Keywords: ماهی آزاد دودی; Active packaging; Polylactic acid; Green tea extract; Antioxidant capacity; Smoked salmon; Lipid oxidation;
مقالات ISI ماهی آزاد دودی (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: ماهی آزاد دودی; Biopolymer film; Cold plasma; Soybean meal; Physical properties; Lipid oxidation; Smoked salmon;
Keywords: ماهی آزاد دودی; Safety modeling; Edible film; Antimicrobial film; Listeria monocytogenes; Smoked salmon;
Keywords: ماهی آزاد دودی; Multiblock modeling; Multiblock redundancy analysis; External preference mapping; Smoked salmon
Keywords: ماهی آزاد دودی; Smoked salmon; Listeria monocytogenes; Survey; Good hygienic practice;
Keywords: ماهی آزاد دودی; Image analysis; Image segmentation; Smoked salmon; Gaping; Slice quality; Slice shape;
Antibacterial effect of 460Â nm light-emitting diode in combination with riboflavin against Listeria monocytogenes on smoked salmon
Keywords: ماهی آزاد دودی; Light emitting diode; Listeria monocytogenes; Riboflavin; Smoked salmon; Mathematical modeling;
Biocontrol of Listeria monocytogenes in fish by enterocin AS-48 and Listeria lytic bacteriophage P100
Keywords: ماهی آزاد دودی; Enterocin AS-48; Phage P100; Listeria monocytogenes; Raw fish; Smoked salmon;
Shelf life prediction of expired vacuum-packed chilled smoked salmon based on a KNN tissue segmentation method using hyperspectral images
Keywords: ماهی آزاد دودی; Hyperspectral imaging; Tissue segmentation; SW-NIR; Fish shelf life; Smoked salmon; SVM
Development of activate-at-home-type edible antimicrobial films: An example pH-triggering mechanism formed for smoked salmon slices using lysozyme in whey protein films
Keywords: ماهی آزاد دودی; Lysozyme; Whey protein; Edible film; Smoked salmon; Antimicrobial packaging
Improving the methodology for Listeria monocytogenes detection in smoked salmon by using the wet pooling test
Keywords: ماهی آزاد دودی; Listeria monocytogenes; Smoked salmon; Sampling; Pooling;
Control of Listeria monocytogenes and spoilage bacteria on smoked salmon during storage at 5 °C after X-ray irradiation
Keywords: ماهی آزاد دودی; Inactivation; Listeria monocytogenes; Smoked salmon; X-ray radiation;
Longitudinal study on the sources of Listeria monocytogenes contamination in cold-smoked salmon and its processing environment in Italy
Keywords: ماهی آزاد دودی; Listeria monocytogenes; PFGE; Smoked salmon; Contamination
Development of a defatted mustard meal-based composite film and its application to smoked salmon to retard lipid oxidation
Keywords: ماهی آزاد دودی; Mustard meal; Edible film; Antioxidant film; Smoked salmon; Lipid oxidation;
Lactic acid bacteria in an alginate film inhibit Listeria monocytogenes growth on smoked salmon
Keywords: ماهی آزاد دودی; Listeria monocytogenes; Alginate coating; Smoked salmon; Lactic acid bacteria
Use of sodium nitrite in salt-curing of Atlantic salmon (Salmo salar L.) – Impact on product quality
Keywords: ماهی آزاد دودی; Smoked salmon; Colour quality; Carotenoids; Sodium nitrite; N-nitrosoamines
Critical evaluation of the EU-technical guidance on shelf-life studies for L. monocytogenes on RTE-foods: A case study for smoked salmon
Keywords: ماهی آزاد دودی; Listeria monocytogenes; Smoked salmon; Challenge testing; Predictive microbiology
Effect of high-pressure processing on Listeria spp. and on the textural and microstructural properties of cold smoked salmon
Keywords: ماهی آزاد دودی; Smoked salmon; Microstructure; High pressure; Listeria; Shelf life
Use of nisin-coated plastic films to control Listeria monocytogenes on vacuum-packaged cold-smoked salmon
Keywords: ماهی آزاد دودی; Nisin; Listeria monocytogenes; Smoked salmon; Antimicrobial packaging; Storage
Potential antimicrobials to control Listeria monocytogenes in vacuum-packaged cold-smoked salmon pâté and fillets
Keywords: ماهی آزاد دودی; Listeria monocytogenes; Smoked salmon; Antimicrobials; Storage; Pâté
Preference study using a latent class approach. Analysis of European preferences for smoked salmon
Keywords: ماهی آزاد دودی; Sensory analysis; Consumer preferences; Smoked salmon; Preference mapping; Segmentation; Latent class vector model
New procedure for the study of odour representativeness of aromatic extracts from smoked salmon
Keywords: ماهی آزاد دودی; Smoked salmon; Odour representativeness; Simultaneous steam distillation-solvent extraction method; Aroma extraction; Sensorial test
Rapid control of smoked Atlantic salmon (Salmo salar) quality by electronic nose: Correlation with classical evaluation methods
Keywords: ماهی آزاد دودی; Electronic nose; Smoked salmon; Quality control; Correlation classical methods
Comparison of Listeria monocytogenes strain types in Irish smoked salmon and other foods
Keywords: ماهی آزاد دودی; Listeria monocytogenes; Smoked salmon; Ribotyping; AFLP; PFGE