دانلود مقالات ISI درباره ژلاتین کردن + ترجمه فارسی

Phase transition of cross-linked and hydroxypropylated corn (Zea mays L.) starches

Keywords: ژلاتین کردن; Starch; Modified starch; Gelatinization; Phase transition; Cross-linking; HydroxypropylationDMSO, dimethylsulfoxide; DSC, differential scanning calorimetry; HPSEC, high-performance size exclusion chromatography; MS, molar substitution; SEM, scanning elect

دانلود رایگان متن کامل مقاله ISI 13 صفحه سال انتشار : 2008 سفارش ترجمه

Functions of fenugreek gum with various molecular weights on the gelatinization and retrogradation behaviors of corn starch—1: Characterizations of fenugreek gum and investigations of corn starch/fenugreek gum composite system at a relatively high starch

Keywords: ژلاتین کردن; Fenugreek gum; Molecular weight; Gelatinization; Retrogradation; Corn starch; Galactomannan

دانلود رایگان متن کامل مقاله ISI 14 صفحه سال انتشار : 2008 سفارش ترجمه

Physicochemical properties of etherified maize starches

Keywords: ژلاتین کردن; Etherification of maize starch; Granule morphology; Pasting properties; Rheological properties; Swelling power; Gelatinization

دانلود رایگان متن کامل مقاله ISI 15 صفحه سال انتشار : 2008 سفارش ترجمه

State diagram of potato starch–water mixtures treated with high hydrostatic pressure

Keywords: ژلاتین کردن; High hydrostatic pressure; Potato starch; Gelatinization; Retrogradation; State diagram

دانلود رایگان متن کامل مقاله ISI 6 صفحه سال انتشار : 2007 سفارش ترجمه

High pressure phase transition kinetics of maize starch

Keywords: ژلاتین کردن; Starch; Gelatinization; Granule; High hydrostatic pressure; p/T diagram

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2007 سفارش ترجمه

Effects of treatment pressure, holding time, and starch content on gelatinization and retrogradation properties of potato starch–water mixtures treated with high hydrostatic pressure

Keywords: ژلاتین کردن; Potato starch; Gelatinization; Retrogradation; High hydrostatic pressure; Differential scanning calorimetry

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2007 سفارش ترجمه

Phase transition of starch granules observed by microscope under shearless and shear conditions

Keywords: ژلاتین کردن; Gelatinization; Cornstarch; Microscope observation; Amylose; Amylopectin; Shear

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2007 سفارش ترجمه

Dielectric properties of starch slurries as influenced by starch concentration and gelatinization

Keywords: ژلاتین کردن; Dielectric constant; Dielectric loss factor; Frequency; Gelatinization

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2007 سفارش ترجمه

Retrogradation of corn starch after thermal treatment at different temperatures

Keywords: ژلاتین کردن; Retrogradation; Gelatinization; Corn starch; DSC; Residual endotherm

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2007 سفارش ترجمه

Effects of acetic acid on the rice gelatinization and pasting properties of rice starch during cooking

Keywords: ژلاتین کردن; Rice; Cooking; Rice starch; Gelatinization; Acetic acid

دانلود رایگان متن کامل مقاله ISI 8 صفحه سال انتشار : 2007 سفارش ترجمه

Effects of critical fluid lipid extraction on the gelatinization and retrogradation of normal dent cornstarch

Keywords: ژلاتین کردن; Cornstarch; Critical fluid; Lipid extraction; Gelatinization; Retrogradation

دانلود رایگان متن کامل مقاله ISI 8 صفحه سال انتشار : 2007 سفارش ترجمه

Wheat starch gelatinization under microwave irradiation and conduction heating

Keywords: ژلاتین کردن; Starch; Microwave heating; Conduction heating; Gelatinization; Dielectric properties; Differential scanning calorimetry; X-ray; Nuclear magnetic resonance; Transmission electron microscopy

دانلود رایگان متن کامل مقاله ISI 9 صفحه سال انتشار : 2007 سفارش ترجمه

Physical properties of tapioca-starch edible films: Influence of filmmaking and potassium sorbate

Keywords: ژلاتین کردن; Tapioca starch; Edible films; Gelatinization; Drying; Properties

دانلود رایگان متن کامل مقاله ISI 9 صفحه سال انتشار : 2007 سفارش ترجمه

Thermal and rheological properties of tapioca starch and xyloglucan mixtures in the presence of sucrose

Keywords: ژلاتین کردن; Sucrose; Tapioca starch; Xyloglucan; Gelatinization; Rheological properties

