Keywords: ذخیره سازی منجمد; Fatty fish; Lipoxygenase; Lipid oxidation; Enzyme activity; Frozen storage;
مقالات ISI ذخیره سازی منجمد (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: ذخیره سازی منجمد; Heat; Frozen storage; Gluten; Unfolding; Polymerization;
Keywords: ذخیره سازی منجمد; Gluten; Frozen storage; Heat; Polymerization behavior;
Keywords: ذخیره سازی منجمد; HPMC; Wheat gluten; Frozen storage; Water status; Physicochemical properties;
Comparative study of deterioration procedure in chemical-leavened steamed bread dough under frozen storage and freeze/thaw condition
Keywords: ذخیره سازی منجمد; Deterioration procedure; Steamed bread; Chemical-leavened dough; Frozen storage; Freeze/thaw;
Keywords: ذخیره سازی منجمد; Fragaria x ananassa; Just-about-right scale; Acceptance test; Sensory quality; Frozen storage;
Keywords: ذخیره سازی منجمد; Sericin peptides; Physiochemical property; Cryoprotective activity; Frozen storage; Mechanism;
Keywords: ذخیره سازی منجمد; Electromagnetic freezing; Oscillating magnetic fields; Frozen storage; Food preservation; Crab sticks; Food quality;
Keywords: ذخیره سازی منجمد; Trimethylamine oxide (PubChem CID: 1145); Trimethylamine hydrochloride (PubChem CID: 10313079); Formaldehyde, hydrate (PubChem CID: 22136924); Dimethylamine (PubChem CID: 674); Ferrous chloride (PubChem CID: 24458); Ascorbic acid (PubChem CID: 54670067);
Keywords: ذخیره سازی منجمد; Coffee; Cooked pork; Frozen storage; Oxidation;
Keywords: ذخیره سازی منجمد; Frozen storage; Vacuum tumbling; Particle penetration
Keywords: ذخیره سازی منجمد; Fragaria Ã ananassa; Osmotic dehydration; Alternative carbohydrates; Frozen storage; Vitamin C; Colour;
Keywords: ذخیره سازی منجمد; Lipid oxidation; Meat discoloration; Shelf life; Protein oxidation; Frozen storage; Refrigerated storage;
Keywords: ذخیره سازی منجمد; Protein and textural changes; Frozen storage; Salmo salar; Weibull model; Kinetics; Mathematical modeling; Ammonia (PubChem CID: 222); Boric acid (PubChem CID: 7628); Dimethylamine (PubChem CID: 674); Formaldehyde (PubChem CID: 712); Hydrochloric acid (Pu
Keywords: ذخیره سازی منجمد; Dough formation; Frozen storage; Gluten proteins; Physicochemical alterations; AA; amino acids; CD; central domain; CLSM; confocal laser scanning microscopy; DSC; differential scanning calorimetry; FTIR; Fourier transform infrared spectroscopy; GMP; glute
Keywords: ذخیره سازی منجمد; Trachurus trachurus; High pressure; Frozen storage; SDS-soluble proteins; Sarcoplasmic proteins; Proteomics;
Keywords: ذخیره سازی منجمد; Dumpling filling; Frozen storage; Protein oxidation; Gelation; Water-holding capability;
Keywords: ذخیره سازی منجمد; Frozen storage; Protein oxidation; Carbonylation; Tryptophan depletion; Fat content
Keywords: ذخیره سازی منجمد; Gluten proteins; Frozen storage; Chemical changes; Rheological studies;
Keywords: ذخیره سازی منجمد; Turkey meatballs; Antioxidants; Packaging method; Frozen storage; Lipid oxidation; Colour; Sensory quality;
Keywords: ذخیره سازی منجمد; Wheat gluten proteins; Thermal properties; Conformational analysis; Microstructure; Frozen storage;
Keywords: ذخیره سازی منجمد; AA; amino acids; ANS; 1-anilinonaphthalene-8-sulphonic acid; CA; centrain area; TA; terminal area; CD; circular dichroism; db; dry basis; FV; foam volume; FD; foam density; FS; foam stability; N- and C-TA; amino- and carbon terminal area; PCF; protein con
Keywords: ذخیره سازی منجمد; Beef patties; Frozen storage; Protein oxidation; Lipid oxidation; Meat quality;
