Keywords: پردازش حرارتی; Tomato; High-pressure; Thermal processing; Nutritional; Phytochemical; Quality; Storage;
مقالات ISI پردازش حرارتی (ترجمه نشده)
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Keywords: پردازش حرارتی; Heat transfer coefficient; Canning; Thermal processing; Reciprocation agitation; Retort development; Quality improvement
Keywords: پردازش حرارتی; Sr isotopes; presolar grains; acid leaching; chondrites; nucleosynthesis; thermal processing;
Keywords: پردازش حرارتی; Heat transfer coefficient; Methodology; Reciprocation agitation; Canning; Thermal processing; Heating rate index
Keywords: پردازش حرارتی; Anthocyanin; Thermal degradation; Kinetics; Exponential model; Pigment loss; Thermal processing; Heat preservation;
Keywords: پردازش حرارتی; Thermal processing; High pressure high temperature processing; Shelf-life; Chemical reactions; Carrot puree; Headspace GC-MS fingerprinting; Kinetic modelling;
Keywords: پردازش حرارتی; Reflectance spectroscopy; Heat transfer modeling; Temperature; Thermal processing; Surimi
Keywords: پردازش حرارتی; Avocado; Polygalacturonase; High-pressure processing; Thermal processing; Inactivation kinetics
Keywords: پردازش حرارتی; Thermal processing; Quality; Potatoes; Agitation; Canning;
Keywords: پردازش حرارتی; Vegetables; Thermal processing; High pressure high temperature processing; Sterilization; HS-SPME-GC-MS chemical fingerprinting; Process-induced chemical reactions;
Keywords: پردازش حرارتی; Almond milk; High pressure processing; Thermal processing; Immunoreactivity; Protein solubility;
Keywords: پردازش حرارتی; Poly(vinyl alcohol) (PVA); Thermal processing; Melamine polyphosphate (MPP); Flame retardant; Water;
Keywords: پردازش حرارتی; Kinetics; Degradation; Vitamin loss; Thermal processing; UHT; Accelerated storage;
Keywords: پردازش حرارتی; Differently coloured carrot cultivars; Thermal processing; High pressure high temperature processing; Sterilisation; MS-based fingerprinting; Metabolomics; Process-induced chemical reaction;
Keywords: پردازش حرارتی; Thermal processing; Ohmic heating; Anthocyanins; Acerola pulp;
Keywords: پردازش حرارتی; Alliin extract; Thermal processing; Chemical constituents; LC-MS; Antioxidant activity;
Keywords: پردازش حرارتی; Black garlic; Phenolic acid; Flavonoid; Thermal processing;
Keywords: پردازش حرارتی; Sesame protein isolates; Food allergy; Thermal processing; High pressure; Antigenicity; Conformational changes;
Effect of temperature on inactivation kinetics of three strains of Penicillium paneum and P. roqueforti during bread baking
Keywords: پردازش حرارتی; Heat resistance; Thermal processing; Variability; Loaves; Spoilage; Bakery; Storage; Survival; Food processing;
Chemical transitions of Areca semen during the thermal processing revealed by temperature-resolved ATR-FTIR spectroscopy and two-dimensional correlation analysis
Keywords: پردازش حرارتی; Areca catechu L.; Thermal processing; Fourier transform infrared spectroscopy; Attenuated total reflection; Two-dimensional correlation spectroscopy;
Thermal inactivation kinetics of Paenibacillus sanguinis 2301083PRC and Clostridium sporogenes JCM1416MGA in full and low fat “requeijão cremoso”
Keywords: پردازش حرارتی; Heat resistance; Spores; Inactivation models; D value; Processed cheese; Weibull model; Requeijão cremoso; Sporeforming bacteria; Clostridium; Bacillus; Paenibacillus; Thermal processing; Dairy products; Shelf-life; Capillary tubes; Thermal death tubes;
Thermal processing influences the digestibility and immunoreactivity of muscle proteins of Scylla paramamosain
Keywords: پردازش حرارتی; Scylla paramamosain; Tropomyosin; Thermal processing; Gastric intestinal digestion; Immunoreactivity;