دانلود رایگان متن کامل مقاله ISI 10 صفحه سال انتشار : 2007 سفارش ترجمه

Physicochemical properties of dry matter and starch from potatoes grown in Canada

Keywords: ژلاتین کردن; Physicochemical properties; Potato dry matter; Potato starch; Chemical compositions; Morphology; Resistant starch in vitro; Gelatinization; Retrogradation; Pasting; Chain length

دانلود رایگان متن کامل مقاله ISI 11 صفحه سال انتشار : 2007 سفارش ترجمه

Influence of spent brewer’s yeast β-glucan on gelatinization and retrogradation of rice starch

Keywords: ژلاتین کردن; Rice starch; β-Glucan; Gelatinization; Retrogradation; Brewer’s yeast

دانلود رایگان متن کامل مقاله ISI 11 صفحه سال انتشار : 2007 سفارش ترجمه

A new insight into the gelatinization process of native starches

Keywords: ژلاتین کردن; Starch; Gelatinization; Phase transitionΔH, enthalpy (by differential scanning calorimetry); CPS, counts per second; DSC, differential scanning calorimetry; HPSEC, high-performance size exclusion chromatography; SD, standard deviation; SEM, scanning elect

دانلود رایگان متن کامل مقاله ISI 19 صفحه سال انتشار : 2007 سفارش ترجمه

Phase transition phenomena and the corresponding relaxation process of wheat starch–water polymer matrix studied by dielectric spectroscopic method

Keywords: ژلاتین کردن; Wheat starch; Dielectric relaxation; Gelatinization

دانلود رایگان متن کامل مقاله ISI 5 صفحه سال انتشار : 2006 سفارش ترجمه

Differential scanning calorimetry and a model calculation of starches annealed at 20 and 50 °C

Keywords: ژلاتین کردن; Starch; Annealing; Amylopectin; Differential scanning calorimetry (DSC); Gelatinization

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2006 سفارش ترجمه

Gelatinization of cornstarch with different amylose/amylopectin content

Keywords: ژلاتین کردن; Gelatinization; Cornstarch; DSC; Amylase; Amylopectin

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2006 سفارش ترجمه

Mechanism of starch gelatinization and polymer leaching during microwave heating

Keywords: ژلاتین کردن; Wheat starch; Microwave heating; Polymer leaching; Gelatinization; Granule swelling; Birefringence

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2006 سفارش ترجمه

The physicochemical properties and in vitro digestibility of selected cereals, tubers and legumes grown in China

Keywords: ژلاتین کردن; Flour; Cereal; Tuber; Legume starch digestibility; Gelatinization; Retrogradation; Pasting properties; DSC; RVA

دانلود رایگان متن کامل مقاله ISI 8 صفحه سال انتشار : 2006 سفارش ترجمه

Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum

Keywords: ژلاتین کردن; Tapioca starch; Anionic starch; Gums; Gelatinization; Scanning electron microscopy; Rheology

دانلود رایگان متن کامل مقاله ISI 9 صفحه سال انتشار : 2006 سفارش ترجمه

Modelling of parboiled rice in superheated-steam fluidized bed

Keywords: ژلاتین کردن; Fluidized bed; Gelatinization; Mathematical model; Superheated steam

دانلود رایگان متن کامل مقاله ISI 9 صفحه سال انتشار : 2006 سفارش ترجمه

Water can be made to diffuse against the water content gradient in starchy foods

Keywords: ژلاتین کردن; Ceiling water content; Starch; Diffusion; Gelatinization; MRI

دانلود رایگان متن کامل مقاله ISI 10 صفحه سال انتشار : 2006 سفارش ترجمه

Parboiling brown rice using super heated steam fluidization technique

Keywords: ژلاتین کردن; Drying; Gelatinization; Grain; Head rice; Quality

دانلود رایگان متن کامل مقاله ISI 10 صفحه سال انتشار : 2006 سفارش ترجمه

Energy conservation in domestic rice cooking

Keywords: ژلاتین کردن; Controlled cooking; Cooking time; Domestic cooking appliance; Energy saving; Gelatinization; Presoaking; Pressure cooking; Rice cooking

دانلود رایگان متن کامل مقاله ISI 11 صفحه سال انتشار : 2006 سفارش ترجمه

Analysis of simultaneous water absorption and water-starch reaction during soaking of amaranth grain

Keywords: ژلاتین کردن; Amaranth grain; Moisture diffusivity; Gelatinization; Activation energy;

دانلود رایگان متن کامل مقاله ISI 6 صفحه سال انتشار : 2005 سفارش ترجمه

Gelatinization and retrogradation of 6-year-old korean ginseng starches studied by DSC

