Keywords: پردازش با فشار بالا; Oyster; High-pressure processing; Shucking; Shelf-life; Microbiota; High-throughput sequencing technology;
مقالات ISI پردازش با فشار بالا (ترجمه نشده)
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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: پردازش با فشار بالا; High-pressure processing; Pre-rigor rabbit muscle; Myosin; Modification; Protein conformational changes; Denaturation rate;
Keywords: پردازش با فشار بالا; Ascorbic acid; High-pressure processing; Kinetics; Thermal processing; Pressure-thermal treatment; Pineapple juice;
Keywords: پردازش با فشار بالا; Myosin; High-pressure processing; Molecular morphology; Dimerization; Functional properties; Mechanism;
Keywords: پردازش با فشار بالا; Aronia juice; High-pressure processing; Antioxidant capacity; Phenolic compounds;
Keywords: پردازش با فشار بالا; High-pressure processing; Juiciness; Water characteristics; Fractal dimension; Lacunarity; Chemical interactions;
Keywords: پردازش با فشار بالا; high-pressure processing; micellar casein concentrate; milk protein concentrate; pressure-induced milk protein gel;
Keywords: پردازش با فشار بالا; high-pressure processing; Cronobacter sakazakii; inactivation; whole milk; skim milk;
Keywords: پردازش با فشار بالا; NaCl; KCl; CaCl2; Listeria monocytogenes; High-pressure processing
Keywords: پردازش با فشار بالا; High-pressure processing; Cell membrane permeabilization; Osmotic dehydration; Infusion apple; Anthocyanin;
Keywords: پردازش با فشار بالا; Corn starch; Emulsion; High-pressure processing;
Keywords: پردازش با فشار بالا; High-pressure processing; High-temperature short-time processing; Quality; Carrot juice; Polyacetylenes;
Keywords: پردازش با فشار بالا; Ready-to-eat; Lasagne; High-pressure processing; Listeria monocytogenes; Staphylococcus aureus; Shelf life;
Keywords: پردازش با فشار بالا; high-pressure processing; milk retentate; low sodium cheese;
Keywords: پردازش با فشار بالا; Human colostrum; Pasteurisation; High-pressure processing; Immunoglobulins; Lysozyme; Lactoperoxidase
Keywords: پردازش با فشار بالا; Avocado; Polygalacturonase; High-pressure processing; Thermal processing; Inactivation kinetics
Keywords: پردازش با فشار بالا; High-pressure processing; Lipid oxidation; Cholesterol oxidation; Malondialdehyde; Activation volume
Keywords: پردازش با فشار بالا; High-pressure processing; Wheat flour; Starch enthalpy; Starch-gluten matrix; Dough rheology;
Keywords: پردازش با فشار بالا; high-pressure processing; lipolysis; volatile compound; blue-veined cheese;
Keywords: پردازش با فشار بالا; high-pressure processing; reduced-fat cheese; insoluble calcium phosphate; cheese functionality;
Model for Listeria monocytogenes inactivation by high hydrostatic pressure processing in Spanish chorizo sausage
Keywords: پردازش با فشار بالا; Modelling; Ready-to-eat products; High-pressure processing; Response surface methodology;
Application of high-pressure processing and polylactide/cinnamon oil packaging on chicken sample for inactivation and inhibition of Listeria monocytogenes and Salmonella Typhimurium, and post-processing film properties
Keywords: پردازش با فشار بالا; High-pressure processing; Chicken meat; Cinnamon oil; Time-temperature-superposition; Listeria monocytogenes; Salmonella Typhimurium;
Efficacy of antimicrobial properties of polylactide/cinnamon oil film with and without high-pressure treatment against Listeria monocytogenes and Salmonella typhimurium inoculated in chicken sample
Keywords: پردازش با فشار بالا; Antimicrobial packaging; Chicken; Polylactides; Cinnamon oil; Microbial quality; High-pressure processing;
Sintering and characterization of SrBi2Ta2O9 obtained by high-pressure processing at low temperatures
Keywords: پردازش با فشار بالا; High-pressure processing; Sintering; Dielectric; Impedance; Strontium bismuth tantalate
Effect of high-pressure processing of bovine colostrum on immunoglobulin G concentration, pathogens, viscosity, and transfer of passive immunity to calves
Keywords: پردازش با فشار بالا; high-pressure processing; bovine colostrum; pasteurization; Mycobacterium avium ssp. paratuberculosis;
The efficacy of short and repeated high-pressure processing treatments on the reduction of non-O157:H7 Shiga-toxin producing Escherichia coli in ground beef patties
Keywords: پردازش با فشار بالا; High-pressure processing; Shiga toxin-producing Escherichia coli (STEC); Ground beef; Intervention
High-pressure processing of mild smoked rainbow trout fillets (Oncorhynchus mykiss) and fresh European catfish fillets (Silurus glanis)
Keywords: پردازش با فشار بالا; High-pressure processing; Listeria monocytogenes; Escherichia coli; Fish; Sensory characteristics;
Synergism between high-pressure processing and active packaging against Listeria monocytogenes in ready-to-eat chicken breast
Keywords: پردازش با فشار بالا; High-pressure processing; Active packaging; Coriander essential oil; Listeria monocytogenes; Chicken; Ready to eat
Effect of high-pressure pre-treatments on enzymatic activities of Atlantic mackerel (Scomber scombrus) during frozen storage
Keywords: پردازش با فشار بالا; High-pressure processing; Frozen storage; Scomber scombrus; Acid phosphatase; Cathepsins; Lipase
Effect of high-pressure processing on reduction of Listeria monocytogenes in packaged Queso Fresco
Keywords: پردازش با فشار بالا; high-pressure processing; Queso Fresco; Listeria monocytogenes; microbial inactivation;
Effect of hydrostatic high-pressure processing on the chemical, functional, and rheological properties of starter-free Queso Fresco1
Keywords: پردازش با فشار بالا; cheese; Queso Fresco; high-pressure processing; texture;
Novel approach for the determination of volatile compounds in processed onion by headspace gas chromatography–mass spectrometry (HS GC–MS)
Keywords: پردازش با فشار بالا; Headspace GC–MS; Scan mode; SIM mode; Onion; Volatile compounds; Sulfides; High-pressure processing
Modeling of particle size distribution of heat assisted high-pressure treated reconstituted cow milk: Effect of high pressure, pressurization time and heat treatment temperature
Keywords: پردازش با فشار بالا; High-pressure processing; Particle size distribution; RRSB equation; Average statistical diameter; Degree of uniformity;
Influence of ripening and astringency on carotenoid content of high-pressure treated persimmon fruit (Diospyros kaki L.)
