Keywords: پردازش حداقل; Endives; Minimal processing; Quality; Antioxidant compounds; Antioxidant capacity; Chemical and biological assays;
مقالات ISI پردازش حداقل (ترجمه نشده)
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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: پردازش حداقل; Minimal processing; Bacteriocins; Lactoferrin; Essential oils; Quality;
Keywords: پردازش حداقل; Minimal processing; High oxygen; Carotenoids; Ascorbic acid; Phenolics;
Keywords: پردازش حداقل; Minimal processing; Microbial safety; Escherichia coli; Listeria innocua; Sensory quality; CA; Citric acid; SH; Sodium hypochlorite; FT; Fresh tissue; C; Control; Citric acid (PubChem CID: 311); Sodium hypochlorite (PubChem CID: 23665760);
Improvement in shelf life of minimally processed cilantro leaves through integration of kinetin pretreatment and packaging interventions: Studies on microbial population dynamics, biochemical characteristics and flavour retention
Keywords: پردازش حداقل; Cilantro leaves; Minimal processing; Kinetin; Headspace volatiles; Modified atmosphere packaging; Shelf life;
Keywords: پردازش حداقل; Minimal processing; Shelf-life; Antioxidant activity; Fruit quality; Microbial count;
Keywords: پردازش حداقل; Globe artichoke; Minimal processing; Browning; Microbial growth; Polyphenols; Respiration rate
Keywords: پردازش حداقل; Minimal processing; Quality; Characterisation; Acceptability; Modified atmosphere packaging; Geographic origin
Keywords: پردازش حداقل; Wild edible plants; Nutritional supplement; Antioxidant potential; Fruit; Minimal processing;
Keywords: پردازش حداقل; Aloe vera; Chitosan; Alginate; Minimal processing; Sensory analysis;
Keywords: پردازش حداقل; Surface browning; Quality; Pyrus pyrifolia L.; Minimal processing;
Keywords: پردازش حداقل; Pulsed light treatment; Minimal processing; Non-thermal decontamination; In-package application; Inactivation
Keywords: پردازش حداقل; Lactuca sativa L.; Minimal processing; Quality; Respiration rate; Modified atmosphere packaging; Fermentation;
Keywords: پردازش حداقل; Lactuca sativa L.; Minimal processing; Preharvest factors; Postharvest storage; Browning
Stability of total folates/vitamin B9 in irradiated watercress and buckler sorrel during refrigerated storage
Keywords: پردازش حداقل; Leafy vegetables; Gamma-ray irradiation; Minimal processing; Total folates; Vitamin B9; HPLC-Fluorescence;
UV-C and ozone treatment influences on the antioxidant capacity and antioxidant system of minimally processed rocket (Eruca sativa Mill.)
Keywords: پردازش حداقل; Minimal processing; UV-C; Ozone; Rocket; Antioxidant enzymes;
Ready-to-eat chickpea flour purée or cream processed by hydrostatic high pressure with final microwave heating
Keywords: پردازش حداقل; High pressure treatment; Microwave heating; Chickpea flour product; Minimal processing; Rheology; Overall liking;
Changes in the quality and antioxidant properties of fresh-cut melon treated with the biopreservative culture Pseudomonas graminis CPA-7 during refrigerated storage
Keywords: پردازش حداقل; Cucumis melo; Biopreservation; Minimal processing; Antagonist
Effects of oxygen-depleted atmospheres on survival and growth of Listeria monocytogenes on fresh-cut Iceberg lettuce stored at mild abuse commercial temperatures
Keywords: پردازش حداقل; Food safety; Listeria monocytogenes; Modified atmosphere packaging; Minimal processing; Shelf-life;
Effect of bacteriocin-incorporated alginate coating on shelf-life of minimally processed papaya (Carica papaya L.)
