Keywords: پاستوریزه کردن; Plasma; Decontamination; Pasteurisation; Meat; Poultry; Hygiene; Electrical; Nonthermal; Nitrite;
مقالات ISI ترجمه شده پاستوریزه کردن
مقالات ISI پاستوریزه کردن (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: پاستوریزه کردن; Human milk bank; Donor breast milk; Pasteurisation; Necrotising enterocolitis; Low birth weight infant; Very low birth weight infant; Banco de leche materna; Leche materna donada; Pasteurización; Enterocolitis necrosante; Prematuro de bajo peso; Prematur
Keywords: پاستوریزه کردن; Pasteurisation; Milk; Flat plate collector; Solar pasteurisation;
Keywords: پاستوریزه کردن; Almond kernels; E. coli ATCC 25922; Heating uniformity; Pasteurisation; Quality; Radio frequency;
Keywords: پاستوریزه کردن; Whole egg; Pasteurisation; Interfacial property; Emulsion; In vitro digestion; Antigenicity;
Keywords: پاستوریزه کردن; Anaerobic digestion; Slaughterhouse waste; Biochemical methane potential; Pasteurisation; Biogas;
Keywords: پاستوریزه کردن; Cyanogenic glycosides; Amygdalin; Apples; Apple juice; Pasteurisation
Keywords: پاستوریزه کردن; Human colostrum; Pasteurisation; High-pressure processing; Immunoglobulins; Lysozyme; Lactoperoxidase
Keywords: پاستوریزه کردن; Egg; Traceability; Authenticity; Stable isotope techniques; Collection time; Sample preparation; Pasteurisation;
Analysis of CO2 based refrigeration systems with and without ejector for simultaneous pasteurization and chilling of milk
Keywords: پاستوریزه کردن; Carbon dioxide; Transcritical cycle; Ejector; Pasteurization; Chilling; Dioxyde de carbone; Cycle transcritique; Ãjecteur; Pasteurisation; Réfrigération;
Effect of heat exposure on the colour intensity of red pigments produced by Penicillium purpurogenum GH2
Keywords: پاستوریزه کردن; Kinetics; Mathematical modelling; Pasteurisation; Thermal processing
Bacterial inactivation on solid food matrices through supercritical CO2: A correlative study
Keywords: پاستوریزه کردن; High pressure CO2; Inactivation modelling; Pasteurisation; Solid food products
Multiple regression model for thermal inactivation of Listeria monocytogenes in liquid food products
Keywords: پاستوریزه کردن; Pasteurisation; Sterilisation; pH; Sodium chloride; Sugar; Heat shock;
Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice
Keywords: پاستوریزه کردن; Polyphenols; Blanching; Enzyme liquefaction; Pasteurisation; Antioxidant activity; Carrot juice;
Energy and economic implications of anaerobic digestion pasteurisation regulations in Ireland
Keywords: پاستوریزه کردن; Anaerobic digestion; Pasteurisation; EU legislation; Energy balance; Escherichia coli
Comparison of dynamic viscoelastic and physicochemical properties of pressurised and pasteurised longan juices with xanthan addition
Keywords: پاستوریزه کردن; Longan juice; Viscoelastic behaviour; Biologically active constituents; Pressurisation; Pasteurisation;
Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice
Keywords: پاستوریزه کردن; Black carrot juice; Anthocyanin; Polymeric colour; Fining; Pasteurisation;
Heat resistance of thermoduric enterococci isolated from milk
Keywords: پاستوریزه کردن; Enterococcus; Milk; Heat resistance; D value; z value; Pasteurisation;
Influences of storage time and temperature on the xanthophyll content of freeze-dried egg yolk
Keywords: پاستوریزه کردن; Egg yolk; Pasteurisation; Storage; Xanthophylls; Freeze-drying
Virus inactivation in albumin by a combination of alkali conditions and high temperature
Keywords: پاستوریزه کردن; Virus inactivation; Albumin; Non-enveloped viruses; Pasteurisation; Alkali pH
Effects of pasteurisation and high-pressure processing on vitamin C, tocopherols and fatty acids in mature human milk
Keywords: پاستوریزه کردن; Pasteurisation; High-pressure processing; Vitamin C; Tocopherols; Fatty acids; Human milk; Milk banks
Hot water surface pasteurisation of lamb carcasses: Microbial effects and cost-benefit considerations
Keywords: پاستوریزه کردن; Carcass decontamination; E. coli; Hot water pasteurisation; Lamb; Meat production; Pasteurisation
Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit
Keywords: پاستوریزه کردن; Pomegranate juice; Punica granatum L.; cv. Hicaznar; Sacs; Anthocyanin; Polymeric colour; Clarification; Pasteurisation;
Consumers’ acceptance of innovations in traditional cheese. A comparative study in France and Norway
Keywords: پاستوریزه کردن; Cheese; Consumer; Innovation; Raw milk; Pasteurisation; Appropriateness
Infectious milk: issues of pathogenic certainty within ideational regimes and their biopolitical implications
