Keywords: محصولات گوشتی; Ultrasound treatment; Emulsion gel; Meat products; Fat reduction; Inulin;
مقالات ISI محصولات گوشتی (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: محصولات گوشتی; Lipid oxidation; Meat products; Montmorillonite; Organoclays; Poly(lactic acid);
Keywords: محصولات گوشتی; Meat products; Lactic acid bacteria; Packaging; Poultry;
Keywords: محصولات گوشتی; Fat replacement; Frankfurter; Meat products; Oleogels; Rice bran wax; Soybean oil;
Keywords: محصولات گوشتی; Hyperspectral imaging; Multispectral imaging; Meat products; Non-destructive; Detection;
Keywords: محصولات گوشتی; Meat products; Nitrite; Monitoring status; Supervision;
Keywords: محصولات گوشتی; Lactic acid bacteria; Meat products; Microbial spoilage; Antimicrobial;
Keywords: محصولات گوشتی; Traditional sausages; Conventional sausages; Meat products; Meat additives;
Keywords: محصولات گوشتی; Microbial inactivation; Predictive microbiology; Modelling; Meat products; High pressure; Food safety;
Keywords: محصولات گوشتی; Aromatic plants; Bioactive compounds; Natural antioxidants; Lipid oxidation; Synergistic effect; Meat products; Extraction methods;
Keywords: محصولات گوشتی; Functional foods; Bee pollen; Polyphenols; Antioxidant activity; Meat products;
Simultaneous determination of 14 disinfection by-products in meat products using microwave-assisted extraction and static headspace coupled to gas chromatography-mass spectrometry
Keywords: محصولات گوشتی; Meat products; Disinfection by-products; Microwave-assisted extraction; Static headspace; Gas chromatography-mass spectrometry;
Sensory evaluation of boar meat products by trained experts
Keywords: محصولات گوشتی; Boar taint; Meat products; Consumer acceptance; Indole; Skatole; Androstenone;
Keywords: محصولات گوشتی; Polarized Projective Mapping; Descriptive Analysis; Meat products; Sodium reduction; Garlic extract;
Keywords: محصولات گوشتی; Phenolic compounds; Malondialdehyde; 4-Hydroxy-2-nonenal; Hexanal; Meat products;
Keywords: محصولات گوشتی; ethnic; Kashmiri culture; meat products; wazwan;
Keywords: محصولات گوشتی; Meat products; Raw pork sausages; Entrails lamb rolls; Listeria monocytogenes; Salmonella spp;
Keywords: محصولات گوشتی; Ultrasound; Meat products; Chemical composition; Sound velocityc, sound velocity, m/s; d, distance between transducers or sample thickness, m; t, temperature, °C; PKCH, pork canned ham; PKKS, pork ‘Krakowska’ sausage; PKPS, pork ‘Podwawelska’ sausage; TVM
Keywords: محصولات گوشتی; Antibiotics; Antibiotic resistance; Meat products; Labeling; Veterinary drugs;
Keywords: محصولات گوشتی; Boar taint; Sensory; Training; Meat; Meat products; Androstenone;
Keywords: محصولات گوشتی; Meat products; Meat processing; Health; Nutrition; Toxins; Oxidation; Antioxidants
Keywords: محصولات گوشتی; Lactic acid bacteria; Bacteriocins; Natural antimicrobials; Meats; Meat products
Keywords: محصولات گوشتی; Polycyclic aromatic hydrocarbons (PAH); Meat products; Smoking process; CAC/RCP68/2009; Contamination; Control;
Keywords: محصولات گوشتی; Meat products; Mechanical properties; Ultrasound; Poisson's ratio; Young's modulus;
Keywords: محصولات گوشتی; Non-destructive analysis; Green ham; Meat products; Ultrasound; X-rays;
Keywords: محصولات گوشتی; Polycyclic aromatic hydrocarbons (PAHs); Risk assessment; Meat products; Food safety;
Keywords: محصولات گوشتی; Meat products; Stress relaxation; Viscoelastic properties; Non-linear model
Keywords: محصولات گوشتی; Bacterial genomes; Meat products; Seafood products; Dairy products
Keywords: محصولات گوشتی; Chemical safety; Meat products; Toxicogenomics; Bioaccessibility; Mitigation
