Keywords: اکستروژن-پخت و پز; Extrusion-cooking; Functional properties; Physical properties; Principal component analysis; Response surface methodology;
مقالات ISI اکستروژن-پخت و پز (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: اکستروژن-پخت و پز; Inulin; Cereals; Functional products; Extrusion-cooking; RheologyG′, storage modulus; G″, loss modulus; tan δ, loss tangent; d.b., dry basis; Vs, specific volume; DP, degree of polymerisation; RS, resistant starch
Keywords: اکستروژن-پخت و پز; Extrusion-cooking; Thermoplastic starch; Starch foams; Glass transition; Physical properties;
Keywords: اکستروژن-پخت و پز; Extrusion-cooking; Precooked pasta; Physical properties; Texture; Microstructure;
Gluten-free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure
Keywords: اکستروژن-پخت و پز; Extrusion-cooking; Gluten-free pasta; Physical properties; Texture; Microstructure;
Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta
Keywords: اکستروژن-پخت و پز; Extrusion-cooking; Gluten-free; Broad beans (Vicia faba); Corn; Pasta-like product;
Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta
Keywords: اکستروژن-پخت و پز; Gluten-free; Celiac consumers; Rice pasta; Amaranth; Extrusion-cooking; GF; Gluten-free; RF; Rice flour; AF; Amaranth flour; P1; Pasta sample 1; P2; Pasta sample 2; P3; Pasta sample 3; P4; Pasta sample 4; P5; Pasta sample 5; DTT; Dithiothreitol; DTNB; 5,5
Application of extrusion-cooking for processing of thermoplastic starch (TPS)
Keywords: اکستروژن-پخت و پز; Extrusion-cooking; TPS; Potato starch; Glycerol; Film blowing; Injection molding;
Rice-based pasta: A comparison between conventional pasta-making and extrusion-cooking
Keywords: اکستروژن-پخت و پز; 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
Effects of red yeast inclusions in diets for salmonids and extrusion temperature on pellet tensile strength: Weibull analysis
Keywords: اکستروژن-پخت و پز; CWD, cell wall digestion; SME, specific mechanical energyFeed technology; Fish feed; Pellet quality; Weibull analysis; Red yeast; Extrusion-cooking
Antioxidant activity and dietary fibre in durum wheat bran by-products
Keywords: اکستروژن-پخت و پز; DF; dietary fibre; TDF; total dietary fibre; IDF; insoluble dietary fibre; SDF; soluble dietary fibre; Durum wheat; Pre-processed fraction; Fibre; Extrusion-cooking; Antioxidant activity phenol compounds;