Keywords: بیسکویت ها; Sorghum; Cookies; Dietary fiber; Sensory evaluation; Micronutrient composition;
مقالات ISI بیسکویت ها (ترجمه نشده)
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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: بیسکویت ها; Quinoa; Cookies; Optimization; Antioxidant activity; Overall acceptability;
Keywords: بیسکویت ها; Baking; Fiber; Cookies; Textural properties;
Keywords: بیسکویت ها; Flaxseed; Cookies; Carbohydrate; Antioxidant; Sensory; Physical;
Instant coffee as a source of antioxidant-rich and sugar-free coloured compounds for use in bakery: Application in biscuits
Keywords: بیسکویت ها; Antioxidant activity; Brown colour; Melanoidins; Soluble coffee; HMF; Acrylamide; Cookies;
Keywords: بیسکویت ها; Agave angustifolia fructans; Fat mimetic; Technological properties; Viscoelastic behavior; Cookies; Wheat flour dough;
Enriched sorghum cookies with biofortified sweet potato carotenoids have good acceptance and high iron bioavailability
Keywords: بیسکویت ها; Cookies; Acceptability; Iron deficiency anemia; Genes expression; Total antioxidant capacity; Iron (PubChem CID: 23925); Phytic acid/ phytate (PubChem CID: 890); Carotene (PubChem CID: 6419725); 1â²-OH-gamma-carotene glucoside/(Carotenoids B-G) (PubChem
Keywords: بیسکویت ها; Organogels; Bleached rice bran wax; Water-in-oil emulsion; Margarine replacement; Cookies;
Keywords: بیسکویت ها; Immersive technology; Consumer testing; Preparation scenario; Cookies;
Keywords: بیسکویت ها; Cookies; Vacuum baking; Surface temperature; Acrylamide; Risk value;
Keywords: بیسکویت ها; Cherry pomace; Polyphenols; Microencapsulation; Proteins; Cookies; Colour; Sensory properties;
Keywords: بیسکویت ها; Baru flour; Cookies; Composition; Texture; Antioxidants;
Keywords: بیسکویت ها; Trans fatty acids; Cookies; Food chemistry; Contaminants; Health; Nutritional label;
Keywords: بیسکویت ها; Cookies; Sodium; Acrylamide; Furfurals; Lipid oxidation;
Keywords: بیسکویت ها; Nile tilapia; Oreochromis niloticus; Cooked fish bones; Calcium; Omega 3 fatty acids; Cookies
Keywords: بیسکویت ها; Fat content; Trans fatty acids; Bakery products; Cookies; Cakes;
Keywords: بیسکویت ها; Cookies; Online Behavioural Advertising; European Union; Hong Kong; Data protection; Online regulation; e-Privacy; Personal Data (Privacy) (Amendment) Ordinance; The General Data Protection Regulation
Keywords: بیسکویت ها; Cookies; Consent; Cookie walls; Targeted advertising
Keywords: بیسکویت ها; Cookies; Water activity; Total flavonoids content; Antioxidant activity; Polyphenol oxidase;
Keywords: بیسکویت ها; Crystallization; High intensity ultrasound; Cakes; Cookies; Pie crust; Sensory evaluation;
Keywords: بیسکویت ها; Linear ion trap; Mass spectrometry; Food allergens; Multi-allergen analysis; Cookies;
Keywords: بیسکویت ها; Digital identity; Surveillance; Cookies; Web beacons; Online behavioral advertising; Object-oriented rhetoric
Stevia rebaudiana: A sweetener and potential bioactive ingredient in the development of functional cookies
Keywords: بیسکویت ها; Stevia; Cookies; Sensory; Functionality; Quality;
Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics
Keywords: بیسکویت ها; Alfalfa seed; Gluten-free; Starch digestibility; Antioxidant activity; Cookies;
Cookies from composite wheat-sesame peels flours: Dough quality and effect of Bacillus subtilis SPB1 biosurfactant addition
Keywords: بیسکویت ها; Cookies; Dough; Sesame peels flour; Bacillus subtilis; Biosurfactant;
Secure authentication scheme for IoT and cloud servers
Keywords: بیسکویت ها; Authentication; Cookies; Cloud computing; Elliptic Curve Cryptography; Internet of Things
Effect of dried guduchi (Tinospora cordifolia) leaf powder on rheological, organoleptic and nutritional characteristics of cookies
Keywords: بیسکویت ها; Tinospora cordifolia; Antioxidant; Cookies; Nutrition; Rheology; Neutraceutical;
Physical, Chemical and Sensory Properties of Baked Products from Blends of Wheat and African Yam Bean (Sphenostylis stenocarpa) Water-Extractable Proteins
Keywords: بیسکویت ها; Wheat flour substitution; African Yam Bean water-extractable proteins; bread; cookies; physical; chemical and sensory properties
Characterizing physicochemical changes of cookies baked in a commercial oven
Keywords: بیسکویت ها; Cookies; Baking; Starch; Acrylamide;
