Keywords: هضم در محیط آزمایشگاهی; Parboiling; Pearl millet; Proso millet; Phenolic; DPPH activity; In vitro digestibility;
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Keywords: هضم در محیط آزمایشگاهی; in vitro digestibility; continuous-culture fermentor; daisy; gas production; annual ryegrass;
Keywords: هضم در محیط آزمایشگاهی; Alpha-lipoic acid; In vitro digestibility; Octenylsuccinylated high amylose starch; Stability;
Keywords: هضم در محیط آزمایشگاهی; Starch; Heat moisture treatment; In vitro digestibility; Structural changes;
Keywords: هضم در محیط آزمایشگاهی; Gama-aminobutyric acid (PubChem CID: 119); Phosphorus (PubChem CID: 123286); Phytic acid (PubChem CID: 890); Iron (PubChem CID: 23925); Zinc (PubChem CID: 23994); Oleic acid (PubChem CID: 445639); Glutamic acid (PubChem CID: 611); Wholegrain brown rice; H
Keywords: هضم در محیط آزمایشگاهی; Faba beans; Condensed tannins; In vitro digestibility; Weaner pigs; Growth performance;
Keywords: هضم در محیط آزمایشگاهی; Edible insects; Snacks; Extrusion; Microstructure; In vitro digestibility;
Keywords: هضم در محیط آزمایشگاهی; Retrograded starch nanoparticles; High-speed shearing emulsification; Stability; In vitro digestibility; Adsorption capacities; In vitro release properties;
Keywords: هضم در محیط آزمایشگاهی; AA; amino acids; BCFA; branched chain fatty acids; cDDGS; corn distillers dried grains with solubles; DM; dry matter; Gf; maximum gas volume (ml per g DM incubated); GE; gross energy; IVDDM; in vitro digestibility of dry matter; IVDGE; in vitro digestibil
Starch and protein analysis of wheat bread enriched with phenolics-rich sprouted wheat flour
Keywords: هضم در محیط آزمایشگاهی; Sprouted flour; Bread; In vitro digestibility; Nutritional quality; Protein; Starch; Wheat;
Keywords: هضم در محیط آزمایشگاهی; CP; crude protein; DM; dry matter; EE; ether extract; IVDMD; in vitro DM digestibility; MM; mineral matter; OM; organic matter; Biofuel; In vitro digestibility; Gas production; Thermogravimetry; Waste;
Keywords: هضم در محیط آزمایشگاهی; Antioxidant activity; Bread; Flaxseed hulls; Fortification; In vitro digestibility;
Keywords: هضم در محیط آزمایشگاهی; lactic acid bacteria; propionic acid; fermentation quality; aerobic stability; in vitro digestibility; total mixed ration silage;
Keywords: هضم در محیط آزمایشگاهی; Ginkgo starch; Octenyl succinic anhydride esterification; In vitro digestibility;
Keywords: هضم در محیط آزمایشگاهی; Potato; Air-frying; Conventional frying; Microstructure; in vitro digestibility;
Keywords: هضم در محیط آزمایشگاهی; Xylanase; Mannanase; In vitro digestibility; Digestible energy; Metabolizable energy; Swine;
Keywords: هضم در محیط آزمایشگاهی; AA; amino acids; AADiv; in vitro amino acids digestibility; AFD; apparent faecal digestibility; AID; apparent ileal digestibility; Div; in vitro digestibility; DMDiv; in vitro DM digestibility; NDiv; in vitro N digestibility; TID; true ileal digestibility
Keywords: هضم در محیط آزمایشگاهی; Frying; Vacuum frying; Starch; Gelatinization; In vitro digestibility; Starch digestibility
Keywords: هضم در محیط آزمایشگاهی; Myo-inositol hexakisphosphate (PubChem CID: 890); Fresh pasta; Broad-bean flour; Food composition; Food analysis; Cooking properties; In vitro digestibility; Mineral availability; Food fortification;
Keywords: هضم در محیط آزمایشگاهی; Cooking; Plantain; Starch; Gelatinization; In vitro digestibility
Keywords: هضم در محیط آزمایشگاهی; Meat addition; Pasta structure; Nutrition; In vitro digestibility;
Keywords: هضم در محیط آزمایشگاهی; Starch; Protein; Neutral-detergent fibre; In vitro digestibility; Rice; Crude oil; Insoluble dietary fibre; Food composition; Food analysis;
Keywords: هضم در محیط آزمایشگاهی; In vitro digestibility; Functional properties; Starch wild; Cultivated; Amadumbe/Taro;
Keywords: هضم در محیط آزمایشگاهی; GTE, green tea extract; ECG, (−)-epigallocatechin; EGCG, (−)-epigallocatechin-3-gallate; CG, catechin-3-gallate; GCG, (−)-gallocatechin-3-gallate; RDS, rapidly digested starch; SDS, slowly digested starchGreen tea catechins; Bread; In vitro digestibility;
Keywords: هضم در محیط آزمایشگاهی; Rice starch; Molecular structure; In vitro digestibility
Keywords: هضم در محیط آزمایشگاهی; fibrolytic enzyme; dairy cattle; bermudagrass; in vitro digestibility; dose;
Keywords: هضم در محیط آزمایشگاهی; Maize starch; Annealing; Amylose content; Chain interaction; In vitro digestibility;
Keywords: هضم در محیط آزمایشگاهی; Pasta; Drying; Ultrastructure; Heat damage; In vitro digestibility;
Keywords: هضم در محیط آزمایشگاهی; Waxy rice starch; Molecular structure; Crystalline structure; In vitro digestibility;
Keywords: هضم در محیط آزمایشگاهی; Bean starch; Gamma irradiation; Physicochemical properties; Antioxidant activity; In vitro digestibility
Keywords: هضم در محیط آزمایشگاهی; Banana starch; Physicochemical properties; Thermal properties; In vitro digestibility; Rheology;
Modification by α-d-glucan branching enzyme lowers the in vitro digestibility of starch from different sources
Keywords: هضم در محیط آزمایشگاهی; Starch modification; In vitro digestibility; α-d-Glucan branching enzyme;
Varietal differences in nutrient, amino acid and mineral composition and in vitro rumen digestibility of grape (Vitis vinifera) pomace from the Cape Winelands vineyards in South Africa and impact of preservation techniques
Keywords: هضم در محیط آزمایشگاهی; Drying treatments; Grape pomace; In vitro digestibility; Nutrient composition;
PEGylation of black kidney bean (Phaseolus vulgaris L.) protein isolate with potential functironal properties
Keywords: هضم در محیط آزمایشگاهی; PEGylation; Black kidney bean protein isolate; Functional properties; Hemagglutinating activity; In vitro digestibility;
In vitro digestibility of normal and waxy corn starch is modified by the addition of Tween 80
Keywords: هضم در محیط آزمایشگاهی; Starch; Tween 80; In vitro digestibility;
Dual enzyme modified oat starch: Structural characterisation, rheological properties, and digestibility in simulated GI tract
Keywords: هضم در محیط آزمایشگاهی; RS3; In vitro digestibility; Granular morphology;
Comparison of physicochemical properties and cooking edibility of waxy and non-waxy proso millet (Panicum miliaceum L.)
