Keywords: خمیر; Protein enrichment; Batter; Texture; Volume; Acceptability;
مقالات ISI خمیر (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: خمیر; Batter; Breadcrumb; Deep-fry; Crispness; Texture;
Keywords: خمیر; Chitosan; Fat replacer; Cake; Batter; Quality;
Keywords: خمیر; Batter; Extrusion; Coating; Pick-up; Texture; Aroma; Volatile;
Keywords: خمیر; Mixing; Quinoa; Bread; Batter;
Keywords: خمیر; Batter; Arabinoxylans; Image analysis; Texture;
Replacement of eggs with soybean protein isolates and polysaccharides to prepare yellow cakes suitable for vegetarians
Keywords: خمیر; Eggless cake; Soybean protein isolate; Emulsifier; Batter; Fourier transform infrared spectroscopy (FTIR); Atomic force microscopy (AFM); Ingredient substitution; Starch;
Keywords: خمیر; Coeliac; Sponge; Layer; Batter; Texture;
Keywords: خمیر; Batter; Viscoelastic properties; Thermal transition; Pasting properties; Texture;
Frying - Effect of coating on crust microstructure, color, and texture of lean meat portions
Keywords: خمیر; Batter; Breading; Crust; Fry; Meat; Nugget;
Physicochemical interactions of polydextrose for sucrose replacement in pound cake
Keywords: خمیر; Batter; Foam; Sugar-replacer; Micro-baking;
Rheological study of layer cake batters made with soybean protein isolate and different starch sources
Keywords: خمیر; Batter; Rheology; Soybean; Gluten-free; Cake
Kinetic modeling of mass transfer during deep fat frying of shrimp nugget prepared without a pre-frying step
Keywords: خمیر; Batter; Corn flour; Mass transfer; Pre-frying; Shrimp nugget; Soy flour
Hydrocolloids in fried foods. A review
Keywords: خمیر; Hydrocolloids; Fried food; Batter; Edible film; Oil content; Adhesion properties; Crispness
Variation in polar lipids located on the surface of wheat starch
Keywords: خمیر; Polar lipids; Wheat starch; Puroindoline; Starch isolation; Batter; Dough; Electrospray ionization tandem mass spectrometryPin-A, puroindoline A; pin-B, puroindoline B; DGDG, digalactosyldigylceride; MGDG, monogalactosyldigylceride; PC, phosphatidylcholin
Dielectric properties of microwave-baked cake and its constituents over a frequency range of 0.915–2.450 GHz
Keywords: خمیر; Dielectric constant; Loss factor; Microwave-baked Madeira cake; Batter; Flour; Sugar
Acrylamide formation in different batter formulations during microwave frying
Keywords: خمیر; Acrylamide; Batter; Chicken; Microwave frying
Effect of batter formula on qualities of deep-fat and microwave fried fish nuggets
Keywords: خمیر; Batter; Rheology; Pick-up; Microwave; Frying
Mixing history affects gluten protein recovery, purity, and glutenin re-assembly capacity from optimally developed flour–water batters
Keywords: خمیر; Batter; Mixing process; Glutenin polymer; Wet gluten/starch separation; Disulfur bondsAlb/Glo Rec, gluten recovery in albumin and globulin; DTE, dithioerythritol; UGP, unextractable glutenin polymers; SGPNon Rec, non-recoverable SDS-soluble glutenin; SGPR
Effects of microwave frying and different flour types addition on the microstructure of batter coatings
Keywords: خمیر; Microwave frying; Deep-fat frying; Scanning electron microscopy (SEM); Batter; Chicken
A parametric and microstructural study of the formation of gluten network in mixed flour–water batter
Keywords: خمیر; Batter; Gluten network; Suspension; Paste; Viscosity; Mixing energy; Shear stress; Shear rate; Colloidal interactionsF/W ratio, flour/water ratio; SME, specific mechanical energy; tpeak, mixing time for optimal dough development; Γb, baseline torque; ηb,
The effects of ingredients and water content on the rheological properties of batters and physical properties of crusts in fried foods
Keywords: خمیر; HPMC; Rheological properties; Viscosity; Crispness; Batter; Crust
Functionality of batters containing different gums for deep-fat frying of carrot slices
Keywords: خمیر; Batter; Carrot; Frying; Guar gum; Hydroxypropyl methylcellulose (HPMC); Xanthan gum
Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets
Keywords: خمیر; Batter; Chicken nuggets; Flour; Frying; Physical properties;
Effect of the addition of different ingredients on the characteristics of a batter coating for fried seafood prepared without a pre-frying step
Keywords: خمیر; Batter; Ingredients; Texture; Coagulation; Squid;
Thermogelation properties of methylcellulose (MC) and their effect on a batter formula
Keywords: خمیر; Thermogelation; Methylcellulose; Rheology; Batter; Pre-frying; Battered food;
Scope of colloid mill for industrial wet grinding for batter preparation of some Indian snack foods
Keywords: خمیر; Batter; Black gram; Damaged starch; Dry grinding; Microscopic structure; Parboiled rice; Particle size analysis; Raw rice; Specific energy consumption; Wet grinding;
Influence of ingredients on the thermo-rheological behaviour of batters containing methylcellulose
Keywords: خمیر; Batter; Methylcellulose; Thermorheology; Ingredients;