Keywords: پردازش حرارتی; Black raspberries; Metabolomics; Phytochemicals; Anthocyanins; Thermal processing; Rubus occidentalis; Flavonoids; Ellagitannins; Chemical Fingerprinting;
مقالات ISI پردازش حرارتی (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: پردازش حرارتی; Fructose (PubChem CID: 5984); Sucrose (PubChem CID: 5988); Glucose (PubChem CID: 107526); Fructosylproline (PubChem CID: 119856); Fructosylvaline (PubChem CID: 71777427); Fructosylvaline (PubChem CID: 71316981); Black garlic; Thermal processing; Amadori c
Keywords: پردازش حرارتی; Retinol; Milk; Front-face fluorescence; Thermal processing; Kinetics; FTrp, FMC, FRb370, FRb450; Maximum fluorescence intensity of tryptophan, Maillard compounds and riboflavin (excited at 370Â nm and 450Â nm); [Re]; Concentration of retinol; [Re]0; Initi
Keywords: پردازش حرارتی; Thermal processing; MNV; TV; Oyster; D-value;
Keywords: پردازش حرارتی; Thermal processing; Thermophilic spore formers; Skim milk powder; Milk concentrates; Anoxybacillus flavithermus;
Keywords: پردازش حرارتی; Caramelization; Maillard reaction; Quantification; Glucose; Leucine; Stable isotope dilution assay; Thermal processing; HS trap;
Keywords: پردازش حرارتی; HRP; Horseradish peroxidase; RT; room temperature; Cashew; Pistachio; Food allergy; Enzymatic hydrolysis; Processed foods; Thermal processing; Pressure processing; Sonication;
Keywords: پردازش حرارتی; Microwave; Pasteurization; Thermal processing; Apple juice; Mathematical modeling; Enzyme;
Keywords: پردازش حرارتی; COMSOL multiphysics; Heat and mass transfer; Poultry meat; Quality prediction; Thermal processing; Transport phenomena in porous media;
Keywords: پردازش حرارتی; Egg white proteins; Avidin; Thermal processing; Non-thermal processing; Novel processing; Egg allergy;
Keywords: پردازش حرارتی; Electronic waste; Metals recovery; Recycling; Physical separation; Thermal processing; Connectors;
Keywords: پردازش حرارتی; Heterogeneity; Inactivation parameters; Quantitative microbiology; Foodborne pathogen; Thermal processing; Spore-forming bacteria;
Keywords: پردازش حرارتی; Bioflavor; Fermentation; Enzyme; Synthetic biology; Flavor generation; Thermal processing;
Keywords: پردازش حرارتی; Pulsed Electric Fields (PEF) processing; Calcium infusion; Thermal processing; Carrot hardness; β-Carotene bioaccessibility; Mastication;
Keywords: پردازش حرارتی; bovine milk protein; thermal processing; protein denaturation; immunogenicity;
Keywords: پردازش حرارتی; Almond; Amandin; Immunoreactivity; Phenolics; Thermal processing;
Keywords: پردازش حرارتی; Ascorbic acid; High-pressure processing; Kinetics; Thermal processing; Pressure-thermal treatment; Pineapple juice;
Keywords: پردازش حرارتی; Rice; Maillard browning; Imaging; Thermal processing; Commercial sterilization;
Keywords: پردازش حرارتی; Pear puree; High pressure thermal processing; Thermal processing; Citric acid; Enzyme; Quality;
Keywords: پردازش حرارتی; Blueberry; Peroxidase; Enzyme kinetics; Thermal processing; High pressure processing;
Keywords: پردازش حرارتی; milk deposit; bacterial attachment; thermal processing; surface treatment;
Heat-induced formation of mepiquat by decarboxylation of pipecolic acid and its betaine derivative. Part 2: Natural formation in cooked vegetables and selected food products
Keywords: پردازش حرارتی; PipBet; pipecolic acid betaine; PipAc; pipecolic acid; Mepiquat; Pesticide; Thermal processing; Vegetables; Potato; French fries; Potato crisps; Pipecolic acid; Maillard reaction;
Keywords: پردازش حرارتی; Functional foods; Fatty acids; Antioxidants; Thermal processing;
Keywords: پردازش حرارتی; Furan; Antioxidants; Model system; Thermal processing; Kinetics;
