Keywords: خشک کردن بخار سوپر بخار کم فشار; Brassica vegetables; Glucosinolates; Hot air drying; Low-pressure superheated steam drying; Vacuum drying
مقالات ISI خشک کردن بخار سوپر بخار کم فشار (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: خشک کردن بخار سوپر بخار کم فشار; Chemical compositions; Extraction; Hot air drying; Low-pressure superheated steam drying; Pretreatment
Keywords: خشک کردن بخار سوپر بخار کم فشار; Crosslinkage interactions; Crystallinity; Dynamic mechanical analysis; Hot air drying; Low-pressure superheated steam drying; MANOVA; Mechanical properties;
Effects of various pretreatments and drying methods on Salmonella resistance and physical properties of cabbage
Keywords: خشک کردن بخار سوپر بخار کم فشار; Acid pretreatment; Blanching; Cabbage leaves; Color; Hot air drying; Low-pressure superheated steam drying; Shrinkage; Vacuum drying
Generalized microstructural change and structure-quality indicators of a food product undergoing different drying methods and conditions
Keywords: خشک کردن بخار سوپر بخار کم فشار; Fractal dimension; Hardness; Hot air drying; Image analysis; Low-pressure superheated steam drying; Shrinkage; Vacuum drying;
Thermal resistance of Salmonella enterica serovar Anatum on cabbage surfaces during drying: Effects of drying methods and conditions
Keywords: خشک کردن بخار سوپر بخار کم فشار; Dried foods; Food safety; Heat resistance; Low-pressure superheated steam drying; Salmonella Anatum; Vacuum drying;
Effects of drying methods on assay and antioxidant activity of xanthones in mangosteen rind
Keywords: خشک کردن بخار سوپر بخار کم فشار; 8-Desoxygartanin; α-Mangostin; Enzymatic degradation; Hot-air drying; Low-pressure superheated steam drying; LC–MS; Thermal degradation; Polyphenol oxidase; Vacuum drying
Effects of drying methods and conditions on release characteristics of edible chitosan films enriched with Indian gooseberry extract
Keywords: خشک کردن بخار سوپر بخار کم فشار; Active packaging; Fourier-transform infrared spectroscopy; Functional group interaction; Hot air drying; Low-pressure superheated steam drying; Natural antioxidant; Swelling; Total phenolic content; Vacuum drying
Effects of drying methods and conditions on antimicrobial activity of edible chitosan films enriched with galangal extract
Keywords: خشک کردن بخار سوپر بخار کم فشار; Active packaging; Fourier transform infrared spectroscopy; Functional group interaction; Hot air drying; Low-pressure superheated steam drying; Natural antimicrobial agent; Staphylococcus aureus; Transmission electron microscopy; Vacuum drying
Effects of drying methods and plasticizer concentration on some physical and mechanical properties of edible chitosan films
Keywords: خشک کردن بخار سوپر بخار کم فشار; Color; Dynamic mechanical thermal analysis; Glass transition temperature; Glycerol; Hot air drying; Low-pressure superheated steam drying; Percent elongation; Tensile strength; Thickness; Vacuum drying
Effect of far-infrared radiation assisted drying on microstructure of banana slices: An illustrative use of X-ray microtomography in microstructural evaluation of a food product
Keywords: خشک کردن بخار سوپر بخار کم فشار; Image analysis; Low-pressure superheated steam drying; Microstructure; Porosity; X-ray microtomography; Vacuum drying
Isomerisation kinetics and antioxidant activities of β-carotene in carrots undergoing different drying techniques and conditions
Keywords: خشک کردن بخار سوپر بخار کم فشار; Antioxidant activity; Degradation; Hot air drying; Low-pressure superheated steam drying; cis/trans-Isomerisation; Vacuum drying
Determination of deformation of a food product undergoing different drying methods and conditions via evolution of a shape factor
Keywords: خشک کردن بخار سوپر بخار کم فشار; Carrot; Drying kinetics; Low-pressure superheated steam drying; Heywood shape factor; Shrinkage; Shrinkage pattern; Vacuum drying
Drying kinetics and quality of potato chips undergoing different drying techniques
Keywords: خشک کردن بخار سوپر بخار کم فشار; Blanching; Browning index; Color; Hardness; Hot air drying; Low-pressure superheated steam drying
Effects of drying methods and conditions on drying kinetics and quality of Indian gooseberry flake
Keywords: خشک کردن بخار سوپر بخار کم فشار; Ascorbic acid; Color; Low-pressure superheated steam drying; Page's equation; Vacuum drying;