Keywords: محصولات گوشتی; Meat products; Body composition; Nutritional intervention; Alpha-linolenic acidRP, reference meat product; ONP, optimized nutritional productsAlpha-Linolenic acid – ALA (PubChem CID: 5280934); Docosahexaenoic acid – DHA (PubChem CID: 445580); Eicosapentae
Keywords: محصولات گوشتی; Zinc; Food composition; Meat; Meat products; Fish and products; Shellfish; ICP OES; Croatia; Essential elements; Maximum tolerable limits in foodstuffs; Minerals; Food safety;
Keywords: محصولات گوشتی; Plant derivatives; Meat products; Natural antioxidants; Lipid oxidation; Vegetable oils; Natural antimicrobials and microbial spoilage
Keywords: محصولات گوشتی; Chitosan coating; Microbiological quality; Sensory attributes; Meat products; Chilled storage;
Keywords: محصولات گوشتی; Lactic acid bacteria; Starter culture; Meat products; Biogenic amines; Biofilms; Antibiotic resistance;
Keywords: محصولات گوشتی; Low-sodium; Meat products; Flavor enhancers; Sensory properties
Keywords: محصولات گوشتی; Sus scrofa; Meat products; Halal products; Species detection; Quantification; Real-time PCR; Authentication
Keywords: محصولات گوشتی; lactic acid bacteria; dynamic modeling; meat products
Keywords: محصولات گوشتی; Lipid oxidation; Malondialdehyde; Meat products; Nitrite; HPLC
Keywords: محصولات گوشتی; Polycyclic aromatic hydrocarbons; Benzo(a)pyrene; Fish and shellfish products; Meat products; Dietary exposure; Risk assessment; Food analysis; Food composition;
Keywords: محصولات گوشتی; Animal proteomics; Species differentiation; Skeletal muscles; Meat products; Beef, pork and poultry; 2-DE; MS;
Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction
Keywords: محصولات گوشتی; Sodium reduction; Pork; Microstructure; Cavitation; Meat products;
MLVA subtyping of Listeria monocytogenes isolates from meat products and meat processing plants
Keywords: محصولات گوشتی; Listeria monocytogenes; Typing; MLVA; MLST; Meat industries; Meat products;
Effect of dry-sausage starter culture and endogenous yeasts on Aspergillus westerdijkiae and Penicillium nordicum growth and OTA production
Keywords: محصولات گوشتی; Ochratoxigenic fungi; Ecophysiology; Food safety; Fermentation; Meat products;
A simple and sensitive two-tube multiplex PCR assay for simultaneous detection of ten meat species
Keywords: محصولات گوشتی; Multiplex PCR assay; Food adulteration; Meat products; ATPase subunit 8 gene;
The potential use of Debaryomyces hansenii for the biological control of pathogenic fungi in food
Keywords: محصولات گوشتی; Biological control; Antagonistic mechanisms; Yeast; Fungal pathogens; Meat products; Dairy products; Grains; Post-harvest fruits;
Combination of garlic essential oil, allyl isothiocyanate, and nisin Z as bio-preservatives in fresh sausage
Keywords: محصولات گوشتی; Pathogens; Essential oil; Natural compounds; Meat products;
Short communicationSolid-liquid extraction as a clean sample preparation procedure for determination of Na and K in meat products
Keywords: محصولات گوشتی; Food; Meat products; Metals; Salt; Sodium; Potassium; Food analysis; Food composition; Food safety;
Modeling the growth of Lactobacillus viridescens under non-isothermal conditions in vacuum-packed sliced ham
Keywords: محصولات گوشتی; Lactic acid bacteria; Meat products; Dynamic temperature; Predictive microbiology;
Antibacterial efficacy of nisin, bacteriophage P100 and sodium lactate against Listeria monocytogenes in ready-to-eat sliced pork ham
Keywords: محصولات گوشتی; Antimicrobials; Food safety; Meat products; Listeria monocytogenes;
Porcine blood used as ingredient in meat productions may serve as a vehicle for hepatitis E virus transmission
Keywords: محصولات گوشتی; HEV; Meat products; Blood; Food; Plasma; Fibrinogen;