Keywords: پنیر تازه; Fresh cheese; Microgel; Capillary suspension; Rheology; Yield stress;
مقالات ISI پنیر تازه (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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Keywords: پنیر تازه; Fresh cheese; Shelf-life; Storage; Sensory analysis; Physicochemical properties;
Keywords: پنیر تازه; fresh cheese; lactic acid bacteria; probiotic; Listeria monocytogenes;
Keywords: پنیر تازه; Fresh cheese; Ultra-high pressure homogenisation; Proteolysis; Lipolysis; Oxidation;
Keywords: پنیر تازه; Fresh cheese; Microgel suspension; Particle size distribution; Relative viscosity; Size ratio; Physical properties;
Keywords: پنیر تازه; Listeria monocytogenes; fresh cheese; predictive microbiology; natural preservatives
Prevalence of Listeria monocytogenes in European cheeses: A systematic review and meta-analysis
Keywords: پنیر تازه; Occurrence; Fresh cheese; Soft and semi-soft cheeses; Risk assessment;
The blue discoloration of fresh cheeses: A worldwide defect associated to specific contamination by Pseudomonas fluorescens
Keywords: پنیر تازه; Blue discoloration; Fresh cheese; Mozzarella; Pseudomonas; Pigment;
Distribution, stability, and protein interactions of Aflatoxin M1 in fresh cheese
Keywords: پنیر تازه; Aflatoxin M1; Fresh cheese; Milk; Whey; Cheese manufacturing; Milk protein interactions;
Blue pigment in fresh cheese produced by Pseudomonas fluorescens
Keywords: پنیر تازه; Blue pigment; Fresh cheese; Pseudomonas fluorescens; Sub-typing tools;
Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions
Keywords: پنیر تازه; Goat products; Fresh cheese; Lactobacillus spp.; Bifidobacterium spp.; Probiotics;
Control of Listeria monocytogenes in fresh cheese using protective lactic acid bacteria
Keywords: پنیر تازه; Bacteriocin; Lactic acid bacteria; Listeria monocytogenes; Fresh cheese; Enterococcus faecalis; Lactococcus lactis
Effect of high pressure processing on volatile compound profile of a starter-free fresh cheese
Keywords: پنیر تازه; High pressure processing; Fresh cheese; Industrial conditions; Volatile compounds
Effect of high pressure on fresh cheese shelf-life
Keywords: پنیر تازه; High pressure; Fresh cheese; Shelf life
Effect of ultra-high pressure homogenisation of milk on the texture and water-typology of a starter-free fresh cheese
Keywords: پنیر تازه; Ultra-high pressure homogenisation; UHPH; Fresh cheese; Texture; Syneresis
A comparative study of fatty acid composition and CLA concentration in commercial cheeses
Keywords: پنیر تازه; CLA; Fatty acid composition; Cheese; Cheesemaking; Goat; Sheep; Cow; Blue cheese; Hard cheese; Fresh cheese; Dairy foods; Food analysis; Food composition
Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria
Keywords: پنیر تازه; NSLAB; Fresh cheese; Bacteriocins; Shelf-life
Ultrasonic assessment of fresh cheese composition
Keywords: پنیر تازه; Fresh cheese; Ultrasound; Non-destructive; Composition
Influence of high-pressure processing (HPP) on physico-chemical properties of fresh cheese
Keywords: پنیر تازه; High-pressure processing; Fresh cheese; Physico-chemical properties; Response surface methodology; Optimization
Τhe quality of Galotyri-type cheese made with different starter cultures
Keywords: پنیر تازه; Galotyri cheese; Fresh cheese; Acid/rennet-curd cheese; Starter cultures; Free fatty acids;
Chemical and sensory characteristics of Galotyri-type cheese made using different procedures
Keywords: پنیر تازه; Galotyri cheese; Fresh cheese; Acid/rennet-curd cheese
Content and characterisation of minerals in milk and in Crescenza and Squacquerone Italian fresh cheeses by ICP-OES
Keywords: پنیر تازه; Characterization; Crescenza; Squacquerone; Fresh cheese; Mineral content; ICP-OES
Fresh-cheesemilk formulation fermented by a combination of freeze-dried citrate-positive cultures and exopolysaccharide-producing lactobacilli with liquid lactococcal starters
Keywords: پنیر تازه; Leuconostoc; Lactobacillus rhamnosus; Freeze-drying; Texture; Fresh cheese; Texture acetaldehyde
Continuous manufacturing of a light-textured foamed fresh cheese by dispersion of a gas phase. II. Influence of formulation
Keywords: پنیر تازه; Fresh cheese; Continuous process; Foamability; Foam stability; Formulation; Food processing; Gas dispersion; Texture
Continuous manufacturing of a light-textured foamed fresh cheese by dispersion of a gas phase. I. Influence of process parameters
Keywords: پنیر تازه; Continuous process; Foamability; Foam stability; Food processing; Fresh cheese; Gas dispersion; Texture
Broad-based versus specific NIRS calibration: Determination of total solids in fresh cheese
Keywords: پنیر تازه; Near infrared spectroscopy; Fresh cheese; Total solids content; Broad-based calibration; PLS calibration; Robustness;
Effect of denaturation on temperature cycling stability of heated acidified protein-stabilised o/w emulsion gels
Keywords: پنیر تازه; Partial coalescence; Cream cheese; Fresh cheese; Consumer handling; Pulsed-field gradient (pfg) NMR;