Keywords: زمان پخت و پز; Convenience foods; Latent class regression; Payment card; Ready-to-eat foods; Time-saving; Cooking time;
مقالات ISI زمان پخت و پز (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: زمان پخت و پز; Calcium; Extrusion; Oil uptake; Cooking time; Bioaccessibility;
Keywords: زمان پخت و پز; Synchronous fluorescence spectroscopy; Cooking temperature; Cooking time; Meat; PCA; PARAFAC;
Keywords: زمان پخت و پز; Noodle; Cooking time; Porous structure; Maltodextrin; Thermal conductivity
Keywords: زمان پخت و پز; Cold plasma; Brown rice; Cooking time; Water uptake; Hydrophilic nature
Keywords: زمان پخت و پز; Brewer spent yeast extract; Cooked ham; Storage; Cooking time; New ingredient;
Keywords: زمان پخت و پز; P; potato; C; corn; G%; degree of gelatinisation; Ck; cooking time; Starch digestion; Gelatinisation; Shear rate; Rheology; Amylolysis;
Keywords: زمان پخت و پز; Steam-assisted hybrid oven; Simulation; Simultaneous heat and mass transfer; Cooking time; Semitendinosus muscle
Keywords: زمان پخت و پز; Low temperature plasma; Rice; Cooking time; Water uptake; Hydrophilic nature
Keywords: زمان پخت و پز; Cold plasma; Parboiled rice; Cooking time; Water uptake ratio; SEM;
Keywords: زمان پخت و پز; Oryza sativa L.; Folic acid; Fatty acid composition; Lightness; Hardness; Adhesiveness; Degree of milling; Cooking time; Food analysis; Food composition; Food processing; Nutrient retention;
Effect of infrared heating of pre-soaked whole and dehulled bambara groundnut (Vigna subterranea) seeds on their cooking characteristics and microstructure
Keywords: زمان پخت و پز; Bambara groundnut; Infrared heating; Rate of water absorption; Cooking time;
Quality traits analysis and protein profiling of field pea (Pisum sativum) germplasm from Himalayan region
Keywords: زمان پخت و پز; FP; field pea; AOA; antioxidant activity; TPC; total phenolic content; TIA; trypsin inhibitory activity; SEM; scanning electron microscopy; SW; seed weight; CT; cooking time; SS; soaked seeds; CS; cooked seeds; HC; hydration capacity; SC; swelling capacit
Effect of process conditions on the gel viscosity and gel strength of semi-refined carrageenan (SRC) produced from seaweed (Kappaphycus alvarezii)
Keywords: زمان پخت و پز; Euchema cottonii; Rhodophyceae; Alkali treatment; Cooking time; Cooking temperature;
Effect of Dry Heat Pre-Treatment (Toasting) on the Cooking Time of Cowpeas (Vigna unguiculata L. Walp)
Keywords: زمان پخت و پز; Cowpeas; toasting; cooking time; nutrient composition; functional properties
Effect of cooking procedures of kiymali pide, a traditional Turkish fast-food, on destruction of Escherichia coli O157:H7
Keywords: زمان پخت و پز; Kiymali pide; Escherichia coli O157:H7; Cooking time; Thermal destruction;
Model-based multi-objective optimization of beef roasting
Keywords: زمان پخت و پز; Meat cooking; Cooking time; Weight loss; Optimization; Energy consumption;
Experimental investigation of a box-type solar cooker with a finned absorber plate
Keywords: زمان پخت و پز; Box-type solar cooker; Finned absorber plate; Cooking time; Experimentation
Effect of cultivar and environment on physicochemical and cooking characteristics of field pea (Pisum sativum)
Keywords: زمان پخت و پز; Field pea; Cooking time; Physico-chemical characteristics; Cultivar, growing location
Effect of quenching on cookability of some food legumes
Keywords: زمان پخت و پز; Quenching; Cooking time; Legumes; Cowpea
Influence of germination techniques on sprout yield, biosynthesis of ascorbic acid and cooking ability, in chickpea (Cicer arietinum L.)
Keywords: زمان پخت و پز; Sprout yield; Ascorbic acid; Cooking time; Moisture level
Energy consumption in microwave cooking of rice and its comparison with other domestic appliances
Keywords: زمان پخت و پز; Controlled cooking; Cooking time; Energy saving; Electric rice cooker (ERC); Microwave oven; Presoaking; Pressure cooker; Rice cooking
Some aspects of the production of dry Dackere, a granular starchy food from corn
Keywords: زمان پخت و پز; Corn flour; Granules; Dackere; Cooking time; Drying; Re-hydration
Energy conservation in domestic rice cooking
Keywords: زمان پخت و پز; Controlled cooking; Cooking time; Domestic cooking appliance; Energy saving; Gelatinization; Presoaking; Pressure cooking; Rice cooking