Keywords: نگهداری مواد غذایی; Natural compounds; Fruit; Vegetables; Food preservation; Fresh produce; Postharvest diseases; Biological control;
مقالات ISI نگهداری مواد 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.
Keywords: نگهداری مواد غذایی; AITC; Volatile antimicrobial; Food preservation; Fresh produce; Sprouts;
Keywords: نگهداری مواد غذایی; Active packaging; Polypropylene; Sorbic Acid; Antimicrobial properties; Food preservation; Shelf life;
Keywords: نگهداری مواد غذایی; High pressure processing; Energy consumption; Cyclic processes; Food processing; Food preservation; Shelf life;
Keywords: نگهداری مواد غذایی; Nanostructured materials (NSMs); Food safety; Food preservation; Functional food; Packaging; Human health;
Keywords: نگهداری مواد غذایی; Shelf life; Aspergillus; Penicillium; Food preservation; Storage; Bakery products; Challenge test; Food spoilage;
Keywords: نگهداری مواد غذایی; Irradiation; Gamma irradiation; Shelf-life; Food technology; Food preservation; Dairy products;
Keywords: نگهداری مواد غذایی; Active packaging; Antimicrobial agents; Food preservation; Controlled release;
Keywords: نگهداری مواد غذایی; Food preservation; Lactic acid bacteria; Shelf-life; Safety; Listeria monocytogenes; Emerging technologies;
Keywords: نگهداری مواد غذایی; ACE; angiotensin converting enzyme; APD; antimicrobial peptide database; Boc; T-butoxicarbonil; CE; capillary electrophoresis; CMC; critical micelle concentration; EVA; poly(ethylene-co-vinyl acetate); EVOH; poly(ethylene-co-vinyl alcohol); Fmoc; 9-fluore
Keywords: نگهداری مواد غذایی; Emulsion; Essential oil; Spray-drying; Food preservation; Isoeugenol; Biofilms;
Keywords: نگهداری مواد غذایی; Peaches; Bacterial diversity; High hydrostatic pressure; Food preservation; Pyrosequencing; Food safety;
Keywords: نگهداری مواد غذایی; Heat pipe refrigeration shelves; open display cabinets; food preservation;
Keywords: نگهداری مواد غذایی; Food preservation; Refrigerated warehousing; Renewable energy; Energy storage; Cryogenics; Low-carbon economy;
Keywords: نگهداری مواد غذایی; Food preservation; Product-specific; Meal planning; Food disposal; Waste index; Freezer;
Keywords: نگهداری مواد غذایی; Food preservation; Humanitarian contexts; Refrigeration technologies;
Keywords: نگهداری مواد غذایی; Food preservation; Humanitarian; Refugees; Energy-food nexus;
Keywords: نگهداری مواد غذایی; Energy efficiency; Food preservation; Microgrid; Thermoelectric refrigerator;
Keywords: نگهداری مواد غذایی; Electromagnetic freezing; Oscillating magnetic fields; Frozen storage; Food preservation; Crab sticks; Food quality;
Keywords: نگهداری مواد غذایی; Isochoric freezing; Isobaric freezing; Food preservation;
Keywords: نگهداری مواد غذایی; PET; Active packaging; Food preservation; Microbial shelf life;
Keywords: نگهداری مواد غذایی; Emulsion; Essential oil; Spray-drying; Food preservation; Isoeugenol; Chitosan
Keywords: نگهداری مواد غذایی; Bacillus atrophaeus; Antimicrobials; Subtilosin; Food preservation;
Keywords: نگهداری مواد غذایی; Hyperbaric storage; High pressure; Food preservation; Strawberry juice; Microbial growth;
Keywords: نگهداری مواد غذایی; Hyperbaric storage; Strawberry juice; Color degradation; High pressure; Food preservation;
Keywords: نگهداری مواد غذایی; CFU; colony-forming units; CMC; carboxymethyl cellulose; COS; chitosan oligosaccharide; EFSA; European Food Safety Authority; EU; European Union; FAO; Food and Agriculture Organization; FOS; fructoÂoligosaccharides; GRAS; generally regarded as safe; GOS;
Keywords: نگهداری مواد غذایی; Hyperbaric storage; Refrigeration; Food preservation; Raw meat; Beef; Shelf-life;
Keywords: نگهداری مواد غذایی; Hyperbaric storage; Pressure; Food preservation; Watermelon (Citrullus lanatus) juice; Refrigeration;
Keywords: نگهداری مواد غذایی; Bacteriocin; Food preservation; Microbial inactivation; Listeria monocytogenes; Alicyclobacillus acidoterrestris
Keywords: نگهداری مواد غذایی; Food preservation; Light exposure; Mild processing temperatures; Listeria; Synergistic effect; Non-thermal process;
Keywords: نگهداری مواد غذایی; Hyperbaric storage; High pressure; Refrigeration; Food preservation; Microbial loads; Industrial equipment