Keywords: پردازش حداقل; Minimal processing; Physico-chemical quality; Microbial quality; Respiration rate; Ripening
Variability of sensory profile and quality characteristics for 'Pesca di Bivona' and 'Pesca di Leonforte' peach (Prunus persica Batsch) fresh-cut slices during storage
Keywords: پردازش حداقل; Minimal processing; Non-melting peach; Ascorbic acid; Phenolics; Color; Browning;
Integration of ResonantAcoustic® mixing into thermal processing of foods: A comparison study against other in-container sterilization technologies
Keywords: پردازش حداقل; Thermal processing; ResonantAcoustic® mixing; Horizontal reciprocating agitation; Minimal processing;
Research noteEffect of pH, temperature and maturity on pectinmethylesterase inactivation of citrus juices treated by high-pressure homogenization
Keywords: پردازش حداقل; Minimal processing; Citrus juices; High-pressure homogenization; Pectinmethylesterase inactivation; Fruit ripeness;
Polyphenoloxidase activity and browning in fresh-cut ‘Rocha’ pear as affected by pH, phenolic substrates, and antibrowning additives
Keywords: پردازش حداقل; Color; Enzymic browning; Food additive; Minimal processing; Pyrus communis
Effects of processing and storage variables on penetration and survival of Escherichia coli O157:H7 in fresh-cut packaged carrots
Keywords: پردازش حداقل; Penetration of Escherichia coli O157:H7; Fresh-cut carrots; Minimal processing; Modified atmosphere packaging;
Minimum free chlorine residual level required for the inactivation of Escherichia coli O157:H7 and trihalomethane generation during dynamic washing of fresh-cut spinach
Keywords: پردازش حداقل; Food safety; Minimal processing; Water disinfection; Escherichia coli O157:H7; Microbial inactivation;
Effect of combination treatment of gamma irradiation and ascorbic acid on physicochemical and microbial quality of minimally processed eggplant (Solanum melongena L.)
Keywords: پردازش حداقل; Eggplant; Minimal processing; Gamma irradiation; Ascorbic acid; PPO activity; Microbial quality
Influence of alginate-based edible coating as carrier of antibrowning agents on bioactive compounds and antioxidant activity in fresh-cut Kent mangoes
Keywords: پردازش حداقل; Mango; Antioxidant activity; Bioactive compounds; Minimal processing;
Influence of HPP conditions on selected lamb quality attributes and their stability during chilled storage
Keywords: پردازش حداقل; High pressure processing; Minimal processing; Lamb; Meat quality
Rheological properties and protein quality of UV-C processed liquid egg products
Keywords: پردازش حداقل; Minimal processing; Ultraviolet; Egg; Food; Rheological behaviour; Electrophoresis
Gamma irradiation increases storability and shelf life of minimally processed ready-to-cook (RTC) ash gourd (Benincasa hispida) cubes
Keywords: پردازش حداقل; Minimal processing; Modified atmosphere packaging; Gamma irradiation; Hurdle technology; Ash gourd
Off-odour development in modified atmosphere packaged baby spinach is an unresolved problem
Keywords: پردازش حداقل; Spinacia oleracea L.; Baby leaf; Minimal processing; MAP; Quality; Microbiology
Matrix effects on the antimicrobial capacity of silver based nanocomposite absorbing materials
Keywords: پردازش حداقل; AgNPs; Silver; Food; Nanotechnology; Packaging; Minimal processing; Meat; Fruits
Effects of the decontamination of a fresh tiger nuts' milk beverage (horchata) with short wave ultraviolet treatments (UV-C) on quality attributes
Keywords: پردازش حداقل; Tiger nuts; Vegetable milk; Non-thermal processing; Germicide; Minimal processing; Ultraviolet treatment; UV-C; Food
Modeling the effect of storage temperature on the respiration rate and texture of fresh cut pineapple
