Keywords: سالاد; Angkor temples; Sandstone; Cultural heritage; Biofilms; Salting; Defoliation; Capillary action; Secondary mineralization;
مقالات ISI سالاد (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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.
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: سالاد; Duck egg yolk; Salting; Gelation; Lipoproteins;
Keywords: سالاد; Duck egg; Salting; Quality characteristics; Water and lipid dynamics; NMR and MRI;
Keywords: سالاد; Differential phosphorylated proteins; Salting; Sodium chloride; Phosphorylation; Glycolysis;
Keywords: سالاد; Turkey breast meat; Salting; Pressing; Freeze drying
Keywords: سالاد; Salting; Fish mince; Diffusion coefficient; NaClNaCl; PubChem CID:5234; Sodium alginate, Protanal LF 10/60S12727 G 0.65; PubChem CID: 6850754; Calcium carbonate (CaCO3 precipitate, Merck); PubChem CID: 10112; Glucono -δ- Lactone; PubChem CID: 7027
Keywords: سالاد; acid-forming potential; cheese-making process; draining; salting; blue-veined cheese;
Keywords: سالاد; Salting; Smoking; Smoke-flavoured salmon; Water vapour permeable bags; Liquid smoke
Keywords: سالاد; Salting; Electroporation; Pulsed electric fields processing;
Keywords: سالاد; Mussel; Salting; Marination; Microstructure; Operational diagram;
Keywords: سالاد; Winter maintenance; Snow and ice control; Salting; Freezing point depression
Study on effect of salting process on egg yolk plasma using AF4 combined with ATR-FTIR and DSC
Keywords: سالاد; Asymmetrical flow field-flow fractionation; Egg yolk plasma; Salting; Low density lipoprotein; Aggregation;
Feasibility of processing temperatures on the quality and shelf-life of smoke-flavoured cod
Keywords: سالاد; Smoke-flavouring; Salting; Cod; Water vapour permeable bags; Quality attributes
Smoke-flavoured cod obtained by a new method using water vapour permeable bags
Keywords: سالاد; Salting; Smoking; Smoke-flavoured cod; Water vapour permeable bags; Liquid smoke
The occurrence and effect of unit operations for dairy products processing on the fate of aflatoxin M1: A review
Keywords: سالاد; Food safety; Aflatoxins; Mycotoxins; Milk; Food technology; Dairy processing; Aflatoxin M1; Cheese; Yogurt; Feed; Aspergillus; Incidence; Effect of processing; Fermentation; Thermal processing; Salting; Ripening; Decontamination; Detoxification
Effects of preservation methods on amino acids and 5â²-nucleotides of Agaricus bisporus mushrooms
Keywords: سالاد; Agaricus bisporus; Freezing; Canning; Salting; Free amino acids; 5â²-Nucleotides;
Effect of salting techniques on salt uptake and drying kinetics of African catfish (Clarias gariepinus)
Keywords: سالاد; African catfish; Salting; Drying; Modeling
Effects of different pre-salting methods on protein aggregation during heavy salting of cod fillets
Keywords: سالاد; Salting; Cod; Protein; Denaturation; Aggregation; Collagen; Myosin
Physicochemical changes of tilapia (Oreochromis niloticus) muscle during salting
Keywords: سالاد; Tilapia; Muscle; Salting; Physicochemical changes;
Survival of Salmonella Enteritidis during salting and drying of horse mackerel (Trachurus trachurus) fillets
Keywords: سالاد; Salmonella; Water activity; Salting; Drying; Fish; Horse mackerel
Influence of brine salting prior to pickle salting in the manufacturing of various salted-dried fish species
Keywords: سالاد; Salting; Drying; Fish; Texture; Color
Characterisation of pile salting with sodium replaced mixtures of salts in dry-cured loin manufacture
Keywords: سالاد; Sodium replacement; Potassium; Calcium; Magnesium; Salting
Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout fillets
Keywords: سالاد; Rainbow trout; Salting; Packaging; Oregano oil; Essential oils; Hurdle technology; Shelf-life;
Development of a smoked sea bass product with partial sodium replacement
Keywords: سالاد; Sea bass; Smoking; Salting; Sodium replacement; Mass transfer
Microstructure of Mozzarella cheese as affected by the immersion freezing in NaCl solutions and by the frozen storage
Keywords: سالاد; Mozzarella cheese; Microstructure; Immersion freezing; Salting
Thawing and salting studies of dry-cured tuna loins
Keywords: سالاد; Thawing; Salting; Tuna loins; Curing
Study of moisture and salt transfers during salting of sardine fillets
