Keywords: نشاسته آسیب دیده; Milling method; Physicochemical properties; Common buckwheat flour; Particle size; Damaged starch;
مقالات ISI نشاسته آسیب دیده (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: نشاسته آسیب دیده; Damaged starch; Yeast utilization; Bread; Grinding; Sugar;
Keywords: نشاسته آسیب دیده; Damaged starch; Dough extensibility; Resistance to extension; Protein network analysis; CLSM; Swelling; Bread quality;
Keywords: نشاسته آسیب دیده; WRC; water retention capacity; CG; cryogenic grinder; UCG; ultra-centrifugal grinder; SMD; starch modification degree; PSD; particle size distribution; SEM; scanning electron microscopy; AFM; atomic force microscopy; TEM; transmission electron microscopy;
Keywords: نشاسته آسیب دیده; Gelatinization; High-pressure treatment; Mechanical rigidity; Particle size; X-ray diffraction; Damaged starch;
Keywords: نشاسته آسیب دیده; Correlation; Damaged starch; Estimated glycemic index; Relative crystallinity; Resistant starch; Short-range ordered structure;
Influence of non-starchy polysaccharides on barley milling behavior and evaluating bioactive composition of milled fractions
Keywords: نشاسته آسیب دیده; β-glucan; Damaged starch; Arabinoxylan; Anthocyanin;
Keywords: نشاسته آسیب دیده; Wheat flour; Damaged starch; Dough fermentation; Reducing sugar; Asparagine; Acrylamide;
Establishing the relative importance of damaged starch and fructan as sources of fermentable sugars in wheat flour and whole meal bread dough fermentations
Keywords: نشاسته آسیب دیده; FN; Falling Number; AU; α-amylase activity units; dm; flour dry matter; OD; optical density; HPAEC-PAD; high-performance anion-exchange chromatography with pulsed amperometric detection; Enzymes; Saccharides; Damaged starch; Saccharomyces cerevisiae; Whe
Keywords: نشاسته آسیب دیده; Damaged starch; Frozen dough; Steamed bread;
Keywords: نشاسته آسیب دیده; Particle size; Protein; Damaged starch; Hydration capacity;
Keywords: نشاسته آسیب دیده; Fermentable sugars; Amylolytic activity; Damaged starch; Falling numberdm, flour dry matter; DS, damaged starch; FN, falling number; AU, α-amylase units; BU, β-amylase units; GU, glucoamylase units
Keywords: نشاسته آسیب دیده; Particle size; Thermal properties; Crystallinity; Damaged starch; Planetary ball milling;
Keywords: نشاسته آسیب دیده; Damaged starch; Spontaneous gelatinization; Flow properties; Pasting;
Keywords: نشاسته آسیب دیده; A; formulation containing 2.5% Psyllium and 0.5% sugar beet fibre; AMY; maltogenic amylase; ANOVA; analysis of variance; B; formulation containing 1.5% Psyllium and 1.5% sugar beet fibre; BD; breakdown; BU; Brabender Unit; BA200; bread obtained from DA200
Relationship between physicochemical characteristics and in vitro digestibility of chestnut (Castanea mollissima) starch
Keywords: نشاسته آسیب دیده; Amylose; Crystallinity; Damaged starch; Glycemic index;
Relationships of damaged starch granules and particle size distribution with pasting and thermal profiles of milled MR263 rice flour
Keywords: نشاسته آسیب دیده; Grinding techniques; Damaged starch; Particle size distribution; Pasting profiles; Thermal profiles; Rice flour;
Evaluation of the mechanical damage on wheat starch granules by SEM, ESEM, AFM and texture image analysis
Keywords: نشاسته آسیب دیده; Damaged starch; SEM; ESEM; AFM;
Rheological properties of gels obtained from gluten-free raw materials during a short term aging
Keywords: نشاسته آسیب دیده; Corn; Rice; Gel; Rheology; Bran; Starch retrogradation; ANOVA; analysis of variance; BD; breakdown; BU; Brabender unit; CS; corn starch; DS; damaged starch; EI; elastic index; F1; maximum force; F2; force at the end of the relaxation period; FV; final vis
Relative contribution of wheat flour constituents to Solvent Retention Capacity profiles of European wheats
Keywords: نشاسته آسیب دیده; European wheat flour Solvent Retention Capacity (SRC); Damaged starch; Proteins; ArabinoxylansAAO, Aspergillus oryzae α-amylase; AM, approved method; AX, arabinoxylan; db, dry basis; FS, flour sample; LASRC, lactic acid solvent retention capacity; SCSRC,
Effect of sand roasting on beta glucan extractability, physicochemical and antioxidant properties of oats
Keywords: نشاسته آسیب دیده; Roasting; β-Glucan; Damaged starch; Antioxidant properties;
Effect of damaged starch on acrylamide formation in whole wheat flour based Indian traditional staples, chapattis and pooris
Keywords: نشاسته آسیب دیده; Acrylamide; Damaged starch; Chapattis; Pooris; Mitigation
Effect of cryo-milling on starches: Functionality and digestibility
Keywords: نشاسته آسیب دیده; Starch; Cryo-milling; Damaged starch; Hydrolysis; ViscosityPS, potato starch; MS, maize starch; HAMS, high amylose maize starch; G50, Gelose 50; G80, Gelose 80; dwb, dry weight basis; opm, oscillations per minute; SEM, scanning electron microscope; ERS, e
Use of response surface methodology to investigate the effects of milling conditions on damaged starch, dough stickiness and chapatti quality
Keywords: نشاسته آسیب دیده; Damaged starch; Milling conditions; Dough stickiness; Chapatti quality; Response surface methodology
Chemical and scanning electron microscopic studies of wheat whole-meal and its streams from roller flour mill
Keywords: نشاسته آسیب دیده; Wheat whole meal; SEM; Millstream; Wheat; Damaged starch; Micrograph
Grinding characteristics and batter quality of rice in different wet grinding systems
Keywords: نشاسته آسیب دیده; Apparent viscosity; Average particle size; Bond’s work index; Damaged starch; Kick’s constant; Rice batter; Rittinger’s constant; Scanning electron microscopy; Specific energy consumption; Wet grinding
Scope of colloid mill for industrial wet grinding for batter preparation of some Indian snack foods
Keywords: نشاسته آسیب دیده; Batter; Black gram; Damaged starch; Dry grinding; Microscopic structure; Parboiled rice; Particle size analysis; Raw rice; Specific energy consumption; Wet grinding;
Structural and morphological factors influencing the quantification of resistant starch II in starches of different botanical origin
Keywords: نشاسته آسیب دیده; Resistant starch; Pea starch; Amylose; Damaged starch; Polymorph type; AA; α-amylase; AMG; amyloglucosidase; AOAC; Association of Official Analytical Chemists; AACC; American Association of Cereal Chemists; ICC; International Association for Cereal Scien