets on some technological properties of green hams destined for PDO dry-cured ham production

Keywords: ژامبون خشک شده; Pig; Dry-cured ham; Green ham properties; Low-protein diets;

دانلود رایگان متن کامل مقاله ISI 6 صفحه سال انتشار : 2016 سفارش ترجمه

Transepithelial transport of dry-cured ham peptides with ACE inhibitory activity through a Caco-2 cell monolayer

Keywords: ژامبون خشک شده; Dry-cured ham; ACE inhibitory peptides; Caco-2 cell monolayer; Intestinal transport; Mass spectrometry

دانلود رایگان متن کامل مقاله ISI 8 صفحه سال انتشار : 2016 سفارش ترجمه

Effect of temperature and water activity on growth and aflatoxin production by Aspergillus flavus and Aspergillus parasiticus on cured meat model systems

Keywords: ژامبون خشک شده; Aspergillus flavus; Aspergillus parasiticus; Aflatoxin; Growth; Dry-cured ham;

دانلود رایگان متن کامل مقاله ISI 8 صفحه سال انتشار : 2016 سفارش ترجمه

Use of multiparametric magnetic resonance microscopy for discrimination among different processing protocols and anatomical positions of Slovenian dry-cured hams

Keywords: ژامبون خشک شده; ADC; apparent diffusion coefficient; AUC; area under (the ROC) curve; BF; biceps femoris muscle; CPMG; Carr-Purcell-Meiboom-Gill; DWI; diffusion weighted imaging; FLASH; fast low-angle shot; IMF; intramuscular fat; IR; inversion recovery; MR; magnet

دانلود رایگان متن کامل مقاله ISI 9 صفحه سال انتشار : 2016 سفارش ترجمه

Characterization of the peptide profile in Spanish Teruel, Italian Parma and Belgian dry-cured hams and its potential bioactivity

Keywords: ژامبون خشک شده; Ace; Antioxidant activity; Dry-cured ham; Peptides; Bioactive peptides;

دانلود رایگان متن کامل مقاله ISI 9 صفحه سال انتشار : 2016 سفارش ترجمه

Peptidomics as a tool for quality control in dry-cured ham processing

Keywords: ژامبون خشک شده; Peptidomics; Mass spectrometry; Quantification; Label-free; Peptides; Biomarker; Dry-cured ham;

دانلود رایگان متن کامل مقاله ISI 10 صفحه سال انتشار : 2016 سفارش ترجمه

A polymorphism in the stearoyl-CoA desaturase gene promoter increases monounsaturated fatty acid content in dry-cured ham

Keywords: ژامبون خشک شده; Dry-cured ham; Fatty acid composition; Genetic marker; Intramuscular fat; Meat quality; Pigs;

دانلود رایگان متن کامل مقاله ISI 6 صفحه سال انتشار : 2015 سفارش ترجمه

Inactivation of Listeria monocytogenes and Salmonella Enteritidis in dry-cured ham by combined treatments of high pressure and the lactoperoxidase system or lactoferrin

Keywords: ژامبون خشک شده; L. monocytogenes; S. Enteritidis; Dry-cured ham; High pressure; Lactoperoxidase system; Lactoferrin

دانلود رایگان متن کامل مقاله ISI 6 صفحه سال انتشار : 2015 سفارش ترجمه

Peptides naturally generated from ubiquitin-60S ribosomal protein as potential biomarkers of dry-cured ham processing time

Keywords: ژامبون خشک شده; Dry-cured ham; Peptides; Proteolysis; Mass spectrometry; Biomarker; Ubiquitin protein;

دانلود رایگان متن کامل مقاله ISI 6 صفحه سال انتشار : 2015 سفارش ترجمه

Effect of vaccination against gonadotropin-releasing hormone (GnRH) in heavy male pigs for Italian typical dry-cured ham production

Keywords: ژامبون خشک شده; Immunocastration; Heavy pig; Meat quality; Dry-cured ham;

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2015 سفارش ترجمه

Phosphine fumigation and residues in dry-cured ham in commercial applications

Keywords: ژامبون خشک شده; Dry-cured ham; Phosphine fumigation; Mite mortality; Residue; Sensory; Tyrophagus putrescentiae

