Keywords: بدون گلوتن; antigliadin; celiac disease; celiac sprue; diet; gluten-free; nutrition; psoriasis; AGA; antigliadin antibody; EMA; endomysial antibody; GFD; gluten-free diet; tTG; tissue transglutaminase antibody;
مقالات ISI بدون گلوتن (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.
Keywords: بدون گلوتن; Wheat flour; Pasta; Gluten-free; SourdoughBV, Biological Value; CD, Celiac Disease; CS, Chemical Score; C-DWp, Durum Wheat pasta; C-GFp, Control Gluten-free pasta; DY, Dough yield; EAA, Essential Amino Acid; EAAI, Essential Amino Acids Index; E-GFp, Exper
Keywords: بدون گلوتن; Biofortification; Gluten-free; Minor grains; Phytochemicals; ABC; ATP-binding cassette; ABS; Africa biofortified sorghum; ACE; angiotensin-1 converting enzyme; DDGS; distillers dried grain and solubles; FAN; free amino nitrogen; GM; genetically modified;
Keywords: بدون گلوتن; Muffins; Gluten-free; Rice flour; Protein sources; Rheology; Quality;
Keywords: بدون گلوتن; Gluten-free; Rice flour; Noodle; Dry-milling; Wet-milling;
Keywords: بدون گلوتن; Oat; Wheat; Reference material; Characterization; 2-DE; two-dimensional electrophoresis; CWRS; Canada western red spring wheat; GF; gluten-free; HMW; high molecular weight; LMW; low molecular weight; MM; molar mass; RM; reference material; RP-HPLC; revers
Keywords: بدون گلوتن; Rice; Pre-gelatinization; Parboiling; Gluten-free pasta; Cooking quality; BD; breakdown; BU; Brabender units; FV; final viscosity; GF; gluten-free; IV; initial viscosity; MPF; mild parboiled rice flour; NF; native rice flour; PaMPF_A; pasta from mild parb
Keywords: بدون گلوتن; Sweeteners; Gluten-free; Gels; Rheology; Texture; Microscopy;
Keywords: بدون گلوتن; A; formulation containing 2.5% Psyllium and 0.5% sugar beet fibre; AMY; maltogenic amylase; ANOVA; analysis of variance; B; formulation containing 1.5% Psyllium and 1.5% sugar beet fibre; BD; breakdown; BU; Brabender Unit; BA200; bread obtained from DA200
Keywords: بدون گلوتن; Oat; ELISA; Gluten; Gluten analysis; Gluten-free; Kernel-based gluten contamination; Gluten measurement
Oro-gastro-intestinal digestion of starch in white bread, wheat-based and gluten-free pasta: Unveiling the contribution of human salivary α-amylase
Keywords: بدون گلوتن; HSA; human salivary α-amylase; GF; gluten-free; GI; glycemic index; eSGF; Simulated Gastric Fluid electrolyte solution; eSIF; Simulated Intestinal Fluid electrolyte solution; Amylolysis; Hydrolysis; Bread; Spaghetti; Carbohydrates; Saliva; Bolus;
Utilization of Ca2+-induced setting of alginate or low methoxyl pectin for noodle production from Japonica rice
Keywords: بدون گلوتن; Rice noodle; Firmness; Adhesiveness; Slipperiness; Gluten-free;
Impact of yeast and fungi (1â¯ââ¯3)(1â¯ââ¯6)-β-glucan concentrates on viscoelastic behavior and bread making performance of gluten-free rice-based doughs
Keywords: بدون گلوتن; 1â¯ââ¯3)(1â¯ââ¯6)-β-glucan; Rheology; Gluten-free; Dough; Bread;
Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics
Keywords: بدون گلوتن; Alfalfa seed; Gluten-free; Starch digestibility; Antioxidant activity; Cookies;
Evaluation of bioactive properties of Vicia narbonensis L. as potential flour ingredient for gluten-free food industry
Keywords: بدون گلوتن; Antihypertensive; Antinutrient; Antioxidant; Gluten-free; Pulse flour; Vicia narbonensis; ABTS; 2,2â²-azinobis 3-ethylbenzothiazoline-6-sulfonic acid; ACE; angiotensin I-converting enzyme; AGROSA; Narbon bean reference sample provided by Agrosa Semillas
Laccase-mediated crosslinking of gluten-free amadumbe flour improves rheological properties
Keywords: بدون گلوتن; Laccase; Crosslinking; Viscoelasticity; Gluten-free; Dough; Ferulic acid (PubChem CID: 445858); l-Cysteine (PubChem CID: 5862); Glutathione (PubChem CID: 124886); Tyrosine (PubChem CID: 6057);
Specific ratio of A-to B-type wheat starch granules improves the quality of gluten-free breads: Optimizing dough viscosity and pickering stabilization
Keywords: بدون گلوتن; Starch; Gluten-free; Bread; Rheology; Wheat; Pickering effect;
Functional and nutritional replacement of gluten in gluten-free yeast-leavened breads by using β-conglycinin concentrate extracted from soybean flour
Keywords: بدون گلوتن; β-conglycinin; Proteins; Gluten-free; Bread; Rice flour; Protein quality;
Exopolysaccharide producing lactic acid bacteria: Their techno-functional role and potential application in gluten-free bread products
Keywords: بدون گلوتن; Lactic acid bacteria; Exopolysaccharides; Gluten-free; Sourdough; Shelf-life; Prebiotic;
