Keywords: قهوه ای غیر آنزیمی; Non-enzymatic browning; Starchy foods; Image processing;
مقالات ISI قهوه ای غیر آنزیمی (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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.
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: قهوه ای غیر آنزیمی; BHA; butylated hydroxyanisole; BHT; butylated hydroxytoluene; BLFF; blend oil fried French fries; CPO; crude palm oil; CPOFF; crude palm oil fried French fries; ÎE; overall color change; DMPS; dimethylpolysiloxane; HPLC; high performance liquid chromatog
Keywords: قهوه ای غیر آنزیمی; Pulsed electric fields (PEF); Heat treatment; Storage of orange juice; Ascorbic acid degradation; HMF formation; Non-enzymatic browning;
Keywords: قهوه ای غیر آنزیمی; Antioxidant; Coffee; Non-enzymatic browning; Color; Browning index; Total phenolics; HMF; Furfural
Keywords: قهوه ای غیر آنزیمی; Non-enzymatic browning; Inhibition; Furan; Acrylamide; Heterocyclic amines
Keywords: قهوه ای غیر آنزیمی; Shelf life criteria; Accelerated storage; Vitamins degradation; Chemical markers; Dietary supplements; Non-enzymatic browning
Keywords: قهوه ای غیر آنزیمی; Marine phospholipids; Krill oil; Lipid oxidation; Non-enzymatic browning; Pyrrolization; Strecker degradation
Keywords: قهوه ای غیر آنزیمی; Oats; Defatting; Kilning; Antioxidant properties; Total flavonoid content; Metal chelating activity; Non-enzymatic browning; Chapatti; Total phenolic content;
Keywords: قهوه ای غیر آنزیمی; Non-enzymatic browning; Furosine; Antioxidant activity; Dehydration; Red sweet pepper;
Effects of salinity on bacterial communities, Maillard reactions, isoflavone composition, antioxidation and antiproliferation in Korean fermented soybean paste (doenjang)
Keywords: قهوه ای غیر آنزیمی; Doenjang; Salinity; Bacterial community; Non-enzymatic browning; Antioxidant capacity; Antiproliferation;
Evolution and modeling of colour changes of red pepper (Capsicum annuum L.) during hot air drying
Keywords: قهوه ای غیر آنزیمی; Red pepper; Degradation kinetics; Surface colour; Non-enzymatic browning; Natural pigment; Capsorubin (PubChem CID: 5281229); Capsanthin (PubChem CID: 5281228); α-carotene (PubChem CID: 4369188); β-carotene (PubChem CID: 5280489); β-cryptoxanthin (PubC
Effect of non-enzymatic browning products on the activity of gastric proteases from the rainbow trout Oncorhynchus mykiss
Keywords: قهوه ای غیر آنزیمی; Non-enzymatic browning; Gastric proteases; Gastric pH; Ionic strength; Divalent cations; Rainbow trout
Purification of anthocyanins from jamun (Syzygium cumini L.) employing adsorption
Keywords: قهوه ای غیر آنزیمی; Adsorption; Anthocyanins; Syzygium cumini L.; Non-enzymatic browning; Adsorption isotherms
Impact of primary amine group from aminophospholipids and amino acids on marine phospholipids stability: Non-enzymatic browning and lipid oxidation
Keywords: قهوه ای غیر آنزیمی; Purified marine phospholipids; Phosphatidycholine; Phosphatidylethanolamine; n-3 Fatty acids; Oxidative stability; Non-enzymatic browning; Pyrrolisation; Strecker degradation; Liposomal dispersion
Systematic investigation of the effect of lyophilizate collapse on pharmaceutically relevant proteins III: Collapse during storage at elevated temperatures
Keywords: قهوه ای غیر آنزیمی; Freeze-drying; Collapse; Monoclonal antibody; Protein aggregation; Protein conformation; Sucrose; Solid-state stability; Non-enzymatic browning; Crystallization
Oxidative degradation and non-enzymatic browning due to the interaction between oxidised lipids and primary amine groups in different marine PL emulsions
Keywords: قهوه ای غیر آنزیمی; Marine phospholipids; Fish oil; Oxidative stability; Non-enzymatic browning; Pyrrolisation; Strecker degradation;
Effect of water activity on anthocyanin degradation and browning kinetics at high temperatures (100–140 °C)
Keywords: قهوه ای غیر آنزیمی; Blackberry juice; Water activity; Kinetic modeling; Anthocyanins; Non-enzymatic browning; Heat treatment
The recognition of high molecular weight melanoidins as the main components responsible for radical-scavenging capacity of unheated and heat-treated Canadian honeys
Keywords: قهوه ای غیر آنزیمی; Melanoidins; Non-enzymatic browning; Canadian honeys; Antioxidant activity; ORAC; Size-exclusion chromatography; Activity-guided fractionation
Non-enzymatic browning and ascorbic acid degradation of orange juice subjected to electroreduction and electro-oxidation treatments
