Keywords: پاستوریزه کردن; Salmonella; Liquid egg products; Pasteurization;
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; Coconut water; High Pressure Carbon Dioxide; Pasteurization; Natural microbial flora; Sensory properties; Volatile compounds;
Keywords: پاستوریزه کردن; Anaerobic digestion; Sanitation; Pasteurization; Heat demand; Biogas production; Process performance;
Keywords: پاستوریزه کردن; High hydrostatic pressure; Image analysis; Microstructure; Pasteurization; Red pepper
Keywords: پاستوریزه کردن; High pressure processing; Food preservation; Sterilization; Pasteurization; Water activity; Microorganism inactivation
Keywords: پاستوریزه کردن; Furan (PubChem CID: 8029); 2-Methylfuran (PubChem CID: 10797); 3-Methylfuran (PubChem CID: 13587); Furan; Methylfuran; Fruit juice; Pasteurization; Storage; Kinetics;
Keywords: پاستوریزه کردن; Fermentation; Lactobacillus casei; Litchi juice; Pasteurization; High hydrostatic pressure
Keywords: پاستوریزه کردن; Supercritical carbon dioxide; High power ultrasound; Pasteurization; Salmonella enterica; Natural microbial flora; Coconut water; Synergistic effect
Keywords: پاستوریزه کردن; High pressure carbon dioxide; Pasteurization; Pulsed electric fields; Salmonella Typhimurium; Flow cytometry; Depolarization;
Keywords: پاستوریزه کردن; Phenolics; Thermostability; Cloudy apple juice; Pasteurization
Keywords: پاستوریزه کردن; Bioactive compound; High hydrostatic pressure; Microstructure; Pasteurization; Sweet pepper; Texture
Keywords: پاستوریزه کردن; Pasteurization; Plate heat exchanger; Mathematical modeling; Dynamic simulation; Heat transfer;
Keywords: پاستوریزه کردن; Dairy calves; Colostrum; Hospital milk; Ultraviolet light; Pasteurization;
Keywords: پاستوریزه کردن; β-Carotene bio-accessibility; Carrot; Hardness; Pasteurization; Pretreatment; Sterilization;
Keywords: پاستوریزه کردن; Non-thermal; HPP; Pasteurization; Equipment; Clean label
Keywords: پاستوریزه کردن; soft cheeses; pasteurization; sensory profile; Enterobacteriaceae; raw milk.
Keywords: پاستوریزه کردن; Goat milk; Goat cheese; Pasteurization; Alkaline phosphatase activity; Microbial quality
Improved estimation of thermal resistance of Escherichia coli O157:H7, Salmonella spp., and Listeria monocytogenes in meat and poultry - The effect of temperature and fat and A global analysis
Keywords: پاستوریزه کردن; Thermal resistance; Pasteurization; Modeling; Zoonotic pathogens; Meat; Poultry;
Pulsed electric field preservation of liquid whey protein formulations - Influence of process parameters, pH, and protein content on the inactivation of Listeria innocua and the retention of bioactive ingredients
Keywords: پاستوریزه کردن; Pulsed electric fields (PEF); Whey protein; L. innocua; Pasteurization; Kinetic modeling;
Osmolality of a fortified human preterm milk: The effect of fortifier dosage, gestational age, lactation stage, and hospital practices
Keywords: پاستوریزه کردن; Fortifier; Human milk; Osmolality; Pasteurization; Freezing;
Short communication: Technological and seasonal variations of vitamin D and other nutritional components in donkey milk
Keywords: پاستوریزه کردن; donkey milk; vitamin D; seasonal variability; pasteurization;
Effect of pasteurization on in vitro α-glucosidase inhibitory activity of apple juice
Keywords: پاستوریزه کردن; Apple juice; α-Glucosidase inhibition; Pasteurization; Type 2 diabetes; Acarbose;
Breastmilk donations: Bacteriological assessment, analysis of causes of non-compliance and suggestions for improvement
Keywords: پاستوریزه کردن; Human milk; Human milk bank; Microbiological screening; Compliance; Pasteurization; Safety;
Centro satélite de donación y recepción de leche materna como alternativa a la creación de un banco de leche independiente. Análisis de reducción de costes
Keywords: پاستوریزه کردن; Centro satélite; Banco de leche; Pasteurización; Donantes; Receptores; Satellite center; Milk bank for donated mother's milk; Pasteurization; Donors; Recipient;
Synergistic effect of ultrasonic waves under pressure at mild temperatures (MTS) in yeast inactivation
Keywords: پاستوریزه کردن; Mano-sonication; Mano-thermo-sonication; Synergy quantification; Pasteurization; Sterilization;
Impact of processing on n-3 LC-PUFA in model systems enriched with microalgae
Keywords: پاستوریزه کردن; DHA; docosahexaenoic acid; EPA; eicosapentaenoic acid; n-3 LC-PUFA; omega-3 long chain poly-unsaturated fatty acids; TAG; triacylglycerol; Microalgae; n-3 LC-PUFA; Endogenous antioxidant; High pressure homogenization; Pasteurization; Food application;
Inactivation kinetics of Escherichia coli in cranberry juice during multistage treatment by electric fields
Keywords: پاستوریزه کردن; Inactivation kinetics model; Radio frequency electric fields; Pulsed electric fields; Escherichia coli; Pasteurization; Cranberry juice; Steinmetz; Emerging food processing technology;
'LaDePa' process for the drying and pasteurization of faecal sludge from VIP latrines using infrared radiation
Keywords: پاستوریزه کردن; Faecal sludge; Rheology; Extrusion; Drying; Infrared; Pasteurization; Reuse;
Biomarkers of oxidative stress derived damage to proteins and DNA in human breast milk
