Keywords: ماست; Starch; Cross linking; Acetylation; Viscosity; Yogurt; Microstructure;
مقالات ISI ماست (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: ماست; milk protein concentrate; carbon dioxide; acid gel; yogurt;
Keywords: ماست; Carbon dot; Yogurt; Metal ion sensor; Electronic nose; Formic acid vapor;
Keywords: ماست; Yogurt; Functional food; Probiotic; Prebiotic; Synbiotic; Phytochemical;
Keywords: ماست; Moringa oleifera; Ultrafiltration; Yogurt; Hydrocolloids;
Keywords: ماست; Gelatin; Camel milk; Yogurt; Structural features; Rheology; Sensory evaluation;
Keywords: ماست; Agar; Casein micelles; Yogurt; Double network; Gelation sequence; Acid-induced gel;
Keywords: ماست; Natural colorants; Yogurt; Chemical composition; Shelf-life stability;
Keywords: ماست; Delactosed milk; Yogurt; Volatile compound; Organic acid; Carbohydrate;
Keywords: ماست; Yogurt; Transglutaminase; Enzymatic cross-linking; Microstructure; Microbial survivability; Probiotic microencapsulation;
Keywords: ماست; Food analysis; Food composition; NHANES; Yogurt; Sugar; Fat; Dietary intakes; Dietary patterns; Food supply; Food innovation;
Keywords: ماست; yogurt; probiotic strain; folic acid; complex fermentation;
Keywords: ماست; Sugar; Income; Conjoint analysis; Yogurt; Milk desserts; Chocolate-flavoured milk; CATA questions;
Keywords: ماست; Yogurt; Fortification; Nanoparticles; Rheological properties; Physicochemical properties; Calcium phosphate (PubChem CID: 24441); Iron oxide (PubChem CID: 14833); Zinc oxide (PubChem CID: 14806);
Keywords: ماست; Fagocitosis; Envejecimiento; Metchnikoff; Yogur; Phagocytosis; Aging; Metchnikoff; Yogurt;
Keywords: ماست; Yogurt; Marketing; Product differentiation; Health food; Advertisements; Women's magazines;
Keywords: ماست; tilapia skin gelatin; yogurt; rheology; microstructure; sensory;
Keywords: ماست; yogurt; fermented milk; thermal conductivity; rheology;
Keywords: ماست; Yogurt; Ice cream; Energy; Nutrient; Adult; FNDDS; Food and Nutrient Database for Dietary Studies; IPR; income to poverty ratio; NHANES; National Health and Nutrition Examination Survey; USDA; US Department of Agriculture;
Keywords: ماست; cultured dairy products; yogurt; food safety; starter culture and probiotic; 100-year review;
Keywords: ماست; Pine cone; Yogurt; Yogurt starters;
Keywords: ماست; Voltammetric electronic tongue; Yogurt; Pattern recognition; Fermentation;
Keywords: ماست; Low-calorie sweeteners; Caloric intake; Weight gain; Rat; Yogurt; Gut microbiota;
Keywords: ماست; Seaweed extracts; Yogurt; Antioxidants; Cell-culture; Ethanol (PubChem CID: 702); DPPH, Free radical (PubChem CID: 2735032); 2-Thiobarbituric acid (PubChem CID: 2723628); Hydrogen peroxide (PubChem CID: 784);
Keywords: ماست; Multiple emulsions; Biopolymer soluble complexes; Caffeine release; Rheological properties; Yogurt
Keywords: ماست; Graininess; Particles; Vibrations; Physical properties; Yogurt; Oscillation measurements
Keywords: ماست; Lactobacillus; Antioxidant peptides; Antihypertensive peptides; Probiotics; Yogurt;
Keywords: ماست; NMR relaxometry measurements; physical properties; rheological measurements; texture analysis; yogurt;
Keywords: ماست; Dairy; Milk; Yogurt; Cheese; Type 2 diabetes; Prospective study;
Keywords: ماست; whey; sensory; yogurt; fat; whey beverage;
Keywords: ماست; konjac glucomannan; yogurt; physiochemical property; texture; structure;
Keywords: ماست; nut; fortification; yogurt; functional;
Keywords: ماست; Yogurt; Peptides; Bioactivity; Simulated gastrointestinal digestion;
Keywords: ماست; Yogurt; Matricaria recutita; Foeniculum vulgare; Potassium sorbate (E202); Antioxidant preservatives;
Keywords: ماست; Gelling polysaccharides; Whey protein isolate; Gelatin replacement; Yogurt; Rheology; Sensory;
Keywords: ماست; Dairy products; Dairy consumption; Yogurt; Metabolic syndrome; Cardiovascular risk factors
Keywords: ماست; Avermectins; QuEChERS; Milk; Yogurt;
Keywords: ماست; High pressure; Yogurt; Microbial fermentation; Lactic acid bacteria; Probiotics;
Keywords: ماست; Yogurt; Chemical contaminants; Persistent organic pollutants; Biological contaminants; Essential mineral; Heavy metal; Aflatoxin; AFM1; Nutrients; Food analysis; Food composition; Food safety;
Keywords: ماست; Acetaldehyde (PubChem CID: 177); Diacetyl (PubChem CID: 650); Acetoin (PubChem CID: 179); Methanethiol (PubChem CID: 878); Lactic acid fermentation; Yogurt; Volatile organic compounds; Proton-transfer-reaction time-of-flight mass spectrometer; Sulphur com
Keywords: ماست; Yogurt; Cultured milk products; Fermented products; Diarrhea; Infants;
Keywords: ماست; Yogurt; Ricin; Abrin; Stability; Dairy; Manufacture;
Keywords: ماست; deep sea water; yogurt; serum parameter; intestinal microbiota;
Keywords: ماست; Yogurt; Protein; Expected satiating ability; CATA question; Ideal; Penalty analysis
Keywords: ماست; Galacto-oligosaccharides; β-Galactosidase; Lactobacillus acidophilus; Inulin; Yogurt;
Keywords: ماست; Sensory properties; Yogurt; Functional food; Passion fruit fiber; Oil emulsion;
Keywords: ماست; yogurt; vegetable oil; n-3 α-linolenic acid; healthy benefit; consumer acceptability;
Keywords: ماست; Dairy products; Yogurt; Diet; Adult; Cross-sectional studies; BMI; body mass index; FFQ; Food Frequency Questionnaire; HS; Health Survey; IPAQ; International Physical Activity Questionnaire; OR; odds ratio;
Keywords: ماست; Milk; Yogurt; Enzymatic hydrolysis; Pancreatic lipase; Functional food; Carotenoids;
Keywords: ماست; High pressure homogenization; Rheology; Yogurt; Lactobacillus acidophilus; Streptococcus thermophilus