Keywords: قهوه ای آنزیمی; Maclurin; Enzymatic browning; Antioxidant; Food additive; In silico;
مقالات ISI قهوه ای آنزیمی (ترجمه نشده)
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Keywords: قهوه ای آنزیمی; Active packaging; Enzymatic browning; Citric acid; Montmorillonite sodium clay;
Keywords: قهوه ای آنزیمی; Banana; Polyphenol oxidase; Peroxidase; Enzymatic browning; Digital image processing; Genetic programming;
Keywords: قهوه ای آنزیمی; Autography; Polyphenol oxidase; Enzymatic browning; Natural extracts;
Keywords: قهوه ای آنزیمی; Fresh-cut sugarcane; Ethanol; Enzymatic browning; Polyphenol oxidase; Phenylalanine ammonia lyase; Microbial growth;
Keywords: قهوه ای آنزیمی; Anthocyanins; Cold storage; Enzymatic browning; Kojic acid; Litchi chinensis sonn; Peroxidase;
Keywords: قهوه ای آنزیمی; Phenolic content; Enzymatic activity; Enzymatic browning; Fresh-cut fruit; Apple pomace;
Keywords: قهوه ای آنزیمی; High pressure processing; Membrane integrity; 1H NMR; Polyphenol oxidase; Peaches; Enzymatic browning;
Keywords: قهوه ای آنزیمی; Hydrogen sulfide; Enzymatic browning; Fresh-cut lotus root slices;
Keywords: قهوه ای آنزیمی; Ethanol; Lettuce; Enzymatic browning; Phenylalanine ammonia lyase; Microbial growth;
Keywords: قهوه ای آنزیمی; Apple germplasm; enzymatic browning; Malus domestica Borkh; nutraceutical; plant protection; total phenolics
Keywords: قهوه ای آنزیمی; Minimally processed eggplants; Enzymatic browning; Soy protein edible coating; Cysteine; Superatmospheric oxygen packaging
Influence of polyphenolic content on the in vitro allergenicity of old and new apple cultivars: A pilot study
Keywords: قهوه ای آنزیمی; Apple polyphenols; HPLC; Enzymatic browning; Birch pollen allergy; Mal d 1; CAST; BAT; IgE;
Evaluation of the inhibitory effect of pistachio (Pistacia vera L.) green hull aqueous extract on mushroom tyrosinase activity and its application as a button mushroom postharvest anti-browning agent
Keywords: قهوه ای آنزیمی; Enzymatic browning; Natural tyrosinase inhibitor; Button mushroom; Pistachio hull; Vacuum impregnation;
Mild heat treatment inhibits the browning of fresh-cut Agaricus bisporus during cold storage
Keywords: قهوه ای آنزیمی; Agaricus bisporus; Mild heat treatment; Fresh-cut; Enzymatic browning; Antioxidant enzymes;
Postharvest control of litchi (Litchi chinensis Sonn.) pericarp browning by cold storage at high relative humidity after enzyme-inhibiting treatments
Keywords: قهوه ای آنزیمی; Enzymatic browning; Enzyme inhibition; Humidity; Pericarp color; Peroxidase; Polyphenol oxidase;
Characterization, purification, and temperature/pressure stability of polyphenol oxidase extracted from plums (Prunus domestica)
Keywords: قهوه ای آنزیمی; Polyphenol oxidase; Plums; Characterization; Enzymatic browning; Kinetics of inactivation;
The effect of combinations of UV-C exposure with ascorbate and calcium chloride dips on the enzymatic activities and total phenolic content of minimally processed yam slices
Keywords: قهوه ای آنزیمی; Browning index (BI); Enzymatic browning; UV-C treatment; Polyphenol oxidase (PPO); Peroxidase (POD); Phenylalanine ammonia lyase (PAL); Total phenolic content (TPC)
Evaluation of seaweed extracts functionality as post-harvest treatment for minimally processed Fuji apples
Keywords: قهوه ای آنزیمی; Natural additive; Enzymatic browning; Peroxidase; Polyphenoloxidase; Browning index;
UV-A light treatment for controlling enzymatic browning of fresh-cut fruits