Keywords: پردازش با فشار بالا; Persimmon; Carotenoids; High-pressure processing; Ripening; Astringency;
Volatile compounds in low-acid fermented sausage “espetec” and sliced cooked pork shoulder subjected to high pressure processing. A comparison of dynamic headspace and solid-phase microextraction
Keywords: پردازش با فشار بالا; High-pressure processing; Volatile compounds; Low-acid fermented sausage; Cooked meat products; SPME; Dynamic headspace extraction;
Effects of pasteurisation and high-pressure processing on vitamin C, tocopherols and fatty acids in mature human milk
Keywords: پردازش با فشار بالا; Pasteurisation; High-pressure processing; Vitamin C; Tocopherols; Fatty acids; Human milk; Milk banks
Effect of high-pressure processing on volatile composition and odour of cherry tomato purée
Keywords: پردازش با فشار بالا; Tomato; Flavour; High-pressure processing; Volatile compounds; GC/MS;
Effect of processing and food matrix on calcium and phosphorous bioavailability from milk-based fruit beverages in Caco-2 cells
Keywords: پردازش با فشار بالا; TT, thermal treatment; HPP, high-pressure processing; J, fruit juices; W, whole milk; S, skimmed milk; Sy, soya milk; NT, non-treated; TEER, transepithelial electrical resistanceCalcium; Phosphorus; Milk-based fruit beverages; High-pressure processing; In
Effects of high-pressure processing on the volatile compounds of sliced cooked pork shoulder during refrigerated storage
Keywords: پردازش با فشار بالا; Cooked pork meat products; High-pressure processing; Volatile compounds; SPME
Mechanism of inactivation of murine norovirus-1 by high pressure processing
Keywords: پردازش با فشار بالا; High-pressure processing; Murine norovirus-1; Mechanism; Capsid protein
Enriching M. sternomandibularis with αα-tocopherol by dietary means does not protect against the lipid oxidation caused by high-pressure processing
Keywords: پردازش با فشار بالا; High-pressure processing; Meat; Lipid oxidation; αα-Tocopherol; Fatty acids
Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries
Keywords: پردازش با فشار بالا; Anthocyanins; Strawberry; Thermal processing; High-pressure processing; Degradation kinetics
Influence of high-pressure processing (HPP) on physico-chemical properties of fresh cheese
Keywords: پردازش با فشار بالا; High-pressure processing; Fresh cheese; Physico-chemical properties; Response surface methodology; Optimization
Maintenance of breast milk immunoglobulin A after high-pressure processing
Keywords: پردازش با فشار بالا; immunoglobulin A; human milk banking; pasteurization; high-pressure processing;
Adiabatic compression heating coefficients for high-pressure processing of water, propylene-glycol and mixtures – A combined experimental and numerical approach
Keywords: پردازش با فشار بالا; High-pressure processing; High pressure thermal sterilisation; Compression heating; Adiabatic heating; Thermophysical properties
Evaluating the impact of thermal and pressure treatment in preserving textural quality of selected foods
Keywords: پردازش با فشار بالا; Pressure-assisted thermal processing; High-pressure processing; Texture; Color; Quality
Efficiency of high hydrostatic pressure at 600 MPa against food-borne microorganisms by challenge tests on convenience meat products
Keywords: پردازش با فشار بالا; Food-borne pathogens; High-pressure processing; Meat products; Safety; Shelf-life
Effects of high-pressure processing on murine norovirus-1 in oysters (Crassostrea gigas) in situ
Keywords: پردازش با فشار بالا; High-pressure processing; Murine norovirus-1; Oyster; RT-PCR
Onion high-pressure processing: Flavonol content and antioxidant activity
Keywords: پردازش با فشار بالا; Onion; High-pressure processing; Flavonols; Quercetin glucosides; Antioxidant activity
Effects of pressure processing on strawberry studied by nuclear magnetic resonance
Keywords: پردازش با فشار بالا; Nuclear magnetic resonance spectroscopy; Magnetic resonance imaging; Strawberry; High-pressure processing