Keywords: سبوس; Bran; Superfine grinding; Dough properties; Steamed bread; LPF; low protein content flour; MPF; medium protein content flour;
مقالات ISI سبوس (ترجمه نشده)
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Keywords: سبوس; Sorghum bicolor; Decorticated grain; Bran; Phenolic compounds; Oxidative stress; Diabetes;
Keywords: سبوس; Fusarium; Mycotoxin; Deoxynivalenol; Zearalenone; Wheat; Milling; Flour; Bran; Offal; Water;
Keywords: سبوس; Barley; Bran; β-glucan; Dietary fiber; Enzymatic extraction;
Keywords: سبوس; Continental shelf; BRAN; HYCOM; IMOS; ANMN; Australia;
Keywords: سبوس; Corn; Biomass; Bran; Xylitol; Xylose;
Keywords: سبوس; Water soluble arabinoxylan; Antioxidant capacity; Lipid peroxidation; Bran; Aleurone; Feruloylated arabinoxylan;
Keywords: سبوس; amylose; antioxidant property; crystallinity; gelatinization; mineral; pigmented rice; polishing; pasting property; bran;
Keywords: سبوس; Whole grains; Whole wheat bread; Bran; Fiber; Phenolic compounds; DFB; defatted bran; EP; extractable phenolics; EP-residue; extractable phenolics-residue; FA; ferulic acid; FAE; FA equivalents; FB; fiber; HP; hydrolysable phenolics; LSD; least significan
Keywords: سبوس; Bran; Flour yield; Wheat milling
Keywords: سبوس; Wheat; Bran; Pearling; Bread making
Keywords: سبوس; antioxidative activity; bran; colored rice; protocatechualdehyde
Keywords: سبوس; Pseudocereals; Bran; Particle size; Protein concentration; Solubility; Gluten-freeAACC, American Association of Cereal Chemists; db, dry base; ICC, International Association for Cereal Science and Technology; CIE, Commission Internationale d’Eclairage
Keywords: سبوس; Rye; Wholegrain; Flour; Endosperm; Bran; Phenolic acids; Alkylresorcinols; DIBOA (2,4-dihydroxy-1,4-benzoxazin-3-one); Flavonoids; Lignans; Food analysis; Food composition
Keywords: سبوس; Organic farming; Winter wheat; Flour; Bran; Total phenolics; Phenolic acids; Antioxidant activity; DPPH and ABTS assays;
Keywords: سبوس; Wheat; Bran; Antioxidant; Extraction solvent; Total phenolic content DPPH/RSA
Keywords: سبوس; Bran; Micronization; Bioprocessing; Fermentation; Lactic acid bacteria; Yeast; Enzymes; Bread
Keywords: سبوس; X-ray computed tomography; Microstructure; Bread; Bran; Morphological analysis; Crumb heterogeneity
Keywords: سبوس; Rice; Bran; Cholesterol; Fatty acid; Lipid; Antioxidant;
Keywords: سبوس; Bran; Bread; 1H NMR mobility; Water status;
Keywords: سبوس; Rye; Bran; Endosperm; Stability; Flavour; Chemical composition;
Distribution and quantitative analysis of phenolic compounds in fractions of Japonica and Indica rice
Keywords: سبوس; Japonica rice; Indica rice; Husk; Bran; Phenolic compounds distribution; Ultra-performance liquid chromatography; Total phenolic compounds; Antioxidant ability;
Occurrence and simultaneous determination of nivalenol and deoxynivalenol in rice and bran by HPLC-UV detection and immunoaffinity cleanup
Keywords: سبوس; Bran; Brown rice; Dietary intake; Deoxynivalenol; Nivalenol; Simultaneous determination; White rice;
Screening of the ability of natural feed ingredients commonly used in pig diets to interfere with the attachment of ETEC K88 (F4) to intestinal epithelial cells
Keywords: سبوس; ETEC; Enterotoxigenic Escherichia coli; AT; adhesion test; IPEC-J2; intestinal epithelial cells; BT; blocking test; CGMP; casein glycomacropeptide; NF; non-fimbriated; LB; Luria broth; OD; optical density; DMEM; Dulbecco´s Modified Eagle Medium; CFU; col
Dephytinization of wheat and rice brans by hydrothermal autoclaving process and the evaluation of consequences for dietary fiber content, antioxidant activity and phenolics
Keywords: سبوس; Dephytinization; Bran; Hydrothermal process; Dietary fiber; Antioxidant activity; Phenolics;
Growth suppression of Fusarium culmorum, Fusarium poae and Fusarium graminearum by 5-n-alk(en)ylresorcinols from wheat and rye bran
Keywords: سبوس; Alk(en)ylresorcinols; Wheat; Rye; Bran; Fusarium spp.; Antifungal activity;
Study of biopolymer mobility and water dynamics in wheat bran using time-domain 1H NMR relaxometry
Keywords: سبوس; Wheat; Bran; Hydration; Time-domain proton nuclear magnetic resonance;
Deoxynivalenol in the wheat milling process and wheat-based products and daily intake estimates for the Southern Brazilian population
Keywords: سبوس; Milled wheat; Finished flour; Bran; Wheat products; Mycotoxin distribution; Regulation; Daily consumption; Deoxynivalenol (PubChem CID:40024);
Sensory characteristics of wholegrain and bran-rich cereal foods – A review
Keywords: سبوس; Sensory; Wholegrain; Bran; Cereal; Wheat, rice, corn, rye, oats, barley, sorghum; Processing; Product; Bread, biscuit, pasta, snacks; Flavour, taste, odour, texture; Structure; Consumer; Chemical compounds
Production of single cell oil from Lipomyces starkeyi ATCC 56304 using biorefinery by-products
Keywords: سبوس; Bran; Pretreatment; Fermentation; Oleaginous yeast; Single cell oil;
Effect of elevated carbon dioxide (CO2) on phenolic acids, flavonoids, tocopherols, tocotrienols, γ-oryzanol and antioxidant capacities of rice (Oryza sativa L.)
