Keywords: سوسیس; High pressure processing; Organic acids; Shelf life; Frankfurters; Cooked ham;
مقالات ISI سوسیس (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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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: سوسیس; Frankfurters; Red wine; Texture profiles; Lipid/protein oxidation; Volatiles; Sensory characteristics; Principal component analysis;
Keywords: سوسیس; Listeria monocytogenes; Frankfurters; Ham slices; Distillery ethanol; Alcoholic beverages; Microwave reheating
Keywords: سوسیس; Listeria monocytogenes; Frankfurters; Phytochemicals; Chitosan coating;
Keywords: سوسیس; L*; lightness; a*; redness; b*; yellowness; T; temperature; CL; cooking loss; CLnor; normalized cooking loss; RFL; fat/lean ratio; D; distance between optical fibers (D2Â =Â 2Â mm, D2.5Â =Â 2.5Â mm, D3Â =Â 3Â mm); I; normalized light backscatter intensity
Keywords: سوسیس; Reduced-fat; Dietary fiber; Makgeolli lees fiber; Frankfurters;
Keywords: سوسیس; Sunflower seed oil; Dietary fiber; Makgeolli lees fiber; Reduced-fat; Frankfurters;
Sunflower oil organogels and organogel-in-water emulsions (part II): Implementation in frankfurter sausages
Keywords: سوسیس; Organogels; Organogel-based emulsions; Frankfurters; Phytosterols; γ-Oryzanol
Potential use of organogels to replace animal fat in comminuted meat products
Keywords: سوسیس; Fat reduction; Frankfurters; Meat processing; Organogel; Sensory;
Filled hydrogel particles as a delivery system for n â 3 long chain PUFA in low-fat frankfurters: Consequences for product characteristics with special reference to lipid oxidation
Keywords: سوسیس; Filled hydrogel particles; O/W emulsion; n â 3 LCPUFA delivery systems; Frankfurters; Lipid oxidation; Chilled storage;
Inactivation of Listeria monocytogenes on frankfurters by plant-derived antimicrobials alone or in combination with hydrogen peroxide
Keywords: سوسیس; Listeria monocytogenes; Frankfurters; Plant-derived antimicrobials; Hydrogen peroxide; Antibacterial
Antimicrobial activity of lactic acid bacteria against Listeria monocytogenes on frankfurters formulated with and without lactate/diacetate
Keywords: سوسیس; Frankfurters; Listeria monocytogenes; Lactic acid bacteria; Lactate/diacetate;
Porcine plasma as polyphosphate and caseinate replacer in frankfurters
Keywords: سوسیس; Porcine plasma; Meat products ingredients; Polyphosphate-free; Frankfurters;
Low-salt porcine serum concentrate as functional ingredient in frankfurters
Keywords: سوسیس; Porcine serum; Defibrinated plasma; Meat product ingredients; Polyphosphate-free; Membrane diafiltration; Frankfurters
Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters
Keywords: سوسیس; Frankfurters; Sensory; Consumer; Salt; Fat; Reduction;
Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth
Keywords: سوسیس; Naturally cured meats; Frankfurters; Hams; Bacon; Clostridium perfringens; Listeria monocytogenes;
Effects of natural antimicrobials on inhibition of Listeria monocytogenes and on chemical, physical and sensory attributes of naturally-cured frankfurters
Keywords: سوسیس; Natural antimicrobial; Listeria monocytogenes; Quality; Sensory; Naturally cured; Frankfurters;
Reducing sodium levels in frankfurters using naturally brewed soy sauce
Keywords: سوسیس; Frankfurters; Sodium reduction; Soy sauce; Potassium chloride
Reducing sodium levels in frankfurters using a natural flavor enhancer
Keywords: سوسیس; Frankfurters; Natural flavor enhancer; Potassium chloride; Sodium reduction; Umami
Antioxidant activity of hydroxytyrosol in frankfurters enriched with n-3 polyunsaturated fatty acids
Keywords: سوسیس; Hydroxytyrosol; Frankfurters; Meat batters; Oil-in-water emulsions; Lipid oxidation; Antioxidants;
Spray application of liquid smoke to reduce or eliminate Listeria monocytogenes surface inoculated on frankfurters
Keywords: سوسیس; Liquid smoke; Listeria monocytogenes; Frankfurters
Fate of Listeria monocytogenes during freezing, thawing and home storage of frankfurters
Keywords: سوسیس; Frankfurters; Antimicrobials; Freezing; Thawing; Storage; Growth; Listeria monocytogenes