Headspace fingerprint as a potential multivariate intrinsic indicator to monitor temperature variation of thermal in-pack processes: A case-study on broccoli puree
Keywords: پردازش حرارتی; Indicator; Thermal processing; Temperature non-uniformity; Multivariate; Headspace fingerprint;
Effects of high pressure processing on the physical properties of fish ham prepared with farmed meagre (Argyrosomus regius) with reduced use of microbial transglutaminase
Keywords: پردازش حرارتی; Seafood; Thermal processing; High pressure processing; Gel products; Texture; Restructured products;
Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables
Keywords: پردازش حرارتی; TPC; Total phenolic content; VCC; Vitamin C content; FW; Fresh weight; ANOVA; Analysis of variance; S.D.; Standard deviation; Thermal processing; sous-vide; Brassica vegetables; Vitamin C; Phenolic compounds; Antioxidants;
Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica
Keywords: پردازش حرارتی; ANOVA; Analysis of variance; DPPH; 2,2-Diphenyl-1-picrylhydrazyl; FRAP; Ferric reducing antioxidant power; h0; Hue angle; HPLC; High-performance liquid chromatography; S.D; Standard deviation; TPTZ; 2,4,6-Tris(2-pyridyl)-s-triazine; UV; Ultraviolet; TCEP;
Combined spectroscopic, molecular docking and quantum mechanics study of β-casein and p-coumaric acid interactions following thermal treatment
Keywords: پردازش حرارتی; β-Casein; p-Coumaric acid; Molecular interactions; Thermal processing;
Effects of thermal treatments on the colloidal properties, antioxidant capacity and in-vitro proteolytic degradation of cricket flour
Keywords: پردازش حرارتی; Insect protein; In vitro digestion; Antioxidant capacity; Thermal processing; Maillard reaction;
Thermal degradation kinetics of l-carnitine
Keywords: پردازش حرارتی; Carnitine; D and z values; Dynamic conditions; Inactivation kinetics; Thermal processing;
Physical properties of açai-berry pulp and kinetics study of its anthocyanin thermal degradation
Keywords: پردازش حرارتی; Euterpe oleracea; Thermal conductivity; Specific heat; Thermal expansion coefficient; Thermal processing;
Short communicationInactivation of Staphylococcus saprophyticus in chicken meat and purge using thermal processing, high pressure processing, gamma radiation, and ultraviolet light (254Â nm)
Keywords: پردازش حرارتی; S. saprophyticus; Urinary tract infection; Thermal processing; High pressure; Gamma radiation; Ultraviolet light; Chicken meat; Purge;
Modeling of Byssochamys nivea and Neosartorya fischeri inactivation in papaya and pineapple juices as a function of temperature and soluble solids content
Keywords: پردازش حرارتی; Predictive microbiology; Food spoilage; Fruit juice; Thermal processing; Weibull model;
Kinetics of Strecker aldehyde formation during thermal and high pressure high temperature processing of carrot puree
Keywords: پردازش حرارتی; Strecker aldehydes; Kinetics; Thermal processing; High pressure high temperature processing; Carrot puree;
The development of opto-acoustic diagnostic systems for industrial thermal processing plants
Keywords: پردازش حرارتی; thermal imaging; diagnostic system; thermal processing;
N-type Doping Strategies for InGaAs
Keywords: پردازش حرارتی; III-V semiconductors; Semiconductor processing; Thermal processing; Dopant activation; Dopant diffusion;
ReviewCurrent applications and new opportunities for the thermal and non-thermal processing technologies to generate berry product or extracts with high nutraceutical contents
Keywords: پردازش حرارتی; Thermal processing; Non-thermal processing; Berry; Polyphenols; Anthocyanins; Antioxidant capacity; POD; Peroxidase; PPO; Polyphenoloxidase; VMD; Vacuum microwave drying; HPP; High pressure processing; HHP; High hydrostatic pressure processing; NIR; Non-i
