Keywords: محصولات نانوایی; Lactic acid bacteria; Yeasts; Starter cultures; Fermentation; Bakery products;
مقالات ISI محصولات نانوایی (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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.
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: محصولات نانوایی; Aroma; Food choice behavior; Functional magnetic resonance imaging; Reward; Bakery products;
Keywords: محصولات نانوایی; Shelf life; Aspergillus; Penicillium; Food preservation; Storage; Bakery products; Challenge test; Food spoilage;
Keywords: محصولات نانوایی; Bakery products; Sensory analysis; Shelf life; Spray-dried whey; Texture;
Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II: Effect of the ratio of reducing sugars and asparagine
Keywords: محصولات نانوایی; Acrylamide; 5-Hydroxymethylfurfural (HMF); Neo-formed contaminants; Multiresponse kinetic modelling; Bakery products;
Keywords: محصولات نانوایی; Spoilage; Penicillium; Cereal; Shelf life; Bakery products; Microbial troubleshooting; Post-baking contamination
Keywords: محصولات نانوایی; Stevia; Sweeteners; Water activity; Eurotium; Aspergillus; Penicillium; Bakery products
Keywords: محصولات نانوایی; Acrylamide; 5-Hydroxymethylfurfural (HMF); Neo-formed contaminants; Sugars; Multiresponse kinetic modelling; Bakery products;
Keywords: محصولات نانوایی; Laser-induced breakdown spectroscopy (LIBS); Bakery products; Detection of NaCl; Detection of Na; Titration; Atomic absorption spectroscopy (AAS)
Keywords: محصولات نانوایی; Fat content; Trans fatty acids; Bakery products; Cookies; Cakes;
Keywords: محصولات نانوایی; Bakery products; Compensation; Flavor; Tailoring; Cluster analysis; Market simulation
Keywords: محصولات نانوایی; Heat and mass transfer; Optimisation; Modelling; Simulation; Control; Bakery products
Keywords: محصولات نانوایی; Trans fatty acids; Bakery products; Lipid profile; Cakes; Food composition data;
Keywords: محصولات نانوایی; Spent coffee grounds; Antioxidant dietary fibre; Food grade ingredient; Bakery products
Simple and fast method for simultaneous determination of propionate and sorbate in bread by capillary electrophoresis with UV spectrophotometric detection
Keywords: محصولات نانوایی; Food analysis; Food composition; Food additives; Bakery products; Antimicrobials; Mould; Preservatives; Capillary electrophoresis;
Use of natural antimicrobials to improve the quality characteristics of fresh “Phyllo” - A dough-based wheat product - Shelf life assessment
Keywords: محصولات نانوایی; Antimicrobials; Bakery products; Packaging; Shelf-life; Wheat;
Hemp (Cannabis sativa subsp. sativa) flour and protein preparation as natural nutrients and structure forming agents in starch based gluten-free bread
Keywords: محصولات نانوایی; Bakery products; Celiac; Dough rheology; Crumb texture; Quality;
First report on the presence of Alloxan in bleached flour by LC-MS/MS method
Keywords: محصولات نانوایی; Flour; Alloxan; LC-ESI-MS/MS; Validation procedure; Bakery products;
Development of a liquid chromatography–electrospray ionization–tandem mass spectrometry method for the simultaneous analysis of intact glucosinolates and isothiocyanates in Brassicaceae seeds and functional foods
Keywords: محصولات نانوایی; Glucosinolates and isothiocyanates; Eruca sativa defatted seed meals; HPLC–ES-MS/MS; Bakery products; Functional food
In vitro and in situ screening of lactic acid bacteria and propionibacteria antifungal activities against bakery product spoilage molds
Keywords: محصولات نانوایی; Antifungal activity; Bacteria; Molds; Bakery products;
Modelling of the growth/no growth interface of Wallemia sebi and Eurotium herbariorum as a function of pH, aw and ethanol concentration
Keywords: محصولات نانوایی; Spoilage; Bakery products; Moulds; Xerophilic; Preservation; Growth/no growth models;
Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature-time profile effects and kinetics
Keywords: محصولات نانوایی; Neo-formed contaminants; Food processing; Heat treatment; Maillard reaction; Bakery products; Multi-response kinetic modelling;
Validation and application of a gas chromatographic method for determining fatty acids and trans fats in some bakery products
Keywords: محصولات نانوایی; Trans fats; Bakery products; Validation; Dietary fats
Use of monoglyceride hydrogel for the production of low fat short dough pastry
Keywords: محصولات نانوایی; Bakery products; Hydrogel; Acrylamide; Firmness; MRI;
Identification and characterization of yeasts causing chalk mould defects on par-baked bread
Keywords: محصولات نانوایی; Chalk mould defects; Bakery products; RAPD; Water activity; pH; Predictive microbiology
Bread baking: Technological considerations based on process modelling and simulation
Keywords: محصولات نانوایی; Bakery products; Optimization; Control; Baking strategy; Acrylamide; Maillard reaction
Furan levels in fruit and vegetables juices, nutrition drinks and bakery products
Keywords: محصولات نانوایی; Headspace; Furan; Fruit juices; Vegetables juices; Nutrition drinks; Bakery products
Numerical simulations of chilling and freezing processes applied to bakery products in irregularly 3D geometries
Keywords: محصولات نانوایی; Finite element method; Numerical simulations; Freezing; Chilling; Irregular domains; Kirchhoff transformation; Enthalpy; Bakery products
Effect of processing on folic acid fortified Baladi bread and its possible effect on the prevention of colon cancer
Keywords: محصولات نانوایی; Folic acid; Fortified Baladi bread; Colon cancer; Rats; Bakery products
Impact of formulation and technological factors on the acrylamide content of wheat bread and bread rolls
Keywords: محصولات نانوایی; Acrylamide; Bakery products; Formulation; NaCl; Bakery improvers; Cysteine; Fermentation time; Oven; Time–temperature regime
Acrylamide in cereal products: A review
Keywords: محصولات نانوایی; Acrylamide; Bakery products; Cereal; Technology; Formulation; Additives
Fibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingredient
Keywords: محصولات نانوایی; Mango; Dietary fibre; Glycemic index; Bakery products; Antioxidant capacity; Chemical composition
Determination of soybean proteins in soybean-wheat and soybean-rice commercial products by perfusion reversed-phase high-performance liquid chromatography
Keywords: محصولات نانوایی; Soybean proteins; Bakery products; Soybean-wheat and soybean-rice products; Perfusion liquid chromatography;
Identification and quantification of trans fatty acids in bakery products by gas chromatography–mass spectrometry after focused microwave Soxhlet extraction
Keywords: محصولات نانوایی; Trans fatty acids; GC–MS; Microwave-assisted Soxhlet extraction; Bakery products
Bakery products enriched with phytosterols, α-tocopherol and β-carotene. Sensory evaluation and chemical comparison with market products
Keywords: محصولات نانوایی; Bakery products; Phytosterols; β-Carotene; Sensory evaluation; Composition
Development and application of polysaccharide–lipid edible coating to extend shelf-life of dry bakery products
Keywords: محصولات نانوایی; Edible film; Water vapor permeability; Mechanical properties; Bakery products; Shelf-life
Focused microwave-assisted Soxhlet extraction: a convincing alternative for total fat isolation from bakery products
Keywords: محصولات نانوایی; Fat extraction; Bakery products; Microwave-assisted Soxhlet;
Focused microwave-assisted Soxhlet extraction: a convincing alternative for total fat isolation from bakery products
Keywords: محصولات نانوایی; Fat extraction; Bakery products; Microwave-assisted Soxhlet;