Keywords: هضم نشاسته; rehydrated corn; wet brewers grain; starch digestibility; ensiling;
مقالات ISI هضم نشاسته (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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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: هضم نشاسته; β-Glucan; Starch digestibility; Starch retrogradation; Mixolab; Chapatti;
Keywords: هضم نشاسته; Rice noodle; Fermentation; Texture; Starch digestibility;
Keywords: هضم نشاسته; Rice; Starch digestibility; Size exclusion chromatography; Molecular structure; Amylose; Amylopectin; Biosynthesis;
Keywords: هضم نشاسته; feed efficiency; intake; sorting behavior; starch digestibility;
Keywords: هضم نشاسته; Nixtamalized maize masa; Baking yeast; Amylolytic activity; Tortilla; Starch digestibility;
Keywords: هضم نشاسته; Rice flour; Starch digestibility; Proteins; Lipids; Mechanism; Microstructure;
Keywords: هضم نشاسته; Sprouting; Dough rheology; Bread-making; Starch digestibility;
Keywords: هضم نشاسته; Gelatinization; Retrogradation; Structure-property relationship; Starch digestibility; Pasting; Starch structure;
Keywords: هضم نشاسته; Mushroom powder; Pasta; Nutritional profile; Starch digestibility; Antioxidant;
Keywords: هضم نشاسته; fermentation; prolamin; protein matrix; starch digestibility;
Insights into molecular structure and digestion rate of oat starch
Keywords: هضم نشاسته; Oat starch; Starch digestibility; Amylose; Amylopectin; Fine structure;
Keywords: هضم نشاسته; Noodles; Extrusion; Starch digestibility; Antinutritional factor; Cooking loss;
Keywords: هضم نشاسته; Glycemic index; Millet; Starch digestibility; Protein digestibility; Processing;
Keywords: هضم نشاسته; Heat-moisture treatment; Starch digestibility; Citric acid;
Keywords: هضم نشاسته; Potato; Cooling; Microstructure; In vitro digestion; Starch digestibility;
Keywords: هضم نشاسته; Frying; Vacuum frying; Starch; Gelatinization; In vitro digestibility; Starch digestibility
Keywords: هضم نشاسته; White salted noodle; Cooking; Starch digestibility; Texture
Keywords: هضم نشاسته; Heat-moisture treatment (HMT); Starch digestibility; Respond surface methodology (RSM);
Keywords: هضم نشاسته; storage length; microbial inoculant; starch digestibility; corn shredlage;
Keywords: هضم نشاسته; Tannins; Proanthocyanidins; Starch digestibility; Amylose; Resistant starch
Keywords: هضم نشاسته; Dietary fibre; Particle size reduction; Texture; Starch digestibility
Keywords: هضم نشاسته; rumen microbial protein; meta-analysis; NDF digestibility; starch digestibility; intake;
Keywords: هضم نشاسته; fecal starch; starch digestibility; lactating cows; feedlot cattle; neutral detergent fiber digestibility;
Keywords: هضم نشاسته; Hulless barley; β-Glucan; Arabinoxylan; Altitude; Starch digestibility;
Keywords: هضم نشاسته; Common beans; Extrusion cooking; Bean powder; Chemical composition; Functional properties; Starch digestibility;
Keywords: هضم نشاسته; Spaghetti; Unripe plantain; Starch digestibility; Antioxidant capacity; Sensory analysis;
Keywords: هضم نشاسته; Wheat pasta; Starch digestibility; Protein digestibility; Glycemic index;
Keywords: هضم نشاسته; Gluten free; Bean; Starch digestibility; Predicted glycemic index; Resistant starch; Cooking quality;
Keywords: هضم نشاسته; Rice flour; Starch digestibility; Addition of water amount; Retrogradation
Keywords: هضم نشاسته; Biscuits; Starch digestibility; Glycaemic index; Sensory acceptance; Dietary fibre;
Keywords: هضم نشاسته; cattle; corn particle size; distillers grains; liver abscess; starch digestibility;
Keywords: هضم نشاسته; Tortilla; Nixtamalization; Starch digestibility; Dietary fiber; Chemical composition
Keywords: هضم نشاسته; high-moisture corn; protease; starch digestibility;
Keywords: هضم نشاسته; Gluten-free bread; Particle size; Water content; Starch digestibility
Keywords: هضم نشاسته; α-amylase activity; Leucine; Phenylalanine; Starch digestibility; Goats;
Keywords: هضم نشاسته; high-moisture corn; ammonia-N; starch digestibility;
Keywords: هضم نشاسته; Rice starch; High hydrostatic pressure processing; Structural property; Starch digestibility
Keywords: هضم نشاسته; Rice starch; Non-starch polysaccharides; Starch digestibility; DSC; Texture
Keywords: هضم نشاسته; direct-fed microbial; dairy cattle; transition period; starch digestibility;
Keywords: هضم نشاسته; Scirpus grossus; Starch; Flour; Physicochemcal property; Starch digestibility;
Keywords: هضم نشاسته; Rice; Starch digestibility; Size exclusion chromatography; Molecular structures; Amylose; Amylopectin;
Keywords: هضم نشاسته; SD; starch damage; TS; total starch; HMW-AP; high molecular weight amylopectin; LMW-AP; low molecular weight amylopectin; To; onset temperature; Tp; peak temperature; Tc; conclusion temperature; âHG; gelatinization enthalpy; âHR; retrogradation enthal
In vivo study on the slow release of glucose in vacuum fried matrices
Keywords: هضم نشاسته; Vacuum frying; Frying; Gelatinization; Glycemic response; Starch digestibility; Unavailable glucose; Slow digestion; In vivo study;
Digestion rate of tapioca starch was lowed through molecular rearrangement catalyzed by 1,4-α-glucan branching enzyme
Keywords: هضم نشاسته; Tapioca starch; 1,4-α-Glucan branching enzyme; Enzymatic modification; Starch digestibility; Relationship;
Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics
Keywords: هضم نشاسته; Alfalfa seed; Gluten-free; Starch digestibility; Antioxidant activity; Cookies;
Physical properties and antidiabetic potential of a novel galactomannan from seeds of Gleditsia japonica var. delavayi
Keywords: هضم نشاسته; Galactomannan; Physical properties; Starch digestibility; Glucose diffusion; Glycemic index; EGSP; polysaccharide from the endosperm of Gleditsia japonica var. delavayi seeds; BD; bulk density; TD; tapped density; RD; real density; WHC; water holding capa
A comparison of the kinetics of in vitro starch digestion in smooth and wrinkled peas by porcine pancreatic alpha-amylase
Keywords: هضم نشاسته; Starch digestibility; LOS plots; Pisum sativum L.; Rugosus locus; Particle size;
Effect of roasted pea flour/starch and encapsulated pea starch incorporation on the in vitro starch digestibility of pea breads
Keywords: هضم نشاسته; Pea; Bread; Roasting; Encapsulation; Starch digestibility;
Physicochemical properties, structure and in vitro digestibility on complex of starch with lotus (Nelumbo nucifera Gaertn.) leaf flavonoids
Keywords: هضم نشاسته; Lotus leaf flavonoids (LLF)-Starch complex; Starch digestibility; Structure; Physicochemical properties;