The effect of the pediocin PA-1 produced by Pediococcus acidilactici against Listeria monocytogenes and Clostridium perfringens in Spanish dry-fermented sausages and frankfurters
Keywords: سوسیس; Dry-fermented sausages; Pediococcus acidilactici; Pediocin PA-1; Listeria monocytogenes; Clostridium perfringens; Frankfurters
Control of Listeriamonocytogenes on commercially-produced frankfurters prepared with and without potassium lactate and sodium diacetate and surface treated with lauric arginate using the Sprayed Lethality in Container (SLIC®) delivery method
Keywords: سوسیس; Listeria monocytogenes; Antimicrobials; Pathogen; Food safety; Frankfurters; Ready-to-eat meats
Reduction of Listeria monocytogenes on frankfurters treated with lactic acid solutions of various temperatures
Keywords: سوسیس; Frankfurters; Listeria monocytogenes; Lactic acid; Control
Antilisterial activities of salad dressings, without or with prior microwave oven heating, on frankfurters during simulated home storage
Keywords: سوسیس; Listeria monocytogenes; Frankfurters; Salad dressings; Microwave
Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations
Keywords: سوسیس; Frankfurters; Lipid oxidation; Emulsion stability; Gel strength; Cooking losses; Colour
Low-fat frankfurters enriched with n−3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics
Keywords: سوسیس; Frankfurters; Seaweed; Olive oil; DHA; Physicochemical properties; Microbiology; Chilling storage
Effect of fat content on survival of Listeria monocytogenes during simulated digestion of inoculated beef frankfurters stored at 7 °C
Keywords: سوسیس; Listeria monocytogenes; Gastrointestinal model; Fat; Frankfurters
Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content
Keywords: سوسیس; Meat-based functional foods; Frankfurters; Seaweed; Olive oil; Fatty acid profile; DHA; Minerals
Physicochemical and sensory properties of healthier frankfurters as affected by walnut and fat content
Keywords: سوسیس; Frankfurters; Functional meat products; Low-fat; Walnut; Physicochemical characteristics; Sensory properties
Comparison of primary predictive models to study the growth of Listeria monocytogenes at low temperatures in liquid cultures and selection of fastest growing ribotypes in meat and turkey product slurries
Keywords: سوسیس; Listeria monocytogenes; Sliced turkey breasts; Frankfurters; Primary growth models; Growth kinetics; Predictive modeling
Automatic control of a microwave heating process for in-package pasteurization of beef frankfurters
Keywords: سوسیس; Microwave; Frankfurters; Listeria monocytogenes; PID control
Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters
Keywords: سوسیس; Tomato paste; Nitrite; Frankfurters
Textural and sensory quality of poultry meat batter containing malva nut gum, salt and phosphate
Keywords: سوسیس; Frankfurters; Malva nut; Poultry meat batter; Scaphium scaphigerum (G. Don) Guib & Planch
Effect of total replacement of pork backfat with walnut on the nutritional profile of frankfurters
Keywords: سوسیس; Frankfurters; Healthy meat products; Low fat; Walnut; Bioactive compounds; Fatty acid profile
Effect of preinoculation growth media and fat levels on thermal inactivation of a serotype 4b strain of Listeria monocytogenes in frankfurter slurries
Keywords: سوسیس; Listeria monocytogenes; Frankfurters; Thermal inactivation
Effectiveness of rosemary essential oil as an inhibitor of lipid and protein oxidation: Contradictory effects in different types of frankfurters
Keywords: سوسیس; Protein oxidation; Lipid oxidation; Frankfurters; Non-heme iron; Rosemary; Vitamin E; Fatty acids
Extensively reared Iberian pigs versus intensively reared white pigs for the manufacture of frankfurters
Keywords: سوسیس; Frankfurters; Iberian pigs; White pigs; Iron; Vitamin E; Colour; Texture profile; Fatty acids
Physicochemical properties of low sodium frankfurter with added walnut: effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacers
Keywords: سوسیس; Frankfurters; Walnut; Low sodium; Transglutaminase; Caseinate; KCl; Wheat fibre;