Keywords: قهوه ای آنزیمی; UV-A light; Enzymatic browning; Polyphenol oxidase; Fresh-cut fruits; Color
Salicylic acid inhibits enzymatic browning of fresh-cut Chinese chestnut (Castanea mollissima) by competitively inhibiting polyphenol oxidase
Keywords: قهوه ای آنزیمی; Chinese chestnut; Competitive inhibitor; Enzymatic browning; Peroxidase; Polyphenol oxidase; Salicylic acid; Salicylic acid (PubChem CID: 338);
Storage of sugarcane stalks (Saccharum officinarum cv. SP 79-1011) in low oxygen atmospheres and the effects on enzymatic browning
Keywords: قهوه ای آنزیمی; Polyphenoloxidase; Peroxidase; Sugarcane; Enzymatic browning; Respiration;
Effect of antioxidants in controlling enzymatic browning of minimally processed persimmon 'Rojo Brillante'
Keywords: قهوه ای آنزیمی; Persimmon extract; Fresh-cut; Enzymatic browning; Antioxidants;
Enzymatic browning and after-cooking darkening of Jerusalem artichoke tubers (Helianthus tuberosus L.)
Keywords: قهوه ای آنزیمی; Helianthus tuberosus; Enzymatic browning; After-cooking darkening; Discolouration; Phenolic compounds; Organic acids; Iron
Antibrowning effect of antioxidants on extract, precipitate, and fresh-cut tissue of artichokes
Keywords: قهوه ای آنزیمی; Artichoke extracts; Fresh-cut artichokes; Enzymatic browning; Antioxidants
Inactivation of polyphenol oxidase by ultraviolet irradiation: Protective effect of melanins
Keywords: قهوه ای آنزیمی; Ultraviolet irradiation; Polyphenol oxidase; Melanin; Enzymatic browning
Membrane deterioration, enzymatic browning and oxidative stress in fresh fruits of three litchi cultivars during six-day storage
Keywords: قهوه ای آنزیمی; Storability differences; Litchi; Membrane deterioration; Enzymatic browning; Oxidative stress
Dual effectiveness of sodium chlorite for enzymatic browning inhibition and microbial inactivation on fresh-cut apples
Keywords: قهوه ای آنزیمی; Enzymatic browning; Escherichia coli; Fresh-cut apples; Sodium chlorite; Dual control of browning reaction and pathogen growth
The role of polyphenol oxidase and peroxidase in the browning of water caltrop pericarp during heat treatment
Keywords: قهوه ای آنزیمی; Water caltrop pericarp; Polyphenol oxidase activity; Peroxidase activity; Maillard browning; Enzymatic browning;
Optimization of electrodialysis with bipolar membranes applied to cloudy apple juice: Minimization of malic acid and sugar losses
Keywords: قهوه ای آنزیمی; Bipolar membrane; Cloudy apple juice; Electrodialysis; Enzymatic browning; Malic acid; Sugars
Enzymatic browning in sliced and puréed avocado: A fractal kinetic study
Keywords: قهوه ای آنزیمی; Enzymatic browning; Fractal; Kinetic; Avocado; Computational vision
Salinity of nutrient solution influences the shelf-life of fresh-cut lettuce grown in floating system
Keywords: قهوه ای آنزیمی; Soilless system; Electrical conductivity; Postharvest; Microbial growth; Enzymatic browning
The potential of visible-near infrared hyperspectral imaging to discriminate between casing soil, enzymatic browning and undamaged tissue on mushroom (Agaricus bisporus) surfaces
Keywords: قهوه ای آنزیمی; Visible-near infrared hyperspectral imaging; Discriminate; Casing soil; Enzymatic browning; Mushroom surfaces
Dog rose and pomegranate extracts as agents to control enzymatic browning
Keywords: قهوه ای آنزیمی; Dog rose; Pomegranate; Polyphenol oxidase; Tyrosinase; Enzymatic browning; Inhibitors
Effects of a phospholipase D inhibitor on postharvest enzymatic browning and oxidative stress of litchi fruit
