Keywords: کارامل; Caramel; Stickiness; Texture; Temporal Dominance of Sensation; Check-All-That-Apply; Consumer testing;
مقالات ISI کارامل (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: کارامل; Caramel; Protein; Aggregation; Cold flow; Texture
Keywords: کارامل; whey protein phospholipid concentrate; delactosed permeate; ice cream; caramel; cake;
Keywords: کارامل; Heart-cutting multidimensional gas chromatography (MDGC); Olfactometry; Mass Spectrometry; Odorant compounds; Caramel;
Keywords: کارامل; Caramel; Crystal content; Texture; Cold flow
Keywords: کارامل; Synchronous fluorescence spectrometry; Partial least squares; Food; Caffeine; Caramel; Riboflavin;
Keywords: کارامل; Caramel; Odor typicality; Odorant mixture; Factorial design; Addition test; Omission test;
Keywords: کارامل; Melanoidin; Caramel; Polyphenol; Inhibition
“Environmental friendly and cost effective caramel for congo red removal, high flux, and fouling resistance of polysulfone membranes”
Keywords: کارامل; PSF membrane; Caramel; BSA rejection; Antifouling; Congo red removal; Water flux;
A facile method for the fabrication of glass-PDMS-glass sandwich microfluidic devices by sacrificial molding
Keywords: کارامل; Sandwich microfluidic devices; Sacrificial molding; Caramel; Low-evaporation;
Effects of divalent cations on the formation of 4(5)-methylimidazole in fructose/ammonium hydroxide caramel model reaction
Keywords: کارامل; 4(5)-Methylimidazole; Divalent cations; Brown intensity; Maillard reaction; Caramel; 4(5)-Methylimidazole (PubChem CID: 13195); Methylglyoxal (PubChem CID: 880); 2-Methylquinoxaline (PubChem CID: 23686);
Effects of pH on the formation of 4(5)-Methylimidazole in glucose/ammonium sulfate and glucose/ammonium sulfite caramel model reactions
Keywords: کارامل; 4(5)-Methylimidazole (PubChem CID: 13195); Methylglyoxal (PubChem CID: 880); 2-Methylquinoxaline (PubChem CID: 23686); 4(5)-Methylimidazole; pH; Caramel; Maillard reaction;
Microwave-assisted synthesis of prebiotic di-D-fructose dianhydride-enriched caramels
Keywords: کارامل; Microwave; Di-fructose dianhydride (DFA); Caramel;
Assessment of 4-(5-)methylimidazole in soft drinks and dark beer
Keywords: کارامل; 4-(5-)Methylimidazole; Caramel; Soft drinks; Beer; Ion-pair extraction; GC-MS; Food analysis; Food composition;
Preparation and mechanism of magnetic carbonaceous polysaccharide microspheres by low-temperature hydrothermal method
Keywords: کارامل; Carbonaceous polysaccharide; Hydrothermal method; Solvothermal method; Magnetic microspheres; Caramel
Interactive role of color and antioxidant capacity in caramels
Keywords: کارامل; Caramel; Antioxidant capacity; Browning intensity; PCA; SEM
Improved HPLC methodology for food control – furfurals and patulin as markers of quality
Keywords: کارامل; 2-furfural; 5-Methylfurfural; 5-Hydroxymethylfurfural; Patulin; Honey; White and demerara sugars; Balsamic vinegar; Caramel; Nutritional supplements; Apple juices; HPLC; Markers of quality
Dynamic rheological and thermal characteristics of caramels
Keywords: کارامل; Caramel; Dynamic rheology; Glass transition temperature; Melting point; Crystallization