Influence of thermal processing conditions in 3D printing on the crystallinity and mechanical properties of PEEK material
Keywords: پردازش حرارتی; PEEK; 3D printing; Thermal processing; Crystallinity; Mechanical properties; Fused deposition modeling;
ReviewLandmarks in the historical development of twenty first century food processing technologies
Keywords: پردازش حرارتی; Emerging food technologies; Conventional food process; Thermal processing; Non-thermal processing; Historical review;
Thermal denaturation of bovine immunoglobulin G and its association with other whey proteins
Keywords: پردازش حرارتی; Immunoglobulin G; Whey protein; Thermal processing; Denaturation; Covalent-complex;
Stability and extraction of bioactive sulfur compounds from Allium genus processed by traditional and innovative technologies
Keywords: پردازش حرارتی; Allium; Bioactive sulfur compounds; Thermal processing; High pressure processing; Ultrasound; Microwaves; Supercritical fluids; Food analysis; Food composition;
Theoretical study of aerobic vitamin C loss kinetics during commercial heat preservation and storage
Keywords: پردازش حرارتی; Kinetics; Ascorbic acid; Dehydroascorbic acid; Degradation reactions; Thermal processing; Storage;
Thermal processing effects on peanut allergen Ara h 2 allergenicity in mice and its antigenic epitope structure
Keywords: پردازش حرارتی; Peanut (Arachis hypogaea); Ara h 2; Thermal processing; Allergenicity; Antigenic epitopes
Amadori compounds as potent inhibitors of angiotensin-converting enzyme (ACE) and their effects on anti-ACE activity of bell peppers
Keywords: پردازش حرارتی; Amadori compounds; Angiotensin-converting enzyme; Bell pepper; Thermal processing;
Lethality enhancement of pressure-assisted thermal processing against Bacillus amyloliquefaciens spores in low-acid media using antimicrobial compounds
Keywords: پردازش حرارتی; Pressure-assisted thermal processing; Thermal processing; Bacillus amyloliquefaciens spores; Low-acid foods; Chitosan; Surfactants; Antimicrobial compounds;
Enabling thermal processing of ritonavir-polyvinyl alcohol amorphous solid dispersions by KinetiSol® Dispersing
Keywords: پردازش حرارتی; KinetiSol Dispersing; Thermal processing; Polymer degradation; Ritonavir; Polyvinyl alcohol;
Effect of information on Chinese consumers' acceptance of thermal and non-thermal treated apple juices: A study of young Chinese immigrants in New Zealand
Keywords: پردازش حرارتی; High hydrostatic pressure processing; Pulsed-electric field; Thermal processing; Technology information; Chinese consumers; Acceptance;
Dimensionless correlations for heat transfer coefficients during reciprocating agitation thermal processing (RA-TP) of Newtonian liquid/particulate mixtures
Keywords: پردازش حرارتی; Heat transfer coefficient; Reciprocating agitation; Thermal processing; Modeling; Particulate Liquids; Newtonian; non-Newtonian
The occurrence and effect of unit operations for dairy products processing on the fate of aflatoxin M1: A review
Keywords: پردازش حرارتی; Food safety; Aflatoxins; Mycotoxins; Milk; Food technology; Dairy processing; Aflatoxin M1; Cheese; Yogurt; Feed; Aspergillus; Incidence; Effect of processing; Fermentation; Thermal processing; Salting; Ripening; Decontamination; Detoxification
Elephant Moraine 96029, a very mildly aqueously altered and heated CM carbonaceous chondrite: Implications for the drivers of parent body processing
Keywords: پردازش حرارتی; CM carbonaceous chondrites; Aqueous alteration; Thermal processing;
Antioxidant compounds and their bioaccessibility in tomato fruit and puree obtained from a DETIOLATED-1 (DET-1) down-regulated genetically modified genotype
Keywords: پردازش حرارتی; Tomato puree; Bioaccessibility; Thermal processing; Genetically modified tomato; Antioxidants;