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2015 سفارش ترجمه

Computer image analysis as a tool for classifying marbling: A case study in dry-cured ham

Keywords: ژامبون خشک شده; Marbling; Dry-cured ham; Image analysis; Pattern recognition; Neural Networks; Support Vector Machines; Non-destructive classification;

دانلود رایگان متن کامل مقاله ISI 8 صفحه سال انتشار : 2015 سفارش ترجمه

The effect of ripening time on the chemical, textural, volatile and sensorial traits of Bicep femoris and Semimembranosus muscles of the Slovenian dry-cured ham Kraški pršut

Keywords: ژامبون خشک شده; Dry-cured ham; Sensorial profile; TPA; Fatty acid composition;

دانلود رایگان متن کامل مقاله ISI 11 صفحه سال انتشار : 2015 سفارش ترجمه

Dipeptidyl peptidase IV inhibitory peptides generated in Spanish dry-cured ham

Keywords: ژامبون خشک شده; Dry-cured ham; Bioactive peptides; Dipeptidyl peptidase IV inhibitor; Type 2 diabetes;

دانلود رایگان متن کامل مقاله ISI 5 صفحه سال انتشار : 2014 سفارش ترجمه

The genetic background affects composition, oxidative stability and quality traits of Iberian dry-cured hams: Purebred Iberian versus reciprocal Iberian × Duroc crossbred pigs

Keywords: ژامبون خشک شده; Iberian pigs; Duroc pigs; Reciprocal crossing; Dry-cured ham; Meat quality;

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2014 سفارش ترجمه

Effects of the applications of oil drip onto surface and of the use of a temperature of 35 °C for 4 days on some physicochemical, microbiological and sensory characteristics of dry-cured ham

Keywords: ژامبون خشک شده; Dry-cured ham; Oil drip; Temperature; Sensory; Microbiological; Physicochemical

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2014 سفارش ترجمه

Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestion

Keywords: ژامبون خشک شده; Dry-cured ham; ACE inhibitory peptides; Processing; Gastrointestinal digestion; Mass spectrometry;

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2014 سفارش ترجمه

Determination of volatile compounds and quality parameters of traditional Istrian dry-cured ham

Keywords: ژامبون خشک شده; Aroma; Dry-cured ham; GC–MS; SPME; Volatile compounds; Sensory attributes

دانلود رایگان متن کامل مقاله ISI 8 صفحه سال انتشار : 2014 سفارش ترجمه

Degradation of LIM domain-binding protein three during processing of Spanish dry-cured ham

Keywords: ژامبون خشک شده; BLAST; basic local alignment search tool; BSA; bovine serum albumin; ETD; electron transfer dissociation; FA; formic acid; HCl; hydrochloric acid; HPLC; high performance liquid chromatography; LDB3; LIM domain binding protein 3; MS; mass spectrometry; NCB

دانلود رایگان متن کامل مقاله ISI 8 صفحه سال انتشار : 2014 سفارش ترجمه

Stearoyl-CoA desaturase and sterol regulatory binding protein 1 markers: Effect on the volatile profile of dry-cured Parma, San Daniele and Toscano hams as detected by PTR-ToF-MS

Keywords: ژامبون خشک شده; SCD; SREBF1; PTR-ToF-MS; Dry-cured ham; SNP;

دانلود رایگان متن کامل مقاله ISI 8 صفحه سال انتشار : 2014 سفارش ترجمه

Proteomic identification of antioxidant peptides from 400 to 2500 Da generated in Spanish dry-cured ham contained in a size-exclusion chromatography fraction

Keywords: ژامبون خشک شده; Size-exclusion chromatography; Dry-cured ham; Antioxidant peptides; Mass spectrometry;

دانلود رایگان متن کامل مقاله ISI 9 صفحه سال انتشار : 2014 سفارش ترجمه

Direct and indirect contamination with ochratoxin A of ripened pork products

Keywords: ژامبون خشک شده; Ochratoxin A; Ripened pork products; Dry-cured ham;