Keywords: قهوه ای آنزیمی; Phospholipase D; Postharvest litchi; Inhibitor; Enzymatic browning; Oxidative stress
Combined effects of sodium chlorite dip treatment and chitosan coatings on the quality of fresh-cut d’Anjou pears
Keywords: قهوه ای آنزیمی; Fresh-cut pear; Sodium chlorite; Edible coating; Chitosan; Carboxymethyl chitosan; Enzymatic browning; Polyphenol oxidase; Weight loss; Microbial inactivation
A multispectral vision system to evaluate enzymatic browning in fresh-cut apple slices
Keywords: قهوه ای آنزیمی; Fresh-cut apples; Enzymatic browning; CIE L*a*b* color space; Multispectral images; Image analysis
A kinetic model describing melanin formation by means of mushroom tyrosinase
Keywords: قهوه ای آنزیمی; Enzymatic browning; Tyrosinase; Melanin; Kinetics
Antibrowning potential of Brassicacaea processing water
Keywords: قهوه ای آنزیمی; Polyphenol oxidase; Enzymatic browning; Inhibitors
Kinetic analysis of melanogenesis by means of Agaricus bisporus tyrosinase
Keywords: قهوه ای آنزیمی; Enzymatic browning; Tyrosinase; Melanin; Kinetics; Modeling
Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelf-life of fresh-cut asparagus lettuce (Lactuca sativa L.)
Keywords: قهوه ای آنزیمی; Chlorine dioxide; Fresh-cut; Asparagus lettuce; Lactuca sativa L.; Enzymatic browning; Shelf-life
Colour and texture of apples high pressure processed in pineapple juice
Keywords: قهوه ای آنزیمی; High pressure processing; Minimal processing; Enzymatic browning; Texture; Pineapple juice; Apples
Inhibition of browning on the surface of peach slices by short-term exposure to nitric oxide and ascorbic acid
Keywords: قهوه ای آنزیمی; Enzymatic browning; Fresh-cut peach; Nitric oxide; Phenolic metabolism
Description of the kinetic enzymatic browning in banana (Musa cavendish) slices using non-uniform color information from digital images
Keywords: قهوه ای آنزیمی; Enzymatic browning; Banana slices; Computer vision systems; Fourier fractal texture
A comparison study between antioxidant and mutagenic properties of cysteine glucose-derived Maillard reaction products and neoformed products from heated cysteine and hydroxymethylfurfural
Keywords: قهوه ای آنزیمی; Antioxidant; Mutagenicity; Salmonella microsome assay; Maillard reaction products; Cysteine; Hydroxymethylfurfural; Enzymatic browning; Polyphenoloxidase
Quantification of enzymatic browning kinetics in pear slices using non-homogenous L∗ color information from digital images
Keywords: قهوه ای آنزیمی; Enzymatic browning; Color; Pear slices; Computer vision systems; Fourier fractal texture
The purification and characterisation of polyphenol oxidase from green bean (Phaseolus vulgaris L.)
Keywords: قهوه ای آنزیمی; Green bean; Polyphenol oxidase; Enzymatic browning; Characterisation
Phenylalanine ammonia lyase activity in fresh cut lettuce subjected to the combined action of heat mild shocks and chemical additives
Keywords: قهوه ای آنزیمی; Romaine lettuce; Enzymatic browning; Mild heat shocks; Pal activity
Antimicrobial and antioxidant activities of edible coatings enriched with natural plant extracts: In vitro and in vivo studies
Keywords: قهوه ای آنزیمی; Film-forming solutions; Edible coatings; Oleoresins; Native microflora; Listeria monocytogenes; Peroxidase and polyphenoloxidase; Enzymatic browning
Control of respiration and color modification on minimally processed potatoes by means of low and high O2/CO2 atmospheres
Keywords: قهوه ای آنزیمی; Respiration; Enzymatic browning; Fresh-cut potato; Modified atmosphere; High oxygen; Carbon dioxide; Mechanical properties