Keywords: نان; Pulque; Leavening agent; Elasticity; Bread; Moisture effective diffusivity;
مقالات ISI نان (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: نان; Benzoxazolin-2-one (BOA) (PubChem CID 6043); 2,4-Dihydroxy-1,4-benzoxazin-3-one (DIBOA) (PubChem CID 40572506); 2-β-d-Glucopyranosyloxy-4-hydroxy-1,4-benzoxazin-3-one (DIBOA-glc) (PubChem CID 66840962); 2-β-d-Glucopyranosyloxy-4-hydroxy-7-methoxy-1,4-be
Keywords: نان; Triticum aestivum; Whole wheat flour; Gluten; Bread;
Keywords: نان; Microwave induced plasma-atomic emission spectrometry; Bread; Elemental determination
Keywords: نان; Norovirus; Bread; Viability; Heat resistance
Keywords: نان; Simulated annealing method; Two-phase random system; Reconstruction; Food microstructure; Bread
Keywords: نان; Sourdough flour; Bread; Nutritional; Antioxidant; Bread properties
Keywords: نان; Wheat flour; Soluble fiber; Bread; Textural properties
Keywords: نان; Anthocyanin-rich black rice extract powder; Anthocyanins; Bread; Quality attributes; Digestibility; Health benefits
Keywords: نان; Bread; Breadmaker; Scale; Dough; Mixing; Crumb;
Keywords: نان; Microstructure; Counterfeit food; Correlation functions; Bread
Keywords: نان; Triticale; Flour; Bread; Dietary fibre
Keywords: نان; Arabinoxylan; Wheat bran sourdough; Lactic acid bacteria; Bread
Keywords: نان; Bread; Staling; Mechanical testing; Sound absorption measurement; Thermal analysis
Keywords: نان; Heat treatment; Sorghum flour; Gluten free; Bread; Cake quality;
Keywords: نان; Bread; Polyphenols; Green tea; Baobab fruit; Glycemic response; Insulin responseAUC, area under the curve; ANOVA, analysis of variance; BAO, baobab fruit extract; CON, control; GI, glycemic index; GR, glycemic response; GTE, green tea extract; GSE, grape
Keywords: نان; Bread; Adulteration; Image analysis; MSPC; Hyperspectral;
Keywords: نان; Dry-moist heat; Bread; Rheological characteristics; Immunochemical
Keywords: نان; Inulin; Fructooligosaccharides; Gluten-free products; Bread; Technological properties; Sensory quality
Keywords: نان; Fibre; Gluten-free; Structure; Bread;
Keywords: نان; Coeliac disease; Gluten-free ingredients; Sourdough; Dough quality; bread;
Keywords: نان; Wheat starch; Bread; Anti-staling enzymes; Asymmetric flow field-flow fractionation (AF4); 1H NMR;
Keywords: نان; Bread; Firmness; Enzyme; Texture; Microstructure;
Keywords: نان; Physico-chemical; Wheat; Yam; Composite; Bread
Keywords: نان; Wheat bran; Bread; 1H NMR molecular mobility; Staling;
Keywords: نان; Bread; Soybean proteins; Functional properties; Dough rheological properties
Keywords: نان; Bread; Glycaemic response; Processing;
Keywords: نان; Acrylamide; Flour extraction rate; Baking conditions; Bread; Total phenolics; Antioxidant capacity;
Keywords: نان; Rice bran; Bread; Nutraceuticals; Antioxidant; DPPH; 2, 2-diphenyl-1-picrylhydrazyl; FA; ferulic acid; FRAP; ferric reducing antioxidant power; pCA; p-coumaric acid; RB; rice bran; SA; sinapic acid; TDF; total dietary fiber; TFC; total flavonoid content;
Keywords: نان; Lactic acid bacteria; Bread; Antifungal starterBacterias lácticas; Panificados; Fermento antifúngico
Keywords: نان; Bread; Model; Hyphopichia burtonii; Pichia anomala; Saccharomycopsis fibuligera; Predictive mycology;
Keywords: نان; Rice flour; Variety; Bread; Gluten-free; Quality;
Keywords: نان; Brea gum; Lupine protein isolate; Bread; Acceptability; Storage time; Petroleum ether (PubChem CID: 241); Hydrochloric acid (PubChem CID: 14798); Sulfuric acid (PubChem CID: 1118); Red methyl (PubChem CID: 10303); Sodium hydroxide (PubChem CID: 14798);
Keywords: نان; GTE, green tea extract; ECG, (−)-epigallocatechin; EGCG, (−)-epigallocatechin-3-gallate; CG, catechin-3-gallate; GCG, (−)-gallocatechin-3-gallate; RDS, rapidly digested starch; SDS, slowly digested starchGreen tea catechins; Bread; In vitro digestibility;
Keywords: نان; Wheat bran; Bread; Sourdough; Lactobacillus; Fructobacillus; FermentationAACC, American Association of Cereal Chemists; DM, dry matter; DSMZ, Deutsche Sammlung von Mikroorganismen und Zellkulturen; HQ, high quality; LAB, lactic acid bacteria; OD, optical
Keywords: نان; Brewer's spent grain; Sourdough; Baking; Bread; Mixolab; Shelf-life; Avrami model; DSC; Phenolic profile; Volatile analysis; Antioxidants; Flour;
Keywords: نان; Low-input agriculture; Bread; Life Cycle Assessment; Agro-ecology; Alternative food networks
Keywords: نان; Barley β-glucans; Oat β-glucans; Gluten free formulations; Dough rheology; Bread; β-Glucan molecular weight
Keywords: نان; Bread; Differential Scanning Calorimetry; Thermal transitions; Starch hydrolysis; Ancient cereals; Pseudocereals; Legumes;
Keywords: نان; Bread; Photorealism; Fractal; Procedural models
Keywords: نان; Bread; Cassava flour; Descriptive sensory analysis; Psyllium husk; Texture profile analysis;
Keywords: نان; Yellow peas; Protein isolate; Germination; Malting; Ultrafiltration/diafiltration; Bread
Keywords: نان; Bread; Nutritional information; Label; Latvia
Keywords: نان; Gluten-free; Dough; Bread; Rheology
Keywords: نان; Bread; Biscuits; Cakes; Hydroxymethylfurfural; Furfural; HPLC-DAD; Food analysis; Bakery product composition; Food safety; Thermal food processing; Maillard reaction; Food composition
Keywords: نان; Structured Light; Monitoring; Fermentation; Bread; Behavior
Keywords: نان; Bread; Malted finger millet; Red kidney bean; Physical properties; Sensory parameters;
Keywords: نان; Folate fortification; Bread; Swiss chard; Spinach; H4-folate; tetrahydrofolate; 5-CH3-H4-folate; 5-methyl tetrahydrofolate;
Keywords: نان; Electrospinning; Montmorillonite; Moisture; Lipid peroxidation; Potato chips; Bread
Keywords: نان; Rice bran; Infrared; Bread; Dietary fiber; Sensory; Texture;