Keywords: پردازش حداقل; Minimal processing; Michaelis-Menten kinetics; Heat transfer; Texture;
Combined effect of UV-C pretreatment and high oxygen packaging for keeping the quality of fresh-cut Tatsoi baby leaves
Keywords: پردازش حداقل; Brassica rapa var. rosularis; Leafy vegetables; Minimal processing; Sensory quality; Health promoting compounds
Combined effect of high hydrostatic pressure and enterocin LM-2 on the refrigerated shelf life of ready-to-eat sliced vacuum-packed cooked ham
Keywords: پردازش حداقل; Enterocin LM-2; High hydrostatic pressure; Shelf life; Sliced ham; Hurdle concept; Minimal processing;
Consumer acceptance of UV-C treated liquid egg products and preparations with UV-C treated eggs
Keywords: پردازش حداقل; Minimal processing; Non-thermal processing; Ultraviolet; Egg; Consumer acceptance; Organoleptic; Sensory evaluation;
Effect of oxygen on aroma volatiles and quality of fresh-cut cantaloupe and honeydew melons
Keywords: پردازش حداقل; Aroma; Cucumis melo; Minimal processing; Modified atmosphere packaging; Quality;
Short postharvest storage under low relative humidity improves quality and shelf life of minimally processed baby spinach (Spinacia oleracea L.)
Keywords: پردازش حداقل; Baby leaf; Fresh-cut; Minimal processing; Fresh produce; Microbiological quality
Effectiveness of ozone in combination with controlled atmosphere on quality characteristics including lignification of carrot sticks
Keywords: پردازش حداقل; Carrot; Fresh-cut; Minimal processing; Lignin; Ozone; Controlled atmosphere
Impact of minimal processing on orange bioactive compounds during refrigerated storage
Keywords: پردازش حداقل; Minimal processing; Orange; Vitamin C; Flavanones; Carotenoids; Antioxidant activity; Refrigerated storage
Physical–chemical and sensory properties of pulsed electric field and high hydrostatic pressure treated citrus juices
Keywords: پردازش حداقل; Minimal processing; Pulsed electric fields; High hydrostatic pressure; Citrus juices; Electronic nose; Electronic tongue
Influence of modified atmosphere packaging and storage temperature on the sensory and microbiological quality of fresh peeled white asparagus
Keywords: پردازش حداقل; Asparagus officinalis; Minimal processing; Colour; Spoilage; Texture; Sensorial analysis; Shelf life; Modified atmospheres packaging; Vegetables
Survival and distribution of Escherichia coli on diverse fresh-cut baby leafy greens under preharvest through postharvest conditions
Keywords: پردازش حداقل; Produce safety; Microbial quality; Minimal processing; Baby leaves; Mini-greens; Chlorine dioxide;
Flavonoids changes in fresh-cut onions during storage in different packaging systems
Keywords: پردازش حداقل; Allium cepa; Flavonols; Anthocyanins; Packaging; Minimal processing
Innovative active modified atmosphere packaging improves overall quality of fresh-cut red chard baby leaves
Keywords: پردازش حداقل; Beta vulgaris. var. cycla; Minimal processing; MAP; Oxygen; Helium; Nitrous oxide;
Effects of UV-C on physicochemical quality attributes and Salmonella enteritidis inactivation in liquid egg products
Keywords: پردازش حداقل; Minimal processing; Non-thermal processing; Ultraviolet; Liquid egg; Egg white; Egg yolk; Lipid oxidation; Salmonella;
Neutral and acidic electrolyzed water as emergent sanitizers for fresh-cut mizuna baby leaves
Keywords: پردازش حداقل; Brassica rapa var. Japonica; Minimal processing; Quality; Phenolics; Antioxidant capacity; Surface leaf structure
Moderate UV-C pretreatment as a quality enhancement tool in fresh-cut Bimi® broccoli
Keywords: پردازش حداقل; Brassica oleracea; Italica × Alboglabra group; Tenderstem®; Minimal processing; Phenolics; Antioxidant capacity; Bioactive compounds