Keywords: ذخیره سازی منجمد; Dumpling; Frozen storage; Oxidation; Free fatty acid; Flavour compound; Sensory evaluation;
Effect of glazing and rosemary (Rosmarinus officinalis) extract on preservation of mud shrimp (Solenocera melantho) during frozen storage
Keywords: ذخیره سازی منجمد; Mud shrimp; Rosemary extract; Glazing; Frozen storage; Protein changes; Lipid oxidation;
Effects of controlled thawing media temperatures on quality and safety of pre-rigor frozen Atlantic cod (Gadus morhua)
Keywords: ذخیره سازی منجمد; Atlantic cod; Frozen storage; Thawing; Chemical quality; Microbial quality; Safety; H/G; Headed and gutted;
Mesquite (Prosopis alba) flour as a novel ingredient for obtaining a “panettone-like” bread. Applicability of part-baking technology
Keywords: ذخیره سازی منجمد; Flour blends; Sweet bread; Rheology; Frozen storage; Bread quality;
Effect of high-pressure processing pretreatment on the physical properties and colour assessment of frozen European hake (Merluccius merluccius) during long term storage
Keywords: ذخیره سازی منجمد; Merluccius merluccius; High pressure processing; Frozen storage; Physical properties; Quality enhancement;
Qualitative and quantitative assessment of DNA quality of frozen beef based on DNA yield, gel electrophoresis and PCR amplification and their correlations to beef quality
Keywords: ذخیره سازی منجمد; Frozen storage; DNA quality; Beef quality; PCR; Correlation;
Influence of processing additives, packaging and storage conditions on the physicochemical stability of frozen Tra catfish (Pangasius hypophthalmus) fillets
Keywords: ذخیره سازی منجمد; Pangasius hypophthalmus; Processing additives; Frozen storage; Vacuum packaging; Physicochemical properties;
Short-term frozen storage enhances cross-linking that was induced by transglutaminase in surimi gels from silver carp (Hypophthalmichthys molitrix)
Keywords: ذخیره سازی منجمد; β-Mercaptoethanol (PubChem CID: 1567); Egtazic acid (EGTA, PubChem CID: 6207); Adenosine 5â²-triphosphate (ATP, PubChem CID: 5957); 2,4,6-Trinitrobenzene Sulfonate (TNBS, PubChem CID: 11045); Trometamol (Tris, PubChem CID: 6503); Monodansylcadaverine (M
Effects of different stunning/slaughter methods on frozen fillets quality of cobia (Rachycentron canadum)
Keywords: ذخیره سازی منجمد; Cobia; Stunning/slaughter methods; Frozen storage; Quality; Welfare;
Effect of kappa-carrageenan oligosaccharides on myofibrillar protein oxidation in peeled shrimp (Litopenaeus vannamei) during long-term frozen storage
Keywords: ذخیره سازی منجمد; Kappa-carrageenan (PubChem CID: 11966249); Tris (PubChem CID: 6503); Maleate (PubChem CID: 5284451); 2,4-Dinitrophenyl hydrazine (PubChem CID: 3772977); 5,5â²-Dithiobis (2-nitrobenzoic acid) (PubChem CID: 6254); 1-Anilinonaphthalene-8-sulfonic acid (PubC
Comparative study of pH and high pressure treatment on the viscoelastic properties of glucomannan gels after long-term frozen storage
Keywords: ذخیره سازی منجمد; Glucomannan; High hydrostatic pressure; Frozen storage;
Effect of long-term frozen storage on the rheological properties of pressurized glucomannan gels
Keywords: ذخیره سازی منجمد; Glucomannan; High hydrostatic pressure; Frozen storage; Weakly deacetylation;
Impact of blanching, freezing and frozen storage on the carotenoid profile of carrot slices (Daucus carota L. cv. Nutri Red)
Keywords: ذخیره سازی منجمد; Lycopene; β-carotene; Blanching; Frozen storage; Nutri Red carrot;
