Keywords: ساخت نان; AX; arabinoxylan; DGDG; digalactosyldiacylglycerols; DL; dough liquor; dm; dry matter; E; surface dilatational modulus; FFA; free fatty acids; LPC; lysophosphatidylcholine; MGDG; monogalactosyldiacylglycerols; NALPE; N-acyl lysophosphatidylethanolamine; N
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Keywords: ساخت نان; Cereals; Wheat; Bread making; Protein-lipid interactions; Eisenberg plot; Heliquest;
Keywords: ساخت نان; Wheat bran; Water binding; Particle size; Bread making;
Keywords: ساخت نان; Wheat; Bran; Pearling; Bread making
Keywords: ساخت نان; Pea pod; Broad bean pod; Fibers; Alveograph characteristics; Bread making
Keywords: ساخت نان; Gluten-free; Bread making; Methodology; Coeliac disease; 1H NMR; proton nuclear magnetic resonance; 2D; two-dimensional; ADA; acetylated distarch adipate; CLSM; confocal laser scanning microscopy; (C)MC; (carboxy)methylcellulose; DAG; diacylglycerol; DATE
Keywords: ساخت نان; Thiamin; Wheat flour; Bread making; Fortified bread; HPLC; Food analysis; Food composition
Keywords: ساخت نان; Carbohydrate oxidase; Microdochium nivale; Glucose oxidase; Wheat flour; Bread making
Keywords: ساخت نان; Wheat; Coarse bran; Coarse weatings; Fine weatings; Low grade flour; Bread making;
Keywords: ساخت نان; ASE; accelerated solvent extractor; DAG; diacylglycerols; DATEM; diacetyl tartaric esters of mono- and diglycerides; DGDG; digalactosyldiacylglycerols; DGMG; digalactosylmonoacylglycerols; dm; dry matter; EP; enzyme protein; FFA; free fatty acids; HPLC-
Keywords: ساخت نان; Proline-arginine metabolism; Nitric oxide; Oxidative stress; Stress tolerance; Bread making; Sake brewing; Organic acids; Sake yeast; Baker's yeast; Mitochondrial metabolism
Keywords: ساخت نان; Sodium chloride; Dough rheology; Dough microstructure; Bread making; CLSM; confocal laser scanning microscopy; FITC; fluorescein isothiocyanate; PTFE; polytetrafluoroethylene; RH; relative humidity; SE-HPLC; size-exclusion high-performance liquid chromato
A novel extremophilic xylanase produced on wheat bran from Aureobasidium pullulans NRRL Y-2311-1: Effects on dough rheology and bread quality
Keywords: ساخت نان; Extremophilic xylanase; Aureobasidium pullulans; Wheat bran; Bread making; Rheology; Specific volume;
Fundamental study on the improvement of the antifungal activity of Lactobacillus reuteri R29 through increased production of phenyllactic acid and reuterin
Keywords: ساخت نان; Lactobacillus reuteri R29; Phenyllactic acid; Reuterin; Antifungal; Bread making;
Wheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making
Keywords: ساخت نان; Wheat lipids; HPLC-ELSD; Mass spectrometry; Bread making; AM-L; Amylose-lipid; AU; Arbitrary units; BL(s); Bound lipid(s); DGDG; Digalactosyldiacylglycerol; DGMG; Digalactosylmonoacylglycerol; Dm; Dry matter; ELSD; Evaporative light scattering detector; E
Study on the effects of wheat bran incorporation on water mobility and biopolymer behavior during bread making and storage using time-domain 1H NMR relaxometry
Keywords: ساخت نان; Wheat bran; Bread making; Bread firming; Time-domain proton nuclear magnetic resonance;
Breads enriched with guava flour as a tool for studying the incorporation of phenolic compounds in bread melanoidins
Keywords: ساخت نان; Antioxidant capacity; Bread making; Fermentation; Maillard Reaction; Melanoidins; Psidium guajava; 2,4-Dihydroxybenzoic acid (PubChem CID: 1491); 3,4-Dihydroxybenzoic acid (PubChem CID: 72); 5-Caffeoylquinic acid (PubChem CID: 1794427); Ferulic acid (PubC
Assessment of the energy and exergy efficiencies of farm to fork grain cultivation and bread making processes in Turkey and Germany
Keywords: ساخت نان; Bread making; Energy efficiency; Exergy efficiency; Carbon dioxide emission;
Grain of high digestible, high lysine (HDHL) sorghum contains kafirins which enhance the protein network of composite dough and bread
Keywords: ساخت نان; Sorghum; Kafirins; Viscoelastic; Bread making; High digestibility, High-lysine; HDHL;
Dynamics of γ-aminobutyric acid in wheat flour bread making
Keywords: ساخت نان; Bread making; γ-Aminobutyric acid; Glutamic acid decarboxylase; Wheat flour; Yeast;
Xylanase-mediated in situ production of arabinoxylan oligosaccharides with prebiotic potential in whole meal breads and breads enriched with arabinoxylan rich materials
Keywords: ساخت نان; AnXyn; Aspergillus niger xylanase; avDP; average degree of polymerisation; AX; arabinoxylan; AXOS; arabinoxylan oligosaccharides; A/X; degree of arabinose to xylose; BsXyn; Bacillus subtilis xylanase; GC; gas chromatography; HjXynA; Hypocrea jecorina xyla
Lipids in bread making: Sources, interactions, and impact on bread quality
Keywords: ساخت نان; Bread making; Wheat flour endogenous lipids; Shortening lipids; Surfactants (emulsifiers)CSL, calcium stearoyl lactylate; DAG, diacylglycerols; DATEM, diacetyl tartaric esters of mono- and diacylglycerols; DGDG, digalactosyldiacylglycerols; FA, fatty acid
Mechanism of gas cell stabilization in bread making. I. The primary gluten–starch matrix
Keywords: ساخت نان; Bread making; Gas cell stability; Liquid lamella; Gluten–starch matrix; Dough rheologyMALLS, multiangle laser light scattering; MDDT, mixograph dough development time; MT, threshold molecular weight; MW, molecular weight; MW, weight average molecular weig
Impact of thermostable amylases during bread making on wheat bread crumb structure and texture
Keywords: ساخت نان; Amylase; Starch; Partial hydrolysis; Bread making; Molecular properties; Crumb structure
Predicting wheat quality – consequences of the ascorbic acid improver effect
Keywords: ساخت نان; Bread making; Ascorbic acid; Protein composition; Dough mixing; Dough extension; Dough rheology; Protein-thiols; GlutathioneGSH, reduced glutathione; GSSG, oxidized glutathione; PSSG, protein glutathione mixed disulphide; AA, ascorbic acid; DHA, dehydroas
Composition and surface properties of dough liquor
Keywords: ساخت نان; Dough liquor; Wheat; Bread making; Surface rheology; Surface tensionFT-IR, Fourier transform-infrared spectroscopy; NSP, Non-starch polysaccharides; SDS-PAGE, sodium dodecyl sulphate-polyacrylamide gel electrophoresis
Sourdough bread production with lactobacilli and S. cerevisiae isolated from sourdoughs
Keywords: ساخت نان; Sourdough; Lactic acid bacteria; Yeasts; Bread making;