Keywords: پردازش غیر حرارتی; Rheology; Gelatinization; Retrogradation; High hydrostatic pressure; Small granule starch; Non-thermal processing;
مقالات ISI پردازش غیر حرارتی (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: پردازش غیر حرارتی; Non-thermal processing; Modified packaging; Curcuma longa L.; Antioxidant activity; Total phenolic content; Curcuminoids;
Keywords: پردازش غیر حرارتی; Egg white proteins; Avidin; Thermal processing; Non-thermal processing; Novel processing; Egg allergy;
Keywords: پردازش غیر حرارتی; UV-light; Essential oils; Non-thermal processing; E. coli; Goat meat; Meat quality;
Keywords: پردازش غیر حرارتی; Non-thermal processing; Enzymatic hydrolysis; Food byproduct valorization;
Keywords: پردازش غیر حرارتی; Non-thermal processing; Postharvest physiology; Postharvest processing; Pressure probe; Produce quality; Turgor;
Keywords: پردازش غیر حرارتی; Non-thermal processing; High isostatic pressure; Coagulants; Ultrafiltered cheese; Milk coagulation activity;
Plasma modification of starch
Keywords: پردازش غیر حرارتی; Starch modification; Physicochemical property; Structure; Application; Non-thermal processing; Wheat flour;
Keywords: پردازش غیر حرارتی; Non-thermal processing; Cheese sterilization; High pressure carbon dioxide treatment; Peracetic acid; Synergistic hurdle preservation strategy
Keywords: پردازش غیر حرارتی; Non-thermal processing; Cold plasma; Food safety; Cabbage; Lettuce; Fig;
Keywords: پردازش غیر حرارتی; Prunus cerasus L.; Non-thermal processing; Gamma irradiation; Microbial activity; Fruit juice
Keywords: پردازش غیر حرارتی; Ultraviolet processing; UV; Fructose; Oxidation; Fluorescein; Furan; Non-thermal processing; Photolysis; Food quality; High fructose corn syrup;
Keywords: پردازش غیر حرارتی; Non-thermal processing; Ultrasound; Strawberry; Modeling; Effective diffusivity; Mass transfer coefficient;
Keywords: پردازش غیر حرارتی; Irradiation; Tomato; Salmonella; Food safety; Non-thermal processing;
Keywords: پردازش غیر حرارتی; Non-thermal processing; Manothermosonication; Pulsed electric fields; Milk;
Keywords: پردازش غیر حرارتی; Ziziphus jujuba var vulgaris; Non-thermal processing; Gamma irradiation; Bioactive compounds; Fruit extract
ReviewCurrent applications and new opportunities for the thermal and non-thermal processing technologies to generate berry product or extracts with high nutraceutical contents
Keywords: پردازش غیر حرارتی; Thermal processing; Non-thermal processing; Berry; Polyphenols; Anthocyanins; Antioxidant capacity; POD; Peroxidase; PPO; Polyphenoloxidase; VMD; Vacuum microwave drying; HPP; High pressure processing; HHP; High hydrostatic pressure processing; NIR; Non-i
ReviewLandmarks in the historical development of twenty first century food processing technologies
Keywords: پردازش غیر حرارتی; Emerging food technologies; Conventional food process; Thermal processing; Non-thermal processing; Historical review;
High pressure processing of cocoyam, Peruvian carrot and sweet potato: Effect on oxidative enzymes and impact in the tuber color
Keywords: پردازش غیر حرارتی; Non-thermal processing; High pressure processing; Vegetables; Browning; Polyphenoloxidase; Peroxidase
Inactivation of polyphenol oxidase using 254Â nm ultraviolet light in a model system
Keywords: پردازش غیر حرارتی; Polyphenol oxidase; Tyrosinase; Ultraviolet light processing; Non-thermal processing;
Assessment of pulsed electric fields induced cellular damage in Saccharomyces cerevisiae: Change in performance of mitochondria and cellular enzymes
Keywords: پردازش غیر حرارتی; Pulsed electric fields (PEF); Non-thermal processing; Sublethal injury; Cellular enzymes;
Low-temperature drying of salted cod (Gadus morhua) assisted by high power ultrasound: Kinetics and physical properties
Keywords: پردازش غیر حرارتی; Ultrasonic; Non-thermal processing; Dehydration; Microstructure; Texture; Color
Cyto-genotoxic and oxidative effects of a continuous UV-C treatment of liquid egg products
Keywords: پردازش غیر حرارتی; UV-C; Non-thermal processing; Liquid egg products; Cytotoxicity; Genotoxicity; Lipid and protein oxidation;
Storage quality of pineapple juice non-thermally pasteurized and clarified by microfiltration
Keywords: پردازش غیر حرارتی; Microfiltration; Non-thermal processing; Pineapple juice; Phytochemical property; Shelf-life
