Keywords: بسته بندی خلاء; Vacuum packaging; Air leakage; Fault detection; Acoustic measurements; Defect size;
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Keywords: بسته بندی خلاء; Oxygen barrier shrink film; Vacuum packaging; Shelf life; Meat;
Keywords: بسته بندی خلاء; histamine; milkfish stick; total volatile basic nitrogen; vacuum packaging;
Keywords: بسته بندی خلاء; Chicken legs; Vacuum packaging; Ozonation; Shelf-life extension; Sensory properties;
Keywords: بسته بندی خلاء; Listeria spp.; Pseudomonas spp.; Lactic acid bacteria; Carcass; Processing surfaces; Vacuum packaging
Keywords: بسته بندی خلاء; IAEA-CRP; Stuffed baked food; Vacuum packaging; Gamma irradiation; Genotoxic safety
Keywords: بسته بندی خلاء; Vacuum packaging; Lipid oxidation; Microbial count; Sensory evaluation; Camel meat
Keywords: بسته بندی خلاء; Vacuum packaging; Vacuum-skin packaging; Tenderness; Colour; Purge
Keywords: بسته بندی خلاء; Toxoplasma gondii; Survival; Tissue cyst; Vacuum packaging; Dry fermented sausage;
Keywords: بسته بندی خلاء; “Morcilla”; Cooked blood sausage; Shelf-life; Vacuum packaging; Modified atmosphere packaging;
Keywords: بسته بندی خلاء; cheese; vacuum packaging; modified-atmosphere packaging; cheese bioactive peptide;
Keywords: بسته بندی خلاء; Immersion vacuum cooling; Vacuum packaging; Sausage; Shelf-life; Colour;
Keywords: بسته بندی خلاء; Meagre fillets; Quality; Vacuum packaging; Shelf life prediction;
Sequential treatment of hydrogen peroxide, vacuum packaging, and dry heat for inactivating Salmonella Typhimurium on alfalfa seeds without detrimental effect on seeds viability
Keywords: بسته بندی خلاء; Salmonella; Sprouts; Alfalfa seeds; Vacuum packaging; Dry heat; Hydrogen peroxide;
The effect of temperature during retail display on the colour stability of CO pretreated vacuum packaged beef steaks
Keywords: بسته بندی خلاء; Carbon monoxide; Colour stability; K/S ratios; Meat quality; Packaging; Vacuum packaging;
Effect of muscle type and CO-pretreatment combinations on the colour stability, protein oxidation and shelf-life of vacuum packaged beef steaks
Keywords: بسته بندی خلاء; Carbon monoxide; Microbiological safety; Muscle type; Protein oxidation; Pretreatments; Vacuum packaging;
Influence of processing additives, packaging and storage conditions on the physicochemical stability of frozen Tra catfish (Pangasius hypophthalmus) fillets
Keywords: بسته بندی خلاء; Pangasius hypophthalmus; Processing additives; Frozen storage; Vacuum packaging; Physicochemical properties;
Effect of cinnamon essential oil on bacterial diversity and shelf-life in vacuum-packaged common carp (Cyprinus carpio) during refrigerated storage
Keywords: بسته بندی خلاء; Phenethylamine (PubChem CID: 1001); Putrescine (PubChem CID: 1045); Cadaverine (PubChem CID: 273); Histamine (PubChem CID: 774); Tyramine (PubChem CID: 5610); Spermidine (PubChem CID: 1102); Spermine (PubChem CID: 1103); Common carp; Vacuum packaging; Cin
Original research articleEffect of chestnuts intake by Celta pigs on lipolytic, oxidative and fatty acid profile changes during ripening and vacuum-packed storage of Galician “chorizo”
Keywords: بسته بندی خلاء; Celta pig breed; Chestnuts; Chorizo; Dry-cured sausage; Fatty acids; Food analysis; Food composition; Lipolysis; Lipid oxidation; Vacuum packaging;
Modelling the kinetics of Listeria monocytogenes in refrigerated fresh beef under different packaging atmospheres
Keywords: بسته بندی خلاء; Modified atmosphere packaging (MAP); Vacuum packaging; Weibull; Survival; Predictive microbiology;
