Keywords: پختن; Fat; Interesterification; Enzyme; Chocolate; Baking;
مقالات ISI پختن (ترجمه نشده)
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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: پختن; Blue diode laser; Baking; Dough; High-resolution heating; Starch gelatinization; Food layered manufacture;
Keywords: پختن; OPA; O-phthaldialdehyde; MALDI-TOF-MS; Matrix-assisted Laser Desorption Ionization Time-of-Flight Mass Spectrometry; AA; amino acid; In vitro digestion; Protein; Meat; Seafood; Minced; Ground; Di-sulfide; Heme iron; Micro-wave; Oven; Baking; Cross-linking
Keywords: پختن; 5-Galloylquinic acid; Aging; Baking; Gallic acid; Oolong tea;
Keywords: پختن; Laminated dough; Puff pastry; Lamination; Sheeting; Proving; Baking;
Keywords: پختن; Oxidised black olive; Sterilisation; Acrylamide; Phenolic compound; Baking;
Keywords: پختن; Goat cheese; Meltability; Baking; Texture; NMR; Differential scanning calorimetry;
Keywords: پختن; Baking; Fiber; Cookies; Textural properties;
Keywords: پختن; Baking; Gluten-free; Dough; Crumb;
Keywords: پختن; Bread dough; Resting time; Dough porosity; Bubble and crumb pore size distribution; Baking;
Keywords: پختن; Soft cake; Baking; Protein thermal aggregation; Protein SE-HPLC; Iso-peptide bonds; BCS; sodium bicarbonate; SAPP; sodium acid pyrophosphate; SDS; Sodium Dodecyl Sulfate; IAM; iodoacetamide; DTE; dithioerythritol;
Effects of chemical composition and baking on in vitro digestibility of proteins in breads made from selected gluten-containing and gluten-free flours
Keywords: پختن; OPA; ortho-phthaldialdehyde; MALDI-TOF-MS; Matrix-assisted Laser Desorption Ionization Time of Flight mass spectrometry; AA; amino acid; TPP; total polyphenolics; In vitro digestion; Protein; Carbohydrate; Fibre; Phytochemicals; Baking; Maillard, dough, a
Keywords: پختن; Bread rolls; Baking; Model-free optimization; Nelder-Mead simplex method; Infrared oven;
Keywords: پختن; Baking; Energy demand; Efficiency; Sponge cake;
Keywords: پختن; Spent NiMH batteries; Baking; Sulfuric acid; Water; Reductive leaching;
Keywords: پختن; WF; wheat flour dough/bread; CB5; dough/bread with 5% coarse buckwheat bran and 95% wheat flour; CB10; dough/bread with 10% coarse buckwheat bran and 90% wheat flour; CB20; dough/bread with 20% coarse buckwheat bran and 80% wheat flour; FB5; dough/bread w
Keywords: پختن; Boil cooking; Baking; Essential oils; Digestion model; Natural products
Keywords: پختن; Baking; Fiber; Muffins; Rebaudioside A; Rheology; Starch digestion;
Keywords: پختن; Pan bread; Collapse; Baking; Pressure; Connectivity density; Adhesion
Keywords: پختن; Spent LIBs; Baking; Sulfuric acid; Two-stage leaching; Reductant;
Keywords: پختن; Antioxidant activity; Baking; Boiling; Microwaving; Resistant starch; Texture
Keywords: پختن; Miniature bread; Baking; Browning kinetics; Spatial reaction engineering approach (S-REA); Modeling;
Keywords: پختن; Baking; Dough; Heat; QTLsAACC, American Association of Cereal Chemists; BLUEs, best linear unbiased estimates; DArT, Diversity Arrays Technology; NIR, Near-infrared reflectance; QTL, quantitative trait locus; RACI-CCD, Royal Australian Chemical Institute
Keywords: پختن; Copper; Chromium; H2SO4; Baking; Leaching
Keywords: پختن; Baking; Cake; Flour; Heat treatment; Rheology
Keywords: پختن; Brewer's spent grain; Sourdough; Baking; Bread; Mixolab; Shelf-life; Avrami model; DSC; Phenolic profile; Volatile analysis; Antioxidants; Flour;
Keywords: پختن; Baking; Bread dough; Porous medium; Bubbles; Model; Mass transport; Heat transport; Local deformation; Experimental verification; MRI; CO2 release
Keywords: پختن; Sorghum bicolor; Antioxidant capacity; Fermentation; Baking; Phenols;
