دانلود مقالات ISI درباره Bu, Brabender Unit + ترجمه فارسی

تغییرات فیزیکی و ساختاری ناشی از فشار بالا بر نشاسته ذرت، آرد برنج و آرد برنج موم

Physical and structural changes induced by high pressure on corn starch, rice flour and waxy rice flour

Keywords: ANOVA, Analysis of variance; BD, breakdown; BU, Brabender Unit; CS, corn starch; DSC, differential scanning calorimetry; ESEM, environmental scanning electron microscopy; FV, final viscosity; GF, gluten-free; HP, high pressure; LASRC, lactic acid SRC; LSD

دانلود رایگان متن کامل مقاله ISI 9 صفحه سال انتشار : 2016 سفارش ترجمه

Empirical rheology and pasting properties of soft-textured durum wheat (Triticum turgidum ssp. durum) and hard-textured common wheat (T. aestivum)

Keywords: Puroindolines; Kernel hardness; Gluten aggregation; Dough rheologyAU, arbitrary unit; BE, Brabender equivalent; BU, Brabender unit; FU, farinograph unit; GPU, GlutoPeak unit; LT30, Loss of Torque 30 s after maximum torque; PIN, puroindoline; SKCS, Single

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2016 سفارش ترجمه

Characterisation of gluten-free pasta through conventional and innovative methods: Evaluation of the uncooked products

Keywords: Gluten-free pasta; Mechanical properties; Starch characteristics; Protein aggregationAS, accessible starch; B, buffer; BD, breakdown; BU, Brabender unit; C, corn spaghetti; CS, corn starch based spaghetti; D, buffer + urea + DTT; DTNB, 5,5′-dithiobis-2-ni

دانلود رایگان متن کامل مقاله ISI 9 صفحه سال انتشار : 2011 سفارش ترجمه

Methods for the characterisation of breadcrumb, an important ingredient of stuffed pasta

Keywords: Breadcrumb; Stuffed pasta; Rheology; WorkabilityANOVA, Analysis of variance; BU, Brabender unit; F1, force registered at the 1st compression cycle of a multiple compression test; F6, force registered at the 6th compression cycle of a multiple compression

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2010 سفارش ترجمه

Effect of gamma irradiation on physical characteristics of Jordanian durum wheat and quality of semolina and lasagna products

Keywords: BU, Brabender unit; FN, falling number; kGy, kilo gray; MTI, mechanical tolerance indexGamma irradiation; Durum wheat; Semolina; Lasagna

دانلود رایگان متن کامل مقاله ISI 5 صفحه سال انتشار : 2009 سفارش ترجمه

Agronomic and quality characteristics of triticale (X Triticosecale Wittmack) with HMW glutenin subunits 5+10

Keywords: Triticale; Bread making quality; HMW glutenin subunit; Glu-D1dARI, Agricultural Research Institute Kroměříž, Ltd.; HMW, high molecular weight; LMW, low molecular weight; CNS, Czech national standard; FN, Hagberg falling number; BU, Brabender unit; WG, wet

دانلود رایگان متن کامل مقاله ISI 11 صفحه سال انتشار : 2008 سفارش ترجمه

Technological properties and non-enzymatic browning of white lupin protein enriched spaghetti

Keywords: BU, Brabender unit; DDT, dough development time; E, Energy; ESI, electrospray ionization; Ex, extensibility; FU, farinograph unit; furosine, ε-furoylmethyllysine; HMF, 5-hydroxymethyl-2-furancarboxaldehyde; LDL, low density lipoprotein; LPI-E, lupin prote

دانلود رایگان متن کامل مقاله ISI 8 صفحه سال انتشار : 2007 سفارش ترجمه

Functional properties of water-soluble non-starch polysaccharides from rice and ragi: Effect on dough characteristics and baking quality

Keywords: Cereals; Dough characteristics; Non-starch polysaccharides; Ragi; RiceA/Ara, arabinose; AACC, American Association of Cereal Chemists; BU, Brabender unit; CPV, cold paste viscosity; DDT, dough development time; DF, dietary fiber; DS, dough stability; Gal,

دانلود رایگان متن کامل مقاله ISI 9 صفحه سال انتشار : 2007 سفارش ترجمه