Keywords: کیفیت آشپزی; Magnetic Resonance Imaging; Gluten-free pasta; Rice kernel hydration; Parboiling; Cooking quality;
مقالات ISI کیفیت آشپزی (ترجمه نشده)
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Keywords: کیفیت آشپزی; Brown rice; Infrared drying; Germination capacity; Pasting; Cooking quality; Storage characteristics;
Keywords: کیفیت آشپزی; Millet; Metabolites; Cooking quality; Organic farming; Conventional farming;
Keywords: کیفیت آشپزی; Protein network structure; Cooking quality; In-vitro protein digestion; Trypsin inhibitory activity; Sensory analysis; °H; degree of hydrolysis; DTE; dithioerythritol; F; faba; LT; low temperature; OCT; optimal cooking time; SDS; sodium dodecyl sulphate;
Keywords: کیفیت آشپزی; lentil; production; cooking quality; anti-nutritional factors; processing; protein; starch;
Keywords: کیفیت آشپزی; Yellowfin tuna (Thunnus albacares); K value; Cooking quality; ATP-related compounds; Histamine; Sensory quality;
Keywords: کیفیت آشپزی; Red rice; Black rice; Structure; Proximate composition; Free and bound phenolics; Cooking quality;
Keywords: کیفیت آشپزی; Gluten-free pasta; Textural properties; Cooking quality; Viscoelastic behavior; OptimizationD, overall desirability value; EP, egg-protein content; G′, storage modulus; G″, loss modulus; GF, gluten-free; GN0, plateau modulus; LBG, locust bean gum; OCT, Op
Keywords: کیفیت آشپزی; Pasting properties; Fibre; Cooking quality; Chemical composition; Celiac disease
Keywords: کیفیت آشپزی; Pasta; Finger millet; Pearl millet; Carrot pomace; Cooking quality;
Keywords: کیفیت آشپزی; Gluten free; Bean; Starch digestibility; Predicted glycemic index; Resistant starch; Cooking quality;
Keywords: کیفیت آشپزی; Brown rice; Ultrasonic; Enzyme; Cooking quality
Keywords: کیفیت آشپزی; Pasta; Semolina; Amaranth; Cooking quality; Texture;
Keywords: کیفیت آشپزی; Noodles; Flour blends; Pasting properties; Cooking quality; Eating quality;
Keywords: کیفیت آشپزی; Pasta; Aleurone; Cooking quality; Texture analysis; Sensory analysis; aleurone-rich flour; ARF; wheat pasta flour; WPF; aleurone-rich flour made pasta; AP; conventional pasta; CP;
Keywords: کیفیت آشپزی; Rice; Pre-gelatinization; Parboiling; Gluten-free pasta; Cooking quality; BD; breakdown; BU; Brabender units; FV; final viscosity; GF; gluten-free; IV; initial viscosity; MPF; mild parboiled rice flour; NF; native rice flour; PaMPF_A; pasta from mild parb
The effect of semolina replacement with protein powder from fish (Pseudophycis bachus) on the physicochemical characteristics of pasta
Keywords: کیفیت آشپزی; Pasta; Semolina; Fish powder; Cooking quality; Protein supplementation;
A study on the quality of einkorn (Triticum monococcum L. ssp. monococcum) pasta
Keywords: کیفیت آشپزی; Cooking quality; Heat damage; Lutein; Technological quality;
Rice noodle enriched with okara: Cooking property, texture, and in vitro starch digestibility
Keywords: کیفیت آشپزی; Rice noodle; Okara; Ca-alginate; in vitro starch digestibility; Cooking quality; Texture;
Low Light During Grain Filling Stage Deteriorates Rice Cooking Quality, but not Nutritional Value
Keywords: کیفیت آشپزی; cooking quality; essential amino acid; low light; nutritional value; protein; rapid visco-analyzer value; rice
Effect of thermal treatments on vitality and physical characteristics of bean, chickpea and lentil
Keywords: کیفیت آشپزی; Cicer arietinum L.; Lens culinaris Medik.; Phaseolus vulgaris L.; Seed disinfestation; Postharvest treatments; Cooking quality
Production of high protein quality noodles using wheat flour fortified with different protein products from lupine
Keywords: کیفیت آشپزی; Cooking quality; Lupine; Noodle; Nutritional; Sensory evaluation
Redox agents and N-ethylmaleimide affect the extractability of gluten proteins during fresh pasta processing
