Keywords: کیک; Albumin; Cake; Collapse; Freeze drying; Injection; Lyophilization; Protein formulation; Ramp rate;
مقالات ISI کیک (ترجمه نشده)
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Keywords: کیک; Composite microfiber-nanofiber filter; Nano-aerosols; Aerosol loading; Cake; Air filtration; Beta;
Keywords: کیک; Chitosan; Fat replacer; Cake; Batter; Quality;
Keywords: کیک; Cake; Pea protein; Xanthan gum; Emulsifier; Fourier transform infrared spectroscopy (FTIR); Atomic force microscopy (AFM);
Keywords: کیک; Adhesion; Cake; Cleaning; Cohesion; Fouling; Surface energy;
Keywords: کیک; Neotame; HPLC; Solid phase extraction; Stability; Cake; Ice cream
Keywords: کیک; whey protein phospholipid concentrate; delactosed permeate; ice cream; caramel; cake;
Keywords: کیک; Aspergillus tritici; Aspergillus amstelodami; Cake; Fermentates; Antifungal activity; Sensorial quality;
Keywords: کیک; Cake; Staling kinetics; Storage temperature; Fat recrystallization; DSC; Heating cell XRD;
Keywords: کیک; Baking; Cake; Flour; Heat treatment; Rheology
Keywords: کیک; Particulate matter; Electrostatic precipitator; Filtration; V–I characteristics; Cake
Keywords: کیک; Pressure drop; Nanoparticle; Aggregate; Agglomerate; Cake;
Keywords: کیک; Compression; Freeze-drying; Biopharmaceutical; Elastic modulus; Crushing strength; Structure; Cake; Mechanics model; Sucrose
Keywords: کیک; Cake; Emulsifier; Fat replacement; Inulin; Lipase;
Keywords: کیک; Filtration; CLSM; Spherical particles; Microsieve; Cake;
Incorporation of Opuntia macrorhiza Engelm. in cake-making: Physical and sensory characteristics
Keywords: کیک; Opuntia macrorhiza Engelm.; Mixing plan; Cake; Physical characteristics; Sensory evaluation;
Assessing the effectiveness of wax-based sunflower oil oleogels in cakes as a shortening replacer
Keywords: کیک; Natural wax; Oleogel; Shortening replacer; Cake;
Mechanically fractionated flour isolated from green bananas (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes
Keywords: کیک; Unripe banana; Dietary fiber; Cake; Particle size; Antioxidant capacity; Resistant starch;
A model of backpulse and backblow cleaning of nanofiber filter loaded with nano-aerosols
Keywords: کیک; Cleaning model; Nanofiber filter; Nano-aerosols; Backpulse; Backblow; Residual pressure drop; Cake; Residual aerosols; Loaded filter
Novel 2D and 3D imaging of internal aerated structure of ultrasonically treated foams and cakes using X-ray tomography and X-ray microtomography
Keywords: کیک; X-ray microtomography; X-ray tomography; 2D image; 3D image; Aerated foam; Cake;
Production and evaluation of the physico-chemical and sensory qualities of mixed fruit leather and cakes produced from apple (Musa Pumila), banana (Musa Sapientum), pineapple (Ananas Comosus)
Keywords: کیک; Mixed fruit leather; Physico-chemical; Sensory; Cake
Quality characteristics of egg-reduced pound cakes following WPI and emulsifier incorporation
Keywords: کیک; egg substitution; cake; whey protein isolate; HPMC; SSL; microstructure;
in situ 3D characterization of bidisperse cakes using confocal laser scanning microscopy
Keywords: کیک; Filtration; Bidisperse particles; Microsieve; Cake; CLSM;
Study of the separation of yeast by microsieves: In situ 3D characterization of the cake using confocal laser scanning microscopy
Keywords: کیک; Filtration; CLSM; Yeast; Microsieve; Cake; 3D characterization
Evaluation of whole chia (Salvia hispanica L.) flour and hydrogenated vegetable fat in pound cake
Keywords: کیک; Chia; Fat; Cake; Omega-3; Response surface methodology;
Low resolution 1H NMR assignment of proton populations in pound cake and its polymeric ingredients
Keywords: کیک; 1H NMR; proton nuclear magnetic resonance; FID; free induction decay; CPMG; Carr-Purcell-Meiboom-Gill; T1; spin-lattice relaxation time; T2; spin-spin relaxation time; 1D; one dimensional; 2D; two dimensional T1-T2 correlation; D2O; dideuteriu
Morphological and Compressional Mechanical Properties of Freeze-Dried Mannitol, Sucrose, and Trehalose Cakes
Keywords: کیک; Compression; freeze-drying; pharmaceutical; Young's Modulus; crushing strength; structure; cake; mannitol; sucrose; trehalose;
Utilization of watermelon rinds and sharlyn melon peels as a natural source of dietary fiber and antioxidants in cake
