Keywords: خواص فن آوری; Lactococcus lactis; anti-Listeria activity; Technological properties; Cheese cultures; Bacteriocins;
مقالات ISI خواص فن آوری (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: خواص فن آوری; Fresh sausage; Chia; Oat; Emulsion gel; Nutritional composition; Technological properties;
Keywords: خواص فن آوری; Enterococcus lactis; Enterocin; Antimicrobial activity; Safety; Technological properties; Probiotic attributes;
Keywords: خواص فن آوری; MTG; microbial transglutaminase; Hyt; hydroxytyrosol; GDE; gelled double emulsions; DE; double emulsion; Gelled double emulsion; Hydroxytyrosol; n-3 fatty acid; Chilling storage; Lipid stability; Technological properties;
Addition of chia seed mucilage for reduction of fat content in bread and cakes
Keywords: خواص فن آوری; Chia seed; Extraction; Fat replacement; Technological properties;
Keywords: خواص فن آوری; Agave angustifolia fructans; Fat mimetic; Technological properties; Viscoelastic behavior; Cookies; Wheat flour dough;
Keywords: خواص فن آوری; Clay-rich materials; Technological properties; Archeological ceramics; Denizli; Western Anatolia;
Keywords: خواص فن آوری; Spent diatomite waste; Clay; Ceramic processing; Technological properties; Ceramic bricks;
Keywords: خواص فن آوری; Multigrain; Tempering process; Roller mill; Technological properties; Functionality;
Keywords: خواص فن آوری; Rice husk ash; Wood ash; Clay bricks; Sustainability; Technological properties;
Keywords: خواص فن آوری; Earthenware; Raw clayey material; Mineralogy; Technological properties; Ceramic products
Keywords: خواص فن آوری; Llama meat; Fermented sausages; High-Throughput Sequencing (HTS); Lactobacillus sakei; RAPD; Technological properties
Keywords: خواص فن آوری; Gluten-free bread; Hydrocolloids; Dough handling; Bread structure; Technological properties
Keywords: خواص فن آوری; Inulin; Fructooligosaccharides; Gluten-free products; Bread; Technological properties; Sensory quality
Keywords: خواص فن آوری; Zemlet El Beidha; Cretaceous clays; Technological properties; Ceramic applications
Keywords: خواص فن آوری; Drinking water sludges; Terracotta; Technological properties; Low porosity
Keywords: خواص فن آوری; Ball clay; Ceramic tiles; Clay mineralogy; Particle size distribution; Technological properties;
Keywords: خواص فن آوری; Pastirma; Yeast; Candida zeylanoides; Technological properties;
Keywords: خواص فن آوری; Traditional Mountain Malga cheese; Technological properties; GABA production; Lactic acid bacteria
Keywords: خواص فن آوری; Clay bricks; Sludge waste; Technological properties; Sustainability
Keywords: خواص فن آوری; Body formulation; Ceramic tiles; Clay raw materials; Technological properties
Keywords: خواص فن آوری; Coagulase-negative staphylococci; Milk; Cheese; Biodiversity; Safety aspects; Technological properties;
Keywords: خواص فن آوری; Lipid; Protein; Polysaccharide gel; Meat batter; Technological properties; Structural characteristics;
Keywords: خواص فن آوری; Coagulase-negative staphylococci; Starter culture; Fermented meat products; Dry-cured meat products; Technological properties; Safety-related properties;
Keywords: خواص فن آوری; European beaver; Meat; Chemical composition; Storage; Technological properties
Keywords: خواص فن آوری; Donkey milk; Enterococci; Technological properties; Antibiotic resistance; Virulence; Probiotics
Spilanthol-containing products: A patent review (1996-2016)
Keywords: خواص فن آوری; Spilanthol; Alkamides; Patents; Technological properties;
Optimizing process parameters to obtain a bioplastic using proteins from fish byproducts through the response surface methodology
Keywords: خواص فن آوری; Bioplastic; Fish; Proteins myofibrillar; Optimization; Technological properties;
Analysis of technological and probiotic properties of Algerian L. mesenteroides strains isolated from dairy and non-dairy products
Keywords: خواص فن آوری; Leuconostoc mesenteroides; Technological properties; Dextran; Metabolic study; Probiotic properties; Zebrafish; CDMS; CDM define medium lacking glucose and supplemented with sucrose; cfu; colony forming unit; CO2; carbon dioxide; EDTA; ethylenediaminetetr
Physicochemical characterization, antioxidant capacity, total phenolic and proanthocyanidin content of flours prepared from pequi (Caryocar brasilense Camb.) fruit by-products
Keywords: خواص فن آوری; Agricultural waste valorization; Antioxidant activity; Dietary fiber; Pequi peel; Polysaccharides; Proanthocyanidins; Technological properties;
Healthy Spanish salchichón enriched with encapsulated n â 3 long chain fatty acids in konjac glucomannan matrix
