Keywords: پخت نان; Air-forced convection oven; CFD; Bread baking; Thermal analysis; Energy saving;
مقالات ISI پخت نان (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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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: پخت نان; Energy optimization; Bread baking; Home appliances; Dynamic optimization; Food quality;
Keywords: پخت نان; Food processing; Food model; Bread baking; Water vaporization; Food mixture;
Keywords: پخت نان; Porous media; Deformation; Heat and mass transfer; Simulation; Bread baking
Thermal inactivation kinetics of β-galactosidase during bread baking
Keywords: پخت نان; β-Galactosidase; Enzyme inactivation; Kinetic model; Drying; Bread baking;
Investigation into the use of the amylase SD assay of milled wheat extracts as a predictor of baked bread quality
Keywords: پخت نان; Amylase SD assay; Falling number assay; α-Amylase; Bread baking
Optimisation of bread quality produced from wheat and proso millet (Panicum miliaceum L.) by adding emulsifiers, transglutaminase and xylanase
Keywords: پخت نان; Millet; Transglutaminase; Xylanase; Bread baking;
Tracking the thermal induced vapor transport across foam microstructure by means of micro-sensing technology
Keywords: پخت نان; Micro-sensing; Humidity distribution; Cereal foam; Bread baking; Thermo-physics; Blockage factor
Isolation and characterization of EMS-induced Dy10 and Ax1 high molecular weight glutenin subunit deficient mutant lines of elite hexaploid wheat (Triticum aestivum L.) cv. Summit
Keywords: پخت نان; Wheat; Glutenin; HMW-GS; Dy10; Ax1; Bread baking; Mutant;
Studies on the retention of microencapsulated l-5-methyltetrahydrofolic acid in baked bread using skim milk powder
Keywords: پخت نان; l-5-Methyltetrahydrofolate; Microencapsulation; Bread baking; Stability;
Impact of the baking kinetics on staling rate and mechanical properties of bread crumb and degassed bread crumb
Keywords: پخت نان; Bread baking; Crumb; Texture; Staling; AmylopectinE, Young modulus of the degassed crumb MPa); E*, Young modulus of the bread crumb (cellular) (MPa); E0, Young modulus of the degassed crumb at initial time (MPa); E∞, Young modulus of the degassed crumb at
CFD modeling of an industrial continuous bread-baking process involving U-movement
Keywords: پخت نان; Bread baking; CFD; Modelling; Transient simulation; Heat transfer