Keywords: پنیر بز; goat cheese; Lactobacillus; NSLAB;
مقالات ISI پنیر بز (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: پنیر بز; Antibiotics; Macrolides; Goat's milk; Goat cheese;
Keywords: پنیر بز; Goat cheese; Meltability; Baking; Texture; NMR; Differential scanning calorimetry;
Keywords: پنیر بز; Goat cheese; Omega-3; Conjugated linoleic acid; Lipid profile; Storage stability; Sensory acceptance;
Keywords: پنیر بز; Goat milk; Goat cheese; Lactic acid bacteria; Folate; Riboflavin
Keywords: پنیر بز; Goat cheese; Antibacterial activity; Probiotics; Food safety;
Keywords: پنیر بز; Lactic acid bacteria; Probiotic; Goat cheese; E. coli; Physico-chemical;
Keywords: پنیر بز; Colourimetry; Goat cheese; Sensory; Texture; Vegetable oil;
Keywords: پنیر بز; goat cheese; supercritical fluid extraction; microstructure; phospholipid;
Keywords: پنیر بز; Goat milk; Goat cheese; Pasteurization; Alkaline phosphatase activity; Microbial quality
Survival of Lactobacillus rhamnosus EM1107 in simulated gastrointestinal conditions and its inhibitory effect against pathogenic bacteria in semi-hard goat cheese
Keywords: پنیر بز; Goat cheese; Low-ripened cheese; Probiotics; Lactobacillus rhamnosus;
Innovative Caciocavallo cheeses made from a mixture of cow milk with ewe or goat milk
Keywords: پنیر بز; Caciocavallo cheese; ewe cheese; goat cheese; pasta filata cheese;
Volatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening
Keywords: پنیر بز; goat cheese; volatile composition; sensory evaluation; ripening;
La présence frauduleuse de lait de vache dans les fromages de chèvre et de brebis présente un risque pour les sujets allergiques au lait de vache. Évaluation préliminaire
Keywords: پنیر بز; Allergie lait de vache; Fromage chèvre; Adultération; Évaluation du risqueCow's milk allergy; Goat cheese; Adulteration; Risk assessment
The evolution of chemical and microbiological properties of fresh goat milk cheese during its shelf life
Keywords: پنیر بز; goat cheese; proteolysis; capillary zone electrophoresis; solid-phase microextraction gas chromatography coupled to mass spectrometry;
Study of proteolysis, lipolysis and volatile profile of a traditional Greek goat cheese (Xinotyri) during ripening
Keywords: پنیر بز; Proteolysis; Lipolysis; Volatile; Goat cheese;
Influence of lamb rennet paste on the lipolytic and sensory profile of Murcia al Vino cheese
Keywords: پنیر بز; rennet paste; fatty acid; goat cheese; sensory;
Influence of an artisanal lamb rennet paste on proteolysis and textural properties of Murcia al Vino cheese
Keywords: پنیر بز; Rennet paste; Nitrogen fractions; Goat cheese; Texture
Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME-GC-MS
Keywords: پنیر بز; Raw milk; Goat cheese; Maturation; SPME-GC-MS; Volatile compounds;
Changes in proteolysis and volatile fraction during ripening of Darfiyeh, a Lebanese artisanal raw goat's milk cheese
Keywords: پنیر بز; Goat cheese; Darfiyeh cheese; Compositional parameters; Proteolysis; Lipolysis; Volatile compounds; Ripening
Effect of somatic cell count in goat milk on yield, sensory quality, and fatty acid profile of semisoft cheese
Keywords: پنیر بز; somatic cell count; goat cheese; sensory quality; free fatty acid;
Quantification of volatile compounds in goat milk Jack cheese using static headspace gas chromatography
Keywords: پنیر بز; goat cheese; aroma active compound; headspace gas chromatography;
Occurrence of Aflatoxin M1 in tank bulk goat milk and ripened goat cheese
Keywords: پنیر بز; Aflatoxin M1; Goat milk; Goat cheese
Behavior of Enterobacter amnigenus and Salmonella typhimurium in Crottin goat's cheese: Influence of fluctuating storage temperature
Keywords: پنیر بز; Goat cheese; Cold storage; Enterobacter amnigenus; Salmonella typhimurium; Spoilage; Safety
Sensory descriptive analysis and consumer acceptability of selected Swiss goat and sheep cheeses
Keywords: پنیر بز; Sensory analysis; Consumer preference; Goat cheese; Sheep cheese
Effect of a hygienized rennet paste and a defined strain starter on proteolysis, texture and sensory properties of semi-hard goat cheese
Keywords: پنیر بز; HRP, hygienized rennet paste; IL, industrial lot; EL, experimental lot; AL, artisanal lot; TN, total nitrogen; NCN, non-casein nitrogen; NPN, non-protein nitrogen; PPN, proteose peptone fractionHygienized rennet paste; Goat cheese; Proteolysis; Texture
Typicity and biodiversity of goat and sheep milk products
Keywords: پنیر بز; Typical products; Biodiversity; Sheep milk; Goat milk; Sheep cheese; Goat cheese
Free fatty acid composition of regionally-produced Spanish goat cheese and relationship with sensory characteristics
Keywords: پنیر بز; Goat cheese; Free fatty acids; Sensory analysis
Microbiological characteristics of Crottin goat cheese made in different seasons
Keywords: پنیر بز; Goat cheese; Microbiological flora; Seasonal variation
Effect of 3 months frozen-storage on organic acid contents and sensory properties, and their correlations in soft goat milk cheese
Keywords: پنیر بز; Goat cheese; Organic acids; Sensory score; Correlations;
Phenotypic and genotypic characterization of lactobacilli isolated from Spanish goat cheeses
Keywords: پنیر بز; Lactobacilli; Goat cheese;
Effects of aging on rheological and proteolytic properties of goat milk Jack Cheese produced according to cow milk procedures
Keywords: پنیر بز; Goat cheese; Jack Cheese; Rheology; Proteolysis; Processing;