Keywords: سالاد; Salting; Brining; Temperature; Moisture apparent diffusivity; Salt apparent diffusivity
Influence of sodium replacement on the salting kinetics of pork loin
Keywords: سالاد; Sodium replacement; Potassium; Calcium; Magnesium; Salting
Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting
Keywords: سالاد; Duck egg; Egg yolk; Salting; Microstructure
Study of salting and post-salting stages of fresh and thawed Iberian hams
Keywords: سالاد; Iberian hams; Salting; Post-salting; Thawing; Mass transfer
Effect of a 10-day ageing at 30 °C on the texture of dry-cured hams processed at temperatures up to 18 °C in relation to raw meat pH and salting time
Keywords: سالاد; Texture; Stress relaxation test; pH; Salting; Water content; Ageing temperature; Dry-cured ham
Study of sea bass (Dicentrarchus labrax L.) salting process: Kinetic and thermodynamic control
Keywords: سالاد; Sea bass; Salting; Mass transfer
NaCl-induced changes in structure and water mobility in potato tissue as determined by CLSM and LF-NMR
Keywords: سالاد; Salting; Potato; NMR; T2 relaxation; Confocal microscopy
Effect of high pressure on moisture and NaCl diffusion into turkey breast
Keywords: سالاد; High-pressure processing; Mass transfer; Turkey breast; Salting; Texture;
Influence of processing steps in cold-smoked salmon production on survival and growth of persistent and presumed non-persistent Listeria monocytogenes
Keywords: سالاد; Cold-smoking; Drying; Listeria monocytogenes; Persistence; Salmon; Salting;
Changes occurring in potatoes during cooking and reheating as affected by salting and cool or frozen storage – a LF-NMR study
Keywords: سالاد; Potato cooking; Reheating; Salting; LF-NMR; Nuclear magnetic resonance; Gelatinization; Retrogradation; Syneresis
Salt-Lick-Induced Soil Disturbance in the Teton Wilderness, USA
Keywords: سالاد; salinization; wilderness; salting; game management; soil degradation;
Studies on salting and drying of sardine (Sardinella aurita): Experimental kinetics and modeling
Keywords: سالاد; Sardine; Salting; Drying; Transfers parameters; Modeling
Application of the systematic approach to food engineering systems (SAFES) methodology to the salting and drying of a meat product: Tasajo
Keywords: سالاد; Tasajo; SAFES; Salting; Drying
Application of SAFES methodology in Manchego-type cheese manufacture
Keywords: سالاد; Manchego-type cheese; Salting; Proteolysis; SAFES
Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes
Keywords: سالاد; Modified atmosphere packaging; Oregano essential oil; Salting; Shelf-life; Sea bream; Biochemical analysis; Sensory assessment
Application of the SAFES (systematic approach of food engineering systems) methodology to salting, drying and desalting of cod
Keywords: سالاد; SAFES; Cod; Salting; Drying; Desalting
Effect of superchilled storage on the freshness and salting behaviour of Atlantic salmon (Salmo salar) fillets
Keywords: سالاد; Atlantic salmon; Storage method; Superchilling; Freshness; Protein solubility; SDS–PAGE; Free amino acids; Salting; Yield and texture attributes
Impact of solute molecular mass and molality, and solution viscosity on mass transfer during immersion of meat in a complex solution
Keywords: سالاد; Dehydration; Salting; Meat; Ternary solution; Mass transfer
Development of a non-destructive salt and moisture measurement method in salmon (Salmo salar) fillets using impedance technology
Keywords: سالاد; Impedance; Sodium chloride; Salting; Non-destructive analysis; Salmon
Influence of cod freshness on the salting, drying and desalting stages
Keywords: سالاد; Cod; Freshness; Salting; Drying; Desalting
Salted cod manufacturing: influence of salting procedure on process yield and product characteristics
Keywords: سالاد; Cod; Salting; Drying; Desalting; Cooking;
Proteolytic activity in cod (Gadus morhua) muscle during salt curing
Keywords: سالاد; Proteolytic activity; Cod muscle; Salting; Muscle proteases; Frozen storage; Ice-storage;
Effect of ultrafiltration, fat reduction and salting on textural properties of white brined cheese
Keywords: سالاد; White cheese; Ultrafiltration; Surface hydrophobicity; Renneting; Salting; Texture;
Use of dyed solutions to visualize different aspects of vacuum impregnation of Minas cheese
Keywords: سالاد; Cheese; Salting; Vacuum; Time; Pictures;