Keywords: غیر فعال کردن حرارتی; Food-borne pathogen; Thermal inactivation; Membrane fluidity; Sublethal injury; Growth temperature; Growth phase; Benzyl alcohol;
مقالات ISI غیر فعال کردن حرارتی (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: غیر فعال کردن حرارتی; PNSU; probability of a non-sterile unit; QMRA; quantitative microbial risk assessment; RMSE; root mean square error; TSA; tryptic soy agar; TSB; tryptic soy broth; Probabilistic model; Thermal inactivation; Microbial risk assessment; Food bacteria; Salmon
Keywords: غیر فعال کردن حرارتی; Food safety; Relative humidity; Thermal inactivation; Pathogens;
Keywords: غیر فعال کردن حرارتی; Bacteriophage; Lactococcus lactis; Pilot-plant pasteurizer; Thermal inactivation; Heat resistance;
Keywords: غیر فعال کردن حرارتی; Thermal inactivation; Fungi; Chestnut; Radio frequency; Storage;
Keywords: غیر فعال کردن حرارتی; Human norovirus; Thermal inactivation; Spinach; Propidium monoazide; Ethidium monoazide;
Keywords: غیر فعال کردن حرارتی; Thermophilic spore formers; Thermal inactivation; Milk powder processing; Pasteurization;
Keywords: غیر فعال کردن حرارتی; Fungi; Spore-former; Heat; Thermal inactivation; High pressure processing; Scanning electron microscopy;
Keywords: غیر فعال کردن حرارتی; Thermal inactivation; Gauss-Eyring model; Isothermal kinetics; Isotime kinetics; Predictive microbiology;
Keywords: غیر فعال کردن حرارتی; Solar pasteurization; Safe water; Microbiological decontamination; Thermal inactivation; Pathogens; ANVISA; Brazilian National Agency of Sanitary Surveillance; BGBLB; Brilliant Green Bile Lactose Broth; CFU; Colony-forming units; CREST; Centre for Researc
Keywords: غیر فعال کردن حرارتی; Acid adaptation; Escherichia coli; Salmonella enterica; Thermal inactivation; Fruit juices
Keywords: غیر فعال کردن حرارتی; Thermal inactivation; Validation; Food safety; Foodborne pathogens;
Keywords: غیر فعال کردن حرارتی; Human norovirus; Thermal inactivation; Heat resistance;
Keywords: غیر فعال کردن حرارتی; Agitating retort; Thermal inactivation; Listeria innocua;
Keywords: غیر فعال کردن حرارتی; Black turtle bean; Lectin; Hemagglutinating activity; Kinetics; Thermal inactivation
Keywords: غیر فعال کردن حرارتی; Bioaerosols; Thermal inactivation; Real-time measurement; Particle shape;
Keywords: غیر فعال کردن حرارتی; Horse liver alcohol dehydrogenase; Conformational locks; Thermal inactivation; Aggregation mechanism; Dynamic light scattering;
Keywords: غیر فعال کردن حرارتی; Pectinase; High hydrostatic pressure; Thermal inactivation; Enzyme stabilization;
Keywords: غیر فعال کردن حرارتی; Enhancement; parabens; thermal inactivation; parameters; modeling
Dry-inoculation method for thermal inactivation studies in wheat flour using freeze-dried Enterococcus faecium NRRL B-2354
Keywords: غیر فعال کردن حرارتی; Freeze-drying; Enterococcus faecium; Thermal inactivation; Inoculation method; Low-moisture foods;
pH dependent C. jejuni thermal inactivation models and application to poultry scalding
Keywords: غیر فعال کردن حرارتی; Campylobacter jejuni; Thermal inactivation; Mathematical modeling; Poultry scalding; Cross-contamination;
Thermal inactivation kinetics of Bacillus cereus in Chinese rice wine and in simulated media based on wine components
Keywords: غیر فعال کردن حرارتی; Chinese rice wine; Thermal inactivation; Heat resistance; D-value; First-order kinetics; Morphological damage;