Keywords: پاستوریزه کردن; Oxidative stress biomarkers; Liquid chromatography-tandem mass spectrometry (LC-MS/MS); Human breast milk; Donor human milk; Pre-term newborn; Pasteurization;
Thermal and non-thermal preservation techniques of tiger nuts' beverage “horchata de chufa”. Implications for food safety, nutritional and quality properties
Keywords: پاستوریزه کردن; Tiger nuts; “Horchata”; Pasteurization; Pulsed electric field; Ultraviolet; High hydrostatic pressure;
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;
Effects of interfacial composition on the stability of emulsion and encapsulated bioactives after thermal and high pressure processing
Keywords: پاستوریزه کردن; Pickering emulsion; Bioactives; Pasteurization; High hydrostatic pressure processing; Stability; Curcumin (PubChem CID: 969516); all-trans retinol (PubChem CID: 445354); Tween 20 (PubChem CID: 443314); Ludox HS-30 colloidal silica (PubChem CID: 24261);
Effect of ultrasound treatment on visual color, vitamin C, total phenols, and carotenoids content in Cape gooseberry juice
Keywords: پاستوریزه کردن; Exotic fruit; Bioactive compounds; Pasteurization; Yellowing index; Retinol activity equivalents;
Impact of pulsed electric fields, high hydrostatic pressure, and thermal pasteurization on selected characteristics of Opuntia dillenii cactus juice
Keywords: پاستوریزه کردن; Opuntia dillenii juice; Pulsed electric fields; High hydrostatic pressure; Pasteurization;
Quality changes of litchi (Litchi chinensis Sonn.) in syrup due to thermal and high pressure processes
Keywords: پاستوریزه کردن; Litchi chinensis Sonn.; Pasteurization; Pressurization; Antioxidant capacity; Browning index;
Development of a juçara and Ubá mango juice mixture with added Lactobacillus rhamnosus GG processed by high pressure
Keywords: پاستوریزه کردن; Tropical fruits; Functional food; Probiotic; Pasteurization; High isostatic pressure;
Ultrasound assisted thermal pasteurization of beers with different alcohol levels: Inactivation of Saccharomyces cerevisiae ascospores
Keywords: پاستوریزه کردن; Thermosonication; Continuous; Yeast; Spore; Pasteurization; Modelling;
Verification of radio frequency pasteurization treatment for controlling Aspergillus parasiticus on corn grains
Keywords: پاستوریزه کردن; Aspergillus parasiticus; Corn; Pasteurization; Quality; Radio frequency; Validation;
Short communication: Pasteurization as a means of inactivating staphylococcal enterotoxins A, B, and C in milk
Keywords: پاستوریزه کردن; heat-resistant staphylococcal enterotoxin; Staphylococcus aureus; pasteurization; inactivation;
Engineering of operation condition in milk pasteurization with PEF treatment
Keywords: پاستوریزه کردن; Pulsed electric field; Milk; Pasteurization; Temperature control
Influence of pasteurization on antioxidant and in vitro anti-proliferative effects of jambolan (Syzygium cumini (L.) Skeels) fruit pulp
Keywords: پاستوریزه کردن; Syzygium cumini (L.) skeels; Jambolan; Pasteurization; Phenolic compounds; Antioxidant and anti-tumour effects
The fate and pasteurization-based inactivation of Escherichia coli O157, Salmonella Typhimurium and Listeria monocytogenes in dry, fermented sausages
Keywords: پاستوریزه کردن; Fermented dry sausages; Pasteurization; Escherichia coli O157; Salmonella Typhimurium; Listeria monocytogenes;
Suboptimal growth conditions induce heterologous ultraviolet-C adaptation in Salmonella enterica in orange juice
Keywords: پاستوریزه کردن; Orange juice; Ultraviolet radiation; Heterologous stress adaptation; Pasteurization;
High pressure processing pretreatment enhanced the thermosonication inactivation of Alicyclobacillus acidoterrestris spores in orange juice
Keywords: پاستوریزه کردن; Ultrasound; Heat; Thermal; Pasteurization; Modelling; Predictive microbiology;
Short communication: The effect of raw milk cooling on sensory perception and shelf life of high-temperature, short-time (HTST)-pasteurized skim milk
Keywords: پاستوریزه کردن; milk; raw milk; cooling; pasteurization; shelf life; consumer;
Application of radio frequency pasteurization to corn (Zea mays L.): Heating uniformity improvement and quality stability evaluation
Keywords: پاستوریزه کردن; Corn; Heating uniformity; Pasteurization; Quality; Radio frequency
Effect of high-pressure processing of bovine colostrum on immunoglobulin G concentration, pathogens, viscosity, and transfer of passive immunity to calves
Keywords: پاستوریزه کردن; high-pressure processing; bovine colostrum; pasteurization; Mycobacterium avium ssp. paratuberculosis;
Validation of a pulsed electric field process to pasteurize strawberry purée
Keywords: پاستوریزه کردن; Validation; Data acquisition; Pasteurization; Strawberry purée; Pulsed electric field;
The effect of gas phase plasma treatment on the anthocyanin and phenolic acid content of sour cherry Marasca (Prunus cerasus var. Marasca) juice
Keywords: پاستوریزه کردن; Polyphenols; Plasma; Fruit juice; RSM; Pasteurization;
Effect of the combined treatments of high hydrostatic pressure and temperature on Zygosaccharomyces bailii and Listeria monocytogenes in smoothies
Keywords: پاستوریزه کردن; High-hydrostatic-pressure; Listeria monocytogenes; Zygosaccharomyces bailii; Pasteurization; Smoothies;