Keywords: آب توت فرنگی; Ultrasound treatment; Bioactive compounds; Antioxidants; Microstructure; Strawberry juice;
مقالات ISI آب توت فرنگی (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.
Keywords: آب توت فرنگی; Color changes; Storage; Accelerated shelf-life testing; Kinetics; Strawberry juice; Ascorbic acid (PubChem CID: 54670067); Cyanidin-3-glucoside (PubChem CID: 92131208); Dehydroascorbic acid (PubChem CID: 440667); Pelargonidin-3-glucoside (PubChem CID: 443
Keywords: آب توت فرنگی; Hyperbaric storage; Refrigeration; Strawberry juice; Sensory analysis; Equipment sizing; Production cost; Carbon footprint;
Keywords: آب توت فرنگی; Strawberry juice; Prebiotic fibers; Juice enrichment; Non-thermal techniques; Simultaneous optimization;
Keywords: آب توت فرنگی; Hyperbaric storage; High pressure; Food preservation; Strawberry juice; Microbial growth;
Keywords: آب توت فرنگی; Hyperbaric storage; Strawberry juice; Color degradation; High pressure; Food preservation;
Keywords: آب توت فرنگی; Natural preservatives; Quality parameters; Strawberry juice; Dietary fibers
Keywords: آب توت فرنگی; Hyperbaric storage; Strawberry juice; Serum viscosity; Pectin methylesterase; High pressure;
Keywords: آب توت فرنگی; Hyperbaric storage; Strawberry juice; Volatile profile; High pressure; Food preservation;
Concentration of phenolic compounds from strawberry (Fragaria X ananassa Duch) juice by nanofiltration membrane
Keywords: آب توت فرنگی; Strawberry juice; Anthocyanins; Nanofiltration; Antioxidant activity; Phenolic compounds;
Effects of temperature, pH, and sunlight exposure on the color stability of strawberry juice during processing and storage
Keywords: آب توت فرنگی; Strawberry juice; Temperature; pH; Sunlight; Color stability
Classification and regression of ELM, LVQ and SVM for E-nose data of strawberry juice
Keywords: آب توت فرنگی; Electronic nose; Strawberry juice; Pretreatments; Classification; Regression; Extreme Learning Machine
Differences in free amino acid profile of non-thermally treated tomato and strawberry juices
Keywords: آب توت فرنگی; Food analysis; Food composition; Food processing; Nutrient retention; Nutrient stability; Food safety; High intensity pulsed electric fields; Thermal treatment; Tomato juice; Strawberry juice; Free amino acids; HPLC-PDA
Hyperbaric storage at room temperature for food preservation: A study in strawberry juice
Keywords: آب توت فرنگی; High-pressure; Food preservation; Hyperbaric storage; Strawberry juice
Pulsed electric field inactivation of E. coli O157:H7 and non-pathogenic surrogate E. coli in strawberry juice as influenced by sodium benzoate, potassium sorbate, and citric acid
Keywords: آب توت فرنگی; Pulsed electric field; Strawberry juice; E. coli O157:H7; Surrogate; Antimicrobial; Potassium sorbate; Sodium benzoate; Citric acid;
Changes in quality attributes throughout storage of strawberry juice processed by high-intensity pulsed electric fields or heat treatments
Keywords: آب توت فرنگی; High-intensity pulsed electric fields; Strawberry juice; Color; Viscosity;
Flavour retention and related enzyme activities during storage of strawberry juices processed by high-intensity pulsed electric fields or heat
Keywords: آب توت فرنگی; High-intensity pulsed electric fields; Strawberry juice; Lipoxygenase and β-glucosidase activities; Flavour compounds
Impact of high-intensity pulsed electric fields variables on vitamin C, anthocyanins and antioxidant capacity of strawberry juice
Keywords: آب توت فرنگی; High intensity pulsed electric field; Strawberry juice; Vitamin C; Anthocyanins; Antioxidant capacity
Effect of ozone processing on anthocyanins and ascorbic acid degradation of strawberry juice
Keywords: آب توت فرنگی; Anthocyanin; Ascorbic acid; Colour; Ozone; Strawberry juice
Influence of high-intensity pulsed electric field processing on lipoxygenase and β-glucosidase activities in strawberry juice
Keywords: آب توت فرنگی; Strawberry juice; High-intensity pulsed electric fields; Lipoxygenase; β-glucosidase; Response surface