Keywords: نگهداری مواد غذایی; Hyperbaric storage; Strawberry juice; Volatile profile; High pressure; Food preservation;
Keywords: نگهداری مواد غذایی; Essential oils; Food preservation; Minimum inhibitory concentration; Thymus vulgaris; Origanum vulgare; Rosmarinus officinalis;
Keywords: نگهداری مواد غذایی; High pressure processing; Food preservation; Sterilization; Pasteurization; Water activity; Microorganism inactivation
Keywords: نگهداری مواد غذایی; Soy protein isolate; Biopolymer; Biocomposites; Bionanocomposites; Food preservation; Packaging
Keywords: نگهداری مواد غذایی; Carvacrol (PubChem CID: 10364); Citral a (PubChem CID: 638011); Citral b (PubChem CID: 643779); (+)-Limonene (PubChem CID: 440917); Listeria monocytogenes; Salmonella Senftenberg; Essential oils; Synergism; Food preservation; Liquid whole egg;
Keywords: نگهداری مواد غذایی; Hyperbaric storage; High pressure; Food preservation; Microbial quality; Melon juice; Refrigeration;
Keywords: نگهداری مواد غذایی; Light emitting diodes; Food preservation; Photodynamic inactivation; Foodborne pathogens; Sublethal injury;
Keywords: نگهداری مواد غذایی; Food waste; Refrigeration; Food storage; Food preservation; Resource efficiency; Sustainability;
Keywords: نگهداری مواد غذایی; Zein; Rose hip seed oil; Coaxial encapsulation; Electrospinning; Food preservation
Keywords: نگهداری مواد غذایی; Convenience food; Food preservation; Women's magazines; Communication; Ideology
Microbiota of eggs revealed by 16S rRNA-based sequencing: From raw materials produced by different suppliers to chilled pasteurized liquid products
Keywords: نگهداری مواد غذایی; Microbial ecology; Microbiota; Food spoilage; Shelf-life; Storage; Psychrotrophic; Refrigeration; Food preservation; Bacterial diversity; Packaging;
Effectiveness of polymeric coated films containing bacteriocin-producer living bacteria for Listeria monocytogenes control under simulated cold chain break
Keywords: نگهداری مواد غذایی; Antimicrobial coatings; Entrapped living bacteria; Food preservation; Cold chain break; Bacteriocins; L. monocytogenes;
Elaboration and characterization of O/W cinnamon (Cinnamomum zeylanicum) and black pepper (Piper nigrum) emulsions
Keywords: نگهداری مواد غذایی; Antimicrobial activity; Emulsion; Essential oil; Food preservation; HLB; hydrophilic-lipophilic balance; HPH; high-pressure homogenisation; PdI; polydispersity index; WI; whiteness index;
Steam-ultrasound combined treatment: A promising technology to significantly control mozzarella cheese quality
Keywords: نگهداری مواد غذایی; Steam-ultrasound; Mozzarella cheese; Food preservation; Microbial inactivation; Non-conventional technique;
Nanoemulsions of Mentha piperita L. essential oil in combination with mild heat, pulsed electric fields (PEF) and high hydrostatic pressure (HHP) as an alternative to inactivate Escherichia coli O157: H7 in fruit juices
Keywords: نگهداری مواد غذایی; Natural antimicrobials; Essential oils; Nanoemulsions; Emerging technologies; Food preservation; Tropical fruit juices;
Titanium dioxide (TiO2) photocatalysis technology for nonthermal inactivation of microorganisms in foods
Keywords: نگهداری مواد غذایی; TiO2 photocatalysis; Microbial inactivation; Food safety; Titanium dioxide; Food preservation;
ReviewImpact of conventional and non-conventional processing on prickly pear (Opuntia spp.) and their derived products: From preservation of beverages to valorization of by-products
Keywords: نگهداری مواد غذایی; Opuntia; Food preservation; Extraction of valuable compounds; Non-conventional processing; Thermal treatment;
ReviewMild processing applied to the inactivation of the main foodborne bacterial pathogens: A review
Keywords: نگهداری مواد غذایی; Food preservation; High pressure processing; Ultrasound; Pulsed electric field; UV-Light; Atmospheric cold plasma; Food safety; Shelf-life; Hurdle technology;
ReviewAntimicrobial activity of Olea europaea Linné extracts and their applicability as natural food preservative agents
Keywords: نگهداری مواد غذایی; Antimicrobial susceptibility; Olea europaea; Hydroxytyrosol; Oleuropein; Elenolic acid; Food preservation;