Keywords: آرد برنج; Turanose; Rice flour; Rheology; Microstructure; Water mobility;
مقالات ISI آرد برنج (ترجمه نشده)
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Keywords: آرد برنج; Natural deep eutectic solvents; Cadmium; Removal; Rice flour;
Keywords: آرد برنج; Edible film; Chicken skin gelatin; Rice flour; Functional properties;
Keywords: آرد برنج; Microstructure; Microwave treatment; Microwave absorptivity; Pasting properties; Rice flour; Thermal properties;
Keywords: آرد برنج; Rice flour; Starch digestibility; Proteins; Lipids; Mechanism; Microstructure;
Full length articleA rapid monitoring method for inorganic arsenic in rice flour using reversed phase-high performance liquid chromatography-inductively coupled plasma mass spectrometry
Keywords: آرد برنج; Arsenic speciation; HPLC-ICP-MS; Inorganic arsenic determination; Rice flour; Risk assessment; Extraction;
Starch digestibility and molecular weight distribution of proteins in rice grains subjected to heat-moisture treatment
Keywords: آرد برنج; Heat-moisture treatment; Resistant starch; Rice flour; Proteins;
Keywords: آرد برنج; Rice flour; Flowability; Surface roughness; Shear;
Keywords: آرد برنج; Rice flour; Starch; Adsorption; Desorption; Isotherms; Sorption heat
Keywords: آرد برنج; Rice flour; Whole rice cake; Glycemic index; Hydrolysis index;
Keywords: آرد برنج; rice flour; physicochemical property; crystallinity; amylose content; milling
Keywords: آرد برنج; Enzymatic extrusion; Rice flour; Process parameter; Antioxidant capacity; Response surface methodology
Keywords: آرد برنج; Rice flour; Fast alkaline extraction; Rice starch; Rice protein;
Keywords: آرد برنج; Rice flour; Starch digestibility; Addition of water amount; Retrogradation
Keywords: آرد برنج; Wort lautering; High-adjunct-ratio brewing; Corn starch; Rice flour; Relative permeability; Spent grain
Keywords: آرد برنج; Mung bean starch; Rice flour; Physicochemical properties; Extruded rice noodle; Quality improvement;
Keywords: آرد برنج; Buckwheat flour; Chestnut flour; Corn flour; Rice flour; Wafer sheet; Salt (PubChem CID: 5234); Sodium bicarbonate (PubChem CID: 516892);
Keywords: آرد برنج; Rice flour; Variety; Bread; Gluten-free; Quality;
Keywords: آرد برنج; Sorghum; Fermentation; Sprouting; Sorghum-enriched rice pasta; RF; rice flour; UF; unfermented sorghum flour; FF-4h; sorghum flour after 4Â h of fermentation; FF-8h; sorghum flour after 8Â h of fermentation; SF; sprouted sorghum flour; RP; brown rice past
Keywords: آرد برنج; Blend gel; Rice flour; Tapioca starch; Texture; Freezing; Microstructure
Keywords: آرد برنج; Composite films; Fish gelatin; Rice flour;
Keywords: آرد برنج; Sucrose fatty acid esters; Rice flour; Gelatinization; Rheological properties; Freeze-thaw stability;
Keywords: آرد برنج; Rice flour; Particle size distribution; Gluten-free; Cupcake; Quality;
Keywords: آرد برنج; Extrusion; Water feed rate; Waxy rice flour; Rice flour; Physicochemical properties;
Keywords: آرد برنج; Muffins; Gluten-free; Rice flour; Protein sources; Rheology; Quality;
Keywords: آرد برنج; Gluten-free; Rice flour; Noodle; Dry-milling; Wet-milling;
Keywords: آرد برنج; HMT; heat-moisture treatment/heat-moisture treated; PB; protein body; To; onset temperature; Tp; peak temperature; Tc; conclusion temperature; ÎH; gelatinization enthalpy; Rice starch; Rice flour; Heat-moisture treatment; Pasting properties;
Keywords: آرد برنج; Rice flour; Particle size; Starch damage; Physical properties; Starch hydrolysis;
Keywords: آرد برنج; A; formulation containing 2.5% Psyllium and 0.5% sugar beet fibre; AMY; maltogenic amylase; ANOVA; analysis of variance; B; formulation containing 1.5% Psyllium and 1.5% sugar beet fibre; BD; breakdown; BU; Brabender Unit; BA200; bread obtained from DA200
Functional and nutritional replacement of gluten in gluten-free yeast-leavened breads by using β-conglycinin concentrate extracted from soybean flour
Keywords: آرد برنج; β-conglycinin; Proteins; Gluten-free; Bread; Rice flour; Protein quality;
Dispersive liquid-liquid microextraction based on solidification of floating organic drop for preconcentration and determination of trace amounts of copper by flame atomic absorption spectrometry