Keywords: قهوه ای غیر آنزیمی; Juice; Electroreduction; Electro-oxidation; Redox potential; Ascorbic acid; Non-enzymatic browning
Effects of conventional and multistage drying processing on non-enzymatic browning in tomato
Keywords: قهوه ای غیر آنزیمی; Non-enzymatic browning; Drying; Tomato
Effect of carbohydrate DE on blocked lysine and furosine in a liquid nutritional product
Keywords: قهوه ای غیر آنزیمی; Available lysine; DE; Furosine; Maillard reaction; Maltodextrin; Non-enzymatic browning;
Quantitative modelling approaches for ascorbic acid degradation and non-enzymatic browning of orange juice during ultrasound processing
Keywords: قهوه ای غیر آنزیمی; Ultrasound; Ascorbic acid; Non-enzymatic browning; Modelling
Browning development in bakery products – A review
Keywords: قهوه ای غیر آنزیمی; Non-enzymatic browning; Maillard reaction; Caramelization; Baking; Crust; Acrylamide; Colour; Kinetic modelling
Utility of some indicators related to the Maillard browning reaction during processing of infant formulas
Keywords: قهوه ای غیر آنزیمی; Available lysine; Non-enzymatic browning; Furosine; Infant formula processing
Chemical changes during farmed coho salmon (Oncorhynchus kisutch) canning: Effect of a preliminary chilled storage
Keywords: قهوه ای غیر آنزیمی; Coho salmon; Chilling; Canning; Autolysis; Microbiological activity; Lipid damage; Non-enzymatic browning
Kinetic modelling of non-enzymatic browning in honey and diluted honey systems subjected to isothermal and dynamic heating protocols
Keywords: قهوه ای غیر آنزیمی; Honey; Non-enzymatic browning; Kinetic modelling; WLF model; Dynamic heating conditions
Non-enzymatic browning kinetics analysed through water–solids interactions and water mobility in dehydrated potato
Keywords: قهوه ای غیر آنزیمی; Molecular mobility; Non-enzymatic browning; Glass transition; Water sorption properties
Non-enzymatic browning in clarified cashew apple juice during thermal treatment: Kinetics and process control
Keywords: قهوه ای غیر آنزیمی; Cashew apple juice; Non-enzymatic browning; Thermal treatment; Optimization
Kinetic modelling of non-enzymatic browning of apple juice concentrates differing in water activity under isothermal and dynamic heating conditions
Keywords: قهوه ای غیر آنزیمی; Apple juice; Kinetic modelling; Non-enzymatic browning; Effect of aw; Reactant concentration; Dynamic conditions
Non-enzymatic browning and estimated acrylamide in roots, tubers and plantain products
Keywords: قهوه ای غیر آنزیمی; Acrylamide; Non-enzymatic browning; Dry-cooking
Effect of environmental daily temperature fluctuations over one year storage on the prediction of non-enzymatic browning in reduced-moisture foods stored at “ambient” temperature
Keywords: قهوه ای غیر آنزیمی; Temperature; Fluctuations; Non-enzymatic browning; Storage; Shelf life; First order; Deteriorative
Kinetics of browning during accelerated storage of sweet whey powder and prediction of its shelf life
Keywords: قهوه ای غیر آنزیمی; Maillard; Non-enzymatic browning; Lactose; Lysine; Shelf life
Yellow discoloration of the liposome system of cuttlefish (Sepia pharaonis) as influenced by lipid oxidation
Keywords: قهوه ای غیر آنزیمی; Cuttlefish; Phospholipids; Lipid oxidation; Non-enzymatic browning; Yellow discoloration; Liposome
Effect of pH on non-enzymatic browning reaction during γ-irradiation processing using sugar and sugar–glycine solutions
Keywords: قهوه ای غیر آنزیمی; γ-Irradiation; Non-enzymatic browning; pH; Phosphate buffer; HPLC-DAD
A critical evaluation of fluorescence as a potential marker for the Maillard reaction
Keywords: قهوه ای غیر آنزیمی; Maillard reaction; Fluorescent intermediates; Fluorescent AGEs; Non-enzymatic browning
Water–solids interactions, matrix structural properties and the rate of non-enzymatic browning
Keywords: قهوه ای غیر آنزیمی; Non-enzymatic browning; Kinetics; Glass transition; Relative humidity
Effect of thermal processing on the quality loss of pineapple juice
Keywords: قهوه ای غیر آنزیمی; Color change; Hydroxymethylfurfural; Kinetics; Non-enzymatic browning; Pineapple juice;
The effect of γ-irradiation on the non-enzymatic browning reaction in the aqueous model solutions
Keywords: قهوه ای غیر آنزیمی; Irradiation; Non-enzymatic browning; Furfural compound; Non-reducing sugar;
Kinetic modelling of quality deterioration in onions during drying and storage
Keywords: قهوه ای غیر آنزیمی; Non-enzymatic browning; Thiolsulphinate loss; Degradation kinetics; Drying; Storage; Onions;