Comparative study of Au/Ti, Au/V and Au/Zr films oxygen gettering ability
Keywords: بسته بندی خلاء; Getter; Diffusion; Transition metals; Vacuum packaging;
Changes in the microbial communities of air-packaged and vacuum-packaged common carp (Cyprinus carpio) stored at 4 °C
Keywords: بسته بندی خلاء; Common carp; Vacuum packaging; Microbial communities; Spoilage; Biogenic amines; Phenethylamine (PubChem CID: 1001); Putrescine (PubChem CID: 1045); Cadaverine (PubChem CID: 273); Histamine (PubChem CID: 774); Tyramine (PubChem CID: 5610); Spermidine (Pub
Effects of packaging systems and fat concentrations on microbiology, sensory and physical properties of ground beef stored at 4 ± 1 °C for 25 days
Keywords: بسته بندی خلاء; Modified atmosphere packaging; Vacuum packaging; Carbon monoxide; Shelf life; Microbiology;
New method to evaluate materials outgassing used in MEMS thin film packaging technology
Keywords: بسته بندی خلاء; Material outgassing; Vacuum packaging; Dynamic characterization
Survival of Arcobacter butzleri on vacuum packaged chill stored beef
Keywords: بسته بندی خلاء; Arcobacter butzleri; Survival; Vacuum packaging; Beef; Natural microflora
Measuring consumer resistance to a new food technology: A choice experiment in meat packaging
Keywords: بسته بندی خلاء; Consumer resistance; Innovation; Vacuum packaging; Willingness-to-pay; Food technology neophobia scale
Combination effect of phosphate and vacuum packaging on quality parameters of Rutilus frisii kutum fillets in ice
Keywords: بسته بندی خلاء; Vacuum packaging; Rutilus frisii kutum; Phosphate treatment; Shelf life; Fish quality;
Effect of packaging techniques on shelf life of brown peda, a milk-based confection
Keywords: بسته بندی خلاء; Brown peda; MAP; Vacuum packaging; Shelf life; Texture profile analysis;
Vacuum skin pack of beef - A consumer friendly alternative
Keywords: بسته بندی خلاء; Skin pack; MAP; Vacuum packaging; M. longissimus dorsi; Shear force; Sensory analysis;
Influence of sodium replacement and packaging on quality and shelf life of smoked sea bass (Dicentrarchus labrax L.)
Keywords: بسته بندی خلاء; Smoked sea bass; Partial sodium replacement; Modified atmosphere; Vacuum packaging; Shelf life
Involvement of Clostridium gasigenes and C. algidicarnis in ‘blown pack' spoilage of Brazilian vacuum-packed beef
Keywords: بسته بندی خلاء; Psychrotrophic clostridia; Clostridium gasigenes; Clostridium algidicarnis; Vacuum packaging; Blown pack; Meat microbiology
Survival of Campylobacter jejuni on beef and pork under vacuum packaged and retail storage conditions: Examination of the role of natural meat microflora on C. jejuni survival
Keywords: بسته بندی خلاء; Campylobacter jejuni; Survival; Vacuum packaging; Retail display; Natural meat microflora
Muscle tissue structure and flesh texture in gilthead sea bream, Sparus aurata L., fillets preserved by refrigeration and by vacuum packaging
Keywords: بسته بندی خلاء; Filleting; Vacuum packaging; Muscle degradation; Texture
Effect of CO2 dissolution on the shelf life of ready-to-eat Octopus vulgaris
Keywords: بسته بندی خلاء; Octopus vulgaris; Cooking; Carbon dioxide; Vacuum packaging; Shelf life; Seafood quality
Evaluation of the storage life of vacuum packaged Australian beef
Keywords: بسته بندی خلاء; Shelf-life; Vacuum packaging; Spoilage bacteria; TBARS; CIELab
Effect of β-cyclodextrin addition on quality of precooked vacuum packed potatoes
