Keywords: درجه غذایی; Heat transfer fluid; Food grade; Food processing; ManufacturingHTF, heat transfer fluid; TAN, total acid number; SOP, standard operating procedure; HACCP, hazard analysis and critical control point; REACH, registration, evaluation, authorisation and restr
مقالات ISI درجه غذایی (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.
Extraction of proteins from two marine macroalgae, Ulva sp. and Gracilaria sp., for food application, and evaluating digestibility, amino acid composition and antioxidant properties of the protein concentrates
Keywords: درجه غذایی; Proteins; Macroalgae; Extraction; Food grade; Simulated gastro-intestinal digestion; Antioxidant activity;
Effects of human food grade titanium dioxide nanoparticle dietary exposure on Drosophila melanogaster survival, fecundity, pupation and expression of antioxidant genes
Keywords: درجه غذایی; Titanium dioxide; Nanoparticles; E171; Food grade; Toxicity; Drosophila melanogaster;
Preparation of food grade carboxymethyl cellulose from corn husk agrowaste
Keywords: درجه غذایی; Cellulose; Carboxymethyl cellulose; Corn husk; Food grade; Etherification;
Optimization of ABTS radical cation assay specifically for determination of antioxidant capacity of intracellular extracts of microalgae and cyanobacteria
Keywords: درجه غذایی; ABTS+; Food grade; Cell storage; Cell disruption; Solvents;
Optimized antioxidant peptides fractions preparation and secondary structure analysis by MIR
Keywords: درجه غذایی; FG; food grade; RSM; response surface methodology; MW; molecular weight; MIR; mid-infrared spectroscopy; DPPH; 2,2-diphenyl-1-picrylhydrazyl; DH; degree of hydrolysis; OFAT; one-factor-at-a-time; SD; standard deviation; ANOVA; analysis of variance; MWCO;
Self-assembly of mesoporous silicas hollow microspheres via food grade emulsifiers for delivery systems
Keywords: درجه غذایی; Self-assembly; Hollow microspheres; Emulsifiers; Food grade; Delivery systems
The acid tolerant l-arabinose isomerase from the food grade Lactobacillus sakei 23K is an attractive d-tagatose producer
Keywords: درجه غذایی; RT, retention time; L., Lactobacillus; B., Bacillus; SDS–PAGE, sodium dodecyl sulfate-polyacrylamide gel electrophoresis; MRS, deMan–Rogosa–Sharpe; IPTG, isopropyl-β-d-thiogalactopyranosidel-Arabinose isomerase; Food grade; Psychrotrophic; Acidotolerant;
Analysis of two theta-replicating plasmids of Streptococcus thermophilus
Keywords: درجه غذایی; Streptococcus; Theta replication; Plasmid; Lactic acid bacteria; Plasmid stability; Milk; Milk acidification; Food grade; Fermentation; Cheese; Yogurt
Bacteriocins: Biological tools for bio-preservation and shelf-life extension
Keywords: درجه غذایی; Spoilage; Pathogen; Inhibitor; Food grade
Innovation in food grade hypochlorination generation and injection plant at Al Taweelah site
Keywords: درجه غذایی; Food grade; Sterilization; Potable water; Ultra-filtration; Electrolysis; Pathogens;