Keywords: پروتئین گوشت; Meat proteins; Raman spectra; Endpoint temperature; Storage time; ChemometricsTyrosine (PubChem CID: 6057); Tryptophan (PubChem CID: 6305)
مقالات ISI پروتئین گوشت (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: پروتئین گوشت; PEP; prolyl endopeptidase; WHO; World Health Organization; CNS; central nervous system; UK; United Kingdom; MW; molecular weight; MW-SPPS; microwave-assisted solid phase peptide synthesis; RP-HPLC; reversed-phase-high-performance liquid chromatography; MA
Proteomic and peptidomic insights on myofibrillar protein hydrolysis in a sausage model during fermentation with autochthonous starter cultures
Keywords: پروتئین گوشت; Fermented sausages; Meat proteins; Proteolysis; Peptidomics; Proteomics
Identification of novel dipeptidyl peptidase-IV and angiotensin-I-converting enzyme inhibitory peptides from meat proteins using in silico analysis
Keywords: پروتئین گوشت; MetS; metabolic syndrome; CVD; cardiovascular disease; T2D; type-2 diabetes; HBP; high blood pressure; RAAS; renin-angiotensin-aldosterone system; ACE-I; angiotensin-I-converting enzyme; DPP-IV; dipeptidyl peptidase-IV; GLP-1; glucagon-like peptide-1;
Ultimate pH and ageing of meat affect the phase behaviour of mixtures of its proteins and iota carrageenan
Keywords: پروتئین گوشت; pH; Ageing; Meat proteins; Iota carrageenan; Phase separation; Combi-food
Phase behaviour, rheology and microstructure of mixture of meat proteins and kappa and iota carrageenans
Keywords: پروتئین گوشت; Meat proteins; Carrageenans; Phase separation; Rheology; Microscopy
Emulsification properties of proteins extracted from beef lungs in the presence of xanthan gum using a continuous rotor/stator system
Keywords: پروتئین گوشت; Continuous emulsion preparation; Meat proteins; Lung proteins; Xanthan-protein interactions; Rotor/stator device;
Production and functional properties of beef lung protein concentrates
Keywords: پروتئین گوشت; Beef lungs; Meat proteins; Protein extraction; Protein properties; Technofunctional properties
Dependence of microbial transglutaminase on meat type in myofibrillar proteins cross-linking
Keywords: پروتئین گوشت; Meat proteins; Myofibrils; Transglutaminase; Breaking strength; ε(γ-Gultamyl)lysine content
The behaviour of the protein complex throughout the technological process in the production of cooked cold meats
Keywords: پروتئین گوشت; Meat proteins; Meat technological process; Cooking; Electrophoresis
Effect of pork meat proteins on the binding of volatile compounds
Keywords: پروتئین گوشت; Meat proteins; Flavour; Aroma; Sarcoplasmic proteins; Myofibrillar proteins; Actin; Actomyosin; Salts; Binding; Interaction
Extraction of proteins from slaughterhouse by-products: Influence of operating conditions on functional properties
Keywords: پروتئین گوشت; Slaughterhouse by-products; Meat proteins; Protein extraction; Functional properties
Lactobacillus role during conditioning of refrigerated and vacuum-packaged Argentinean meat
Keywords: پروتئین گوشت; LAB; Proteolytic activity; Meat proteins; Meat quality
On calculation of ‘meat content’ according to the quantitative ingredient declarations (QUID)
Keywords: پروتئین گوشت; Meat content; Meat proteins; Connective tissue proteins; Quantitative ingredient declarations (QUID)
Effects of heat on meat proteins - Implications on structure and quality of meat products
Keywords: پروتئین گوشت; Meat proteins; Whole meat; Meat products; Cooking; Water-holding; Texture;