Keywords: دمای ژلاتین کردن; Tgel; gelatinization temperature; Ws; weight of sediment; Wl; weight of the dried supernatant; WSI; water soluble index; SP; swelling power; SEM; scanning electron microscopy; To-m; onset temperature measured by hot-stage and image analysis; Tp-m; peak te
مقالات ISI دمای ژلاتین کردن (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: دمای ژلاتین کردن; AAC; apparent amylose content; BD; breakdown; CPV; cool paste viscosity; CS; consistency; DSC; differential scanning calorimetry; GT; gelatinization temperature; HPV; hot paste viscosity; LPC; lysophosphatidylcholine; LPE; lysophosphatidylethanolamine; LP
Resistant starch: Variation among high amylose rice varieties and its relationship with apparent amylose content, pasting properties and cooking methods
Keywords: دمای ژلاتین کردن; AAC; apparent amylose content; ASV; alkali spreading value; BD; breakdown viscosity; GT; gelatinization temperature; HPV; hot-paste viscosity; PFCK; percent fully cooked kernels; PT; pasting temperature; PV; peak viscosity; RDP1; Rice Diversity Panel 1; R
Accelerated ageing of wheat grains: Part II-influence on thermal characteristics of wheat starch and FTIR spectroscopy of gluten
Keywords: دمای ژلاتین کردن; Gelatinization temperature; Response surface methodology; Intensity band; Enthalpy;
Morphology, crystallinity, pasting, thermal and quality characteristics of starches from adzuki bean (Vigna angularis L.) and edible kudzu (Pueraria thomsonii Benth)
Keywords: دمای ژلاتین کردن; Adzuki bean; Crystallinity; Edible kudzu; Gelatinization temperature; Starch; Viscosity;
Preparation of semolina from foxtail millet (Setaria italica) and evaluation of its quality characteristics
Keywords: دمای ژلاتین کردن; Semolina; Processing; Dehusking efficiency; Nutrient composition; AAS; atomic absorption spectroscopy; GT; gelatinization temperature;
Reduction of gelatinization temperatures of starch blend suspensions with supercritical CO2 treatment
Keywords: دمای ژلاتین کردن; Carbohydrate; Gelatinization temperature; Differential scanning calorimetry; Starch modification; Food processing;
Physical and Pasting Properties of ‘Ofada’ Rice (Oryza sativa L.) Varieties
Keywords: دمای ژلاتین کردن; Ofada rice; grain size and shape; peak viscosity; gelatinization temperature
Different isoforms of starch-synthesizing enzymes controlling amylose and amylopectin content in rice (Oryza sativa L.)
Keywords: دمای ژلاتین کردن; Starchâsynthesizing enzymes; Starch synthases; Starch branching enzyme; Starch debranching enzyme; AGPase; Amylose content; Gelatinization temperature;
Development of new markers to genotype the functional SNPs of SSIIa, a gene responsible for gelatinization temperature of rice starch
Keywords: دمای ژلاتین کردن; Rice; Gelatinization temperature; SSIIa; Single nucleotide polymorphism;
Parallel and interlaced recurrent selection (PAIRS): Demonstration of the feasibility of implementing PAIRS to improve complete and partial resistance to blast (Magnaporthe grisea) and some other main traits in rice
Keywords: دمای ژلاتین کردن; Breeding; Methodology; Yield; Grain quality; Earliness; Gelatinization temperature; Delphacid;
DSC study of mixtures of wheat flour and potato, sweet potato, cassava, and yam starches
Keywords: دمای ژلاتین کردن; Wheat flour; Tuber and root starches; Substitution; Gelatinization temperature
Starch phosphorus content in potato (Solanum tuberosum L.) cultivars and its effect on other starch properties
Keywords: دمای ژلاتین کردن; Potato starch; Phosphorus content; Cultivar; Peak viscosity; Gelatinization temperature
Determination of thermal and retrogradation properties of rice starch using near-infrared spectroscopy
Keywords: دمای ژلاتین کردن; Gelatinization temperature; Near-infrared spectroscopy; NIRS; Retrogradation; Rice; Starch; Thermal propertyASV, alkali spreading value; DSC, differential scanning calorimetry; MPLS, modified partial least squares; NIRS, near-infrared spectroscopy; R%, re
Changes in functional characteristics of starch during water caltrop (Trapa Quadrispinosa Roxb.) growth
Keywords: دمای ژلاتین کردن; Water caltrop starch; Granule size and shape; X-ray diffraction; Gelatinization temperature; Pasting properties
Analysis of genotypic diversity in starch thermal and retrogradation properties in nonwaxy rice
Keywords: دمای ژلاتین کردن; Rice flour; Starch; Gelatinization temperature; Thermal property; Retrogradation; Genotype
A potential method for determining in situ gelatinization temperature of starch using initial water transfer rate in whole cereals
Keywords: دمای ژلاتین کردن; Gelatinization temperature; Soaking; Break-point method
Molecular and biochemical analysis of the gelatinization temperature characteristics of rice (Oryza sativa L.) Starch granules
Keywords: دمای ژلاتین کردن; Gelatinization temperature; Amylopectin chain length; Starch synthase gene IIa (SSIIa); Gene mapping; Microsatellite marker; Oryza sativa LAAC, apparent amylose content; ACL, amylopectin chain length; ACR, ratio of short chains with degree of polymerizati
Morphology and functional properties of corn, potato and tapioca starches
Keywords: دمای ژلاتین کردن; Starch; Gelatinization temperature; Functional properties; Morphology; Pasting characteristics; Sorption isotherm