Keywords: سس ها; Fish marinades; Emulsions; Sauces; Anchovy; Pomegranate juice; Lipid oxidation; Antioxidants;
مقالات ISI سس ها (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.
Determination of calcium disodium ethylenediaminetetraacetate (E385) in marketed bottled legumes, artichokes and emulsified sauces by gas chromatography with mass spectrometric detection
Keywords: سس ها; Legumes; Artichokes; Sauces; EDTA; Gas chromatography; Uncertainty;
Designing reduced-fat food emulsions: Locust bean gum–fat droplet interactions
Keywords: سس ها; Sauces; Emulsions; Hydrocolloids; Biopolymers; Locust bean gum; Viscosity; Creaming; Rheology
Interference-free determination of illegal dyes in sauces and condiments by matrix solid phase dispersion (MSPD) and liquid chromatography (HPLC-DAD)
Keywords: سس ها; Sudan dyes; Sauces; Condiments; MSPD; HPLC-DAD;
Rheology and microstructure of bimodal particulate dispersions: Model for foods containing fat droplets and starch granules
Keywords: سس ها; Bimodal suspensions; Mathematical modeling; Viscosity; Yield stress; Emulsion; Fat; Starch; Sauces;
Structural stability of white sauces prepared with different types of fats and thawed in a microwave oven
Keywords: سس ها; Sauces; Fat; Microwave; CLSM; Dielectric properties; Image analysis
Comparing microwave- and water bath-thawed starch-based sauces: Infrared thermography, rheology and microstructure
Keywords: سس ها; Freezing; Microstructure; Microwave; Rheology; Sauces; Starch; Thermography
Dielectrical, microstructural and flow properties of sauce model systems based on starch, gums and salt
Keywords: سس ها; Sauces; Dielectric properties; Microwave; Microstructure; Starch; Carrageenan; Rheology
Potentiometric sensor for sorbic acid determination in food products
Keywords: سس ها; Sorbate-sensitive electrode; Potentiometry; Soft drinks; Skim yogurts; Jams; Sauces
Assessment of the microbiological safety of salad vegetables and sauces from kebab take-away restaurants in the United Kingdom
Keywords: سس ها; Salmonella; Bacillus cereus; Escherichia coli; Staphylococcus aureus; Salad vegetables; Sauces
Nutritional value of six multi-ingredient sauces from Burkina Faso
Keywords: سس ها; Sauces; Provitamins A; Iron; Zinc; Africa; Cooking
Modelling the unexpected effect of acetic and lactic acid in combination with pH and aw on the growth/no growth interface of Zygosaccharomyces bailii
Keywords: سس ها; Z. bailii; Stability; Sauces; Growth/no growth models
Fatty versus creamy sensations for custard desserts, white sauces, and mayonnaises
Keywords: سس ها; Fat; Mayonnaises; Sauces; Custards; Sensory; Friction; Infra-red reflectance; Turbidity; Creaminess; Fattiness; PCA; PLS; Oral coating; Composition
Growth/no growth models describing the influence of pH, lactic and acetic acid on lactic acid bacteria developed to determine the stability of acidified sauces
Keywords: سس ها; Lactic acid bacteria; Growth/no growth models; Logistic regression; Sauces; Stability; Spoilage
3-Monochloropropane-1,2-diol (3-MCPD) in soy and oyster sauces: Occurrence and dietary intake assessment
Keywords: سس ها; 3-Monochloropropane-1,2-diol; Sauces; Dietary intake