Keywords: پوره; Pomace; Dose; Contact time; Variety; Proantocyanidins; Fining;
مقالات ISI پوره (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: پوره; Pomace; Wheat dough; Dough rheology; Microstructure;
Keywords: پوره; Pomace; Phenolics; Campylobacter jejuni; Colonization; Gene expression;
Keywords: پوره; Olive; Pomace; Bioactive compounds; Antioxidants; Extraction; Ultrasound;
Keywords: پوره; Ribes; Pomace; Drying; Water activity; Functional relation;
Keywords: پوره; Anthocyanin profile; Blanching; By-product; Colour extraction; Enzymes; Maceration temperature; Pomace;
Keywords: پوره; Pomace; Prune; Tomato; Co-product; Drum drying; Solar;
Keywords: پوره; Vitis vinifera L. red varieties; Winemaking; Phenolic profile; Antioxidant capacity; Pomace
Keywords: پوره; Vaccinium macrocarpon; Fruits; Pomace; Leaves; LC-PDA-MS QTof; Polyphenols;
Keywords: پوره; Microbial fuel cell; Pomace; Impedance spectroscopy; Cyclic voltammetry;
Keywords: پوره; Blueberries; Pomace; Whey protein isolate; Microencapsulation; Storage; Antioxidant capacity
Keywords: پوره; Polyhydroxyalkanoate; Pomace; Waste frying oil; Enzymatic hydrolysis; Capillary electrophoresis
Keywords: پوره; Pomace; Pyrolysis; Kinetic analysis; Mass spectrometry; Thermogravimetry;
Keywords: پوره; Proanthocyanidin; Tannin; Wine; Grape; Marc; Pomace; Fibre; Cell wall; Polysaccharide; Protein; Gelatin; Fining;
Oil mill coadjuvants: Aggregation due to moisture and action on olive-pomace oils
Keywords: پوره; Pomace; Pomace oil; Talc; Calcium carbonate; Oil mill; Alperujo; NS; Non stored tests; WC; Tests without coadjuvant; TA; Tests with talc; CC; Tests with calcium carbonate; TA-CC; Tests with talc and calcium carbonate; RE; Recovery efficiency; Calcium carb
Effect of grape (Vitis labrusca L.) pomace dried by different methods on physicochemical, microbiological and bioactive properties of yoghurt
Keywords: پوره; Antioxidant; Drying; Lyophilization; Pomace; Phenolic compound;
Prediction of lycopene degradation during dehydration of watermelon pomace (cv Sugar Baby)
Keywords: پوره; Watermelon; Pomace; Lycopene; Drying; Thermal treatment; Degradation kinetics;
Supercritical carbon dioxide and pressurized liquid extraction of valuable ingredients from Viburnum opulus pomace and berries and evaluation of product characteristics
Keywords: پوره; V. opulus berries; Pomace; Supercritical carbon dioxide extraction; Pressurized liquid extraction; Response surface methodology; Antioxidant capacity;
Red wine and wine pomace reduced the development of insulin resistance and liver steatosis in HFD-fed mice
Keywords: پوره; GTT; glucose tolerance test; HFD; high fat diet; ITT; insulin tolerance test; LM; long maceration; MLF; malolactic fermentation; NAFLD; Non-alcoholic fatty liver disease; NASH; non-alcoholic steatohepatitis; RM; regular maceration; SM; short maceration; S
Effect of dried powder preparation process on polyphenolic content and antioxidant activity of blue honeysuckle berries (Lonicera caerulea L. var. kamtschatica)
Keywords: پوره; Blue honeysuckles; Pomace; Phenolic compounds; LC-MS; Antioxidant
Extraction and characterisation of pomace pectin from gold kiwifruit (Actinidia chinensis)
Keywords: پوره; Pectin; Pomace; Gold kiwifruit; Extraction; Galacturonic acid, molar mass and viscosity;
Effect of dried powder preparation process on polyphenolic content and antioxidant capacity of cranberry (Vaccinium macrocarpon L.)
