Keywords: جایگزین چربی; Ice cream; Cellulose nanofibrils; Fat replacer; Napping; Emulsion stabilization;
مقالات ISI جایگزین چربی (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: جایگزین چربی; Gamma-oryzanol; Beta-sitosterol; Oleogel; Fat replacer;
Keywords: جایگزین چربی; Chitosan; Fat replacer; Cake; Batter; Quality;
Keywords: جایگزین چربی; Nano-bacterial cellulose (Nano-BC); Fat replacer; Textural properties; Rheological properties; Emulsifying properties; Ice cream model;
Keywords: جایگزین چربی; Soy protein isolate; Ice cream; Fat replacer; Enzymatic hydrolysis; Microparticulation;
Keywords: جایگزین چربی; Fat replacer; Edible films; Adsorption isotherms; Rheology; Sensory analysis; Film thickness;
Keywords: جایگزین چربی; CMC; carboxymethyl cellulose; MW; molecular weight; °DS; degree of substitution; CLSM; confocal laser scanning microscopy; Eq.; equation; NaCl; sodium chloride; LMW; low molecular weight; MMW; medium molecular weight; HMW; high molecular weight; 6328154
Keywords: جایگزین چربی; Beef patties; Gelled emulsion; Algae oil; Fat replacer; EPA; DHA;
Keywords: جایگزین چربی; Whey protein; Pectin; Process stability; Calcium chloride; Shear; Fat replacer;
Keywords: جایگزین چربی; Basil seed gum; Emulsifier; Functionality; Fat replacer; Foaming; Stabilizer;
Keywords: جایگزین چربی; Dry fermented sausage; Gelled emulsion; Fat replacer; Carrageenan; Omega-3 content;
Keywords: جایگزین چربی; Fat replacer; Ice cream; Rheology; Seed gum; Sensory; Texture;
Keywords: جایگزین چربی; Sausage; Low fat; Fat replacer; Pork skin; Green banana flour;
Keywords: جایگزین چربی; Fat replacer; Gelled emulsion; Lipid oxidation; Cholesterol oxidation; Meat patties;
Keywords: جایگزین چربی; Cellulose ether emulsion; Fat replacer; Biscuit baking; Rheology; Texture;
Keywords: جایگزین چربی; Oat β-glucan; Meatball; Enzymatic hydrolysis; Fat replacer; Oat bran
Keywords: جایگزین چربی; NS; native sweet potato starch; CTS; citric acid treated starch; HT; hydrolysis time; AC; acid concentration; DE; dextrose equivalent; WHC; water holding capacity; PV; peak viscosity; BD; break down; TV; trough viscosity; SB; setback; FV; final viscosity;
Keywords: جایگزین چربی; Cellulose ether emulsions; Glycerol; Fat replacer; Rheology; Methylcellulose; Hydroxypropylmethylcellulose;
Keywords: جایگزین چربی; Sausage; Low fat; Fat replacer; Pork skin; Amorphous cellulose;
Keywords: جایگزین چربی; Reduced-fat cheese; Fat replacer; Scanning electron microscopy; Texture profile analysis; Electrophoretic profile of casein;
Keywords: جایگزین چربی; Fat replacer; Hydrocolloids; Delivery system; Gelled emulsion
Keywords: جایگزین چربی; Orange byproducts; Dietary fiber; Fat replacer; Ice cream;
Effect of partial replacement of fat with added water and tragacanth gum (Astragalus gossypinus and Astragalus compactus) on the physicochemical, texture, oxidative stability, and sensory property of reduced fat emulsion type sausage
Keywords: جایگزین چربی; Gum tragacanth; Protein oxidation; Reduced fat sausage; Hardness; Fat replacer;
Relationship between cellulose chemical substitution, structure and fat digestion in o/w emulsions
Keywords: جایگزین چربی; Cellulose ethers; Emulsion; Fat digestion; Rheology; Viscoelasticity; Microstructure; Fat replacer;
Washed cashew apple fiber (Anacardium occidentale L.) as fat replacer in chicken patties
Keywords: جایگزین چربی; Chicken patties; Fat replacer; Cashew apple fiber; Low fat; Sensorial analysis
Effect of gelation of inner dispersed phase on stability of (w1/o/w2) multiple emulsions
Keywords: جایگزین چربی; Multiple emulsions; Yield; Gelling agents; Stability; Fat replacer
Effects of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) as fat replacers on the microstructure and sensory characteristics of fried beef patties
Keywords: جایگزین چربی; Carboxymethyl cellulose; Microcrystalline cellulose; Beef patties; Fibers; Fat replacer;
Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages
Keywords: جایگزین چربی; Carboxymethyl cellulose; Microcrystalline cellulose; Lyoner-style sausage; Fibers; Meat; Fat replacer;
Short communication: Influence of long-chain inulin and Lactobacillus paracasei subspecies paracasei on the sensory profile and acceptance of a traditional yogurt
Keywords: جایگزین چربی; prebiotic; probiotic; sensory profiling; fat replacer;
Practical use of surimi-like material made from porcine longissimus dorsi muscle for the production of low-fat pork patties
Keywords: جایگزین چربی; Surimi-like material; Fat replacer; Low-fat meat products; Pork patties;
Effect of ground poppy seed as a fat replacer on meat burgers
Keywords: جایگزین چربی; Poppy seed; Meat burger; Fat replacer; Low-fat; Cholesterol;
Fat replacers in low-fat carboxymethyl cellulose dairy beverages: Color, rheology, and consumer perception
Keywords: جایگزین چربی; fat replacer; dairy beverage; physical property; consumer;
Utilization of pectin-enriched materials from apple pomace as a fat replacer in a model food system
Keywords: جایگزین چربی; Apple pomace; Pectin-enriched materials; Fat replacer; Reduced-fat
Improved creaminess of low-fat yoghurt: The impact of amylomaltase-treated starch domains
Keywords: جایگزین چربی; Creaminess; Melting; Fat replacer; Starch; Amylopectine; Amylase; Amylomaltase
Textural and functional changes in low-fat Mozzarella cheeses in relation to proteolysis and microstructure as influenced by the use of fat replacers, pre-acidification and EPS starter
Keywords: جایگزین چربی; Exopolysaccharide; Pre-acidification; Fat replacer;