Keywords: پاستوریزه کردن; Biopolitics; British Congress on Tuberculosis; Ideational regime; Inferential networks of knowledge; Koch; Milk; Ontario; Ontology; Pasteurisation; Nutritional equivalency; Public Health Act of 1938; Scientific uncertainty
Effects of calcium-chelating agents and pasteurisation on certain properties of calcium-fortified soy milk
Keywords: پاستوریزه کردن; Soy milk; Calcium; Chelating agent; Pasteurisation
Effect of thermal treatment and storage on the stability of organic acids and the functional value of grapefruit juice
Keywords: پاستوریزه کردن; Grapefruit juice; Pasteurisation; Microwaves; Organic acids; Ascorbic acid; Vitamin C; Total phenols; Antioxidant capacity; Chilling and frozen storage
Comparing the PEF resistance and occurrence of sublethal injury on different strains of Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes and Staphylococcus aureus in media of pH 4 and 7
Keywords: پاستوریزه کردن; Pulsed electric fields; Pasteurisation; Sublethal injury; Inactivation
Development and application of a new time–temperature integrator for the measurement of P-values in mild pasteurisation processes
Keywords: پاستوریزه کردن; Thermal processing; Pasteurisation; Time–temperature integrator; Hot filling; Ovens
A new web-based modelling tool (Websim-MILQ) aimed at optimisation of thermal treatments in the dairy industry
Keywords: پاستوریزه کردن; Predictive modeling; Thermal treatment; Web application; Dairy industry; Cheese; Pasteurisation; Sterilisation
Food fears and raw-milk cheese
Keywords: پاستوریزه کردن; Raw-milk cheese; Food scares; Pasteurisation; Food safety
Preserving functional properties of hen’s egg yolk during freeze-drying
Keywords: پاستوریزه کردن; Egg yolk; Freeze-drying; Gel strength; Viscosity; Pasteurisation; Functional properties
Effect of pasteurisation on ascorbic acid, dehydroascorbic acid, tocopherols and fatty acids in pooled mature human milk
Keywords: پاستوریزه کردن; Ascorbic acid; Fatty acid; Pasteurisation; Tocopherol
Suitability of Dahlem Cashmere goat milk towards pasteurisation, ultrapasteurisation and UHT-heating with regard to sensory properties and storage stability
Keywords: پاستوریزه کردن; Dahlem Cashmere; Goat milk; Pasteurisation; UHT
Characterisation of onion (Allium cepa L.) by-products as food ingredients with antioxidant and antibrowning properties
Keywords: پاستوریزه کردن; Onion by-products; Stabilisation treatments; Freezing; Pasteurisation; Sterilisation; Bioactive compounds; Antioxidant; Enzymatic browning; Functional food ingredient
Effects of thermal processing and fruit matrix on β-carotene stability and enzyme inactivation during transformation of mangoes into purée and nectar
Keywords: پاستوریزه کردن; Mangifera indica L.; β-Carotene stereoisomers; Maceration; Pasteurisation; Vitamin A value
Hurdle effect of vinegar and sake on Korean seasoned beef preserved by sous vide packaging
Keywords: پاستوریزه کردن; Seasoned beef; Sensory; Hurdle; Pasteurisation; Cook-chill
Predicting the reduction in microbes on the surface of foods during surface pasteurisation—the ‘BUGDEATH’ project
Keywords: پاستوریزه کردن; Decontamination; Heat processing; Pasteurisation
Determination of bovine lactoferrin concentrations in cheese with specific monoclonal antibodies
Keywords: پاستوریزه کردن; Lactoferrin; Pasteurisation; Cheese; Ripening; Bovine lactoferrin-specific monoclonal antibody
Effects of thermal treatments on pectinesterase activity determined in blood oranges juices
Keywords: پاستوریزه کردن; Pectinesterase; Sicilian blood oranges; Pasteurisation;
Development of a sous-vide packaging process for Korean seasoned beef
Keywords: پاستوریزه کردن; Sensory quality; Microbial stability; Vacuum; Pasteurisation;
Potential applications of near infrared spectroscopy for evaluating thermal treatments of fresh egg pasta
Keywords: پاستوریزه کردن; Heat treatment; Pasteurisation; Pasta; Near infrared; NIR;
The effect of hygienic treatment on the microbial flora of biowaste at biogas plants
Keywords: پاستوریزه کردن; Anaerobic digestion; Pasteurisation; Biogas; Biowaste; Fertiliser
Effect of high hydrostatic pressure treatment on post processing antioxidant activity of fresh Navel orange juice
Keywords: پاستوریزه کردن; Antioxidant activity; High pressure; Pasteurisation; Storage; Orange juice;
Quality degradation kinetics of pasteurised and high pressure processed fresh Navel orange juice: Nutritional parameters and shelf life
Keywords: پاستوریزه کردن; Kinetics; Shelf life; Ascorbic acid; High pressure; Pasteurisation; Orange juice;