Keywords: ژلاتین کردن; Korean ginseng; Red ginseng; Ginseng starch; Gelatinization; Retrogradation; Inner white;

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2005 سفارش ترجمه

Crumpet Structures

Keywords: ژلاتین کردن; crumpets; structure development; heat transfer; gelatinization; rheology;

دانلود رایگان متن کامل مقاله ISI 8 صفحه سال انتشار : 2005 سفارش ترجمه

A concavity property of the viscosity growth curve during alkali gelatinization of rice starch

Keywords: ژلاتین کردن; Alkali; Capillary viscometry; Concavity; Gelatinization; Kinetics; Rice starch; Viscosity;

دانلود رایگان متن کامل مقاله ISI 8 صفحه سال انتشار : 2005 سفارش ترجمه

Modelling of cooking of wheat to produce bulgur

Keywords: ژلاتین کردن; Wheat; Amylose/iodine; Centre cutting; Light scattering; Cooking; Gelatinization; Bulgur; Modelling;

دانلود رایگان متن کامل مقاله ISI 8 صفحه سال انتشار : 2005 سفارش ترجمه

Differences in cooking and eating properties between chalky and translucent parts in rice grains

Keywords: ژلاتین کردن; Rice; Chalk; Differential scanning calorimeter; Rapid visco analyzer; Texture; Gelatinization;

دانلود رایگان متن کامل مقاله ISI 8 صفحه سال انتشار : 2005 سفارش ترجمه

Comparative study of fluidized bed paddy drying using hot air and superheated steam

Keywords: ژلاتین کردن; Condensation; Gelatinization; Physical properties; SEM;

دانلود رایگان متن کامل مقاله ISI 9 صفحه سال انتشار : 2005 سفارش ترجمه

Rheology of starch-clay nanocomposites

Keywords: ژلاتین کردن; Starch-clay nanocomposites; Nanoclay; Rheology; Gelatinization; X-ray diffraction;

دانلود رایگان متن کامل مقاله ISI 9 صفحه سال انتشار : 2005 سفارش ترجمه

Starches from different botanical sources I: Contribution of amylopectin fine structure to thermal properties and enzyme digestibility

Keywords: ژلاتین کردن; Starch; Amylopectin; Degree of polymerization; Gelatinization; Retrogradation; Enzyme digestibility;

دانلود رایگان متن کامل مقاله ISI 10 صفحه سال انتشار : 2005 سفارش ترجمه

Gelatinization of starch in mixed sugar systems

Keywords: ژلاتین کردن; Honey; Sugar mixtures; Starch; Gelatinization; pH effects;

دانلود رایگان متن کامل مقاله ISI 10 صفحه سال انتشار : 2005 سفارش ترجمه

Study on thermal and rheological properties of native rice starches and their corresponding mixtures

Keywords: ژلاتین کردن; Native rice starch; Starch suspension; Gelatinization; Gel; Retrogradation; Storage modulus; Loss modulus; Tan delta; Starch mixtures;

دانلود رایگان متن کامل مقاله ISI 10 صفحه سال انتشار : 2005 سفارش ترجمه

Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2a. Functions of guar gums with different molecular weights on the gelatinization behavior of corn starch

Keywords: ژلاتین کردن; Guar gum; Molecular weight; Gelatinization; Corn starch; Light-scattering;

دانلود رایگان متن کامل مقاله ISI 10 صفحه سال انتشار : 2005 سفارش ترجمه

Influence of xyloglucan on gelatinization and retrogradation of tapioca starch

Keywords: ژلاتین کردن; Xyloglucan; Tapioca starch; Gelatinization; Retrogradation; Storage stability;

دانلود رایگان متن کامل مقاله ISI 10 صفحه سال انتشار : 2005 سفارش ترجمه

Starch gelatinization and amylose-lipid interactions during rice parboiling investigated by temperature resolved wide angle X-ray scattering and differential scanning calorimetry

Keywords: ژلاتین کردن; Parboiling; Starch; Gelatinization; Amylose-lipid complexes; DSC; differential scanning calorimetry; mc; moisture content; WAXS; wide angle X-ray scattering;

دانلود رایگان متن کامل مقاله ISI 10 صفحه سال انتشار : 2005 سفارش ترجمه

Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch

Keywords: ژلاتین کردن; Non-ionic polysaccharide; Gelatinization; Retrogradation; Wheat starch; Rheological measurements;

دانلود رایگان متن کامل مقاله ISI 13 صفحه سال انتشار : 2005 سفارش ترجمه