Comparison of gel properties and biochemical characteristics of myofibrillar protein from bighead carp (Aristichthys nobilis) affected by frozen storage and a hydroxyl radical-generation oxidizing system
Keywords: ذخیره سازی منجمد; Bighead carp; Disulfide; Gel texture; WHC; Frozen storage; Hydroxyl radicals;
Stability of frozen Atlantic mackerel (Scomber scombrus) as affected by temperature abuse during transportation
Keywords: ذخیره سازی منجمد; Atlantic mackerel; Temperature abuse; Frozen storage; Seasonal variation; Lipid stability;
Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis
Keywords: ذخیره سازی منجمد; Edible films; Antioxidant activity; Laurel and sage; Pre-cooked meatball; Frozen storage;
Quality changes and predictive models of radial basis function neural networks for brined common carp (Cyprinus carpio) fillets during frozen storage
Keywords: ذخیره سازی منجمد; Frozen storage; Common carp; Quality changes; Radial basis function neural network;
ReviewHydrolysates from marine sources as cryoprotective substances in seafoods and seafood products
Keywords: ذخیره سازی منجمد; Marine hydrolysates; Cryoprotective effect; Myofibrillar proteins; Seafood products; Frozen storage;
High pressure processing of barramundi (Lates calcarifer) muscle before freezing: The effects on selected physicochemical properties during frozen storage
Keywords: ذخیره سازی منجمد; High pressure processing; Barramundi fish; Frozen storage; Physicochemical characteristics;
Frozen-induced depolymerization of glutenin macropolymers: Effect of the frozen storage time and gliadin content
Keywords: ذخیره سازی منجمد; Glutenin macropolymer; Depolymerization; Gliadin content; Frozen storage
Survival of pathogenic enterohemorrhagic Escherichia coli (EHEC) and control with calcium oxide in frozen meat products
Keywords: ذخیره سازی منجمد; Enterohemorrhagic Escherichia coli (EHEC); Frozen meat products; Survival; Calcium oxide; Frozen storage
Shelf-life of pacific white shrimp (Litopenaeus vannamei) as affected by weakly acidic electrolyzed water ice-glazing and modified atmosphere packaging
Keywords: ذخیره سازی منجمد; Shrimp (Litopenaeus vannamei); Weakly acidic electrolyzed water (WAEW); Ice glazing; Modified atmosphere packaging (MAP); Frozen storage;
Bioactive, antioxidant and enzyme activity changes in frozen, cooked, mini, super-sweet corn (Zea mays L. saccharata 'Naulthong')
Keywords: ذخیره سازی منجمد; Food analysis; Food composition; Mini, supersweet corn; Zea mays L. saccharata 'Naulthong'; Steaming; ABTS-scavenging; Lipoxygenase; Peroxidase; Frozen storage;
Frozen storage stability of beef patties incorporated with extracts from ulam raja leaves (Cosmos caudatus)
Keywords: ذخیره سازی منجمد; Ulam raja (Cosmos caudatus); Green tea extract; Beef patty; Frozen storage;
Effect of high-pressure pre-treatments on enzymatic activities of Atlantic mackerel (Scomber scombrus) during frozen storage
Keywords: ذخیره سازی منجمد; High-pressure processing; Frozen storage; Scomber scombrus; Acid phosphatase; Cathepsins; Lipase
Estimation of frozen storage time or temperature by kinetic modeling of the Kramer shear resistance and water holding capacity (WHC) of hake (Merluccius merluccius, L.) muscle
Keywords: ذخیره سازی منجمد; Fish quality; Frozen storage; Authentication; Instrumental texture; Water holding capacity; Arrhenius
Low field nuclear magnetic resonance (LF-NMR) relaxometry in hake (Merluccius merluccius, L.) muscle after different freezing and storage conditions
Keywords: ذخیره سازی منجمد; Freezing; Frozen storage; Low field NMR; Ice crystal; Quality; Fish; Muscle;