Keywords: برش تازه; PPO; polyphenol oxidase; POD; peroxidase; PAL; phenylalamine ammonia lyase; MDA; malondialdehyde; Cod peptides; Fresh-cut; Potato slices; Anti-browning;
مقالات ISI برش تازه (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: برش تازه; CA; caffeic acid; CAQ; caffeic acid o-quinone; CHL; chlorogenic acid; CHLQ; chlorogenic acid o-quinone; Browning; Fresh-Cut; Phenolic metabolism; Phenylpropanoid metabolism;
Keywords: برش تازه; Beta vulgaris; Betacyanins; Phenolic compounds; Fresh-cut; Anatomy;
Keywords: برش تازه; Apple; Hot-water; Microorganisms; Fresh-cut; Decontamination;
Keywords: برش تازه; a.i.; available ingredient; ANOVA; analysis of variance; APP; apple polyphenols; CFU; colony-forming units; DPPH; 2,2-diphenyl-1-picrylhydrazyl; FC; fresh-cut; FDA; Food and Drug administration; FW; fresh weight; GRAS; generally recognized as safe; HPC; h
The membrane may be an important factor in browning of fresh-cut pear
Keywords: برش تازه; Fresh-cut; Browning; Membrane;
Keywords: برش تازه; Electrolyzed water; Escherichia coli O157:H7; Fresh-cut; Process wash water; Cross-contamination;
Keywords: برش تازه; Essential oil; Antimicrobial activity; Chitosan; Encapsulation; Fresh-cut; Whitening;
Keywords: برش تازه; Minimally-processed; Fresh-cut; Apple; Modified atmosphere packaging; Mathematical model; Anti-browning; Shelf-life;
Keywords: برش تازه; Welsh onion; Fresh-cut; Wounding intensity; Antioxidant activity; Shelf-life;
Keywords: برش تازه; Actinidia deliciosa; Ascorbic acid; Pectin; Microbial spoilage; Fresh-cut; Flavor score
Keywords: برش تازه; Fresh-cut; Turnip; Swede; Temperature; Glucosinolates; Sugar
Keywords: برش تازه; Sanitation; Pulsed light; Wash water; Fresh-cut; Salad
Keywords: برش تازه; Diospyros kaki; Deastringency; Fresh-cut; Browning; Softening;
Keywords: برش تازه; Burdock; Fresh-cut; Carbon dioxide; Browning;
Keywords: برش تازه; Preharvest; Postharvest; Fresh-cut; Fresh produce; Baby leaves;
Keywords: برش تازه; Riboflavin (PubChem CID: 493570)Probiotic; Fresh-cut; Cantaloupe; Bio-fortification; Bio-protection; Riboflavin
Keywords: برش تازه; Allium cepa L; Fresh-cut; Physiological quality; Shelf-life; Pungency
Keywords: برش تازه; Pineapple; Fresh-cut; Edible coating; Alginate; Lemongrass; Essential oil
Keywords: برش تازه; Lotus root; Fresh-cut; Browning; Statistical model
Keywords: برش تازه; Bruising; Lycopersicon esculentum Mill.; Fresh-cut; Lycopene; Enzyme activity; PG; polygalacturonase; PME; pectin methylesterase; PT; parenchymatous tissue; LT; locular (placenta) tissue; GalA; galacturonic acid;
Keywords: برش تازه; Antioxidant; Browning; Consumer; Fresh-cut; Malus domestica Borkh;
Keywords: برش تازه; Fresh-cut; Modified atmosphere packaging; Postharvest quality; Shelf life; Antioxidant enzyme; Senescence associated gene
Keywords: برش تازه; Cling-stone; Consumer acceptance; Fresh-cut; Melting; Postharvest; Prunus persica L. Batsch; Ready-to-eat
Keywords: برش تازه; Biospeckle laser; Wavelet transform; Water activity; Respiration rate; Fresh-cut; Carrots;
Keywords: برش تازه; Honeydew melon; Fresh-cut; Modified atmosphere packaging; Yeasts; Volatile organic compound;
Keywords: برش تازه; Fresh-cut; Apples; UV-C; Citric acid; Quality
Keywords: برش تازه; Ananas comosus L.; Ascorbic acid; ANFIS; Fresh-cut; Surface area; Pineapple
Modelling the influence of storage temperature and time after cutting on respiration rate of diced red onions (Allium cepa L. cv. Vermelha da Póvoa)
Keywords: برش تازه; Mathematical modelling; Minimally processed vegetables; Fresh-cut; Oxygen consumption rate; Carbon dioxide production rate;
Yellowing of fresh-cut spinach (Spinacia oleracea L.) leaves delayed by UV-B applications
Keywords: برش تازه; Spinach; Fresh-cut; Ultraviolet irradiation (UV-B); Yellowing;
Mild heat treatment inhibits the browning of fresh-cut Agaricus bisporus during cold storage
Keywords: برش تازه; Agaricus bisporus; Mild heat treatment; Fresh-cut; Enzymatic browning; Antioxidant enzymes;
ReviewRecent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables
