Keywords: سبزیجات پردازش حداقل; Lamb’s lettuce; Minimally processed vegetables; Natural antimicrobials; Shelf-life
مقالات ISI سبزیجات پردازش حداقل (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: سبزیجات پردازش حداقل; Biopreservation; Edible coatings; Pathogen; Minimally processed vegetables; Native microflora;
Modelling the influence of storage temperature and time after cutting on respiration rate of diced red onions (Allium cepa L. cv. Vermelha da Póvoa)
Keywords: سبزیجات پردازش حداقل; Mathematical modelling; Minimally processed vegetables; Fresh-cut; Oxygen consumption rate; Carbon dioxide production rate;
Decontamination of fresh-cut broccoli with a water-assisted UV-C technology and its combination with peroxyacetic acid
Keywords: سبزیجات پردازش حداقل; Sanitation technologies; Fresh-cut vegetables; Nutritional properties; Glucosinolates; Minimally processed vegetables;
Effect of thyme essential oil and Lactococcus lactis CBM21 on the microbiota composition and quality of minimally processed lamb's lettuce
Keywords: سبزیجات پردازش حداقل; Minimally processed vegetables; Innovative washing procedures; Shelf-life; Pyrosequencing;
Development and evaluation of biodegradable films and coatings obtained from fruit and vegetable residues applied to fresh-cut carrot (Daucus carota L.)
Keywords: سبزیجات پردازش حداقل; Agroindustrial residue; Extraction process; Biodegradable coatings; Mechanical properties; Minimally processed vegetables
Changes in total ascorbic acid and carotenoids in minimally processed irradiated Arugula (Eruca sativa Mill) stored under refrigeration
Keywords: سبزیجات پردازش حداقل; Gamma radiation; Carotenoids; Vitamin C; Arugula; Minimally processed vegetables;
Projective techniques to uncover consumer perception: Application of three methodologies to ready-to-eat salads
Keywords: سبزیجات پردازش حداقل; Consumer studies; Qualitative techniques; Word association; Shopping list; Minimally processed vegetables
Minimally processed butternut squash shelf life
Keywords: سبزیجات پردازش حداقل; Minimally processed vegetables; Modified atmosphere packaging; Shelf life;
Synergies of carvacrol and 1,8-cineole to inhibit bacteria associated with minimally processed vegetables
Keywords: سبزیجات پردازش حداقل; Minimally processed vegetables; Phytocompounds; Combined application; Antibacterial efficacy;
Electrochemical disinfection: An efficient treatment to inactivate Escherichia coli O157:H7 in process wash water containing organic matter
Keywords: سبزیجات پردازش حداقل; Foodborne pathogen; Electrolyzed water; Water treatment; Minimally processed vegetables; Disinfection; Non-thermal technology;
Stimulants of Toll-like receptor (TLR)-2 and TLR-4 are abundant in certain minimally-processed vegetables
Keywords: سبزیجات پردازش حداقل; APC; aerobic mesophile plate count; LPS; lipopolysaccharide; MPV; minimally processed vegetable; NF-κB; nuclear factor kappa-B; SFE; sterile-filtered food extract; TLR; Toll-like receptor; Toll-like receptors; Minimally processed vegetables; Insulin resi
Microbiological quality of ready-to-eat minimally processed vegetables consumed in Brazil
Keywords: سبزیجات پردازش حداقل; Minimally processed vegetables; Listeria; Salmonella; Ready-to-eat vegetables;
Quantification of Listeria monocytogenes in minimally processed leafy vegetables using a combined method based on enrichment and 16S rRNA real-time PCR
Keywords: سبزیجات پردازش حداقل; Listeria monocytogenes; Minimally processed vegetables; Real-time PCR; 16S rRNA; Microbiological quality
Influence of different packaging systems on fresh-cut zucchini (Cucurbita pepo)
Keywords: سبزیجات پردازش حداقل; Minimally processed vegetables; Modified atmosphere packaging; Shelf life; Zucchini
Prevention of Escherichia coli cross-contamination by different commercial sanitizers during washing of fresh-cut lettuce
Keywords: سبزیجات پردازش حداقل; Foodborne pathogens; Minimally processed vegetables; Disinfection; Process water; Leafy greens; Minimum effective doses
Biopreservation of minimally processed iceberg lettuces using a bacteriocin produced by Lactococcus lactis wild strain
Keywords: سبزیجات پردازش حداقل; Biopreservation; Bacteriocins; Minimally processed vegetables; Listeria monocytogenes; PCR–DGGE
Packaging strategies to prolong the shelf life of minimally processed lampascioni (Muscari comosum)
Keywords: سبزیجات پردازش حداقل; Coating; Minimally processed vegetables; Muscari comosum; Shelf life
Effect of plastic permeability and exposure to light during storage on the quality of minimally processed broccoli and cauliflower
Keywords: سبزیجات پردازش حداقل; Light; Broccoli; Cauliflower; Minimally processed vegetables; Packaging films; Quality
Effect of combined treatment with hot air and UV-C on senescence and quality parameters of minimally processed broccoli (Brassica oleracea L. var. Italica)
Keywords: سبزیجات پردازش حداقل; Broccoli; UV-C treatment; Heat treatment; Minimally processed vegetables
The efficacy of electrolysed oxidising water for inactivating spoilage microorganisms in process water and on minimally processed vegetables
Keywords: سبزیجات پردازش حداقل; Electrolysed oxidising water; Decontamination; Pseudomonas fluorescens; Pantoea agglomerans; Rahnella aquatilis; Process water; Minimally processed vegetables
Effects of process severity on survival and growth of Escherichia coli and Listeria innocua on minimally processed vegetables
Keywords: سبزیجات پردازش حداقل; E. coli; Listeria; Minimally processed vegetables;