Keywords: انعطاف پذیری; Protein phosphorylation; Myofibrillar protein; Degradation; Tenderization;
مقالات ISI انعطاف پذیری (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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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: انعطاف پذیری; Ultrasound; Disaggregation; Myofibril fragmentation; Tenderization; Actomyosin;
Keywords: انعطاف پذیری; Ostrich muscle; Postmortem proteolysis; Tenderization; Calpain; ACRYLAMIDE (PubChem CID: 6579); Alpha-Casein (PubChem CID: 134288); CALCIUM CHLORIDE (PubChem CID: 5284359); EDTA (PubChem CID: 6049); EGTA (PubChem CID: 6207); Glycine (PubChem CID: 750); N,
Keywords: انعطاف پذیری; Connective tissue; Hydrodynamic pressure processing; Tenderization; Beef;
The effect of CaCl2 marination on the tenderizing pathway of goose meat during conditioning
Keywords: انعطاف پذیری; CaCl2; F-actin; G-actin; Depolymerization; Tropomodulins; Tenderization;
The effect of Cytochalasin B and Jasplakinolide on depolymerization of actin filaments in goose muscles during postmortem conditioning
Keywords: انعطاف پذیری; Cytochalasin B; Jasplakinolide; Depolymerizing; Myofibrillar fraction index; G-actin; Tenderization;
Effect of Pulsed Electric Field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle
Keywords: انعطاف پذیری; Meat; Longissimus thoracis et lumborum; Ageing; Tenderization; Pulsed Electric Fields
The physical and biochemical changes in springbok (Antidorcas marsupialis) Longissimus thoracis et lumborum and Biceps femoris muscle during ageing
Keywords: انعطاف پذیری; Conditioning; Calpains; Cathepsins; Tenderization; Game meat;
Changes in springbok (Antidorcas marsupialis) Longissimus thoracis et lumborum muscle during conditioning as assessed by a trained sensory panel
Keywords: انعطاف پذیری; Descriptive sensory analysis; Ageing; Tenderization; Game meat;
Tenderization effect of soy sauce on beef M. biceps femoris
Keywords: انعطاف پذیری; Biceps femoris; Marination; Soy sauce; Tenderization;
Foodomics to investigate meat tenderness
Keywords: انعطاف پذیری; Foodomics; Meat; Metabolomics; Omics; Post-translational modification; Proteomics; Safety; Tenderness; Tenderization; Transcriptomics
Effects of fibre type and kefir, wine lemon, and pineapple marinades on texture and sensory properties of wild boar and deer longissimus muscle
Keywords: انعطاف پذیری; Myofibre; Structure; Texture; Deer and wild boar muscle; Tenderization; marinade;
Effects of moisture enhancement, enzyme treatment, and blade tenderization on the processing characteristics and tenderness of beef semimembranosus steaks
Keywords: انعطاف پذیری; Beef; Tenderization; Moisture enhancement; Enzyme injection; Tenderness
Influence of blade tenderization, moisture enhancement and pancreatin enzyme treatment on the processing characteristics and tenderness of beef semitendinosus muscle
Keywords: انعطاف پذیری; Beef; Tenderization; Moisture enhancement; Enzyme injection; Tenderness
Effects of mechanical treatments and moisture enhancement on the processing characteristics and tenderness of beef semimembranosus roasts
Keywords: انعطاف پذیری; Roast beef; Tenderization; Moisture enhancement; Tumbling; Texture; Water holding;