Keywords: Lipolytic enzymes; Gluten-starch separation; Rheological properties; Water and oil binding; DATEM; diacetyltartaric acid esters of mono- and diacylglycerols; dm; dry matter; EP; enzyme protein; FFA; free fatty acids; GS; gluten-starch; NAPE; N-acyl phosph
مقالات ISI (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: Lipase; Wheat lipids; Reconstitution experiments; Lipid fractionation; ASG; acylated sterol glucosides; BU; Brabender units; DCM; dichloromethane; DG; diglycerides; DATEM; diacetyl tartaric acid esters of mono- and diglycerides; DGDG; digalactosyl diglyce
Keywords: Food foam; Appetite; Satiety; Energy; Equivalence; AUC; area under the curve; AUCtreat; area under the curve for the treatment period; CI; confidence interval; DATEM; diacetyl tartaric acid ester of mono- and diglycerides; eVAS; electronic visual analogue
Keywords: Gluten-free; Bread making; Methodology; Coeliac disease; 1H NMR; proton nuclear magnetic resonance; 2D; two-dimensional; ADA; acetylated distarch adipate; CLSM; confocal laser scanning microscopy; (C)MC; (carboxy)methylcellulose; DAG; diacylglycerol; DATE
Keywords: Gluten-free products; Starch; Starch derivatives; Resistant starch; ACWS; air classification wheel speeds; ADA; acetylated distarch adipate; CMC; carboxymethylcellulose; DATEM; diacetyltartaric acid esters of monoglycerides; DE; dextrose equivalent; eGI;
Keywords: Starch; Wheat endogenous lipids; Lipases; Amylose-lipid inclusion complexes; Swelling behaviour; AM; amylose; AM-L; amylose-lipid inclusion; AP; amylopectin; C*; close packing concentration; CHL; carbohydrate leaching; DATEM; diacetyl tartaric esters of m
Keywords: Transglutaminase; Glucose-oxidase; Xylanase; Baking performance; Texture; RS; Resistant Starch; Gox; Glucose oxidase; HE; xylanase; TG; transglutaminase; WF; wheat flour; SSL; sodium stearoyl lactylate; DATEM; diacetyl tartaric acid ester of mono- and dig
Keywords: ASE; accelerated solvent extractor; DAG; diacylglycerols; DATEM; diacetyl tartaric esters of mono- and diglycerides; DGDG; digalactosyldiacylglycerols; DGMG; digalactosylmonoacylglycerols; dm; dry matter; EP; enzyme protein; FFA; free fatty acids; HPLC-
Improvement bread characteristics of high level sunn pest (Eurygaster integriceps) damaged wheat by using transglutaminase and some additives
Keywords: Sunn pest; High level sunn pest damaged wheat; Transglutaminase; Baking quality; SP; sunn pest; SPDR; sunn pest damage ratios; HLSPDW; high level sunn pest damaged wheat; AACCI; American Association of Cereal Chemists International; TG; Transglutaminase;
Native and enzymatically modified wheat (Triticum aestivum L.) endogenous lipids in bread making: A focus on gas cell stabilization mechanisms
Keywords: DATEM; diacetyl tartaric esters of mono- and diacylglycerols; DGDG; digalactosyldiacylglycerols; DGMG; digalactosylmonoacylglycerols; DL; dough liquor; EP; enzyme protein; FFA; free fatty acids; LV; loaf volume; NAPE; N-acyl phosphatidylethanolamine; NALP
Potential use of exogenous lipases for DATEM replacement to modify the rheological and thermal properties of wheat flour dough
Keywords: DATEM; Differential scanning calorimetry; Lipase; Rheological properties
Bread improvers: Comparison of a range of lipases with a traditional emulsifier
Keywords: Bread; Enzyme; Lipase; Emulsifier; DATEM; Shelf-life; Aroma; Flavour; Texture; Volume
Functional properties of individual classes of phospholipids in breadmaking
Keywords: Wheat; Phospholipids; Functional properties; Phosphatidic acid derivatives; CER; ceramides; DATEM; diacetyltartaric acid esters of mono- and diglycerides; GANG; gangliosides; HPTLC; high-performance thin layer chromatography; LPE; lysophosphatidylethanola