Keywords: گرسنگی; Canarium indicum (Burseraceae); Crude protein; Macro- and micro-nutrients; Visible-near infrared (VNIR) hyperspectral ranges; Rancidity;
مقالات ISI گرسنگی (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: گرسنگی; Almond; Cashew; Kernel; Lipid oxidation; Nut oil; Nut storage; Nut quality; Oxidative stability; Rancidity; Walnut;
Keywords: گرسنگی; Lipase; Lipoxygenase; Flour storage; Free fatty acids; Rancidity;
Keywords: گرسنگی; Polyphenols; Olive mill wastewater; Rancidity; Oxidation;
Keywords: گرسنگی; Preservation; Lipid peroxidation; Rancidity; Nutritional quality; Health-claimable fatty acids;
A microcalorimetry study on the oxidation of linoleic acid and the control of rancidity
Keywords: گرسنگی; Linoleic acid; Oxidation; Proton transfer reaction mass spectrometry (PTR-MS); Rancidity; Isothermal microcalorimetry;
Keywords: گرسنگی; Peanuts; Electronic nose; Fuzzy logic; Principal component analysis; Rancidity;
Keywords: گرسنگی; Ion mobility spectrometry; Rancidity; Peanuts; HS-GC-IMS; headspace gas chromatographyâion mobility spectrometry; IMS; ion mobility spectrometry; PDMS; polydimethylsiloxane; PP; polypropylene; PTFE; polytetrafluorethylene; RIP; reactant ion peak; SPME;
Keywords: گرسنگی; Lipid oxidation; Haem pigments; Rancidity; Hypervalent species; Fish; Beef;
Keywords: گرسنگی; Protease; Dry cured sausage; Rancidity; Discolouration; Consumer acceptance;
Storage stability of maize-groundnut composite flours and an assessment of aflatoxin B1 and ochratoxin A contamination in flours and porridges
Keywords: گرسنگی; Maize; Groundnut; Rancidity; Water activity; Storage stability; Mycotoxins;
Effects of hemopexin on hemin and hemoglobin-mediated lipid oxidation in washed fish muscle
Keywords: گرسنگی; Rancidity; Quality deterioration; Hemoglobin; Hemin;
Comparison of two headspace sampling techniques for the analysis of off-flavour volatiles from oat based products
Keywords: گرسنگی; Solid phase microextraction; Tenax; Headspace gas chromatography-mass spectrometry; Volatiles; Oatcake; Rancidity;
Effects in ewe diet of rosemary by-product on lipid oxidation and the eating quality of cooked lamb under retail display conditions
Keywords: گرسنگی; Meat; Antioxidant; Feeding; Sheep; Rancidity; Warmed-over-flavour; Aromatic plants; Catering
Study of the quality of extra virgin olive oil stored in PET bottles with or without an oxygen scavenger
Keywords: گرسنگی; Extra virgin olive oil; Polyethylene terephthalate (PET) bottle; Oxygen scavenger; Active barrier; Packageing; Peroxide value; Free acidity; Spectrophotometric assay; Flavour markers; Rancidity; Antioxidant activity; Storage conditions; Shelf life
Improving quality of macadamia nut (Macadamia integrifolia) through the use of hybrid drying process
Keywords: گرسنگی; Color; Drying kinetics; Heat pump drying; Hybrid drying; Macadamia nut; Peroxide value; Rancidity; Reducing sugar
Rancidity development during the frozen storage of farmed coho salmon (Oncorhynchus kisutch): Effect of antioxidant composition supplied in the diet
Keywords: گرسنگی; Coho salmon; Farming; Tocopherols; Rosemary extract; Frozen storage; Rancidity; Quality
The effect of commercial refining steps on the rancidity measures of soybean and canola oils
Keywords: گرسنگی; Canola oil; Oxidative stability; Rancidity; Refining step; Soybean oil
By-products from herbs essential oil production as ingredient in marinade for turkey thighs
Keywords: گرسنگی; Turkey meat; Antioxidants; Decoction; Marinating; Rancidity; Volatile compounds;
Eggs chips prepared by using different millet flours as binders and changes in product quality during storage
Keywords: گرسنگی; Egg chips; Millet flours; Binders; Rancidity; Microbial quality; Sensory quality
Addition of rice bran oil to soybean oil during frying increases the oxidative stability of the fried dough from rice flour during storage
Keywords: گرسنگی; Soybean oil; Rice bran oil; Blending; Oxidative; Hydrolytic; Rancidity
Effect of pre-soaking whole pelagic fish in a plant extract on sensory and biochemical changes during subsequent frozen storage
Keywords: گرسنگی; Horse mackerel; Frozen storage; Whole fish; Plant extract; Rancidity;
Lipoxygenase activity in walnuts and almonds
Keywords: گرسنگی; Heat; Rancidity; Lipoxygenase; Walnuts; Almonds; Pests
Fate of selenium species in sesame seeds during simulated bakery process
Keywords: گرسنگی; Selenium speciation; Sesame seed; Rancidity; Bakery process; Selenomethionine; HPLC–UV–HG–AFS
Rancidity development in frozen pelagic fish: Influence of slurry ice as preliminary chilling treatment
Keywords: گرسنگی; Sardine; Slurry ice; Frozen storage; Rancidity; Shelf-life
Lipolytic and oxidative changes in Iberian dry-cured loin
Keywords: گرسنگی; Lipolysis; Oxidation; Dry-cured loin; Hexanal; TBARS; Rancidity
Osmotic pre-treatment effect on fat intake reduction and eating quality of deep-fried plantain
Keywords: گرسنگی; Osmosis; Low-fat; Fried; Rancidity; Texture; Sensory; Snack; Crisp
Pre-processed spice mix formulation and changes in its quality during storage
Keywords: گرسنگی; Spice mix; pH; aw; Colour; Rancidity; Microbial quality; Sensory quality
Changes in fatty acid composition and improved sensory quality of backfat and meat of pigs fed bacterial protein meal
Keywords: گرسنگی; Bacterial protein meal; Fatty acid composition; Sensory quality; TBARS; Rancidity; Pork;
Monitoring the storage stability of RBD palm olein using the electronic nose
Keywords: گرسنگی; Electronic nose; Fingerprint; Rancidity; RBD palm olein; Surface acoustic wave sensor;