Keywords: سبوس; Elevated carbon dioxide; Bran; Husk; White rice; Brown rice; Phenolic compounds; Vitamin E
Rheological properties of gels obtained from gluten-free raw materials during a short term aging
Keywords: سبوس; Corn; Rice; Gel; Rheology; Bran; Starch retrogradation; ANOVA; analysis of variance; BD; breakdown; BU; Brabender unit; CS; corn starch; DS; damaged starch; EI; elastic index; F1; maximum force; F2; force at the end of the relaxation period; FV; final vis
Low moisture milling of wheat for quality testing of wholegrain flour
Keywords: سبوس; Bread; Baking; Functionality; Bran
Interpreting Crush Response Profiles from the Single Kernel Characterization System
Keywords: سبوس; Wheat hardness; Breakage; Crease; Bran; SKCS; Single Kernel Characterization System; HI; Hardness Index; aCRP; averaged Crush Response Profile; iCRP; individual Crush Response Profile; aNCRP; averaged Crush Response Profile constructed from normalised iCR
Changes in bran structure by bioprocessing with enzymes and yeast modifies the in vitro digestibility and fermentability of bran protein and dietary fibre complex
Keywords: سبوس; Bran; Bioprocessing; Enzymes; Yeast; Protein; DigestionAX, arabinoxylan; BB, bioprocessed bran; DF, dietary fibre; GC, gas chromatography; NB, native bran; SCFA, short chain fatty acids; TTA, total titratable acidity
Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy
Keywords: سبوس; Dough; Gluten; Bran; ATR-FTIR spectroscopy; Gluten secondary structure; State of water in dough; Effect of bran addition on gluten structure in dough
Key issues and challenges in whole wheat flour milling and storage
Keywords: سبوس; Bread; Nutrition; Bran; Shelf-life; Enzymes; Stability;
Distribution and composition of phytosterols and steryl ferulates in wheat grain and bran fractions
Keywords: سبوس; Phytosterols; Steryl ferulates; Wheat; Bran; dm; dry matter; FID; flame ionisation detector; fw; fresh weight; GC; gas chromatography; HPLC; high performance liquid chromatography; MS; mass spectrometry; PC; principal component; PCA; principal component a
Effect of extruded wheat bran on dough rheology and bread quality
Keywords: سبوس; Extrusion; Bran; Rheology; Bread; Nutrition;
Extraction and characterization of water-extractable and water-unextractable arabinoxylans from spelt bran: Study of the hydrolysis conditions for monosaccharides analysis
Keywords: سبوس; Alkaline peroxyde hydrogen; Arabinoxylan; Bran; Spelt; AE1; first alkali extract; AE1D; first alkali extract after dialysis; AE2; second alkali extract; AE2D; second alkali extract after dialysis; AX; arabinoxylan; A/X ratio; arabinose to xylose ratio; CR
Potential of dry fractionation of wheat bran for the development of food ingredients, part I: Influence of ultra-fine grinding
Keywords: سبوس; Wheat; Bran; Aleurone; Fractionation; Ultrafine grinding; Micronization; Cryogenic; Particle; Microstructure; Ingredient; “Amb 1 step”, “Amb 2 steps”, and “Amb 3 steps”; bran fractions obtained after one, two, or three successive grinding step
9The enteric microbiota in the pathogenesis and management of constipation
Keywords: سبوس; Constipation; Fiber; Prebiotic; Probiotic; Microbiota; Flora; Bran; Guar; Pectin; Ispaghula; Methane; Bifidobacteria; Lactobacilli;
Effect of wheat bran on the mechanical properties of extruded starchy foams
Keywords: سبوس; Bran; Cereals; Extrusion; Fibers; Glass transition; Mechanical properties; Solid foams
Potential of dry fractionation of wheat bran for the development of food ingredients, part II: Electrostatic separation of particles
Keywords: سبوس; Wheat; Bran; Aleurone; Fractionation; Electrostatic separation; Micronization; Particles; Ferulic acid; Fibre; Folates; Sterols; Phenolics; Ingredient;
Expansion mechanism of extruded foams supplemented with wheat bran
Keywords: سبوس; Extrusion; Cereals; Starch foams; Microstructure; Bran; Glass transition;
Pressurised solvent extraction of policosanol from wheat straw, germ and bran
Keywords: سبوس; Wheat; Straw; Germ; Bran; Solvent extraction; Policosanol
Adherence within biological multilayered systems: Development and application of a peel test on wheat grain peripheral tissues
Keywords: سبوس; Aleurone; Bran; Mechanical properties; Interface
Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions
Keywords: سبوس; FA, ferulic acid; pCA, para-coumaric acid; SA, sinapic acid; GI, gastrointestinal; DM, dry matter; FES, fraction from electrostatic separation; D50, median particle size; TEAC, Trolox equivalent antioxidant capacityWheat; Bran; Aleurone; Ferulic acid; Sin
Influence of water content and negative temperatures on the mechanical properties of wheat bran and its constitutive layers
Keywords: سبوس; Wheat; Bran; Aleurone; Mechanical properties; Negative temperature; Humidity; Moisture content; Tensile test; Stiffness; Young modulus; Fracture energy
Biosorption of heavy metal ions using wheat based biosorbents - A review of the recent literature
Keywords: سبوس; Triticum aestivum; Straw; Bran; Biosorption; Metal ions;