Keywords: محتوای آمیلوز آشکار; Starch; Extra-long chain of amylopectin; Molecular composition; Crystalline structure; Functional properties; Relationship analysis; AAC; apparent amylose content; AAG; Aspergillus niger amyloglucosidase; AC; amylose content; APS; amylopectin short branch
مقالات ISI محتوای آمیلوز آشکار (ترجمه نشده)
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Keywords: محتوای آمیلوز آشکار; Rice; Starch; Starch component parameter; Enzyme hydrolysis parameter; Correlation analysis; AAC; apparent amylose content; AAG; Aspergillus niger amyloglucosidase; AC; amylose content; GBSSI; granule-bound starch synthase I; GPC; gel-permeation chromatog
Keywords: محتوای آمیلوز آشکار; Oryza sativa; Grain quality; Prolamin; Texture; AAC; apparent amylose content; AACC; American Association of Cereal Chemists; ACN; acetonitrile; CV; coefficient of variation; GI; glycaemic index; GT; gelatinisation temperature; HPLC; high-performance liqu
Keywords: محتوای آمیلوز آشکار; AAC; apparent amylose content; BD; breakdown; COH; cohesiveness; CPV; cold paste viscosity; DSC; differential scanning calorimetry; HD; hardness; HPV; hot paste viscosity; PT; pasting temperature; PV; peak viscosity; R%; percentage of retrogradation; RVA;
Keywords: محتوای آمیلوز آشکار; Amylopectin molecular structures; Pre-germinated brown rice starches; Relative crystallinity; Thermal properties; AAC; Apparent amylose content; EGL; Embryonic growth length; GBR; Germinated brown rice; ÎHgel; Gelatinization enthalpy; HPSEC-MALLS-RI; Hig
Keywords: محتوای آمیلوز آشکار; Fagopyrum tataricum; Flour; Heat-moisture treatment; Digestibility; Resistant starch; NTBS; native tartary buckwheat starch; NTBF; native tartary buckwheat flour; HMT; heat-moisture treatment; AAC; apparent amylose content; RC; relative crystallinity; db;
Keywords: محتوای آمیلوز آشکار; AAC; apparent amylose content; BD; breakdown; CPV; cool paste viscosity; CS; consistency; DSC; differential scanning calorimetry; GT; gelatinization temperature; HPV; hot paste viscosity; LPC; lysophosphatidylcholine; LPE; lysophosphatidylethanolamine; LP
Keywords: محتوای آمیلوز آشکار; AAC; apparent amylose content; ADH; adhesiveness; BD; breakdown; COH; cohesiveness; CPV; cold paste viscosity; DSC; differential scanning calorimeter; GT; gelatinisation temperature; HD; hardness; HPV; hot paste viscosity; PTime; peak time; PTemp; pasting
Keywords: محتوای آمیلوز آشکار; HMT; heat moisture treatment; HMT-20; 20% content moisture HMT; HMT-25; 25% content moisture HMT; SOL; solubility; SP; swelling power; SS; sorghum starch; SF; sorghum flour; AC; amylose content; AAC; apparent amylose content; SAC; soluble amylose content;
Keywords: محتوای آمیلوز آشکار; Apparent amylose content; Waxy corn starch; Normal corn starch; Hylon V; Hylon VII; Digestibility;
Physicochemical properties and digestibility of endosperm starches in four indica rice mutants
Keywords: محتوای آمیلوز آشکار; AAC; apparent amylose content; ACL; average chain length of amylopectin; BD; breakdown viscosity; CLD; chain length distributions; CPV; cold paste viscosity; DP; degree of polymerization; FACE; fluorescence labeling for fluorophore-assisted capillary elec
Resistant starch: Variation among high amylose rice varieties and its relationship with apparent amylose content, pasting properties and cooking methods
Keywords: محتوای آمیلوز آشکار; AAC; apparent amylose content; ASV; alkali spreading value; BD; breakdown viscosity; GT; gelatinization temperature; HPV; hot-paste viscosity; PFCK; percent fully cooked kernels; PT; pasting temperature; PV; peak viscosity; RDP1; Rice Diversity Panel 1; R
Effects of cooking, retrogradation and drying on starch digestibility in instant rice making
Keywords: محتوای آمیلوز آشکار; Rice kernel; Starch digestibility; Retrogradation; Drying; AAC; apparent amylose content; ANOVA; analysis of variance; GI; glycemic index; OP; optimum cooking condition; RDS; rapidly digestible starch; SDS; slowly digestible starch; RS; resistant starch;
Genetic diversity of amylose content and RVA pasting parameters in 20 rice accessions grown in Hainan, China
Keywords: محتوای آمیلوز آشکار; AAC; apparent amylose content; ANOVA; analysis of variance; BD; breakdown; CPV; cool paste viscosity; CS; consistency; HPV; hot paste viscosity; PT; pasting temperature; PV; peak viscosity; QTL; quantitative trait locus; RVA; rapid visco-analyser; SB; set
Freeze-thaw stability of starches from different botanical sources: Correlation with structural features
Keywords: محتوای آمیلوز آشکار; AAC; apparent amylose content; APC ratio; amylopectin unit-chain ratio; FTC; freeze-thaw cycle; MLR; multiple linear regression; Starch; Syneresis; Freeze-thaw stability; Amylose; Amylopectin;
Ball-milling treatment effect on physicochemical properties and features for cassava and maize starches
Keywords: محتوای آمیلوز آشکار; Starch; Ball-milling; Structure; Apparent amylose content; Cold-water solubility; Transparency