Keywords: خواص فن آوری; Microencapsulated fish oil; Lipid oxidation; Dry-fermented sausage; Technological properties;
Chemical and technological properties of avocado (Persea americana Mill.) seed fibrous residues
Keywords: خواص فن آوری; Persea americana Mill.; Avocado seed; Technological properties; Total dietary fiber; Soluble dietary fiber; Insoluble dietary fiber;
Technological, phenotypic and genotypic characterization of lactobacilli from Graviera Kritis PDO Greek cheese, manufactured at two traditional dairies
Keywords: خواص فن آوری; lactobacilli; Technological properties; RAPD-PCR; PFGE; 16S r-RNA gene sequencing
Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient
Keywords: خواص فن آوری; Chia; Olive oil emulsion gel; Frankfurter; Nutritional composition; Fatty acid profile; Technological properties
Eneolithic menhirs of Laconi (central Sardinia, Italy): from provenance to technological properties
Keywords: خواص فن آوری; Menhir; Copper Age; Technological properties; Provenance study; Archaeometry; pXRF; PXRD;
“Graviera Naxou and Graviera Kritis Greek PDO cheeses: Discrimination based on microbiological and physicochemical criteria and volatile organic compounds profile”
Keywords: خواص فن آوری; Graviera cheese; Technological properties; PCR-DGGE; 16S rRNA gene sequencing; VOC
A comparison for acid production, proteolysis, autolysis and inhibitory properties of lactic acid bacteria from fresh and mature Feta PDO Greek cheese, made at three different mountainous areas
Keywords: خواص فن آوری; NSLAB; SDS-PAGE; PCA; Species-specific PCR; Technological properties; Feta cheese
Characterization of novel intermediate food products from Spanish date palm (Phoenix dactylifera L., cv. Confitera) co-products for industrial use
Keywords: خواص فن آوری; Date palm; Co-products; Intermediate food products; Blanching; Technological properties;
Technological properties and enhancement of antifungal activity of a Paeonia rockii extract encapsulated in a chitosan-based matrix
Keywords: خواص فن آوری; Functional plant-extract; Spray-dried chitosan microparticles; Technological properties; Storage stability; Antifungal activity
Co-culture affects protein profile and heat tolerance of Lactobacillus delbrueckii subsp. lactis and Bifidobacterium longum
Keywords: خواص فن آوری; Bifidobacterium; Lactobacillus; Co-culture; Protein profile; Technological properties;
Yeast biota associated to naturally fermented table olives from different Italian cultivars
Keywords: خواص فن آوری; Yeasts population; PCR-DGGE; Technological properties; Italian table olives
Technological and safety characteristics of Staphylococcaceae isolated from Spanish traditional dry-cured sausages
Keywords: خواص فن آوری; Staphylococcaceae; Technological properties; Safety properties; Proteolysis; Lipolysis; Biogenic amines
Functionality of pork meat proteins: Impact of sodium chloride and phosphates under high-pressure processing
Keywords: خواص فن آوری; High pressure; Sodium chloride; Phosphates; Calorimetry; Technological properties
Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations
Keywords: خواص فن آوری; Andean seed; Quality; Supplemented breads; Technological properties
Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics
Keywords: خواص فن آوری; Backfat replacer; Konjac; Dry fermented sausages; Technological properties; Microbiological analysis; Sensorial analysis
Microwave dehydration of three citrus peel cultivars: Effect on water and oil retention capacities, color, shrinkage and total phenols content
Keywords: خواص فن آوری; Citrus peels; Microwave drying kinetics; Total phenols; Technological properties; Shrinkage; Color
Handling, frictional and technological properties of wheat as affected by moisture content and cultivar
Keywords: خواص فن آوری; Handling properties; Frictional properties; Technological properties; Wheat; Moisture content
Novel, binder-free fiber reinforced composites based on a renewable resource from the reed-like plant Typha sp.
Keywords: خواص فن آوری; Renewable resources; Typha sp.; Natural fiber reinforced composites; Cattails; Technological properties; Surface roughness
The potential use of Tithonian-Barremian detrital deposits from central Tunisia as raw materials for ceramic tiles and pigments
Keywords: خواص فن آوری; Tunisian clays; Ceramic tiles; Blue pigments; Technological properties;
Melt granulation of pharmaceutical powders: A comparison of high-shear mixer and fluidised bed processes
Keywords: خواص فن آوری; Melt agglomeration; Fluid bed; High-shear mixer; Poorly water soluble drugs; Technological properties; Drug dissolution