Keywords: نان; Yellow peas; Germination; Malting; Dough mixing properties; Bread
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; BP; blood pressure; CVD; cardiovascular disease; FSA; food standards agency; NS-SEC; National Statistics Socio-economic Classification Guidelines; PCA; principal component analysis; Beetroot; Bread; Consumer acceptance; Health information; Liking;
Keywords: نان; Phthalates; Belgium; Food; Contamination pathways; Bread; Concentration profiles;
Keywords: نان; Barley; Dough rheology; Bread; β-glucans; Phytates; ANOVA; analysis of variance; db; dry basis; breads: BB; bread obtained from SB and FB; BW; bread obtained from SW and FW; BWB; bread obtained from SWB and FWB; bread doughs: DB; bread dough obtained fro
Keywords: نان; Fenugreek gum; Starch degradation; Bread
Keywords: نان; Morphological descriptors; Microstructure; Random media; Reconstruction; Distribution function; Bread
Keywords: نان; Bran; Micronization; Bioprocessing; Fermentation; Lactic acid bacteria; Yeast; Enzymes; Bread
Keywords: نان; Bread; Bolus; Salty perception; Texture; Temporal Dominance of Sensations; Saliva;
Keywords: نان; WHEAT; Refined wheat bread; RYE-WHOLE; Wholemeal rye bread; RYE-ENDO; Endosperm (refined) rye bread; RYE-ENDO-GLUT; Endosperm (refined) rye bread with gluten; Bread; Wheat; Rye; Structure; Mastication; Bolus; Digestion;
Keywords: نان; Bread; Starch hydrolysis; Ancient cereals; Pseudocereals; Legumes;
Keywords: نان; Bread; Glycaemia; Lipids; Sourdough; Sprouted; Type 2 diabetes;
Keywords: نان; Pseudocereals; Bread; Nutritional quality; Functional properties; Lipid dynamics;
Keywords: نان; X-ray computed tomography; Microstructure; Bread; Bran; Morphological analysis; Crumb heterogeneity
Keywords: نان; Probiotic; Viability; Functional foods; Bread; In-vitro digestion; Novel processing;
Keywords: نان; Product carbon footprint; Life cycle assessment; Bread; Attributional approach; Environmental assessment;
Keywords: نان; Bread; Milk; Indian recipes; Iodine content; Inherent iodine retention;
Keywords: نان; Mushroom mycelia; Bread; Colour; Texture profile analysis; Sensory evaluation;
Keywords: نان; Gliadin; Glutenin; Bread; Crumb firmness; Specific volume;
Keywords: نان; Recombinant lipoxygenase; Wheat flour; Dough; Bread; Properties;
Keywords: نان; Whole amaranth flour; Bread; Minerals; Phytate; Bread performance; aâ and bâ; colour-opponent dimensions; DRIs; dietary reference intakes; E1; energy during first compression; E2; energy during second compression; F1; force during first compression; F
Keywords: نان; Bran; Bread; 1H NMR mobility; Water status;
Keywords: نان; Rice; Rheology; Bread; Proteins; Transglutaminase;
Keywords: نان; Deoxynivalenol-3-glucoside; Masked mycotoxins; Conjugated mycotoxins; Food processing; Bakery; Bread; Liquid chromatography; Mass spectrometry; Linear ion trap;
Keywords: نان; Bread; Mastication; Capillary rheometry; Hydration; Image analysis; Particle size;
Keywords: نان; Tartary buckwheat (Fagopyrum tataricum); Bread; Rutin; Hydrothermally treated
Keywords: نان; Cereal; Bread; Gelatinization; Rheology; Baking; Gluten denaturation; DMTA
Keywords: نان; Osborne fractions; Viscoelasticity; Relaxation tests; Flour; Bread
Keywords: نان; Bread; Extrusion; Phenolic; Pasting; Texture
Keywords: نان; Gluten free; Napping; Bread; Artisanal
Keywords: نان; Distiller’s grains; Bread; Flavour; AEDA
Effects of different dephytinisation methods on chemical properties of commercial and traditional breads prepared from composite flour
Keywords: نان; Bread; Flat bread; Cereal; Legume; Phytic acid; Dephytinisation; Phytase;
Oro-gastro-intestinal digestion of starch in white bread, wheat-based and gluten-free pasta: Unveiling the contribution of human salivary α-amylase
Keywords: نان; HSA; human salivary α-amylase; GF; gluten-free; GI; glycemic index; eSGF; Simulated Gastric Fluid electrolyte solution; eSIF; Simulated Intestinal Fluid electrolyte solution; Amylolysis; Hydrolysis; Bread; Spaghetti; Carbohydrates; Saliva; Bolus;
Inhibitory activity towards human α-amylase in cereal foods
Keywords: نان; Cereal foods; Bread; Amylase inhibitors; Flour; Gluten;