Keywords: هضم در محیط آزمایشگاهی; B; breadth; BD; breakdown viscosity; FV; final viscosity; L; length; L/B; length/breadth; PTM; past temperature; PT; peak time; PV; peak viscosity; RDS; rapidly digestible starch; RS; resistant starch; SB; setback viscosity; SDS; slowly digestible starch;
Physicochemical properties, in vitro digestibility and antioxidant activity of dry-heated egg white protein
Keywords: هضم در محیط آزمایشگاهی; Egg white protein; Dry heat treatment; Physicochemical properties; In vitro digestibility; Antioxidant activity;
Effects of the gastric juice injection pattern and contraction frequency on the digestibility of casein powder suspensions in an in vitro dynamic rat stomach made with a 3D printed model
Keywords: هضم در محیط آزمایشگاهی; 3D-printed rat stomach mold; Gastric secretion pattern; Contraction frequency; Mechanical force; Casein; In vitro digestibility;
Multi-scale structure, pasting and digestibility of heat moisture treated red adzuki bean starch
Keywords: هضم در محیط آزمایشگاهی; Starch; Heat moisture treatment; In vitro digestibility;
Effect of acceptor carbohydrates on oligosaccharide and polysaccharide synthesis by dextransucrase DsrM from Weissella cibaria
Keywords: هضم در محیط آزمایشگاهی; Dextransucrase; Dextran; Isomalto-oligosaccharides; Panose; Isomaltose; Prebiotic; In vitro digestibility;
Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta
Keywords: هضم در محیط آزمایشگاهی; Antioxidant activity; Carob flour; Fortification; Expected glycemic index; In vitro digestibility; Pasta; Sensory attributes;
Determination of free and bound phenolics using HPLC-DAD, antioxidant activity and in vitro digestibility of Eragrostis tef
Keywords: هضم در محیط آزمایشگاهی; Antioxidant activity; Gluten-free cereals; Eragrostis tef; Flavonoids; In vitro digestibility; Phenolics; Teff; Food analysis; Food composition.
Determination of contents and antioxidant activity of free and bound phenolics compounds and in vitro digestibility of commercial black and red rice (Oryza sativa L.) varieties
Keywords: هضم در محیط آزمایشگاهی; Black rices; Red rices; Free and bound phenolics; HPLC; Antioxidant activity; In vitro digestibility;
In vitro versus in vivo protein digestibility techniques for calculating PDCAAS (protein digestibility-corrected amino acid score) applied to chickpea fractions
Keywords: هضم در محیط آزمایشگاهی; Protein digestibility; In vitro digestibility; PDCAAS; Chickpea; Protein fractions;
Study on the effects of different drying methods on physicochemical properties, structure, and in vitro digestibility of Fritillaria thunbergii Miq. (Zhebeimu) flours
Keywords: هضم در محیط آزمایشگاهی; Fritillaria thunbergii Miq. flour; Drying methods; Starch; SEM; XRD; In vitro digestibility
Effects of Lactobacillus plantarum and fibrolytic enzyme on the fermentation quality and in vitro digestibility of total mixed rations silage including rape straw
Keywords: هضم در محیط آزمایشگاهی; fibrolytic enzyme; in vitro digestibility; lactic acid bacteria; silage; total mixed ration;
In vitro digestibility, crystallinity, rheological, thermal, particle size and morphological characteristics of pinole, a traditional energy food obtained from toasted ground maize
Keywords: هضم در محیط آزمایشگاهی; Raw and toasted maize flour; In vitro digestibility; Morphology; Thermal properties/viscoelasticity;
Improving the nutritive value, in vitro digestibility and aerobic stability of Hedychium gardnerianum silage through application of additives at ensiling time
Keywords: هضم در محیط آزمایشگاهی; Hedychium gardnerianum; Lactic acid bacteria; Silage; In vitro digestibility; Aerobic stabilityAA, acetic acid; ADF, acid detergent fiber; ADL, acid detergent lignin; BA, Butyric acid; cfu, colony forming unit; CP, crude protein; DM, dry matter; EE, ether
Chemical characteristics and fractionation of proteins from Moringa oleifera Lam. leaves
Keywords: هضم در محیط آزمایشگاهی; Mineral; In vitro digestibility; Carotenoids; Antinutritional substances;