Keywords: غیر فعال کردن میکروبی; Dielectric barrier discharge plasma; Tiger nut milk; Physicochemical properties; Microbial inactivation; Peroxidase activity;
مقالات ISI غیر فعال کردن میکروبی (ترجمه نشده)
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Keywords: غیر فعال کردن میکروبی; Optimal experimental design; Microbial inactivation; Non-isothermal processes; bioOED;
Keywords: غیر فعال کردن میکروبی; Chlorine dioxide; Generating method; Tomato; Microbial inactivation; Salmonella;
Keywords: غیر فعال کردن میکروبی; Microbial inactivation; Induced stress resistance; Mathematical modelling;
Keywords: غیر فعال کردن میکروبی; Gaseous chlorine dioxide; Generation system; Microbial inactivation; Salmonella; Fresh produce; Quality;
Keywords: غیر فعال کردن میکروبی; Electrolyzed water; Broccoli sprouts; Microbial inactivation; Physicochemical characteristics; Sensory quality;
Keywords: غیر فعال کردن میکروبی; Surface discharge plasma; Spray reactor; Zygosaccharomyces rouxii; Microbial inactivation; APPJ; atmospheric pressure plasma jet; ATCC; American Type Culture Collection; DBD; dielectric barrier discharge; NCBI; National Center for Biotechnology Informatio
Keywords: غیر فعال کردن میکروبی; Microbial inactivation; Predictive microbiology; Modelling; Meat products; High pressure; Food safety;
Keywords: غیر فعال کردن میکروبی; Pressure-assisted thawing; Subzero temperature; Microbial inactivation; Thermal plateau; Thermal buffer;
Keywords: غیر فعال کردن میکروبی; Microbial inactivation; Sanitation; Meat industry; Ultrasound; Detergent;
Keywords: غیر فعال کردن میکروبی; Structure; Microbial growth; Microbial inactivation;
Keywords: غیر فعال کردن میکروبی; Recycled water; Microbial/pathogen log10 reduction; Alkaline disinfection; Microbial inactivation; Industrial water re-use;
Keywords: غیر فعال کردن میکروبی; Airborne ultrasound; Non-contact transducers; Drying; Defoaming; Microbial inactivation;
Keywords: غیر فعال کردن میکروبی; Cherry tomatoes; Gamma radiation; Microbial inactivation; Microbial food safety; Antioxidant activity; Physicochemical parameters
Keywords: غیر فعال کردن میکروبی; glycinin basic peptide; pasteurized milk; sensory property; physicochemical characteristic; microbial inactivation;
Keywords: غیر فعال کردن میکروبی; Pulsed electric field (PEF); Alcoholic beverages; Phenolic compounds; Microbial inactivation; Metal release
Keywords: غیر فعال کردن میکروبی; Salmonella enterica; Microbial inactivation; Variability; Individual cell;
Keywords: غیر فعال کردن میکروبی; Low-pressure air plasma; Dried laver; Microbial inactivation; Kinetic modeling; Kimbab;
Keywords: غیر فعال کردن میکروبی; Bacteriocin; Food preservation; Microbial inactivation; Listeria monocytogenes; Alicyclobacillus acidoterrestris
Keywords: غیر فعال کردن میکروبی; Thin-layer dielectric barrier discharge plasma; Meat quality; Microbial inactivation; Pork butt; Beef loin; DBD; dielectric barrier discharge; APP; atmospheric-pressure plasma;
Keywords: غیر فعال کردن میکروبی; Graphene oxide; Metal nanoparticles; Adsorption; Catalysis; Microbial inactivation
Keywords: غیر فعال کردن میکروبی; Liquid chromatography tandem mass spectrometry; Microbial inactivation; Proteomics; Enterobacteriaceae
Keywords: غیر فعال کردن میکروبی; Brassica oleracea Italica Ã Alboglabra group; Minimally processed; Food safety; Microbial inactivation; Weibull model; Frequency distributions;
Keywords: غیر فعال کردن میکروبی; Pulsed light; Fresh-cut apple; Microbial inactivation; Structure; Sensory
Keywords: غیر فعال کردن میکروبی; Porcine blood plasma; Pulsed electric fields; Microbial inactivation; Gelling properties
Keywords: غیر فعال کردن میکروبی; Pulsed light; Microbial inactivation; Colour; Oxidation; Pork; Salmon
Keywords: غیر فعال کردن میکروبی; High hydrostatic pressure; Multi-pulsed high hydrostatic pressure; Compression and decompression rates; Microbial inactivation; Pulse holding time
Keywords: غیر فعال کردن میکروبی; High pressure; Freezing; Microbial inactivation; Modeling
Keywords: غیر فعال کردن میکروبی; Microbial inactivation; solid foods; isothermal and non-isothermal; experimental validation; Gompertz-inspired model.