Effect of (â)-epigallocatechin gallate (EGCG) extracted from green tea in reducing the formation of acrylamide during the bread baking process
Keywords: نان; Acrylamide; Green tea extract; Catechin; Bread; Baking; LC-MS; Acrylamide (PubChem CID: 6579); Catechin (PubChem CID: 9064);
Changes in enzymatic activity, technological quality and gamma-aminobutyric acid (GABA) content of wheat flour as affected by germination
Keywords: نان; Wheat; Germination; Enzymes; Bread; GABA;
Impact of yeast and fungi (1â¯ââ¯3)(1â¯ââ¯6)-β-glucan concentrates on viscoelastic behavior and bread making performance of gluten-free rice-based doughs
Keywords: نان; 1â¯ââ¯3)(1â¯ââ¯6)-β-glucan; Rheology; Gluten-free; Dough; Bread;
Effect of lavender (Lavandula angustifolia) and melissa (Melissa Officinalis) waste on quality and shelf life of bread
Keywords: نان; Bread; Lavender; Melissa; Antimicrobial activity; Antioxidant activity; Waste valorization; Dietary fibers;
Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust
Keywords: نان; Wheat; Bread; Moisture; Dough hydration; Starch; Bioaccessibility; Digestibility;
Deoxynivalenol and its masked forms: Characteristics, incidence, control and fate during wheat and wheat based products processing - A review
Keywords: نان; Fusarium; Grains; Mycotoxins; Fungi; Storage; Dough; Pasta; Bread;
Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification
Keywords: نان; LAB; lactic acid bacteria; hS; hemp sourdough; WSE; water/salt-soluble extracts; TTA; total titratable acidity; DY; dough yield; FQ; fermentation quotient; TFAA; total free amino acids; hSS; hemp selected sourdough; wSS; wheat selected sourdough; CT0; not
Chemical composition and food uses of teff (Eragrostis tef)
Keywords: نان; Bread; Eragrostis tef; Gluten free; Nutritional composition; Small grain; Tef; Underutilised species; Whole grain;
Acrylamide in bread samples: Determining using ultrasonic-assisted extraction and microextraction method followed by gas chromatography-mass spectrometry
Keywords: نان; Bread; Acrylamide; Ultrasonic assisted extraction-microextraction-gas chromatography-mass spectrometry; Response surface methodology;
Occurrence of deoxynivalenol (DON) in cereal-based food products marketed through e-commerce stores and an assessment of dietary exposure of Chinese consumers to DON
Keywords: نان; Deoxynivalenol (DON); HPLC; Wheat; Bread; Biscuit; Dietary exposure;
Effect of roasted pea flour/starch and encapsulated pea starch incorporation on the in vitro starch digestibility of pea breads
Keywords: نان; Pea; Bread; Roasting; Encapsulation; Starch digestibility;
Thermo-reversible inhibition makes aqualysin 1 from Thermus aquaticus a potent tool for studying the contribution of the wheat gluten network to the crumb texture of fresh bread
Keywords: نان; Peptidase; Serine peptidase inhibitors; Thermo-active; Bread; Gluten functionality;
Flavonoids, anthocyanins, phenolamides, benzoxazinoids, lignans and alkylresorcinols in rye (Secale cereale) and some rye products
Keywords: نان; Rye; Phytochemical; Bread; Mämmi;
Production of a recombinant carrot antifreeze protein by Pichia pastoris GS115 and its cryoprotective effects on frozen dough properties and bread quality
Keywords: نان; Recombinant carrot antifreeze protein; Pichia pastoris; Frozen dough; Bread; Freeze-thawed cycles;
Proximal composition, sensorial properties and effect of ascorbic acid and α - tocopherol on oxidative stability of bread made with whole flours and vegetable oils
Keywords: نان; Ascorbic acid; α-tocopherol; Oxidative stability; Omega-3 fatty acids; Bread; AACC; American Association of Cereal Chemists; ALA; alpha-linolenic acid; BHA; butylhydroxyanisole; CAA; Argentine Food Code; CO; canola oil; DSC; differential scanning calorim
Larger particle size of oat bran inhibits degradation and lowers extractability of β-glucan in sourdough bread - Potential implications for cholesterol-lowering properties in vivo
Keywords: نان; β-glucan; Particle size; Fermentation; Viscosity; Bread;
Specific ratio of A-to B-type wheat starch granules improves the quality of gluten-free breads: Optimizing dough viscosity and pickering stabilization
Keywords: نان; Starch; Gluten-free; Bread; Rheology; Wheat; Pickering effect;