Keywords: آرد برنج; Copper; Dispersive liquid-liquid microextraction; Solidification of floating organic drop; N-o-Vanillidine-2-amino-p-cresol; Rice flour; Water;
Promising industrial flour processing and household applications of parboiled germinated brown rice (Khao dok mali 105)
Keywords: آرد برنج; Bioactive; Cooking; Drying; Dried product; Rice flour
Relationships of damaged starch granules and particle size distribution with pasting and thermal profiles of milled MR263 rice flour
Keywords: آرد برنج; Grinding techniques; Damaged starch; Particle size distribution; Pasting profiles; Thermal profiles; Rice flour;
Viscoelastic properties of starches and flours from two novel rice mutants induced by gamma irradiation
Keywords: آرد برنج; Rice starch; Rice flour; Rheological properties; Gamma irradiation; Mutants;
Investigation of changes in chemical composition and rheological properties of Kyrgyz rice cultivars (Ozgon rice) depending on long-term stack-storage after harvesting
Keywords: آرد برنج; Ozgon rice; Stack-storage; Rice flour; Chemical composition; Rheological properties;
A comparison in rheological, thermal, and structural properties between Indian Basmati and Egyptian Giza rice flour dispersions as influenced by particle size
Keywords: آرد برنج; Rice flour; Water holding capacity; Gelatinization; Pasting property; Complex viscosity; Scanning electron microscopy
Hypocholesterolemic activity of buckwheat flour is mediated by increasing sterol excretion and down-regulation of intestinal NPC1L1 and ACAT2
Keywords: آرد برنج; ACAT2; Hypocholesterolemia; NPC1L1; Rice flour; Tartary buckwheat flour; Wheat flour;
Physicochemical functionality of 4-α-glucanotransferase-treated rice flour in food application
Keywords: آرد برنج; 4-α-Glucanotransferase; Rice flour; Unfrozen water; Noodle; Freeze-thaw cycling;
Rheological properties of gels obtained from gluten-free raw materials during a short term aging
Keywords: آرد برنج; 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
Formulations and quality characterization of gluten-free Egyptian balady flat bread
Keywords: آرد برنج; Gluten-free balady flat bread; Rice flour; Corn starch; Potato starch; Xanthan; Guar gum
Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta
Keywords: آرد برنج; Gluten-free; Celiac consumers; Rice pasta; Amaranth; Extrusion-cooking; GF; Gluten-free; RF; Rice flour; AF; Amaranth flour; P1; Pasta sample 1; P2; Pasta sample 2; P3; Pasta sample 3; P4; Pasta sample 4; P5; Pasta sample 5; DTT; Dithiothreitol; DTNB; 5,5
Effect of different fibers on batter and gluten-free layer cake properties
Keywords: آرد برنج; Gluten free; Cakes; Fibers; Starch; Rice flour;
Physical properties of wheat flour composites dry-coated with microparticulated soybean hulls and rice flour and their use for low-fat doughnut preparation
Keywords: آرد برنج; Dry particle coating; Deep-fat frying; Doughnut; Soybean hull; Rice flour
Effects of heat-moisture treatment on normal and waxy rice flours and production of thermoplastic flour materials
Keywords: آرد برنج; Heat-moisture treatment; Rice flour; Thermoplastic flour materials; Bio-based packaging;
Factor analysis of the functional properties of rice flours from mutant genotypes
Keywords: آرد برنج; Rice flour; Textural properties; Factor analysis; Amylose; Scatter diagram;
The effects of freeze, dry, and wet grinding processes on rice flour properties and their energy consumption
Keywords: آرد برنج; Freeze grinding; Wet grinding; Dry grinding; Rice; Rice flour
Mechanical and barrier properties of composite films based on rice flour and cellulose fibers
Keywords: آرد برنج; Rice flour; Cellulose fibers; Biodegradable films; Mechanical properties; Barrier properties
Expansion of rice flour treated with lactic acid and sodium bisulphite
Keywords: آرد برنج; Rice flour; Chemical modification; Expansion property; Specific volume;
Utilization of chestnut flour in gluten-free bread formulations
Keywords: آرد برنج; Dough rheology; Emulsifier; Gum; Gluten-free bread; Chestnut flour; Rice flour
Production, purification, and characterization of two extremely halotolerant, thermostable, and alkali-stable α-amylases from Chromohalobacter sp. TVSP 101
Keywords: آرد برنج; Production; Halotolerant; Alkali-stable α-amylase; Chromohalobacter sp. TVSP 101; Rice flour; Purification