Inactivation of Escherichia coli O157:H7 and Staphylococcus aureus in red pepper powder using a combination of radio frequency thermal and indirect dielectric barrier discharge plasma non-thermal treatments
Keywords: غیر فعال کردن میکروبی; Red pepper powder; Radio frequency; Non-thermal plasma; Microbial inactivation; Hurdle technology;
Bioinactivation FE: A free web application for modelling isothermal and dynamic microbial inactivation
Keywords: غیر فعال کردن میکروبی; Mathematical modelling; Bioinactivation; Free software; Microbial inactivation; Food safety; Web application;
Efficacy of activated persulfate in inactivating Escherichia coli O157:H7 and Listeria monocytogenes
Keywords: غیر فعال کردن میکروبی; Advanced oxidation process; Hydroxyl radicals; Superoxide radicals; Microbial inactivation; Foodborne pathogens;
Steam-ultrasound combined treatment: A promising technology to significantly control mozzarella cheese quality
Keywords: غیر فعال کردن میکروبی; Steam-ultrasound; Mozzarella cheese; Food preservation; Microbial inactivation; Non-conventional technique;
Effect of UV-C light on Lactobacillus rhamnosus, Salmonella Typhimurium, and Saccharomyces cerevisiae kinetics in inoculated coconut water: Survival and residual effect
Keywords: غیر فعال کردن میکروبی; Coconut water; UV-C light; Microorganisms; Residual effect; Microbial models; Microbial inactivation; UV-Reactivation;
Microbial inactivation and cytotoxicity evaluation of UV irradiated coconut water in a novel continuous flow spiral reactor
Keywords: غیر فعال کردن میکروبی; UV-C irradiation; Continuous-flow UV reactor; Bio-dosimetry; Microbial inactivation; Bacteriophage; Inactivation kinetics;
Titanium dioxide (TiO2) photocatalysis technology for nonthermal inactivation of microorganisms in foods
Keywords: غیر فعال کردن میکروبی; TiO2 photocatalysis; Microbial inactivation; Food safety; Titanium dioxide; Food preservation;
Modelling the impact of water activity and fat content of dry-cured ham on the reduction of Salmonella enterica by high pressure processing
Keywords: غیر فعال کردن میکروبی; High hydrostatic pressure; Foodborne pathogen; Microbial inactivation; Food safety; RTE meat products; Piezoresistance;
Ozonation and UV254Â nm radiation for the removal of microorganisms and antibiotic resistance genes from urban wastewater
Keywords: غیر فعال کردن میکروبی; Synthetic wastewater; Urban wastewater; Microbial inactivation; Microbial regrowth; Antibiotic resistance genes;
Microbial inactivation and effects of interrelated factors of intense pulsed light (IPL) treatment for Pseudomonas aeruginosa
Keywords: غیر فعال کردن میکروبی; Intense pulsed light (IPL); Microbial inactivation; Weibull model; Fluence; Pseudomonas aeruginosa;
Enhanced antimicrobial effect of ultrasound by the food colorant Erythrosin B
Keywords: غیر فعال کردن میکروبی; Low-frequency ultrasound; Food colorants; Microbial inactivation; Nonthermal technologies;
Inactivation of bacteria and murine norovirus in untreated groundwater using a pilot-scale continuous-flow intense pulsed light (IPL) system
Keywords: غیر فعال کردن میکروبی; Microbial inactivation; Pilot-scale intense pulsed light (IPL) system; Untreated groundwater; Escherichia coli C600; Murine norovirus;
Processing of clear and turbid grape juice by a continuous flow UV system
Keywords: غیر فعال کردن میکروبی; Non-thermal process; UV-C irradiation; Fruit juices; Microbial inactivation; Spoilage microorganism; S. cerevisiae;
Inactivation of Salmonella typhimurium and Lactobacillus plantarum by UV-C light in flour powder
Keywords: غیر فعال کردن میکروبی; flour; microbial inactivation; UV-C light; Salmonella; L. plantarum
In situ Raman quantification of the dissolution kinetics of carbon dioxide in liquid solutions during a dense phase and ultrasound treatment for the inactivation of Saccharomyces cerevisiae
Keywords: غیر فعال کردن میکروبی; CO2 dissolution kinetics; In situ quantification; Raman spectroscopy; Microbial inactivation; Dense phase carbon dioxide; Ultrasound
Recommendations guidelines on the key information to be reported in studies of application of PEF technology in food and biotechnological processes
Keywords: غیر فعال کردن میکروبی; Pulsed electric field; Electroporation; Microbial inactivation; Heat transfer; Mass transfer food processes; Biotechnological processes;
The electrodeless preparation of M (M = Pt, Pd, Ru, Cu) NiCo oxide/graphite electrodes for the electrochemical inactivation of Escherichia coli
Keywords: غیر فعال کردن میکروبی; Multimetallic oxides; Graphite; Electrodeless deposition; Electrochemical chlorination; Escherichia coli; Microbial inactivation
Sonodynamic antimicrobial chemotherapy: First steps towards a sound approach for microbe inactivation
Keywords: غیر فعال کردن میکروبی; Sonodynamic therapy; Photodynamic therapy; SACT; SDT; PDT; Ultrasound; Sonosensitisers; Microbial inactivation
Application of culture-independent methods for monitoring Listeria monocytogenes inactivation on food products
Keywords: غیر فعال کردن میکروبی; Flow cytometry; Quantitative PCR; Microbial inactivation; Membrane integrity; Listeria monocytogenes; Supercritical carbon dioxide
Microbial decontamination of dried laver using corona discharge plasma jet (CDPJ)
Keywords: غیر فعال کردن میکروبی; Corona discharge plasma; Dried laver; Microbial inactivation; Kinetic modeling; DPPH radical scavenging activity; Gimbap (kimbab); Sensory quality;
Probabilistic exposure assessment model to estimate aseptic-UHT product failure rate
Keywords: غیر فعال کردن میکروبی; Aseptic-UHT product; Sterility failure; Modular Process Risk Model; Microbial inactivation; Microbial recontamination;