Characterization of cereal flours by fluorescence spectroscopy coupled with PARAFAC
Keywords: ارد; Cereals; Fluorescence; PARAFAC; Flour;
مقالات ISI ارد (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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.
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.
Evaluation of the rheological properties of dough and quality of bread made with the flour obtained from old cultivars and modern breeding lines of spelt (Triticum aestivum ssp. spelta)
Keywords: ارد; Spelt; Flour; Rheological properties of dough; Textural properties of bread;
Bioactive films based on babassu mesocarp flour and starch
Keywords: ارد; Agroindustrial residues; Babassu mesocarp; Starch; Flour; Bioactive film;
First report on the presence of Alloxan in bleached flour by LC-MS/MS method
Keywords: ارد; Flour; Alloxan; LC-ESI-MS/MS; Validation procedure; Bakery products;
Development of edible films based on Brazilian pine seed (Araucaria angustifolia) flour reinforced with husk powder
Keywords: ارد; Brazilian pine seed; Flour; Antioxidant; Edible films; Fiber;
Nutritional and physico-chemical properties of flour from native and roasted whole grain pearl millet (Pennisetum glaucum [L.]R. Br.)
Keywords: ارد; Flour; Roasting; Phenolic content amino acid profile; Millet
The isolation and identification of Pantoea dispersa strain JFS as a non-pathogenic surrogate for Salmonella Typhimurium phage type 42 in flour
Keywords: ارد; Salmonella Typhimurium; Flour; Pantoea dispersa; Surrogate; Heat treatment
Inactivation of Salmonella typhimurium and Lactobacillus plantarum by UV-C light in flour powder
Keywords: ارد; flour; microbial inactivation; UV-C light; Salmonella; L. plantarum
ReviewInfluence of drying on functional properties of food biopolymers: From traditional to novel dehydration techniques
Keywords: ارد; Functional properties; Drying; Protein; Carbohydrate; Flour; WH/AC; water holding/absorption capacity; OH/AC; oil holding/Absorption capacity; EAI; Emulsification activity index; ESI; Emulsification stability index; FC; Foaming capacity; FS; Foaming stabi
Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough
Keywords: ارد; Flour; Baker's yeast; Fruit; Grape must; Honey; Sourdough; Microbiota;
Effects of substituting chia (Salvia hispanica L.) flour or seeds for wheat flour on the quality of the bread
Keywords: ارد; Bread; Flour; Functional; Seed; Ï-3; CCRD; central composite rotational design; LM; loss of mass upon baking; SV; specific volume; L*; lightness; a* and b*; chromaticity coordinates values; C*; chroma; hab; hue angle; IA; index of acceptability; Control;
Effect of gamma-irradiation on physico-chemical and functional properties of arrowhead (Sagittaria sagittifolia L.) tuber flour
Keywords: ارد; Arrowhead; Flour; Gamma-irradiation; Syneresis; Pasting; Functional properties
New technologies for plant food processing in the Gravettian
Keywords: ارد; Gravettian; Flour; Grindstones; Diet; Starch
PIXE analysis of Nigerian flour and bread samples
Keywords: ارد; PIXE; Flour; Bread; KBrO3; Salt microcrystals
Production of an extracellular phytase from a thermophilic mould Humicola nigrescens in solid state fermentation and its application in dephytinization
Keywords: ارد; Phytic acid; Phytase; Solid state fermentation; Humicola nigrescens; Flour;
Anti-inflammatory and antioxidant activities, functional properties and mutagenicity studies of protein and protein hydrolysate obtained from Prosopis alba seed flour
Keywords: ارد; Antioxidant capacity; Lipoxygenase; Phospholipase A2; Functional properties; Proteins; Flour; Seed; Prosopis;
Physico-chemical and functional properties of flours from Indian kidney bean (Phaseolus vulgaris L.) cultivars
Keywords: ارد; Kidney bean; Flour; Pasting properties; Emulsifying; Foaming; Gel texture;
Nutritional and antioxidant properties of Geoffroea decorticans, an Argentinean fruit, and derived products (flour, arrope, decoction and hydroalcoholic beverage)
Keywords: ارد; Nutritional properties; Antioxidant activity; Genotoxicity; Flour; Arrope; Geoffroea decorticans;
Effect of Milling Machines and Sieve Sizes on Cooked Cassava Flour Quality
Keywords: ارد; Chips; fineness; flour; lafun and milling machines
Evaluation of thermal treatment markers in wheat flour-derived products cooked in conventional and in low-emissivity ovens
Keywords: ارد; Flour; Maillard reaction; Furosine; Maltulose; Colour; Low-emissivity oven (LEO)
Microwave-assisted rapid green synthesis of photoluminescent carbon nanodots from flour and their applications for sensitive and selective detection of mercury(II) ions
Keywords: ارد; Microwave; Green; Photoluminescent; Carbon nanodots; Flour; Hg2+ detection
Effects of binary organic solvents and heating on lipid removal and the reduction of beany odour in Bambara groundnut (Vigna subterranean) flour
Keywords: ارد; Bambara groundnut; Flour; Binary solvents; Defatting; Lipid oxidation; Beany odour
Green banana (Musa cavendishii) flour obtained in spouted bed – Effect of drying on physico-chemical, functional and morphological characteristics of the starch
Keywords: ارد; Spouted bed; Green banana; Flour; Starch
Comparative study on the properties of flour and starch films of plantain bananas (Musa paradisiaca)
Keywords: ارد; Plantain banana; Flour; Starch; Biodegradable films; Mechanical properties; Barrier properties