دانلود رایگان متن کامل مقاله ISI 5 صفحه سال انتشار : 2013 سفارش ترجمه

Vitamin (B1, B2, B3 and B6) content and oxidative stability of Gastrocnemius muscle from dry-cured hams elaborated with different nitrifying salt contents and by two ageing times

Keywords: ژامبون خشک شده; Dry-cured ham; Nitrate; Nitrite; Vitamins; Antioxidant enzymes; Oxidative stability;

دانلود رایگان متن کامل مقاله ISI 5 صفحه سال انتشار : 2013 سفارش ترجمه

Feasibility of NIR interactance hyperspectral imaging for on-line measurement of crude composition in vacuum packed dry-cured ham slices

Keywords: ژامبون خشک شده; NIR interactance; Hyperspectral imaging; On-line prediction; Chemical composition; Dry-cured ham;

دانلود رایگان متن کامل مقاله ISI 6 صفحه سال انتشار : 2013 سفارش ترجمه

Estimation of NaCl diffusivity by computed tomography in the Semimembranosus muscle during salting of fresh and frozen/thawed hams

Keywords: ژامبون خشک شده; Diffusion; Computed tomography; NaCl; Dry-cured ham; Modelling;

دانلود رایگان متن کامل مقاله ISI 6 صفحه سال انتشار : 2013 سفارش ترجمه

Analysis of raw hams using SELDI-TOF-MS to predict the final quality of dry-cured hams

Keywords: ژامبون خشک شده; Dry-cured ham; Pure breeds; SELDI-TOF-MS; Protein markers;

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2013 سفارش ترجمه

Inactivation of Serratia liquefaciens on dry-cured ham by high pressure processing

Keywords: ژامبون خشک شده; High pressure processing; Process criteria; Serratia liquefaciens; Dry-cured ham; Response surface methodology

دانلود رایگان متن کامل مقاله ISI 4 صفحه سال انتشار : 2013 سفارش ترجمه

High pressure inactivation of a virulent Enterococcus faecalis on dry-cured ham: Modeling the effect of processing parameters

Keywords: ژامبون خشک شده; High pressure; Process criteria; Enterococcus faecalis; Dry-cured ham; Response surface methodology

دانلود رایگان متن کامل مقاله ISI 5 صفحه سال انتشار : 2013 سفارش ترجمه

Micronutrients in Italian ham: A survey of traditional products

Keywords: ژامبون خشک شده; Dry-cured ham; Cooked ham; Speck; Trace elements; Vitamins; Micronutrient supply

دانلود رایگان متن کامل مقاله ISI 6 صفحه سال انتشار : 2013 سفارش ترجمه

Purification and Identification of antihypertensive peptides in Spanish dry-cured ham

Keywords: ژامبون خشک شده; Dry-cured ham; Bioactive peptides; Angiotensin I-converting enzyme; Antihypertensive peptides; Mass spectrometry

دانلود رایگان متن کامل مقاله ISI 9 صفحه سال انتشار : 2013 سفارش ترجمه

Evolution of nitrate and nitrite during the processing of dry-cured ham with partial replacement of NaCl by other chloride salts

Keywords: ژامبون خشک شده; Nitrate; Nitrite; Dry-cured ham; Low sodium; Low salt; Sodium chloride;

دانلود رایگان متن کامل مقاله ISI 4 صفحه سال انتشار : 2012 سفارش ترجمه

Development of a rapid, specific and efficient procedure for the determination of proteolytic activity in dry-cured ham: Definition of a new proteolysis index

Keywords: ژامبون خشک شده; Dry-cured ham; Proteolysis index; Fluorescamine; Fluorescence

دانلود رایگان متن کامل مقاله ISI 5 صفحه سال انتشار : 2012 سفارش ترجمه

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams-III. Associations in Slovenian dry-cured ham Kraški pršut and their dependence on processing

Keywords: ژامبون خشک شده; Dry-cured ham; Processing technique; CAST; PRKAG3; Rheological traits; Sensory traits;