Keywords: کیک; Watermelon rinds; Sharlyn melon peels; Substitutions; Dietary fiber; Antioxidants; Cake
Addition of pin-milled pea flour and air-classified fractions in layer and sponge cakes
Keywords: کیک; Pulses; Pea flour; Pin milling; Air classification; Cake;
Microencapsulation of lycopene by spray drying: Characterization, stability and application of microcapsules
Keywords: کیک; Atomization; Modified starch; Morphology; Encapsulation; Cake
Composition of Azadirachta indica and Carapa procera (Meliaceae) seed oils and cakes obtained after oil extraction
Keywords: کیک; Azadirachta indica; Neem; Carapa procera; Seed oil; Cake; Chemical composition
Effects of sugars in batter formula and baking conditions on 5-hydroxymethylfurfural and furfural formation in sponge cake models
Keywords: کیک; 5-Hydroxymethylfurfural; Furfural; Cake; Baking; Formation; Kinetics;
Constant pressure filtration of lime water (nejayote) used to cook kernels in maize processing
Keywords: کیک; Nejayote; Cake; Percolation; Lime-cooking water; Nixtamalization;
The occurrence and characterisation of phenolic compounds in Camelina sativa seed, cake and oil
Keywords: کیک; Camelina seed; Cake; Oil; Phenolic compounds; Sinapine; Antioxidant activity; Solid phase extraction;
Dynamic in-series resistance modeling and analysis of a submerged membrane bioreactor using a novel filtration mode
Keywords: کیک; Membrane bioreactor; Cake; Fouling; Membrane; Resistance; In-series resistance model; Viscosity; Flux; Transmembrane pressure
Modeling the effect of packing density on filtration performances in hollow fiber microfiltration module: A spatial study of cake growth
Keywords: کیک; Hollow fiber; Cake; Packing density; Microfiltration; Backwash
Rheological study of layer cake batters made with soybean protein isolate and different starch sources
Keywords: کیک; Batter; Rheology; Soybean; Gluten-free; Cake
Adequacy of wholegrain non-wheat flours for layer cake elaboration
Keywords: کیک; Wholegrain flour; Cake; Rye; Triticale; Hull-less barley; Tritordeum
Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil
Keywords: کیک; Cake; Extra virgin olive oil; Margarine; Texture; Volatile compounds; SPME; Sensory evaluation
Investigation of the influence of age, gender and consumption habits on the liking of jam-filled cakes
Keywords: کیک; Age; Gender; Consumption habits; Liking; Cake
Cladodes from Opuntia ficus indica as a source of dietary fiber: Effect on dough characteristics and cake making
Keywords: کیک; Cladodes; Dough and pasting characteristics; Dietary fiber; Cake
Pyrolysis of safflower (Charthamus tinctorius L.) seed press cake in a fixed-bed reactor: Part 2. Structural characterization of pyrolysis bio-oils
Keywords: کیک; Biomass; Feedstock; Safflower; Cake; Fuel characterization
Temperature effect on the pressure drop across the cake of coal gasification ash formed on a ceramic filter
Keywords: کیک; Temperature effect; Pressure drop; Cake; Filter; Gasification; Cleaning
Winter broiler litter gases and nitrogen compounds: Temporal and spatial trends
Keywords: کیک; Ammonia; Broiler; Cake; Litter
Staling of cake prepared from rice flour and sticky rice flour
Keywords: کیک; Cake; Texture; Differential scanning calorimetry; Staling
Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making
Keywords: کیک; Apple pomace; Farinograph; Extensograph; Pasting characteristics; Cake; Dietary fibre; Total phenol content
Determination of cake porosity using image analysis in a coagulation-microfiltration system
Keywords: کیک; Porosity; Cake; CLSM; Microfiltration; Fractal; Image analysis;
Cake formation and consolidation: Main factors governing the applicable flux in anaerobic submerged membrane bioreactors (AnSMBR) treating acidified wastewaters
Keywords: کیک; Anaerobic digestion; Cake; MBR; Membrane; Fouling
Numerical modelling of filtration with and without sedimentation runs
Keywords: کیک; Sedimentation; Filtration; Cake; Simulation; Suspension
Pasting properties of starch and protein in selected cereals and quality of their food products
Keywords: کیک; Wheat; Barley; Millet; Rye; Sorghum; Flour; Wholemeal; Blends; RVA; Pasting properties; Pita bread; Cookie; Cake; Multigrain snack; Sensory properties