Thermal inactivation of Aspergillus flavus in peanut kernels as influenced by temperature, water activity and heating rate
Keywords: غیر فعال کردن حرارتی; Aspergillus flavus; Thermal inactivation; Water activity; Weibull distribution; Heating rate; Peanut;
Presence of enteric viruses, bioaccumulation and stability in Anomalocardia brasiliana clams (Gmelin, 1791)
Keywords: غیر فعال کردن حرارتی; Anomalocardia brasiliana; Enteric virus; Clams; qPCR; Viral bioaccumulation; Thermal inactivation;
Influence of storage temperature/time and atmosphere on survival and thermal inactivation of Escherichia coli ATCC 25922 inoculated to almond powder
Keywords: غیر فعال کردن حرارتی; Almond; S. Enteritidis PT 30; Storage conditions; Survival; Thermal inactivation;
Effect of temperature and salt on thermal inactivation of Listeria monocytogenes in salmon roe
Keywords: غیر فعال کردن حرارتی; Listeria monocytogenes; Thermal inactivation; Salmon roe; Salt effect;
Biochemical properties of β-glucosidase from Turkish HacıhaliloÄlu apricot (Prunus armenica L.) as affected by harvest year
Keywords: غیر فعال کردن حرارتی; Hacihaliloglu apricot; β-glucosidase; Harvest year; Kinetics; Thermal inactivation;
Catalytic properties and thermal stability of a crude protease from the keratinolytic Bacillus sp. CL33A
Keywords: غیر فعال کردن حرارتی; Bioconversion; Enzymatic catalysis; Proteolytic activity; Biochemical characterization; Thermal inactivation; Kinetic parameters;
Influence of controlled atmosphere on thermal inactivation of Escherichia coli ATCC 25922 in almond powder
Keywords: غیر فعال کردن حرارتی; Almond; CA-HBS; S. enteritidis PT 30; Heating rate; Gas concentration; Thermal inactivation;
Fluorescence and circular dichroism studies on the accessibility of tryptophan residues and unfolding of a jacalin-related α-d-galactose-specific lectin from mulberry (Morus indica)
Keywords: غیر فعال کردن حرارتی; CD; circular dichroism; DSC; differential scanning calorimetry; Gdn.HCl; guanidine hydrochloride; Gdn.SCN; guanidinium thiocyanate; JRL; jacalin-related lectins; MLGL; mulberry latex galactose-specific lectin; MDCK cells; Madine-Darby canine kidney cells;
Propidium monoazide RTqPCR assays for the assessment of hepatitis A inactivation and for a better estimation of the health risk of contaminated waters
Keywords: غیر فعال کردن حرارتی; Hepatitis A virus; RTqPCR; Propidium monoazide; Infectivity; Disinfection; Free chlorine; Thermal inactivation;
Copper, zinc superoxide dismutase from Caragana jubata: A thermostable enzyme that functions under a broad pH and temperature window
Keywords: غیر فعال کردن حرارتی; Reactive oxygen species; Superoxide dismutase; Autoclavability; Thermostability; Thermal inactivation; Kinetic stability; Oligomers; CD spectroscopy;
Survival of Penicillium spp. conidia during deep-frying and baking steps of frozen chicken nuggets processing
Keywords: غیر فعال کردن حرارتی; Fungi; Processed meat; Spoilage; Thermal inactivation; Meat; Resistance;
Thermal inactivation kinetics of hepatitis A virus in spinach
Keywords: غیر فعال کردن حرارتی; Spinach; Thermal inactivation; D and z values; Arrhenius activation energy
Kinetic modeling of thermal inactivation of antimicrobial peptides produced by Lactobacillus sakei subsp. sakei 2a
Keywords: غیر فعال کردن حرارتی; Bacteriocins; Lactobacillus sakei; Thermal inactivation; Weibull model
