Keywords: نگهدارنده طبیعی; Pork patties; Natural preservative; Oak wood extracts; Lipid oxidation; Antioxidant capacity; Antimicrobial properties; Volatile compounds;
مقالات ISI نگهدارنده طبیعی (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.
Developmental and reproduction toxicity studies of glycolipids from Dacryopinax spathularia
Keywords: نگهدارنده طبیعی; Reproduction toxicity; Developmental toxicity; Rat; Jelly mushroom glycolipids; Natural preservative; Dacryopinax spathularia; Analysis of variance; ANOVA; Association for Assessment and Accreditation of Laboratory Animal Care; AAALAC; Gestation Day; GD;
Inhibitory activity of propolis against Listeria monocytogenes in milk stored under refrigeration
Keywords: نگهدارنده طبیعی; Listeria monocytogenes; Propolis; Extended shelf life milk; Natural preservative; Antimicrobial activity;
Effects of agar films incorporated with fish protein hydrolysate or clove essential oil on flounder (Paralichthys orbignyanus) fillets shelf-life
Keywords: نگهدارنده طبیعی; Argentine croaker; Film; Agar; Clove essential oil; Fish protein hydrolysate; Natural preservative;
A 90-day oral toxicity study of glycolipids from Dacryopinax spathularia in CD® rats
Keywords: نگهدارنده طبیعی; Oral; Subchronic toxicity; Rat; Jelly mushroom glycolipids; Natural preservative; Absorption, distribution, metabolism, and excretion; (ADME); activated partial thromboplastin time; (aPTT); alanine amino-transferase; (ALAT); alkaline phosphatase; (AP); as
Pharmacokinetics, excretion balance, and tissue distribution of [14C]-labeled glycolipids and long chain fatty acids from Dacryopinax spathularia in rats
Keywords: نگهدارنده طبیعی; Jelly mushroom glycolipids; Natural preservative; Bioavailability; Long chain fatty acids; AUC; area under the concentration versus time curve; BLQ; below the quantitation limit; CMC; carboxymethylcellulose; Cmax; peak concentration; DN; dose normalized;
Terminalia arjuna: A novel natural preservative for improved lipid oxidative stability and storage quality of muscle foods
Keywords: نگهدارنده طبیعی; Terminalia arjuna; Chevon sausages; Natural preservative; Lipid oxidation; Storage quality;
A 90-day oral toxicity study of glycolipids from Dacryopinax spathularia in Beagle dogs
Keywords: نگهدارنده طبیعی; Oral; Subchronic toxicity; Dog; Jelly mushroom glycolipids; Natural preservative; ALT; Alanine aminotransferase; ALP; alkaline phosphatase; ANOVA; analysis of variance; AST; aspartate aminotransferase; FOB; functional observation battery; GGT; gamma gluta
Polyphenolic extracts of cherry (Prunus cerasus L.) and blackcurrant (Ribes nigrum L.) leaves as natural preservatives in meat products
Keywords: نگهدارنده طبیعی; Polyphenols; Cherry leaves; Black currant leaves; Microbial community; Natural preservative;
Effect of oleuropein on the oxidative stability and storage quality of Tabaq-Maz, fried mutton ribs
Keywords: نگهدارنده طبیعی; Tabaq-Maz; Oleuropein; Natural preservative; Lipid oxidation; Microbial quality; Sensory analysis
Development of a functional dairy food: Exploring bioactive and preservation effects of chamomile (Matricaria recutita L.)
Keywords: نگهدارنده طبیعی; Functional food; Cottage cheese; Matricaria recutita; Antioxidant/antimicrobial properties; Natural preservative
Antimicrobial activities of Iranian sumac and avishan-e shirazi (Zataria multiflora) against some food-borne bacteria
Keywords: نگهدارنده طبیعی; Iranian sumac; Avishan-e shirazi; Zaatar; Food-borne bacteria; Natural preservative
Characteristics of Bacillus cereus isolates from legume-based Indian fermented foods
Keywords: نگهدارنده طبیعی; Bacillus cereus; Antibiotic susceptibility; Extracellular enzyme; D-value; Natural preservative; Combined effect; Whole-cell protein fingerprinting; Diversity