Keywords: کاهش چربی; Ultrasound treatment; Emulsion gel; Meat products; Fat reduction; Inulin;
مقالات ISI کاهش چربی (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: کاهش چربی; Nonsurgical; Fat reduction; Cryolipolysis; Radiofrequency; Ultrasound; Deoxycholic acid;
Keywords: کاهش چربی; carboxytherapy; fat reduction; fat volume; noninvasive fat reduction; subcutaneous fat;
Keywords: کاهش چربی; Harbin sausage; Fat reduction; Gelled emulsion; Camellia oil;
Keywords: کاهش چربی; Cardiovascular disease; Fat reduction; Salt reduction; Sensory; Elderly;
Keywords: کاهش چربی; ice cream; fat reduction; maltodextrin; consumer acceptability;
Keywords: کاهش چربی; Chitosan (PubChem CID: 3086191); Acetic acid (PubChem CID: 176); Chitosan; Fish stick coating; Adhesion degree; Par-frying; Fat reduction; Antioxidant effect;
Keywords: کاهش چربی; Fat reduction; Salt reduction; Fermented sausages; Sensory attributes; Acceptability
Keywords: کاهش چربی; Buffalo yoghurt; Fat reduction; Texture; Storage time
Keywords: کاهش چربی; Puff pastry; Fat reduction; Salt/sodium reduction; GlutoPeak; Wheat dough; Stickiness;
Keywords: کاهش چربی; Fat reduction; Hydrocolloids; Physicochemical properties; Hardness; Rheology
Keywords: کاهش چربی; Fat reduction; Gelling; Meat emulsion; Prebiotic fibers; Sodium reduction;
Keywords: کاهش چربی; Fat reduction; Muffins; Cellulose ether emulsion; Rheology; Texture;
Keywords: کاهش چربی; Chocolate spread; Modelling; Fat reduction; Firmness; Physical stability
Keywords: کاهش چربی; Fermented sausages; Probiotic cultures; RAPD-PCR; Sensory analysis; Fat reduction; Salt reduction;
Keywords: کاهش چربی; Fat reduction; Fat substitute; Sodium reduction; Fermented sausage; Sensory quality; Instrumental texture
Keywords: کاهش چربی; Structured emulsions; Food microstructure; Fat reduction; Encapsulation; Targeted delivery; Sensory properties
Keywords: کاهش چربی; Fat reduction; Fat substitute; Diacylglycerol; Fermented sausage; Sensory quality; Instrumental texture;
Keywords: کاهش چربی; Supercritical carbon dioxide; Extraction; SCFE; Potato chips; Vegetable oil; Fat reduction;
Keywords: کاهش چربی; Fresh sausages (merguez); Konjac; Fat reduction; Improving fat; Olive oil; Refrigerated storage;
Keywords: کاهش چربی; Sensory perception; Fat reduction; Multiple emulsions; Lubrication properties
ReviewEdible coatings minimize fat uptake in deep fat fried products: A review
Keywords: کاهش چربی; Deep fat frying; Edible coating; Fat reduction; Thermogelling;
Quality effects of using organogels in breakfast sausage
Keywords: کاهش چربی; Breakfast sausage; Fat reduction; Meat processing; Organogel; Sensory;
Potential use of organogels to replace animal fat in comminuted meat products
Keywords: کاهش چربی; Fat reduction; Frankfurters; Meat processing; Organogel; Sensory;
Improvement the aroma of reduced fat and salt fermented sausages by Debaromyces hansenii inoculation
Keywords: کاهش چربی; Fat reduction; Salt reduction; D. hansenii; Volatile compounds; Aroma; Fermented sausages;
Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese
Keywords: کاهش چربی; Italian Caciotta-type cheese; fat reduction; exopolysaccharide; microparticulated whey protein concentrate;
Changes in sensory properties and consumer acceptance of reduced fat pork Lyon-style and liver sausages containing inulin and citrus fiber as fat replacers
Keywords: کاهش چربی; Cooked sausages; Fat reduction; Dietary fiber; Sensory evaluation; Consumer acceptance;
Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters
Keywords: کاهش چربی; Fat reduction; Glucan; Inulin; Meat emulsion; TPA; Microstructure
Effect of microbial transglutaminase on functional and rheological properties of ice cream with different fat contents
Keywords: کاهش چربی; Ice cream; Transglutaminase; Fat reduction; Rheological;
Inhomogeneous distribution of fat enhances the perception of fat-related sensory attributes in gelled foods
Keywords: کاهش چربی; Fat reduction; Fat spatial distribution; Creaminess enhancement; Mouthfeel; Layered gels
ReviewObesity: The preventive role of the pomegranate (Punica granatum)
Keywords: کاهش چربی; Obesity; Pomegranate; Diet; Fat reduction;
Textural perception of liquid emulsions: Role of oil content, oil viscosity and emulsion viscosity
Keywords: کاهش چربی; Food emulsions; Sensory perception; Mouthfeel; Texture; Creaminess; Thickness; Stickiness; Polysaccharide; Thickener; Gum arabic; Tribology; Fat reduction; Fat perception
Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses
Keywords: کاهش چربی; cheese; fat reduction; low fat; flavor chemistry
Reducing fat uptake in cassava product during deep-fat frying
Keywords: کاهش چربی; Edible coatings; Deep-fat frying; Fat reduction; Cassava