Keywords: پردازش حرارتی; Sweet wine; Thermal processing; Maillard reaction; Sugar degradation; Sotolon; ABTS; 2,2â²-Azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid; Arg; l-arginine; Asp; l-aspartic acid; Cys; l-cysteine; Fru; d(â)-fructose; Glc; d(+)-Glucose; GAE; gallic aci
Keywords: پردازش حرارتی; Carotenoids; Thermal processing; Storage; Lipid oxidation; Bioaccessibility;
Ascorbic acid stability in fruit juices during thermosonication
Keywords: پردازش حرارتی; Ultrasound; Ascorbic acid; Nutritional quality; Vitamin C; Food processing; Thermal processing; Model solutions;
Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water
Keywords: پردازش حرارتی; Food processing; Ultrasound technology; Thermal processing; Coconut water; Enzyme inactivation;
Keywords: پردازش حرارتی; Clean in place; Atomic force microscopy; Fluorescence microscopy; Protein fouling; Thermal processing;
Keywords: پردازش حرارتی; Basidiomycota; Edible mushrooms; Elements; Thermal processing; Zinc
Keywords: پردازش حرارتی; PLGA microparticles; Dexamethasone; Drug delivery; Thermal processing;
Keywords: پردازش حرارتی; Acrylamide reduction; Black ripe olives; Thermal processing; LACF lethality; Acrylamide (PubChem CID: 6579);
Keywords: پردازش حرارتی; Biomass; Carbonaceous material; Thermal processing; Kinetic study; Synergy;
Keywords: پردازش حرارتی; Pork; Lamb; Thermal processing; Fatty acid profile
Keywords: پردازش حرارتی; 3-MCPD esters; Edible oil; Thermal processing; Model system
Keywords: پردازش حرارتی; Vitamins loss; Kinetics; Degradation; Storage; Thermal processing; Wolfram Demonstrations;
Keywords: پردازش حرارتی; DWNF, defatted walnut flourFood allergy; Label-free quantification; Protein mass spectrometry; Thermal processing; Tree nut; Walnut
Keywords: پردازش حرارتی; Starch-based film; Thermal processing; Structural change;
Keywords: پردازش حرارتی; Reactive oxidative species (ROS); Thermal processing; Fructose; Glucose; Sucrose
Keywords: پردازش حرارتی; Thermal processing; Structure; Peanut allergy; Allergen
Keywords: پردازش حرارتی; Carotenoids; Structural barriers; Thermal processing; Carotenoid transfer; Kinetics
Keywords: پردازش حرارتی; Black rice; Thermal processing; Phenolic compounds; Anthocyanin; Cyanidin-3-glucoside; Antioxidants; Condensed tannin/proanthocyanidin (PubChem CID: 108065); Anthocyanin (PubChem CID: 145858); Anthocyanin 3â²-O-beta-d-glucoside (PubChem CID: 56928084); C
Keywords: پردازش حرارتی; FC, fresh chestnut; BC, boiled chestnut; RC, roasted chestnut; FCSG, fresh chestnut starch gel; BCSG, boiled chestnut starch gel; RCSG, roasted chestnut starch gel; TPA, textural profile analysisChestnut; Starch; Kernel; Thermal processing; Physicochemica
Keywords: پردازش حرارتی; Salmonella; thermal processing; Thermal resistance
Keywords: پردازش حرارتی; Heat-transfer coefficient; Non-Newtonian fluids; Particulate fluids; Reciprocating agitation; Thermal processing;
Keywords: پردازش حرارتی; Thermal processing; Modeling; Mixed models; Acidified food;
Keywords: پردازش حرارتی; Ultrasound; Ultraviolet irradiation; Sensory evaluation; Orange juice; Thermal processing;
Keywords: پردازش حرارتی; Tomato; High-pressure; Thermal processing; Nutritional; Phytochemical; Quality; Storage;
Keywords: پردازش حرارتی; Ascorbic acid; Fruit juices; Predictive model building; Thermal processing; Vitamin loss;
Keywords: پردازش حرارتی; Food analysis; Food composition; Potato breeding; Solanum tuberosum L.; Solanum tuberosum subsp. andigena (Juz. & Bukasov) Hawkes; Solanum stenotomum Juz. & Bukasov; Phytochemicals; Bioactive compounds; Thermal processing; Biodiversity and nutrition