Keywords: خلاء; Gastronomy; Food processing; Cooking; Sous-vide;
مقالات ISI خلاء (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: خلاء; Pork; Sous-vide; Texture property; Microbiological safety; Microstructure;
Keywords: خلاء; Food safety; Meat; Sous-vide; Modelling; Clostridium botulinum; Listeria; Heat resistance; Thermal death;
Keywords: خلاء; Sous-vide; Tenderness; Juiciness; Colour; Safety;
Keywords: خلاء; Sous-vide; Cook-vide; Traditional cooking; Heat transfer; Softening; Antioxidant degradation;
Keywords: خلاء; Volatile compounds; Lamb loin; Sous-vide; Low temperature-long time cooking;
Keywords: خلاء; Lamb; Sous-vide; Oven roasting; Phosphate; Cooking loss; Texture
Keywords: خلاء; Lamb; Sous-vide; Color; Instrumental texture; Microstructure; Cryo-SEM;
The effects of grapefruit seed extract on the thermal inactivation of Listeria monocytogenes in sous-vide processed döner kebabs
Keywords: خلاء; Grapefruit; Döner kebabs; Heat inactivation; L. monocytogenes; Sous-vide;
Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables
Keywords: خلاء; TPC; Total phenolic content; VCC; Vitamin C content; FW; Fresh weight; ANOVA; Analysis of variance; S.D.; Standard deviation; Thermal processing; sous-vide; Brassica vegetables; Vitamin C; Phenolic compounds; Antioxidants;
Quality related aspects of sous-vide processing of borage (Borago officinalis L.) stems
Keywords: خلاء; Antioxidant activity; Phenols; PPO; Sous-vide; Texture;
The effect of thermal treatments including sous-vide, blast freezing and their combinations on beef tenderness of M. semitendinosus steaks targeted at elderly consumers
Keywords: خلاء; Elderly; Beef; Sous-vide; Freezing; Tenderness
The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops
Keywords: خلاء; Sous-vide; Beef chop; Cooking; Heterocyclic aromatic amine; Sodium hydroxide (PubChem CID: 14798); Ethyl acetate (PubChem CID: 8857); Hydrochloric acid (PubChem CID: 313); Methanol (PubChem CID: 887); Ammonium hydroxide (PubChem CID: 14923); 4,7,8-TriMeIQ
Keywords: خلاء; Sensory analysis; Cook-vide; Sous-vide; Apple tart
Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times
Keywords: خلاء; Sous-vide; Beef; Collagen; Hyper-spectral imaging; Cathepsin; Denaturation
High pressure-temperature degradation kinetics of polyacetylenes in carrots
Keywords: خلاء; Polyacetylenes; Carrots; High pressure-temperature; Sous-vide; Processing;
Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time
Keywords: خلاء; Pork; Sous-vide; Vacuum; Texture profile analysis; Instrumental colour; Collagen solubilization;
Composition of subcutaneous adipose tissue of dry-cured pork forelegs as affected by desalting and boiling: The effects of vacuum-packaging
Keywords: خلاء; Meat products; Subcutaneous fat; Culinary treatment; Sous-vide; Fatty acids
The effect of several cooking treatments on subsequent chilled storage of thawed deepwater pink shrimp (Parapenaeus longirostris) treated with different melanosis-inhibiting formulas
Keywords: خلاء; 4-Hexylresorcinol; Cooking; Shrimp; Steaming; Sous-vide
Sensory perception and quality attributes of high pressure processed carrots in comparison to raw, sous-vide and cooked carrots
Keywords: خلاء; High pressure processing; Sous-vide; Cooked carrots; Sensory perception; Quality
Chemical and lipid composition of deboned pieces of dry-cured pork forelegs as affected by desalting and boiling: The effects of vacuum packaging
Keywords: خلاء; Meat products; Culinary treatment; Sous-vide; Lipolysis; Oxidation; Fatty acids
The safety of pasteurised in-pack chilled meat products with respect to the foodborne botulism hazard
Keywords: خلاء; Clostridium botulinum; Botulism; Pasteurised; Sous-vide; Meat; Chilled;