دانلود رایگان متن کامل مقاله ISI 6 صفحه سال انتشار : 2012 سفارش ترجمه

Antihypertensive effect and antioxidant activity of peptide fractions extracted from Spanish dry-cured ham

Keywords: ژامبون خشک شده; Dry-cured ham; Antioxidant; Antihypertensive; Bioactive peptide;

دانلود رایگان متن کامل مقاله ISI 6 صفحه سال انتشار : 2012 سفارش ترجمه

Influence of inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured ham from Celta pig breed

Keywords: ژامبون خشک شده; Dry-cured ham; Chestnuts; Fatty acids; Finishing diet;

دانلود رایگان متن کامل مقاله ISI 6 صفحه سال انتشار : 2012 سفارش ترجمه

High pressure processing of dry-cured ham: Ultrastructural and molecular changes affecting sodium and water dynamics

Keywords: ژامبون خشک شده; 23Na-NMR; Sodium; Dry-cured ham; HPP; TEM; Saltiness

دانلود رایگان متن کامل مقاله ISI 6 صفحه سال انتشار : 2012 سفارش ترجمه

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams-II. Associations in French dry-cured ham Jambon de Bayonne and their dependence on salt reduction

Keywords: ژامبون خشک شده; Dry-cured ham; Salt reduction; CAST; PRKAG3; Rheological traits; Sensory traits;

دانلود رایگان متن کامل مقاله ISI 6 صفحه سال انتشار : 2012 سفارش ترجمه

High pressure treatments on the inactivation of Salmonella Enteritidis and the physicochemical, rheological and color characteristics of sliced vacuum-packaged dry-cured ham

Keywords: ژامبون خشک شده; Dry-cured ham; Salmonella Enteritidis; High pressure

دانلود رایگان متن کامل مقاله ISI 6 صفحه سال انتشار : 2012 سفارش ترجمه

Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts

Keywords: ژامبون خشک شده; Dry-cured ham; Replacement; Chloride salts; Proteolysis; Sensory

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2012 سفارش ترجمه

Effect of vaccination against gonadotrophin-releasing factor on growth performance, carcass, meat and fat quality of male Duroc pigs for dry-cured ham production

Keywords: ژامبون خشک شده; Immunocastration; Boar taint; Carcass quality; Meat quality; Fat quality; Dry-cured ham

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2012 سفارش ترجمه

Effects of high pressure application (400 and 900 MPa) and refrigerated storage time on the oxidative stability of sliced skin vacuum packed dry-cured ham

Keywords: ژامبون خشک شده; High pressure processing; Dry-cured ham; Physicochemical parameters; Oxidative stability; Sensory analysis

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2012 سفارش ترجمه

Salting, drying and sensory quality of dry-cured hams subjected to different pre-salting treatments: Skin trimming and pressing

Keywords: ژامبون خشک شده; Dry-cured ham; Skin trimming; Pressing; Sensory analysis

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2012 سفارش ترجمه

Effect of IGF-II (insulin-like growth factor-II) genotype on the quality of dry-cured hams and shoulders

Keywords: ژامبون خشک شده; Dry-cured ham; Dry-cured shoulder; IGF-II; Subcutaneous fat; Intramuscular fat; Sensory traits;

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2012 سفارش ترجمه

Response surface methodology to investigate the effect of high pressure processing on Salmonella inactivation on dry-cured ham

Keywords: ژامبون خشک شده; High hydrostatic pressure; Process criteria; Salmonella; Ready-to-eat meat products; Dry-cured ham; Response surface methodology

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2012 سفارش ترجمه

Use of computed tomography to study raw ham properties and predict salt content and distribution during dry-cured ham production

Keywords: ژامبون خشک شده; Dry-cured ham; Ultimate salt content; Salt distribution; Raw ham quality; Non-destructive computed tomography; Image analysis;

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2012 سفارش ترجمه

Presence of ochratoxin A on the surface of dry-cured Iberian ham after initial fungal growth in the drying stage

Keywords: ژامبون خشک شده; OTA; Dry-cured ham; Mold; qPCR;

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2012 سفارش ترجمه