Keywords: رب گوجه فرنگی; Vacuum; Ohmic heating; Quality; Tomato paste;
مقالات ISI رب گوجه فرنگی (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: رب گوجه فرنگی; Tomato paste; Metal cans; Corrosion; Image processing;
Bioactive compounds and antioxidant potential in tomato pastes as affected by hot and cold break process
Keywords: رب گوجه فرنگی; Tomato paste; Cold break; Hot break; Phenolic compounds; Carotenoids;
Keywords: رب گوجه فرنگی; Multispectral imaging; Tomato paste; Sucrose; Rapid detection; Chemometric methods;
Keywords: رب گوجه فرنگی; Tomato paste; Furan formation; Ascorbic acid; Kinetic modeling
Keywords: رب گوجه فرنگی; Tomato paste; Soluble solids content; Titratable acidity; Bostwick consistency; Guided microwave spectroscopy; Partial Least Square;
Keywords: رب گوجه فرنگی; TP; tomato paste; MDA; malondialdehyde; TAA; in vitro total antioxidant activity; ABTS; 2,2â²-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid); TEAC; Trolox Equivalent Antioxidant Capacity assay; Tomato; Lycopene; Mortadella; Lipid oxidation; Nutrition
Keywords: رب گوجه فرنگی; Tomato paste; Olive leaf extract; Microencapsulation; Arrhenius equation; Storage time; Color
Production of FucoPol by Enterobacter A47 using waste tomato paste by-product as sole carbon source
Keywords: رب گوجه فرنگی; Tomato paste; Extracellular polysaccharide (EPS); DO-stat mode; pH-stat mode; Continuous feeding;
Betel leaf (Piper betle L.) essential oil microemulsion: Characterization and antifungal activity on growth, and apparent lag time of Aspergillus flavus in tomato paste
Keywords: رب گوجه فرنگی; Betel leaf essential oil; Microemulsion; Aspergillus flavus; Tomato paste; Predictive mycology;
Estimation of uncertainties of the method to determine the concentrations of Cd, Cu, Fe, Pb, Sn and Zn in tomato paste samples analysed by high resolution ICP-MS
Keywords: رب گوجه فرنگی; Elements; Tomato paste; High resolution inductively coupled plasma mass spectrometry; Method validation; Recovery; Uncertainty;
Thermal expansion coefficient and specific heat capacity from sound velocity measurements in tomato paste from 0.1 up to 350 MPa and as a function of temperature
Keywords: رب گوجه فرنگی; High pressure; Sound velocity; Thermodynamic properties; Isentropic compressibility coefficient; Specific heat capacity; Thermal expansion coefficient; Tomato paste
Determination of visual quality of tomato paste using computerized inspection system and artificial neural networks
Keywords: رب گوجه فرنگی; Tomato paste; Dark speck; Color; Computerized inspection system; Artificial neural networks
Energetic and exergetic performance evaluation of the quadruple-effect evaporator unit in tomato paste production
Keywords: رب گوجه فرنگی; Energy; Exergy; Quadruple-effect evaporator; Tomato paste; Food production
Rheological and structural characterization of tomato paste and its influence on the quality of ketchup
Keywords: رب گوجه فرنگی; Rheology; Structure; Tomato paste; Quality; Ketchup
Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters
Keywords: رب گوجه فرنگی; Tomato paste; Nitrite; Frankfurters
Physical properties of water-soluble pectins in hot- and cold-break tomato pastes
Keywords: رب گوجه فرنگی; Water-soluble pectin; Physical properties of pectin; Tomato paste;