Keywords: آب گوجه; Tomato essence; GC-MS; Tomato juice;
مقالات ISI آب گوجه (ترجمه نشده)
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Keywords: آب گوجه; Nanofluids; Tomato juice; Heat exchanger; Nutritional properties;
Keywords: آب گوجه; Continuous ohmic heating; Foodborne pathogen; Tomato juice; Processing; Food safety;
Keywords: آب گوجه; Tomato juice; HPCD; Enzyme inactivation; Properties; HPP;
Keywords: آب گوجه; Spiral-filter press; Tomato juice; Process impact; Phenolic compounds; Carotenoids; Ascorbic acid; Retention efficiency;
Keywords: آب گوجه; Tomato juice; Pectin methylesterase; Polygalacturonase; High pressure processing; Pulsed electric fields;
Keywords: آب گوجه; AUC0-24; area under the concentration-time curve from time zero (0) to 24Â h; BMI; body mass index; BP; blood pressure; BW; body weight; CVD; cardiovascular disease; Cmax/AUC0-24; absorption rate; HDL-c; high density lipoprotein cholesterol; HPLC-MS
Keywords: آب گوجه; Tomato juice; Thermal evaporation; Osmotic distillation; Membrane distillation; HMF; Furan
Keywords: آب گوجه; Tomato juice; Lycopene; Oxidative stress; Antioxidative biomarkers; Obesity; SOD; superoxide dismutase; GPx; glutathione peroxidase; CAT; catalase; TAC; total antioxidant capacity; MDA; malondialdehyde; LYC; lycopene; ROS; Reactive oxygen species;
Keywords: آب گوجه; Tomato juice; Metabolic syndrome; Inflammation; Insulin resistance;
Keywords: آب گوجه; CK; creatinine kinase; DNPH; 2,4-dinitrophenylhydrazine; DPPH; 2,2â²-diphenylpicrylhydrazyl; DTNB; 5,5â²-dithiobis(2-nitro-benzoic acid); FMD; flow-mediated dilatation; GSH; redused glutathione; HCl; hydrochloric acid; HDL; high density lipoprotein chol
Keywords: آب گوجه; Spectral clustering; K-clustering; Hierarchical cluster analysis; Cluster validation; Electronic nose; Tomato juice
Keywords: آب گوجه; GC–MS; Headspace fingerprinting; Tomato juice; Pulsed electric fields (PEF); High pressure processing (HPP); Juice pasteurisation
Effects of tomato juice on the pharmacokinetics of CYP3A4-substrate drugs
Keywords: آب گوجه; Food-drug interactions; Tomato juice; Grapefruit juice; Nifedipine; Midazolam; Pharmacokinetic interactions; TJ; tomato juice; GFJ; grapefruit juice; NFP; nifedipine; MDZ; midazolam; AUC; area under the concentration-time curve; CYP; cytochrome P450;
Application of low frequency pulsed ohmic heating for inactivation of foodborne pathogens and MS-2 phage in buffered peptone water and tomato juice
Keywords: آب گوجه; Frequency; Pulsed ohmic heating; Pathogens inactivation; Sub-lethal injury; Tomato juice; Electrode corrosion;
Impact of ultraviolet radiation treatments on the quality of freshly prepared tomato (Solanum lycopersicum) juice
Keywords: آب گوجه; Tomato juice; Ultraviolet radiation; Antioxidants; Lycopene; Colour; Microbial quality;
Synthesis, characterization of nisin loaded alginate-chitosan-pluronic composite nanoparticles and evaluation against microbes
Keywords: آب گوجه; Nanoparticles; Nisin; Sustained release; Antimicrobial; Tomato juice;
2,3-Butanediol fermentation promotes growth of Serratia plymuthica at low pH but not survival of extreme acid challenge
Keywords: آب گوجه; 2,3-Butanediol fermentation; Acid stress; Low pH growth; Tomato juice
Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions
Keywords: آب گوجه; ABC; ATP binding cassette; CCR; carbon catabolite repression; CFU; colony forming units; CGH; comparative genome hybridization; EF; Electro Focusing; KEGG; Kyoto Encyclopedia of Genes and Genomes; LCQ; liquid chromatography quadrupole; MDLC; multidimensio
Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Creep and recovery behaviours
Keywords: آب گوجه; Creep-recovery characterization; Compliance; High pressure homogenization; Rheology; Tomato juice;
Kinetics of Bacillus coagulans spore inactivation in tomato juice by combined pressure-heat treatment