A survey on solutions and main free tools for privacy enhancing Web communications
Keywords: بیسکویت ها; Anonymous communications; Web privacy; Privacy; Anonymity; Proxies; Cookies; Private browsing mode
Effectiveness of sweet ovine whey powder in increasing the shelf life of Amaretti cookies
Keywords: بیسکویت ها; Cookies; Magnetic resonance imaging; Shelf life; Texture
The enrichment of wheat cookies with high-oleic sunflower seed and hull-less barley flour: Impact on nutritional composition, content of heavy elements and physical properties
Keywords: بیسکویت ها; Sunflower seed; Hull-less barley; Cookies; Nutrients; Minerals; Selenium; Heavy elements; Intake; Physical attributes; Sensory properties
Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes
Keywords: بیسکویت ها; Pulses; Cookies; Colour; Physical properties; Texture; Protein content; Antioxidant activity;
Indian water chestnut flour- method optimization for preparation, its physicochemical, morphological, pasting properties and its potential in cookies preparation
Keywords: بیسکویت ها; Water chestnut; Flour; RVA; Morphology; Cookies
Effect of barley flour and freeze–thaw cycles on textural nutritional and functional properties of cookies
Keywords: بیسکویت ها; Barley; Cookies; Freeze–thawing; Texture profile analysis
Privacy and social networks
Keywords: بیسکویت ها; Social networks; Personal data; Cookies; Profiling; Scope of data protection; Transfer of personal data; Obligations of data controllers
Degradation of organophosphorus pesticides in wheat during cookie processing
Keywords: بیسکویت ها; Malathion; Chlorpyrifos-methyl; Wheat; Cookies
Functionality and physical properties of interesterified high oleic shortening structured with stearic acid
Keywords: بیسکویت ها; Shortening; Fully hydrogenated canola oil; Sunflower oil; Physical properties; Chemical interesterification; Cookies; Stearic acid
Flavor and texture attributes of foods containing β-glucan-rich hydrocolloids from oats
Keywords: بیسکویت ها; Oat; β-Glucan; Hydrocolloids; Cookies; Sensory evaluation
Impact of commercial soft wheat flour streams on dough rheology and quality attributes of cookies
Keywords: بیسکویت ها; Flour mill streams; Physico-chemical properties; Dough rheology; Stress relaxation; Cookies
The fate of furfurals and other volatile markers during the baking process of a model cookie
Keywords: بیسکویت ها; Cookies; Baking; Volatile compounds; Furfurals; Maillard reaction; Caramelisation; Lipid peroxidation on-line monitoring; SPME
Chlorella vulgaris biomass used as colouring source in traditional butter cookies
Keywords: بیسکویت ها; Chlorella vulgaris; Colour; Cookies; Functional ingredient
Effect of dietary fibre and xylanase enzyme addition on the selected properties of wire-cut cookies
Keywords: بیسکویت ها; Cookies; Fibres; Xylanase enzyme; Spread ratio; Sensory properties
Nutritional assessment of cookies supplemented with defatted wheat germ
Keywords: بیسکویت ها; Defatted wheat germ; Cookies; Physicochemical composition; Protein quality
Effect of fat-type on cookie dough and cookie quality
Keywords: بیسکویت ها; Cookies; Shortening; Fat; Set-time; Cookie spread; Farinograph consistency
Influence of gluten–soy protein blends on the quality of reduced carbohydrates cookies
Keywords: بیسکویت ها; Gluten; Soy protein isolates; Farinograph; Cookies; Fortify
Bioavailability and storage stability of vitamin A fortificant (retinyl acetate) in fortified cookies
Keywords: بیسکویت ها; Bioavailability; Cookies; Fortification; HPLC; Retinyl acetate; VAD
Comparison of the effects of sucrose and hexose on furfural formation and browning in cookies baked at different temperatures
Keywords: بیسکویت ها; Browning; HMF; Water activity; Sugars; Cookies
Accumulation of 5-hydroxymethyl-2-furfural in cookies during the backing process: Validation of an extraction method
Keywords: بیسکویت ها; Hydroxymethylfurfural; HPLC-UV; Cookies; Baking
Effect of structured lipid on alveograph characteristics, baking and textural qualities of soft wheat flour
Keywords: بیسکویت ها; Structured lipid; Rheology; Wheat flour; Cookies; AIB; American Institute of Baking; L; average abscissa at bubble rupture; LSD; least significant difference; P; maximum over-pressure; P/L; curve configuration ratio; SAS; Statistical Analysis System; SEM;