Effects of the decontamination of a fresh tiger nuts' milk beverage (horchata) with short wave ultraviolet treatments (UV-C) on quality attributes
Keywords: پردازش غیر حرارتی; Tiger nuts; Vegetable milk; Non-thermal processing; Germicide; Minimal processing; Ultraviolet treatment; UV-C; Food
Power ultrasound processing of cantaloupe melon juice: Effects on quality parameters
Keywords: پردازش غیر حرارتی; Non-thermal processing; Sonication; Peroxidase; Polyphenol oxidase; Cloud stability;
Consumer acceptance of UV-C treated liquid egg products and preparations with UV-C treated eggs
Keywords: پردازش غیر حرارتی; Minimal processing; Non-thermal processing; Ultraviolet; Egg; Consumer acceptance; Organoleptic; Sensory evaluation;
Thermal versus high pressure processing of carrots: A comparative pilot-scale study on equivalent basis
Keywords: پردازش غیر حرارتی; Carrot (Daucus carota); High pressure (HP) processing; High pressure sterilization; Non-thermal processing; Fair comparison; Equivalence
Quality attributes of starfruit (Averrhoa carambola L.) juice treated with ultraviolet radiation
Keywords: پردازش غیر حرارتی; Ultraviolet treatment; Non-thermal processing; Starfruit juice; Antioxidants; Microorganisms; Safety;
Modeling of absorbed radiation profiles in a system composed by a plane photoreactor and a single lamp
Keywords: پردازش غیر حرارتی; Ultraviolet irradiation; Plane photoreactor; Non-thermal processing; Modeling; Absorption profile
Effect of photosonication treatment on inactivation of total and coliform bacteria in milk
Keywords: پردازش غیر حرارتی; Photosonication; Non-thermal processing; Ultrasound; UV-C light; Microbiological inactivation
The effect of pulsed electric fields (PEF) in combination with high intensity light pulses (HILP) on Escherichia coli inactivation and quality attributes in apple juice
Keywords: پردازش غیر حرارتی; Pulsed electric fields (PEF); High intensity light pulses (HILP); Escherichia coli; Hurdle technology; Apple juice; Non-thermal processing
Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend
Keywords: پردازش غیر حرارتی; Apple juice; Cranberry juice; Hurdle technology; Ultraviolet; Manothermosonication; High intensity light pulses; Pulsed electric fields; Non-thermal processing; Sensory analysis
Effects of UV-C on physicochemical quality attributes and Salmonella enteritidis inactivation in liquid egg products
Keywords: پردازش غیر حرارتی; Minimal processing; Non-thermal processing; Ultraviolet; Liquid egg; Egg white; Egg yolk; Lipid oxidation; Salmonella;
Prediction of targeted Salmonella enterica serovar typhimurium inactivation in fresh cut cantaloupe (Cucumis melo L.) using electron beam irradiation
Keywords: پردازش غیر حرارتی; Safety; Non-thermal processing; Dose estimation; Compensation; Monte Carlo
Ultraviolet processing of liquid food: A review: Part 2: Effects on microorganisms and on food components and properties
Keywords: پردازش غیر حرارتی; Ultraviolet irradiation; Non-thermal processing; Toxin; Color; Vitamin preservation
Ultraviolet processing of liquid food: A review. Part 1: Fundamental engineering aspects
Keywords: پردازش غیر حرارتی; Ultraviolet irradiation; Non-thermal processing; Radiation source; Photoreactor; Modeling
Microbiological and sensory quality of sonicated calcium-added orange juice
Keywords: پردازش غیر حرارتی; Power ultrasound; Non-thermal processing; Microbial inactivation; Orange juice
Micro-machinability of monocrystal silicon by direct etching using excimer laser
Keywords: پردازش غیر حرارتی; Excimer laser; Direct etching; Silicon; Non-thermal processing; Impact damage
Numerical simulations of pulsed electric fields for food preservation: A review
Keywords: پردازش غیر حرارتی; Numerical simulation; Pulsed electric field; PEF; Food preservation; Non-thermal processing
Dimensionless analysis of the electric field-based food processes for scale-up and validation
Keywords: پردازش غیر حرارتی; Non-thermal processing; Dimensionless analysis; Processing scale-up
Inactivation of plant pectin methylesterase by thermal or high intensity pulsed electric field treatments
Keywords: پردازش غیر حرارتی; Pectin methylesterase; Thermal treatment; Non-thermal processing; Pulsed electric fields