Keywords: برش تازه; Fresh-cut; Fruits; Vegetables; Shelf life extension;
Influence of packaging in the analysis of fresh-cut Valerianella locusta L. and Golden Delicious apple slices by visible-near infrared and near infrared spectroscopy
Keywords: برش تازه; Fresh-cut; Valerianella; Golden Delicious; Spectroscopy; Packaging film; Shelf life
Bio-physical, physiological, and nutritional aspects of ready-to-use cima di rapa (Brassica rapa L. subsp. sylvestris L. Janch. var. esculenta Hort.) as affected by conventional and organic growing systems and storage time
Keywords: برش تازه; Vitamin C; Antioxidant capacity; Phenols; Carotenoids; Glucosinolates; Fresh-cut
Storage of fresh-cut swede and turnip in modified atmosphere: effects on vitamin C, sugars, glucosinolates and sensory attributes
Keywords: برش تازه; Swede; Turnip; Fresh-cut; Modified Atmosphere; Packaging; Root Vegetables
Chitosan coating with trans-cinnamaldehyde improves structural integrity and antioxidant metabolism of fresh-cut melon
Keywords: برش تازه; Physiology; Antioxidants; Fresh-cut; Chitosan; trans-Cinnamaldehyde; Histology
Effect of nano-CaCO3-LDPE packaging on quality and browning of fresh-cut yam
Keywords: برش تازه; Chinese yam; Fresh-cut; Nano-CaCO3-LDPE; Browning; Quality
UV-C treatments extend the shelf life of fresh-cut peppers by delaying pectin solubilization and inducing local accumulation of phenolics
Keywords: برش تازه; Quality; Postharvest; Fresh-cut; Irradiation; Minimally-processed;
Modeling the growth of Listeria monocytogenes on cut cantaloupe, honeydew and watermelon
Keywords: برش تازه; Listeria; Cantaloupe; Honeydew; Watermelon; Melon; Modeling; Growth rate; Fresh-cut
Using edible coatings from Whitemouth croaker (Micropogonias furnieri) protein isolate and organo-clay nanocomposite for improve the conservation properties of fresh-cut ‘Formosa’ papaya
Keywords: برش تازه; Edible coatings; Protein isolate; Organo-clay; Fresh-cut; Papaya
Storage of intact heads prior to processing limits the shelf-life of fresh-cut Lactuca sativa L.
Keywords: برش تازه; Lactuca sativa L.; Light; Fresh-cut; Storage; Shelf-life;
Effect of cutting on ascorbic acid oxidation and recycling in fresh-cut baby spinach (Spinacia oleracea L.) leaves
Keywords: برش تازه; Ascorbic acid; Fresh-cut; Gene expression; Spinacia oleracea; Storage; Cut leaves
Hot water and ethanol treatments can effectively inhibit the discoloration of fresh-cut sunchoke (Helianthus tuberosus L.) tubers
Keywords: برش تازه; Fresh-cut; Discoloration; Hot water; Ethanol; Respiration; Phenolic metabolism
Chemical composition and antioxidant capacity of lettuce: Comparative study of regular-sized (Romaine) and baby-sized (Little Gem and Mini Romaine) types
Keywords: برش تازه; Food analysis; Food composition; HPLC; Quality; Canonical discriminant analysis; Fresh-cut; Ready-to-eat; Bioactive; Antioxidants
UV-B light as a factor affecting total soluble phenolic contents of various whole and fresh-cut specialty crops
Keywords: برش تازه; Fruits and vegetables; Ultraviolet; Fresh-cut; Phenolics; Specialty crops
Total phenolics, antioxidant properties and quality of fresh-cut onions (Allium cepa L.) treated with mild-heat
Keywords: برش تازه; Onion; Fresh-cut; Mild-heat; Phenolics; Antioxidant properties; Colour; Weight loss; Storage;
Effect of antioxidants in controlling enzymatic browning of minimally processed persimmon 'Rojo Brillante'
Keywords: برش تازه; Persimmon extract; Fresh-cut; Enzymatic browning; Antioxidants;
Fate of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella on fresh-cut celery
Keywords: برش تازه; Celery; Fresh-cut; Escherichia coli O157:H7; Listeria monocytogenes; Salmonella;
Emotional response to fruit salads with different visual quality
Keywords: برش تازه; Emotion; Acceptability; Fresh-cut; Storage; Shelf life
Combination of light exposure and low temperature in preserving quality and extending shelf-life of fresh-cut broccoli (Brassica oleracea L.)
Keywords: برش تازه; Broccoli; Fresh-cut; Light exposure; Shelf-life; Quality