Keywords: آب گوجه; Kinetics; Combined pressure-heat treatment; Bacillus coagulans spore; Tomato juice;
Differences in free amino acid profile of non-thermally treated tomato and strawberry juices
Keywords: آب گوجه; Food analysis; Food composition; Food processing; Nutrient retention; Nutrient stability; Food safety; High intensity pulsed electric fields; Thermal treatment; Tomato juice; Strawberry juice; Free amino acids; HPLC-PDA
Lipid biomarkers and metabolic effects of lycopene from tomato juice on liver of rats with induced hepatic steatosis
Keywords: آب گوجه; NAFLD; Lycopene; Tomato juice; Quantitative metabolomics; Liver metabolism; Antioxidant
Modeling of fouling layer deposition in cross-flow microfiltration during tomato juice clarification
Keywords: آب گوجه; Microfiltration; Fouling; Intermediate pore blocking; Cake filtration; Tomato juice;
The ability of spectrum autocorrelation models to predict the lycopene concentration in foods through visible spectroscopic data
Keywords: آب گوجه; Ketchup; Tomato juice; Tomato sauce; Lag-k autocorrelation coefficient; Visible spectroscopy; Chaotic parameter;
Use of high pressure homogenization as a mean to control the growth of foodborne moulds in tomato juice
Keywords: آب گوجه; Homogenization; Moulds; Tomato juice
Modelling of yeast inactivation in sonicated tomato juice
Keywords: آب گوجه; Yeast; Tomato juice; Ultrasound; Weibull model
Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice
Keywords: آب گوجه; Tomato juice; Ascorbic acid; Ultrasound; Yeast inactivation
A description of a flat geometry direct osmotic concentrator to concentrate tomato juice at ambient temperature and low pressure
Keywords: آب گوجه; Direct osmosis; Electrodialysis; Osmotic concentration; Tomato juice; Sodium chloride brine; Osmotic medium re-concentration
Carotenoid and phenolic profile of tomato juices processed by high intensity pulsed electric fields compared with conventional thermal treatments
Keywords: آب گوجه; High intensity pulsed electric fields; Thermal treatment; Tomato juice; Carotenoids and phenolic compounds
Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices
Keywords: آب گوجه; Tomato juice; Autochthonous lactic acid bacteria; Antioxidants; Color; Flavor
Effect of addition of Tween 80 and potassium dihydrogenphosphate to basal medium on the isolation of marine eukaryotes, thraustochytrids
Keywords: آب گوجه; thraustochytrids; Tween 80; tomato juice; KH2PO4
Inactivation of tomato juice peroxidase by high-intensity pulsed electric fields as affected by process conditions
Keywords: آب گوجه; High-intensity pulsed electric field; Peroxidase; Response surface; Tomato juice
Modeling changes in health-related compounds of tomato juice treated by high-intensity pulsed electric fields
Keywords: آب گوجه; Modeling; High-intensity pulsed electric fields; Tomato juice; Health-related compounds; Antioxidant capacity
Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments
Keywords: آب گوجه; Thermal treatment; High intensity pulsed electric fields; Tomato juice; Bioactive compounds; Antioxidant capacity
Evaluation of microbial inactivation and physicochemical properties of pressurized tomato juice during refrigerated storage
Keywords: آب گوجه; Tomato juice; Hydrostatic pressure; Lycopene; Color; Microorganism
Evaluation of processing qualities of tomato juice induced by thermal and pressure processing
Keywords: آب گوجه; Tomato juice; Hydrostatic pressure; Hot-break processing; Cold-break processing; Lycopene; Radical-scavenging capacity
Rheological effects of soy protein addition to tomato juice
Keywords: آب گوجه; Tomato juice; Soy protein; Steady and dynamic rheology;
Stability of carotenoids in tomato juice during storage
Keywords: آب گوجه; Carotenoid; Storage; Tomato juice; HPLC;