Keywords: بسته بندی خلاء; β-Cyclodextrin; Precooked potato; Vacuum packaging; Colour; Resistant starch
A micro-machined Pirani gauge for vacuum measurement of ultra-small sized vacuum packaging
Keywords: بسته بندی خلاء; Wafer level; Vacuum packaging; Pirani gauge; Vacuum monitor
Modified atmosphere packaging and vacuum packaging for long period chilled storage of dry-cured Iberian ham
Keywords: بسته بندی خلاء; Dry-cured Iberian ham; Modified atmosphere packaging; Vacuum packaging; Chilled storage
Combined natural antimicrobial treatments (EDTA, lysozyme, rosemary and oregano oil) on semi cooked coated chicken meat stored in vacuum packages at 4 °C: Microbiological and sensory evaluation
Keywords: بسته بندی خلاء; Semi cooked coated chicken fillets; Vacuum packaging; Lysozyme; EDTA; Rosemary oil; Oregano oil
Getter free vacuum packaging for MEMS
Keywords: بسته بندی خلاء; Vacuum packaging; MEMS; Leak rate
Combined effect of vacuum-packaging and oregano essential oil on the shelf-life of Mediterranean octopus (Octopus vulgaris) from the Aegean Sea stored at 4 °C
Keywords: بسته بندی خلاء; Cephalopods; Essential oils; Octopus; Oregano; Shelf-life; Vacuum packaging
Effect of the ripening time under vacuum and packaging film permeability on processing and quality characteristics of low-fat fermented sausages
Keywords: بسته بندی خلاء; Vacuum packaging; Low-fat sausages; Fermented sausages
Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids
Keywords: بسته بندی خلاء; Vacuum packaging; Gas packaging; Fermented sausage; Salchichón; Fatty acid composition; TBA; Colour
Effect of the inoculation of a starter culture and vacuum packaging during the resting stage on sensory traits of dry-cured ham
Keywords: بسته بندی خلاء; Dry-cured ham; Resting; Vacuum packaging; Starter culture; Flavour; Texture; Appearance
Effects of packaging method and storage time on the chemical, microbiological, and sensory properties of Turkish pastirma – A dry cured beef product
Keywords: بسته بندی خلاء; Pastirma; Modified atmosphere packaging; Sensory properties; Storage life; Vacuum packaging; Dry cured beef
Effect of the inoculation of a starter culture and vacuum packaging (during resting stage) on the appearance and some microbiological and physicochemical parameters of dry-cured ham
Keywords: بسته بندی خلاء; Appearance; Dry-cured ham; Microbiological analysis; Physicochemical analyses; Resting; Starter culture; Vacuum packaging
Vacuum packaging of Corcyra cephalonica (Stainton) eggs to enhance shelf life for parasitization by the egg parasitoid Trichogramma chilonis
Keywords: بسته بندی خلاء; Vacuum packaging; Corcyra cephalonica; Insect eggs; Shelf life; Trichogramma; Egg parasitoid
The effects of high pressure treatment and of storage periods on the quality of vacuum-packed “salchichón” made of raw material enriched in monounsaturated and polyunsaturated fatty acids
Keywords: بسته بندی خلاء; Vacuum packaging; High-pressure processing; Fermented sausage; Salchichón; Meat products
Effect of modified atmosphere packaging on the microbiological and sensory quality on a dry cured beef product: “Cecina de león”
Keywords: بسته بندی خلاء; Vacuum packaging; Modified atmosphere; Shelf-life; Dry-cured beef; Cecina de León
Influence of oxygen exclusion and temperature on pathogenic bacteria levels and sensory characteristics of packed ostrich steaks throughout refrigerated storage
Keywords: بسته بندی خلاء; Ostrich meat; Listeria monocytogenes; Escherichia coli; Vacuum packaging; Aerobic packaging; Storage temperature; Hedonic evaluation