Keywords: پوره; Cranberry; Pomace; Total phenolics; ABTS; DPPH; FRAP
Optimisation of phenolic extraction from Averrhoa carambola pomace by response surface methodology and its microencapsulation by spray and freeze drying
Keywords: پوره; Optimisation; Pomace; Polyphenol; Antioxidant activity; Microencapsulation; Maltodextrin;
Monitoring selected monomeric polyphenol composition in pre- and post-fermentation products of Vitis vinifera L. cv. Airén and cv. Grenache noir
Keywords: پوره; Vitis vinifera; Grenache noir; Airén; Wine; Pomace; Polyphenol;
Effect of spray drying on the physicochemical properties and color stability of the powdered pigment obtained from vinification byproducts of the Bordo grape (Vitis labrusca)
Keywords: پوره; Pomace; Anthocyanins; Atomization; Sorption isotherms; Color parameters; Encapsulation;
Bioprospection of Petit Verdot grape pomace as a source of anti-inflammatory compounds
Keywords: پوره; Anti-inflammatory; Petit Verdot; By-products; Grape; Pomace; Cytokines;
Extraction optimization by response surface methodology, purification and principal antioxidant metabolites of red pigments extracted from bayberry (Myrica rubra) pomace
Keywords: پوره; Myrica rubra; Pomace; Red pigment; Macroporous resin; Antioxidant metabolites;
Pectinase production from lemon peel pomace as support and carbon source in solid-state fermentation column-tray bioreactor
Keywords: پوره; Solid-state fermentation; Bioreactor design; Pomace; A. niger; Pectinase
Extraction of phenolic compounds from grapes and their pomace using β-cyclodextrin
Keywords: پوره; β-Cyclodextrin; Grape; Pomace; Polyphenols; Resveratrol; Polydatin; Extraction;
Antioxidant potential and total phenolic contents of seabuckthorn (Hippophae rhamnoides) pomace
Keywords: پوره; Antioxidant activity; In Vitro radicals; Pomace; Phenolic contents; Seabuckthorn.;
Composition of by-products from cooked fruit processing and potential use in food products
Keywords: پوره; Apple; Pear; Dried date; By-products; Pomace; Cooked fruit; Dietary fiber; Hemicellulose; Lignin; Total monosaccharides; Antioxidant; Polyphenols; Water/oil holding capacity; Food analysis; Food composition;
Effect of two different red grape pomace extracts obtained under different extraction systems on meat quality of pork burgers
Keywords: پوره; Pork burgers; Red grape; Pomace; Extract; Antioxidant; Meat quality;
Phloridzin and other phytochemicals in apple pomace: Stability evaluation upon dehydration and storage of dried product
Keywords: پوره; Apple; Pomace; Phytochemical; Water activity; Drying; Stability;
Recovery and use of olive stones: Commodity, environmental and economic assessment
Keywords: پوره; Biomass; Olive stones; Pomace; Bioenergy; Biofuels; By-products
Different micronization methods significantly improve the functionality of carrot insoluble fibre
Keywords: پوره; Micronization; Dietary fibre; Particle size; Functional property; Carrot; Pomace
Subcritical (carbon dioxide + ethanol) extraction of polyphenols from apple and peach pomaces, and determination of the antioxidant activities of the extracts
Keywords: پوره; Subcritical carbon dioxide extraction; Co-solvent; Fruit; Pomace; Phenolic content; Antioxidant activity
Gas chromatography screening of bioactive phytosterols from mono-cultivar olive oils
Keywords: پوره; Olive oil; Phytosterols; Pomace; Nutraceutical
Flotation-cum-sedimentation system for skin and seed separation from tomato pomace
Keywords: پوره; Tomato; Pomace; Seeds; Skin; Separation system; Waste;
Influence of insoluble fiber fractions from carambola and carrot on intestinal enzymes and fecal bacterial enzymes in hamsters
Keywords: پوره; Pomace; Hamster; Carrot; Carambola; Insoluble fiber fraction; Enzyme; Intestinal health;