Keywords: کیفیت آشپزی; ACN; acetonitrile; db; dry basis; DSC; differential scanning calorimetry; DTT; dithiothreitol; GS; glutenin subunit; GSH; glutathione; HMW; high molecular weight; KBrO3; potassium bromate; KIO3; potassium iodate; LMW; low molecular weight; MW; molecular w
Suitability of pigeon pea and rice starches and their blends for noodle making
Keywords: کیفیت آشپزی; Pigeon pea; Rice; Starch noodles; Cooking quality
Ideotype breeding for submergence tolerance and cooking quality by marker-assisted selection in rice
Keywords: کیفیت آشپزی; Ideotype breeding; Marker-assisted selection; Submergence tolerance; Cooking quality
Effect of two barley β-glucan concentrates on in vitro glycaemic impact and cooking quality of spaghetti
Keywords: کیفیت آشپزی; Semolina spaghetti; β-Glucan; In vitro glycaemic impact; Cooking quality
Rice-based pasta: A comparison between conventional pasta-making and extrusion-cooking
Keywords: کیفیت آشپزی; Rice pasta; Conventional extrusion; Extrusion-cooking; Cooking quality; Starch propertiesBRF, Parboiled brown rice flour; BRP_A, Brown rice pasta obtained by conventional extrusion process; BRP_B, Brown rice pasta obtained by extrusion-cooking process; ΔH
Quality of spaghetti pasta containing Mexican common bean flour (Phaseolus vulgaris L.)
Keywords: کیفیت آشپزی; Common bean; Cooking quality; Furosine; Spaghetti pasta; Phenolics
Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation
Keywords: کیفیت آشپزی; Wheat; Legumes; Cooking quality; Sensory evaluation; Pea; Faba bean; Pasta
Effects of flour free lipids on textural and cooking qualities of Chinese noodles
Keywords: کیفیت آشپزی; Noodles; Free lipids; Texture profile analysis; Cooking quality
Study of cooking quality of spaghetti dried through microwaves and comparison with hot air dried pasta
Keywords: کیفیت آشپزی; Cooking quality; Drying; Hot air; Microwave; Spaghetti
Effect of enzyme pre-dehulling treatments on dehulling and cooking properties of legumes
Keywords: کیفیت آشپزی; Dehulling; Legumes; Conditioning; Enzymatic pre-dehulling treatment; Cooking quality
Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality
Keywords: کیفیت آشپزی; Buckwheat; Bran; Spaghetti; Breakage susceptibility; Cooking quality
Investigation of amber durum wheat for production of yellow alkaline noodles
Keywords: کیفیت آشپزی; Colour; Cooking quality; Durum wheat; Flavonoids; Peroxidase; Polyphenol oxidase; Yellow alkaline noodles; TextureANOVA, analysis of variance; CNA, combustion nitrogen analysis; CWAD, Canada Western Amber Durum; CWHWS, Canada Western Hard White Spring; CW
Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour
Keywords: کیفیت آشپزی; Cooking quality; Drying; Proteins; Stickiness
Pasta products made from sweetpotato fortified with soy protein
Keywords: کیفیت آشپزی; Sweetpotato flour; Pasta products; Soy protein; β-carotene; Cooking quality
Effect of degree of milling on specific energy consumption, optical measurements and cooking quality of rice
Keywords: کیفیت آشپزی; Degree of milling; Cooking quality; Optical value; Specific energy consumption; Cooking index
QTL Mapping and Q×E Interactions of Grain Cooking and Nutrient Qualities in Rice Under Upland and Lowland Environments
Keywords: کیفیت آشپزی; upland rice; cooking quality; nutrient quality; QTL mapping; Q × E interaction effects
Thermal, textural and cooking properties of spaghetti enriched with resistant starch
Keywords: کیفیت آشپزی; Resistant starch; Spaghetti; Texture; DSC; Cooking quality
Cooking quality and instrumental textural attributes of cooked rice for different milling fractions
Keywords: کیفیت آشپزی; Degree of milling; Cooking quality; Texture; Thickness; Amylose content