Keywords: برنج پخته شده; Arsenic; Raw rice; Cooking practice; Cooked rice; Safe water;
مقالات ISI برنج پخته شده (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: برنج پخته شده; Rice; Cooked rice; Mechanics; Adhesion; Cohesion; Modulus; Processing;
Keywords: برنج پخته شده; Cooked rice; Mastication; Simulated digestion; Kinetic parameters; Tissue structure;
Keywords: برنج پخته شده; Cooked rice; Enzymatic treatment; Texture; Digestibility; Molecular weight distribution;
Keywords: برنج پخته شده; High hydrostatic pressure; Vacuum; Soaking; Cooked rice; Quality;
Keywords: برنج پخته شده; Cooked rice; Tissue structure; Gelatinization; Moisture content; Firmness; Leached materials
Keywords: برنج پخته شده; Raw rice; Cooked rice; Arsenic speciation; Daily intake; Health risk assessment;
Assessment of the effect of cooking on speciation and bioaccessibility/cellular uptake of arsenic in rice, using in vitro digestion and Caco-2 and PSI cells as model
Keywords: برنج پخته شده; Cooked rice; Inorganic arsenic; Bioaccessibility; Cellular uptake; In vitro digestion/Caco-2 cell model;
Using Check-All-That-Apply (CATA) method for determining product temperature-dependent sensory-attribute variations: A case study of cooked rice
Keywords: برنج پخته شده; Check-All-That-Apply (CATA); Product Temperature-Dependent Sensory-Attribute Variations; Cooked rice; Temperature; Sensory attribute; Frequency of consumption;
Experimental studies and modeling the behavior of anaerobic growth of Clostridium perfringens in cooked rice under non-isothermal conditions
Keywords: برنج پخته شده; Clostridium perfringens; Cooked rice; Dynamic growth model; Baranyi model; Cooling;
In vitro starch digestibility of rice flour is not affected by method of cooking
Keywords: برنج پخته شده; Cooked rice; Cooking method; Starch amylolysis; Starch gelatinization; Starch paste viscosity;
Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC-Olfactometry and GC-PFPD
Keywords: برنج پخته شده; PCA; Cooked rice; Headspace SPME;
Effect of amylose content on structure, texture and α-amylase reactivity of cooked rice
Keywords: برنج پخته شده; α-Amylolysis; Texture; Cooked rice;
Visualization of the coated layer at the surface of rice grain cooked with varying amounts of cooking water
Keywords: برنج پخته شده; Cooked rice; Tissue structure; Microscopic imaging; Starch gelatinization;
Impact of cooling rates on the staling behavior of cooked rice during storage
Keywords: برنج پخته شده; Cooling rate; Cooked rice; Staling; Storage; Retrogradation
Effects of freezing rates on starch retrogradation and textural properties of cooked rice during storage
Keywords: برنج پخته شده; Freezing; Storage; Retrogradation; Texture; Cooked rice
Assessing the arsenic-contaminated rice (Oryza sativa) associated children skin lesions
Keywords: برنج پخته شده; Arsenic; Skin lesions; Cooked rice; Risk assessment; Children;
Impact of amylose content on starch retrogradation and texture of cooked milled rice during storage
Keywords: برنج پخته شده; Amylose; Cooked rice; Retrogradation; Storage
The effect of irradiation temperature on the non-enzymatic browning reaction in cooked rice
Keywords: برنج پخته شده; Non-enzymatic browning reaction; Gamma irradiation; Cooked rice
Adaptability of four-samples sensory tests and prediction of visual and near-infrared reflectance spectroscopy for Chinese indica rice
Keywords: برنج پخته شده; Indica rice; Cooked rice; Four-samples sensory tests; Visual and near-infrared reflectance spectroscopy (visual and NIRS)
Effects of cooling methods on the cooling efficiency and quality of cooked rice
Keywords: برنج پخته شده; Cooked rice; Vacuum cooling; Air blast cooling; Cold room cooling; Plate cooling; Ready meals; Efficiency; Weight loss; Quality; Hardness; Adhesiveness
Arsenic burden of cooked rice: Traditional and modern methods
Keywords: برنج پخته شده; Arsenic; Cooked rice; Traditional method; Low dietary exposure
Textural and morphological changes of Jasmine rice under various elevated cooking conditions
Keywords: برنج پخته شده; Jasmine rice; Cooked rice; Texture; Morphological properties
Influence of cooking method on arsenic retention in cooked rice related to dietary exposure
Keywords: برنج پخته شده; Arsenic; Cooked rice; Gruel; Dietary exposure; Bangladesh