Composite Flours for Baked Products and Possible Challenges – A Review
Keywords: ارد; Wheat; composite; flour; products; challenges
A Critical Evaluation of Survey Results of Vitamin A and Fe Levels in the Mandatory Fortified Food Vehicles and Some Selected Processed Foods in Nigeria
Keywords: ارد; Fortification; compliance; vitamin A; iron; flour; vegetable oils
Composition and Pasting Properties of Breadfruit (Artocarpus communis Forst) from South-West States of Nigeria
Keywords: ارد; Breadfruit; flour; composition; pasting properties
Physicochemical properties and in vitro digestibility of flour and starch from pea (Pisum sativum L.) cultivars
Keywords: ارد; Pea; Flour; Starch; Physicochemical properties; In vitro starch digestibility;
Zinc biofortification of wheat through fertilizer applications in different locations of China
Keywords: ارد; Flour; Grain; Phytic acid; Wheat; Zinc
Synthesis, characterization and performance of polyaniline-polyoxometalates (XM12, XÂ =Â P, Si and MÂ =Â Mo, W) composites as electrocatalysts of bromates
Keywords: ارد; Bromate electrochemical sensors; Polyaniline; Polyoxometalates (Heteropolyacids); Tap water; Flour;
Development and optimization of biodegradable films based on achira flour
Keywords: ارد; Achira; Flour; Biodegradable film; Optimization process; Solubility; Mechanical properties;
Comparative study of physicochemical, functional, antinutritional and pasting properties of taro (Colocasia esculenta), rice (Oryza sativa) flour, pigeonpea (Cajanus cajan) flour and their blends
Keywords: ارد; Functional properties; Antinutritional factors; Viscosity; Flour; Starch;
Effect of the Hofmeister series on gluten aggregation measured using a high shear-based technique
Keywords: ارد; GPT; Gluten peak tester; PMT; Peak maximum time; MT; Maximum torque; rpm; Rotations per minute; HMW; High molecular weight; Gluten Peak Tester (GPT); Hofmeister series; Gluten aggregation; Gliadin; Glutenin; Flour;
Effect of heat treatment of sorghum grains on storage stability of flour
Keywords: ارد; Sorghum grains; Flour; Heat processing; Storage;
Ultrasonic study of wheat flour properties
Keywords: ارد; Flour; Bread dough; Ultrasound; NDT; Rheology
Compositional changes in whole grain flours as a result of solvent washing and their effect on starch amylolysis
Keywords: ارد; Flour; Starch; Wheat; Barley; Triticale; Corn; Solvent washing; Amylolysis;
Phytic acid content and “in vitro” iron, calcium and zinc bioavailability in bakery products: The effect of processing
Keywords: ارد; Mineral availability; Flour; Breadmaking; Phytate
Physical, chemical and technological characteristics of Solanum lycocarpum A. St. - HILL (Solanaceae) fruit flour and starch
Keywords: ارد; C*; Chrome; hab; Hue; ICP OES; Inductively Coupled Plasma-Optical Emission Spectrometer; L*; Luminosity; LF2; Laboratory extraction flour extracted with peel and seeds and with addition of sodium bisulfite solution; LF3; Laboratory extraction flour extrac
Physicochemical characteristics of starches and flours from cassava varieties having different cooked root textures
Keywords: ارد; Cassava; Starch; Flour; Texture; Physicochemical properties;
Indian water chestnut flour- method optimization for preparation, its physicochemical, morphological, pasting properties and its potential in cookies preparation
Keywords: ارد; Water chestnut; Flour; RVA; Morphology; Cookies
Selenium concentration and speciation in biofortified flour and bread: Retention of selenium during grain biofortification, processing and production of Se-enriched food
Keywords: ارد; Selenium; Wheat; Biofortification; Flour; Bread; Speciation;
Evaluation of matrix solid-phase dispersion (MSPD) extraction for multi-mycotoxin determination in different flours using LC-MS/MS
Keywords: ارد; MSPD; Mycotoxins; Occurrence; Flour;
Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours
Keywords: ارد; Lentil; Chickpea; Pea; Flour; Trypsin inhibitor; Functional property
Detection of internal insects in wheat using a conductive roller mill and estimation of insect fragments in the resulting flour
Keywords: ارد; Sampling; Detection; X-ray; Flour; Rhyzopertha dominica
Physicochemical, nutritional and functional properties of marama bean flour
Keywords: ارد; Marama bean; Flour; Protein digestibility; Functional properties
Physical and functional characteristics of selected dry bean (Phaseolus vulgaris L.) flours
Keywords: ارد; Beans; Flour; Functional properties; Texture; Foaming; Emulsifying
Biodegradable films based on rice starch and rice flour
Keywords: ارد; Rice; Starch; Flour; Filmsaw, water activity; β, solubility coefficient of water in the film (g water/g dry solid.Pa); Dw, diffusion coefficient of water in the film (m2/s); ɛ, elongation at break (%); GAB model, Guggenheim–Anderson–de Boer model; Kw, wat
Underlying reasons for waxy rice flours having different pasting properties
Keywords: ارد; Waxy rice; Flour; Starch; Pasting properties; Fine structure of amylopectin
Utilization of pea flour, starch-rich and fiber-rich fractions in low fat bologna
Keywords: ارد; Pea; Bologna; Low fat; Flour; Starch fiber; Pulse; Legume
Amaranthus hypochondriacus and Amaranthus caudatus germplasm: Characteristics of plants, grain and flours
Keywords: ارد; Amaranthus hypochondriacus; Amaranthus caudatus; Grain; Flour; Composition; Pasting properties