Keywords: گوشت محصول; Dietary fiber; Hunger satisfaction; Meat product; Caloric value; Affective sensory evaluation; Chloroform (PubChem CID: 6212); Methanol (PubChem CID: 887); Sodium Sulfate (PubChem CID: 24436); EDTA (PubChem CID: 6049);
مقالات ISI گوشت محصول (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: گوشت محصول; Sodium; Salt; Near infrared spectroscopy; Meat product; Bacon; Sausage;
Keywords: گوشت محصول; Meat product; Healthy; Sodium substitute; JAR;
Keywords: گوشت محصول; Probiotic; Meat product; Delivery-immobilization; Encapsulation; Health benefit; Bioprotective
Keywords: گوشت محصول; Chemical potential; Freezing; Infrared; Meat product; Surface tension
Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâtés development
Keywords: گوشت محصول; Healthier oil combination; Functional foods; Polyunsaturated fatty acids; Meat product; Organogel;
Detection of peptide markers of soy, milk and egg white allergenic proteins in poultry products by LC-Q-TOF-MS/MS
Keywords: گوشت محصول; Food authenticity; Non-meat protein; Meat product; Nano-LC-Q-TOF-MS/MS;
The effects of sodium chloride and PSE meat on restructured cured-smoked pork loin quality: A response surface methodology study
Keywords: گوشت محصول; Meat product; Water losses; Texture analysis; Saltiness; Sodium content;
A sensometric approach to the development of mortadella with healthier fats
Keywords: گوشت محصول; Meat product; Descriptive analysis; Check-all-that-apply questions; Penalty analysis;
Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage
Keywords: گوشت محصول; Dye; Meat product; Natural extract; Oxidative stability; Chloroform (PubChem CID: 6212); Malondialdehyde (PubChem CID: 10964); Methanol (PubChem CID: 887); Sodium chloride (PubChem CID: 5234); Sodium nitrite (PubChem CID: 23668193); Sodium tripolyphosphat
Omega-3- and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour
Keywords: گوشت محصول; α-linolenic acid; Acceptance sensory; Healthiness; Meat product;
Chemical composition and antibacterial activity of Eugenia brejoensis essential oil nanoemulsions against Pseudomonas fluorescens
Keywords: گوشت محصول; Emulsion; Myrtaceae; Meat product; “Cutia”; Food safety;
Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage
Keywords: گوشت محصول; Free fatty acid; Meat product; Oxidative stability; Origanum vulgare; Sensorial analysis; Volatile compounds;
The use of 16S rRNA gene metagenetic monitoring of refrigerated food products for understanding the kinetics of microbial subpopulations at different storage temperatures: the example of white pudding
Keywords: گوشت محصول; Microbial ecosystem; Jameson effect; Metagenetics; qPCR; Meat product; White pudding;
Effect of E-beam treatment on the bioaccessibility of folic acid incorporated to ready to eat meat products
Keywords: گوشت محصول; Folic acid; Bioaccessibility; Meat product; E-beam treatment;
Consumer acceptance of fermented sausages made from boars is not distracted by respective information
Keywords: گوشت محصول; Boar taint; Androstenone; Skatole; Label information; Processing; Meat product
Dog rose (Rosa canina L.) as a functional ingredient in porcine frankfurters without added sodium ascorbate and sodium nitrite
Keywords: گوشت محصول; Meat product; Dog rose extract; Lipid derived volatiles; Protein oxidation; Colour stability; Texture;
Sensory evaluation and inhibition of Listeria monocytogenes in bovine pâté added of chitosan from Mucor rouxii
Keywords: گوشت محصول; Chitosan; Meat product; Antilisterial effect; Sensory evaluation
Sensory acceptability of raw and extruded bovine rumen protein in processed meat products
Keywords: گوشت محصول; Bovine rumen protein; Soy protein concentrate; Thermoplastic extrusion; Similarity test; Hedonic scale; Meat product
Production of frankfurters with tomato powder as a natural additive
Keywords: گوشت محصول; Lycopene; Tomato powder; Meat product; Frankfurter; Reduced nitrite
Effects of coenzyme Q10, α-tocopherol and ascorbic acid on oxidation of cholesterol in chicken liver pâté
Keywords: گوشت محصول; Meat product; Thermal treatment; Coenzyme Q10; Cholesterol oxidation products
Effect of orange dietary fibre, oregano essential oil and packaging conditions on shelf-life of bologna sausages
Keywords: گوشت محصول; Meat product; Orange fibre; Oregano
Persistence of pasture feeding volatile biomarkers in lamb fats
Keywords: گوشت محصول; Authentication; Meat product; GC–MS; Volatile compounds; Adipose tissues; Ruminant; Persistence; Drift correction
Cooking effect on fatty acid profile of pork breakfast sausages enriched in conjugated linoleic acid by dietary supplementation or direct addition
Keywords: گوشت محصول; Formulation; Diet; Pig; Meat product
Determination of benzenic and halogenated volatile organic compounds in animal-derived food products by one-dimensional and comprehensive two-dimensional gas chromatography–mass spectrometry
Keywords: گوشت محصول; Volatile organic compound (VOC); Meat product; Milk; Oyster; Gas chromatography–quadrupole mass spectrometry (GC–Quad/MS); Comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry (GC×GC–TOF/MS)
Finite element model for beef chilling using CFD-generated heat transfer coefficients
Keywords: گوشت محصول; Meat product; Meat; Modelling; Chilling; Computational fluid dynamics; Heat transfer; Mass transferProduit carné; Viande; Modélisation; Refroidissement; Dynamique numérique des fluides; Transfert de chaleur; Transfert de masse
The application of wheat fibre and soy isolate impregnated with iodine salts to fortify processed meats
Keywords: گوشت محصول; Iodine carriers; Wheat dietary fibre; Soy protein isolate; Iodine retention; Food fortification; Meat product
Modeling and predicting spoilage of cooked, cured meat products by multivariate analysis
Keywords: گوشت محصول; Meat product; Modeling; Multivariate analysis; Partial least square regression; Shelf life prediction; Spoilage
Diversity of Weissella viridescens strains associated with “Morcilla de Burgos”
Keywords: گوشت محصول; Weissella viridescens; Morcilla de Burgos; Lactic acid bacteria; Meat product; Meat spoilage
Determination of the sensory attributes of a Spanish dry-cured sausage
Keywords: گوشت محصول; Meat product; Sensory analysis; Sensory profile; Language; Vocabulary; PCA;
Analyzing magnetic resonance images of Iberian pork loin to predict its sensorial characteristics
Keywords: گوشت محصول; Meat product; Iberian pork loin; Texture analysis; Image classification; Feature selection; Pattern recognition;