Keywords: حساسیت; Sous-vide; Tenderness; Juiciness; Colour; Safety;
مقالات ISI حساسیت (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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.
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: حساسیت; High-pressure processing; Juiciness; Water characteristics; Fractal dimension; Lacunarity; Chemical interactions;
Keywords: حساسیت; Sheep; Protein; Flavor; Juiciness; Moisture;
Keywords: حساسیت; Pork meat; Low temperature; Sensory evaluation; Tenderness; Juiciness
Keywords: حساسیت; Apple; Crispness evaluation; Acoustic-mechanical analysis; Chewing sound; Juiciness; PCA;
Keywords: حساسیت; Persimmon (Diospyros kaki Thunb.); Juiciness; Fruit breeding; Environmental variance
Keywords: حساسیت; Lamb; Tenderness; Juiciness; Flavour; Odour; Overall liking;
Keywords: حساسیت; ANOVA; Analysis of variance; FDR; False discovery rate test; FF; flesh firmness; FJ; flesh juiciness; GC-MS; gas-chromatography mass-spectrometry; JD; juice density; JJ; juiciness; LG; linkage group; LRI Cal; calculated linear retention index; LRI; linear
Effects of aging treatment and freezing/thawing methods on the quality attributes of beef from Limousin Ã Holstein-Friesian and Hereford Ã Holstein-Friesian crossbreeds
Keywords: حساسیت; Beef; Aging; Freezing; Thawing; Tenderness; Juiciness;
Meat quality attributes of Agile Wallabies
Keywords: حساسیت; Wallaby; Aging; Tenderness; Juiciness; Flavour; Colour;
Textural properties of different melon (Cucumis melo L.) fruit types: Sensory and physical-chemical evaluation
Keywords: حساسیت; Melon; Texture profile analysis; Puncture tests; Sensory evaluation; Mealiness; Juiciness;
Effect of harvest maturity and cold storage on correlations between fruit properties during ripening of apricot (Prunus armeniaca)
Keywords: حساسیت; CDTA, trans-1,2-cyclohexanediaminetetraacetic acid; DMC, dry matter concentration; MW, molecular weight; SSC, soluble solids concentration; UA, uronic acidFruit softening; Mealiness; Juiciness; Fruit quality; Pectin; Cell wall
Sensory characteristics of meat cooked for prolonged times at low temperature
Keywords: حساسیت; LTLT; Pork; Beef; Chicken; Tenderness; Juiciness
The effect of muscle, cooking method and final internal temperature on quality parameters of beef roast
Keywords: حساسیت; Beef; Cooking; Roast; Chemical composition; Tenderness; Juiciness
Sensory evaluation by small postharvest teams and the relationship with instrumental measurements of apple texture
Keywords: حساسیت; Apple; Malus domestica (Borkh.); Texture; Juiciness; Crispness; SENB test; Trained sensory assessors
Effect of age and cut on cooking loss, juiciness and flavour of South African beef
Keywords: حساسیت; Age; Beef; Cooking loss; Juiciness; Flavour
Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes — A review
Keywords: حساسیت; Meat; Myowater; Nuclear magnetic resonance (NMR); Water-holding capacity; Tenderness; Juiciness
Consumer sensory characteristics of broiler and indigenous chicken meat: A South African example
Keywords: حساسیت; Consumer perception; Breed; Flavour; Juiciness; Slaughter weight; Ultimate pH
The effects of method of castration, rearing condition and diet on sensory quality of pork assessed by a trained panel
Keywords: حساسیت; Androstenone; Boar taint; Immunocastration; Juiciness; Pork; Raw potato starch; Sensory analysis; Skatole; Tenderness
Estimation of the proportions of offspring having soft fruit and juicy fruit as evaluated by sensory tests in Japanese persimmon
Keywords: حساسیت; Firmness; Fruit breeding; Japanese persimmon (Diospyros kaki Thunb.); Juiciness; Logistic regression model; Sensory test;
Intact orange quality prediction with two portable NIR spectrometers
Keywords: حساسیت; Acidity; Fruit weight; Firmness; Juiciness; Maturity index; NIR; Orange; Soluble solid content
Investigation of the effects of commercial carcass suspension (24 and 48 h) on meat quality in high oxygen modified atmosphere packed beef steaks during chill storage
Keywords: حساسیت; MAP; Beef; Hanging; Tenderness; Juiciness; Consumer; Lipid oxidation; Protein oxidation
Apple mealiness detection using hyperspectral scattering technique
Keywords: حساسیت; Apple; Mealiness; Hardness; Juiciness; Hyperspectral scattering; Partial least squares discriminant analysis; Classification
Temporal changes of flavour and texture in cooked bologna type sausages as affected by fat and salt content
Keywords: حساسیت; Fat; Salt; Cooked bologna sausages; Time–intensity; Sensory profiling; Flavour; Juiciness; Headspace analysis
Near-infrared reflectance spectroscopy for predicting chemical, instrumental and sensory quality of beef
Keywords: حساسیت; Tenderness; Juiciness; Overall appraisal; Texture; Absorption
Dietary creatine monohydrate has no effect on pork quality of Danish crossbred pigs
Keywords: حساسیت; Creatine monohydrate; Crossbreed; Responder; WHC; Colour; Juiciness
Combined pre-storage heat treatment and controlled atmosphere storage reduced internal breakdown of ‘Flavorcrest’ peach
Keywords: حساسیت; Chilling injury; Juiciness; Firmness; Flesh color; Leatheriness
Relationship between water mobility and distribution and sensory attributes in pork slaughtered at an age between 90 and 180 days
Keywords: حساسیت; Meat; Juiciness; NMR; T2 relaxation; Myofibrillar water; Heavy pigs; Slaughter age; Slaughter weight
Preference and juiciness of Iberian dry-cured loin as affected by intramuscular fat content, crossbreeding and rearing system
Keywords: حساسیت; Dry-cured loin; Preference; Juiciness; IMF content; Crossbreeding; Rearing system
Pelvic suspension and fast post-mortem chilling: Effects on technological and sensory quality of pork – A combined NMR and sensory study
Keywords: حساسیت; Meat; Juiciness; Tenderness; T2 relaxation; Myofibrillar water; Heat-treatment; Sarcomere length; Water distribution
Sensory properties of hot-deboned ostrich (Struthio camelus var. domesticus) Muscularis gastrocnemius, pars interna
Keywords: حساسیت; Ostrich; Hot-deboning; Cold-deboning; Muscle pH; Sensory analysis; Tenderness; Juiciness; Taste panel
Sensory and physical characteristics of enhanced vs. non-enhanced meat from mature cows
Keywords: حساسیت; Meat quality; Toughness; Juiciness; Colour; Sensory; Mature cows; Injected meat;
Elucidation of the relationship between cooking temperature, water distribution and sensory attributes of pork - a combined NMR and sensory study
Keywords: حساسیت; Meat; Juiciness; T2 relaxation; Myofibrillar water; Heat-treatment; Packing method;
Breed, slaughter weight and ageing time effects on sensory characteristics of lamb
Keywords: حساسیت; Odour; Tenderness; Juiciness; Flavour; Taste panel;
Dietary creatine monohydrate affects quality attributes of Duroc but not Landrace pork
Keywords: حساسیت; Creatine monohydrate; Breed; Water content; WHC; Colour; Juiciness; NMR;