Modelling the thermal inactivation of five Campylobacteraceae species
Keywords: غیر فعال کردن حرارتی; Thermal inactivation; Campylobacter coli; Chelveticus helveticus; Campylobacter concisus; Campylobacter fetus subsp. fetus; Arcobacter butzleri;
Reducing the experimental effort in measuring D and z values for microorganism inactivation kinetics
Keywords: غیر فعال کردن حرارتی; Bacterial destruction; Thermal inactivation; D value; z value;
Kinetics of thermal inactivation of immobilized Agaricus bisporus tyrosinase
Keywords: غیر فعال کردن حرارتی; Immobilized tyrosinase; Thermal inactivation; Mathematical modeling; Monophenolase activity; Diphenolase activity;
Low temperature, long time treatment of porcine M. longissimus thoracis et lumborum in a combi steamer under commercial conditions
Keywords: غیر فعال کردن حرارتی; LTLT; Combi steamer; Pork; Color; Shear force; Thermal inactivation;
Na,K-ATPase reconstituted in ternary liposome: The presence of cholesterol affects protein activity and thermal stability
Keywords: غیر فعال کردن حرارتی; Na,K-ATPase; Detergent solubilized; Proteoliposome; Thermal inactivation; Unfolding; Differential scanning calorimetry;
Lethality of moist heat and silver dihydrogen citrate sanitizer combinations on Listeria spp. adhered to components of a deli meat slicer
Keywords: غیر فعال کردن حرارتی; Deli meat slicer; Cross-contamination; Listeria monocytogenes; Thermal inactivation; Sanitizer
Comparative study of thermal inactivation kinetics of Salmonella spp. in peanut butter and peanut butter spread
Keywords: غیر فعال کردن حرارتی; Thermal inactivation; Salmonella spp.; Peanut butter; Kinetics analysis;
Extraction, partial purification and characterization of polyphenol oxidase from Solanum lycocarpum fruits
Keywords: غیر فعال کردن حرارتی; Solanum lycocarpum; Polyphenol oxidase; Thermal inactivation; Kinetic parameters; Inhibitors
Copper, zinc superoxide dismutase of Curcuma aromatica is a kinetically stable protein
Keywords: غیر فعال کردن حرارتی; Superoxide dismutase; Autoclave stable; Thermal inactivation; Trypsin; Sodium dodecyl sulfate; Kinetic stability;
Solar water disinfection by a Parabolic Trough Concentrator (PTC): flow-cytometric analysis of bacterial inactivation
Keywords: غیر فعال کردن حرارتی; Drinking water; Solar water pasteurization; Flow cytometry; Thermal inactivation;
Thermal inactivation and variability of γ-glutamyltransferase and α-l-fucosidase enzymatic activity in sheep milk
Keywords: غیر فعال کردن حرارتی; γ-glutamyltransferase; α-l-fucosidase; Thermal inactivation; Variability; Sheep milk;
Determination of thermal inactivation kinetics of Listeria monocytogenes in chicken meats by isothermal and dynamic methods
Keywords: غیر فعال کردن حرارتی; Thermal inactivation; Kinetics; Isothermal method; Dynamic method;
Thermal inactivation of Salmonella Typhimurium in chicken shawirma (gyro)
Keywords: غیر فعال کردن حرارتی; Thermal inactivation; D-value; Salmonella; Chicken shawirma; Gyro;
Role of cysteine residues in thermal inactivation of fungal Cel6A cellobiohydrolases
Keywords: غیر فعال کردن حرارتی; Cellulase; Cel6A; Thermal inactivation; Disulfide bond degradation; Thiol-disulfide exchange;
Efficiency of a reheating step to inactivate Clostridium perfringens vegetative cells: How to measure it?
Keywords: غیر فعال کردن حرارتی; Clostridium perfringens; Thermal inactivation; Control measures;