Keywords: کوکی; Differential scanning calorimetry; Thermal rheological analysis; Trehalose; Cookie; Texture;
مقالات ISI کوکی (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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.
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: کوکی; Gluten-free; Resistant starch; Predicted glycemic index; Cookie;
Keywords: کوکی; Cookie; Softening; Glass transition; Water plasticising; Trehalose;
Keywords: کوکی; Flour; Dough; Solvent retention capacity; Mixograph; Cookie; Rheology;
Keywords: کوکی; Pseudonymous data; Data protection law; Personal data; Privacy; Online behavioural advertising; Behavioural targeting; Profiling; Cookie; IP address; Tracking
The effect of einkorn (Triticum monococcum L.) whole meal flour addition on physico-chemical characteristics, biological active compounds and in vitro starch digestion of cookies
Keywords: کوکی; Einkorn; Cookie; Functional food; Cereals;
Enrichment of cookies with glutathione by inactive yeast cells (Saccharomyces cerevisiae): Physicochemical and functional properties
Keywords: کوکی; Glutathione; Yeast; Cookie; Antioxidant activity;
Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product
Keywords: کوکی; Wax; Organogel; Cookie; Saturated fat; Rheology
Reducing saturated fat with oleogel/shortening blends in a baked product
Keywords: کوکی; Saturated fat; Shortening; Oleogel; Cookie; Rheology; Wax; Texture; Dough;
Evaluation of canola oil oleogels with candelilla wax as an alternative to shortening in baked goods
Keywords: کوکی; Oleogel; Canola oil; Candelilla wax; Shortening; Cookie;
Functionality of OSA starch stabilized emulsions as fat replacers in cookies
Keywords: کوکی; Cookie; Emulsion; Oil structuring; OSA starch; Rheology; Texture;
Temperature-dependent quality characteristics of pre-dehydrated cookies: Structure, browning, texture, in vitro starch digestibility, and the effect on blood glucose levels in mice
Keywords: کوکی; Cookie; Amylopectin; Pre-dehydration; Slowly digestible starch; Blood glucose levels in mice;
Effect of pre-dehydration treatment on the in vitro digestibility of starch in cookie
Keywords: کوکی; Cookie; In vitro digestibility; Pre-dehydration; Amylopectin; Wheat starch;
Mitigating effect of amaranth (Amarantus hypochondriacus) protein on acrylamide formation in foods
Keywords: کوکی; Acrylamide mitigation; Amaranth protein; Baking; Cookie; Frying; Tortilla chip;
Effect of a novel monoglyceride stabilized oil in water emulsion shortening on cookie properties
Keywords: کوکی; Monoglyceride gel; Cookie; Shortening; Water mobility; Break strength;
A new approach to evaluate the risk arising from acrylamide formation in cookies during baking: Total risk calculation
Keywords: کوکی; Acrylamide; Cookie; Baking; Risk evaluation
Significance of furosine as heat-induced marker in cookies
Keywords: کوکی; Furosine; Maillard reaction; Cookie; Baking; Recipe formulation
A comparative study of physicochemical tests for quality prediction of Argentine wheat flours used as corrector flours and for cookie production
Keywords: کوکی; Wheat flour; Bread; Cookie; Predictive tests
Investigating the correlation between acrylamide content and browning ratio of model cookies
Keywords: کوکی; Acrylamide; Browning ratio; Cookie; Baking; Recipe formulation
Effects of baking on protein digestibility of organic spelt products determined by two in vitro digestion methods
Keywords: کوکی; Organic spelt; Common wheat; Whole grain food; Protein digestibility in vitro; Bread; Biscuit; Cookie; Muffin
Front face fluorescence spectroscopy and multiway analysis for process control and NFC prediction in industrially processed cookies
Keywords: کوکی; Front face fluorescence spectroscopy; Neoformed contaminants; Cookie; Multiway arrays; PARAFAC; Generalized linear model
Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies
Keywords: کوکی; Acrylamide; HMF; Cookie; Baking; Browning; Maillard reaction
Pasting properties of starch and protein in selected cereals and quality of their food products
Keywords: کوکی; Wheat; Barley; Millet; Rye; Sorghum; Flour; Wholemeal; Blends; RVA; Pasting properties; Pita bread; Cookie; Cake; Multigrain snack; Sensory properties