Keywords: پختن; Baking; Compression; Crust; Density; Fibres; Mechanical properties
Keywords: پختن; Oregano essential oil; Clove essential oil; Trays; Baking
Keywords: پختن; Baking; Gum; Gluten-free; X-ray microtomography; Porosity;
Keywords: پختن; Baking; Aerated food; Leavened baked food; Dough rise; Density profile; Bubble expansion
Keywords: پختن; Baking; Fibre; Crispiness; Volatile compounds;
Keywords: پختن; Fusarium mycotoxins; Enniatins; U-HPLC-orbitrap MS; Malting; Brewing; Milling; Baking;
Keywords: پختن; Baking; Aerated food; Unleavened baked food; Cake rise; Free convection; Forced convection; Density profile;
Keywords: پختن; 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
Keywords: پختن; Cereal; Bread; Gelatinization; Rheology; Baking; Gluten denaturation; DMTA
Keywords: پختن; Ohmic heating; Baking; Dough; Modelling; Porosity; Electrical conductivity
Effect of (â)-epigallocatechin gallate (EGCG) extracted from green tea in reducing the formation of acrylamide during the bread baking process
Keywords: پختن; Acrylamide; Green tea extract; Catechin; Bread; Baking; LC-MS; Acrylamide (PubChem CID: 6579); Catechin (PubChem CID: 9064);
Effect of baking conditions and storage on the viability of Lactobacillus plantarum supplemented to bread
Keywords: پختن; Lactobacillus plantarum; Baking; Probiotic; Moisture content;
Quantifying the differences in structure and mechanical response of confectionery products resulting from the baking and extrusion processes
Keywords: پختن; Baking; Extrusion; Confectionery; Mechanical characterisation; Microstructure;
Effects of baking on dietary fibre, with emphasis on β-glucan and resistant starch, in barley breads
Keywords: پختن; Barley; Baking; Dietary fibre; β-glucan; Resistant starch;
Effect of food matrix and thermal processing on the performance of a normalised quantitative real-time PCR approach for lupine (Lupinus albus) detection as a potential allergenic food
Keywords: پختن; Lupine; Allergens; Real-time PCR; Food analysis; Food matrix; Baking; ÎCt method; Quantification;
Survival of encapsulated Lactobacillus plantarum during isothermal heating and bread baking
Keywords: پختن; Freeze drying; Survival; Probiotic bread; Baking; Inactivation kinetics;
Applications of chia (Salvia hispanica L.) in food products
Keywords: پختن; Chia; Novel food; Dietary fibre; Baking; Rheology;
On the assessments of arabinoxylan localization and enzymatic modifications for enhanced protein networking and its structural impact on rye dough and bread
Keywords: پختن; AX; arabinoxylan; RH; relative humidity; TG; transglutaminase; Xyl; xylanase; FITC; fluorescein isothiocyanate; Antibody; Baking; Enzymes; Fluorescence microscopy; Rheology; Rye dough microstructure;
Retention of polyphenols in blueberries (Vaccinium corymbosum) after different cooking methods, using UHPLC-DAD-MS based metabolomics
Keywords: پختن; Retention; Polyphenols; Anthocyanins; Blueberries; Baking; Boiling; Microwaving; UHPLC-DAD-MS based metabolomics; Food composition; Food analysis;
Kazachstania gamospora and Wickerhamomyces subpelliculosus: Two alternative baker's yeasts in the modern bakery
Keywords: پختن; Microbread; Ascomycetous yeasts; Bread; Baking; Non-conventional yeasts;
Development of wall conditioning and impurity monitoring systems in Versatile Experiment Spherical Torus (VEST)
Keywords: پختن; Wall conditioning; Impurity monitoring; Glow discharge cleaning; Baking; VEST;
Verification of radiation heat transfer analysis in KSTAR PFC and vacuum vessel during baking
Keywords: پختن; KSTAR tokamak; Plasma facing component; Vacuum vessel; Baking; Radiation heat transfer;