Keywords: اتصال حرارت; Lactic acid (PubChem CID:612); Sodium decanoate (PubChem CID:4,457,968); Trisodium phosphate (PubChem CID:24,243); Ultrasonication; Thermosonication; Chemical immersions; Campylobacter; Chicken decontamination;
مقالات ISI اتصال حرارت (ترجمه نشده)
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Keywords: اتصال حرارت; Pretreatment; Ultrasound; Thermosonication; Whey; Lactose recovery; Crystallization;
Keywords: اتصال حرارت; TS; thermosonication; MRS; de Man Rogosa Sharpe agar; CFU; colony forming units; EBC; European Brewery Convention; ESR; electron spin resonance; HS-GC; headspace gas chromatography; GC-MS; gas chromatography-mass spectrometer; Thermosonication; Beer;
Keywords: اتصال حرارت; Carrot juice; Orange by-product extracts; Thermosonication; Total phenolic content; Response surface optimization;
Keywords: اتصال حرارت; Cloudy apple juice; Thermosonication; Enzyme inactivation; Dissolved gases;
Keywords: اتصال حرارت; Thermosonication; Coconut water; Polyphenoloxidase; Peroxidase;
Keywords: اتصال حرارت; Ultrasonication; Thermosonication; Sterilization; Spore inactivation; Thermal treatment;
Optimization of anthocyanins extraction from black carrot pomace with thermosonication
Keywords: اتصال حرارت; Thermosonication; Ultrasound assisted extraction; Anthocyanin compounds; Response surface methodology; Black carrot pomace;
Keywords: اتصال حرارت; In-line monitoring; Thermosonication; Quality; Antioxidant capacity; Blueberry fruit nectar;
Keywords: اتصال حرارت; Thermosonication; Cream cheese; Texture; Rheology; Thermal stability;
Keywords: اتصال حرارت; Ayran; Fermented drink; Serum separation; Microbial safety; Thermosonication; Viscosity;
Keywords: اتصال حرارت; Apple juice; Cloudiness; Sedimentation; Thermosonication; Ultrasound
Application of nisin-assisted thermosonication processing for preservation and quality retention of fresh apple juice
Keywords: اتصال حرارت; Thermosonication; Nisin; Fresh apple juice; Naturally occurring microorganisms; Quality;
Secondary structure and conformational change of mushroom polyphenol oxidase during thermosonication treatment by using FTIR spectroscopy
Keywords: اتصال حرارت; PPO; Thermosonication; FTIR; Spectroscopy; Protein secondary structure; Conformation change;
ReviewThermosonication: An alternative processing for fruit and vegetable juices
Keywords: اتصال حرارت; Thermosonication; Quality; Stability; Juice;
Ultrasound assisted thermal pasteurization of beers with different alcohol levels: Inactivation of Saccharomyces cerevisiae ascospores
Keywords: اتصال حرارت; Thermosonication; Continuous; Yeast; Spore; Pasteurization; Modelling;
Use of power ultrasound to enhance the thermal inactivation of Clostridium perfringens spores in beef slurry
Keywords: اتصال حرارت; Ultrasonication; Thermosonication; Spore pretreatment; Kinetics; Modelling; Heat shock;
Inactivation of Byssochlamys nivea ascospores in strawberry puree by high pressure, power ultrasound and thermal processing
Keywords: اتصال حرارت; High hydrostatic pressure; Thermosonication; Heat; Mold; Fungi; Modeling
Thermosonication as a potential quality enhancement technique of apple juice
Keywords: اتصال حرارت; Apple juice; Thermosonication; Quality; Enzymes; Microbes
The effect of non-thermal processing technologies on microbial inactivation: An investigation into sub-lethal injury of Escherichia coli and Pseudomonas fluorescens
Keywords: اتصال حرارت; Thermosonication; PEF; Escherichia coli; Pseudomonas fluorescens; Sub-lethal injury;
Effects on Escherichia coli inactivation and quality attributes in apple juice treated by combinations of pulsed light and thermosonication
Keywords: اتصال حرارت; Non-thermal preservation; Pulsed light; Thermosonication; Apple juice; E. coli; Beverage quality;
Investigating the efficiency of thermosonication for controlling biofouling in batch membrane systems
Keywords: اتصال حرارت; Thermosonication; E. coli; Reverse osmosis membrane; Stirred cell; Biofouling; Epiflourescence microscopy
Combinations of High Intensity Light Pulses and Thermosonication for the inactivation of Escherichia coli in orange juice
Keywords: اتصال حرارت; Non-thermal preservation; High intensity light pulses; Thermosonication; Orange juice; Escherichia coli;
Effect of thermosonication on bioactive compounds in watermelon juice
Keywords: اتصال حرارت; Thermosonication; Watermelon juice; Ascorbic acid; Phenols; Lycopene;
A comparison of selected quality characteristics of yoghurts prepared from thermosonicated and conventionally heated milks
Keywords: اتصال حرارت; Yoghurt; Thermosonication; Viscosity; Water-holding capacity; Syneresis; Sensory; Vitamins
The effect of thermosonication of milk on selected physicochemical and microstructural properties of yoghurt gels during fermentation
Keywords: اتصال حرارت; Yoghurt; Thermosonication; Viscosity; Water holding capacity; Syneresis; Microstructure
The kinetics of inactivation of pectin methylesterase and polygalacturonase in tomato juice by thermosonication
Keywords: اتصال حرارت; Tomato; Pectin methylesterase; Polygalacturonase; Ultrasound; Heat; Thermosonication
Inactivation of Escherichia coli cells with sonication, manosonication, thermosonication, and manothermosonication: Microbial responses and kinetics modeling
Keywords: اتصال حرارت; Escherichia coli K12; Sonication; Manosonication; Thermosonication; Manothermosonication; Inactivation kinetics
Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics
Keywords: اتصال حرارت; Watercress; Heat blanching; Thermosonication; Vitamin C; Kinetics modelling
Effect of thermosonication on quality improvement of tomato juice
Keywords: اتصال حرارت; PME; Tomato; Thermosonication; Sonication; Heat treatment; Particle size distribution; Viscosity
Modelling kinetics of watercress (Nasturtium officinale) colour changes due to heat and thermosonication treatments
Keywords: اتصال حرارت; Watercress (Nasturtium officinale); Heat blanching; Thermosonication; Colour changes; Chlorophylls; Kinetics modelling
Ultrasonication for tomato pectinmethylesterase inactivation: effect of cavitation intensity and temperature on inactivation
Keywords: اتصال حرارت; Pectinmethylesterase; Tomato; Thermosonication; Ultrasound; Cavitation;