Keywords: بستنی; Sheep milk; Fermented milk; Ice-cream; Probiotic; Cariogenic challenge;
مقالات ISI بستنی (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.
Gomphrena globosa L. as a novel source of food-grade betacyanins: Incorporation in ice-cream and comparison with beet-root extracts and commercial betalains
Keywords: بستنی; Natural colourants; Ice-cream; Nutritional composition; Colour parameters; Fatty acids;
Determination of 18 water-soluble artificial dyes by LC–MS in selected matrices
Keywords: بستنی; Chromatography; HPLC; MS/MS; Extraction; Clean-up; Colours; Artificial dyes; Confectionary; Ice-cream; Chocolate sweets
Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization
Keywords: بستنی; Exopolysaccharides (EPS); Ice-cream; Fermentation conditions; Optimization; Rheology; Ethanol (PubChem CID: 702); Trichloroacetic acid (PubChem CID: 6421); Potassium bromide (PubChem CID: 253877);
Short communicationDirect detection of Salmonella without pre-enrichment in milk, ice-cream and fruit juice by PCR against hilA gene
Keywords: بستنی; Salmonella; PCR; Milk; Ice-cream; Clear and pulpy fruit juice;
Development of two heat transfer correlations for a scraped surface heat exchanger in an ice-cream machine
Keywords: بستنی; SSHE; Scraped; Agitator; Non-Newtonian; Ice-cream
Detection of microbial concentration in ice-cream using the impedance technique
Keywords: بستنی; Food safety; Ice-cream; Industrial sensors; Impedance measurements; Embedded systems
Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream
Keywords: بستنی; Ice-cream; Sugar; Inulin; Probiotic bacteria; Physical and sensory properties