Potential use of pearl millet (Pennisetum glaucum (L.) R. Br.) in Brazil: Food security, processing, health benefits and nutritional products
Keywords: بدون گلوتن; Gluten-free; Cereals; Whole grains; Flour; Functional foods;
Identification and quantification of even and odd chained 5-n alkylresorcinols, branched chain-alkylresorcinols and methylalkylresorcinols in Quinoa (Chenopodium quinoa)
Keywords: بدون گلوتن; Quinoa; Pseudocereal; Whole grain; Alkylresorcinol; Biomarker; Gluten-free;
The feasibility of harmonizing gluten ELISA measurements
Keywords: بدون گلوتن; Gluten; Wheat; Food allergen; Celiac disease; ELISA; Gluten-free; Reference material; Commutability;
Utilization of Lentinus edodes mushroom β-glucan to enhance the functional properties of gluten-free rice noodles
Keywords: بدون گلوتن; β-Glucan; Mushroom; Rice; Noodle; Gluten-free;
Development of gluten-free flat bread using hydrocolloids: Xanthan and CMC
Keywords: بدون گلوتن; Gluten-free; Flat bread; Xanthan; CMC; Gluten replacer
Characterisation of nutrient profile of quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus), and purple corn (Zea mays L.) consumed in the North of Argentina: Proximates, minerals and trace elements
Keywords: بدون گلوتن; Andean cereals; Food composition database; Data quality; EuroFIR; Quality assurance; Gluten-free;
Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours
Keywords: بدون گلوتن; Gluten-free; Buckwheat; Oat; Quinoa; Teff; WheatDAD, diode array detector; GlcOS, gluco-oligosaccharides; HMW, High Molecular Weight; HoPS, homopolysaccharides; ICP-AES, Inductively Coupled Plasma-Atomic Emission Spectroscopy; LAB, Lactic Acid Bacteria; L
Influence of Na+, K+ and Ca2+ on mechanical and structural properties of gels from chestnut and rice flours
Keywords: بدون گلوتن; Cation; Gluten-free; Gels; Rheology; Texture; Microscopy;
Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta
Keywords: بدون گلوتن; Extrusion-cooking; Gluten-free; Broad beans (Vicia faba); Corn; Pasta-like product;
Rheological properties of gels obtained from gluten-free raw materials during a short term aging
Keywords: بدون گلوتن; Corn; Rice; Gel; Rheology; Bran; Starch retrogradation; ANOVA; analysis of variance; BD; breakdown; BU; Brabender unit; CS; corn starch; DS; damaged starch; EI; elastic index; F1; maximum force; F2; force at the end of the relaxation period; FV; final vis
Identification of Lactobacillus curvatus TMW 1.624 dextransucrase and comparative characterization with Lactobacillus reuteri TMW 1.106 and Lactobacillus animalis TMW 1.971 dextransucrases
Keywords: بدون گلوتن; Exopolysaccharide; Lactobacilli; Dextransucrase; Gluten-free;
Keywords: بدون گلوتن; Gluten-free; Celiac Disease; Gluten Sensitivity; Restaurants; Chefs; Food Allergy
In vitro starch digestibility and predicted glycaemic indexes of buckwheat, oat, quinoa, sorghum, teff and commercial gluten-free bread
Keywords: بدون گلوتن; Gluten-free; Hydrolysis index; Scanning electron microscopy; Differential scanning calorimetryAUC, area under curve; BF, based on flour; DNS, 3,5-Dinitro salicylic acid; DSC, differential scanning calorimetry; dwb, dry weight basis; HI, hydrolysis index;
Improvement in gluten-free rice bread quality by protease treatment
Keywords: بدون گلوتن; Gluten-free; Improvement; Protease; Rice bread
Effect of water and guar gum content on thermal properties of chestnut flour and its starch
Keywords: بدون گلوتن; Differential scanning calorimetry; Gelatinization; Gluten-free; Hydrocolloids
Improvements in the qualities of gluten-free bread after using a protease obtained from Aspergillus oryzae
Keywords: بدون گلوتن; Aspergillus oryzae; Gluten-free; Protease; Rice bread
Influence of lactic acid bacteria on redox status and on proteolytic activity of buckwheat (Fagopyrum esculentum Moench) sourdoughs
Keywords: بدون گلوتن; Redox status; Proteolysis; Gluten-free; Sourdough; Buckwheat;
Avenin diversity analysis of the genus Avena (oat). Relevance for people with celiac disease
Keywords: بدون گلوتن; Gluten-free; Celiac disease; R5 antibody; G12 antibody;
Effect of infrared finishing process parameters on physical, mechanical, and sensory properties of par-fried, infrared-finished gluten-free donuts
Keywords: بدون گلوتن; Frying; Infrared; Donut; Gluten-free; Fat content; Process
Impact of viscous dietary fibres on the viscoelastic behaviour of gluten-free formulated rice doughs: A fundamental and empirical rheological approach
Keywords: بدون گلوتن; Gluten-free; Hydroxypropylmethylcellulose; β-Glucan; Dough rheology
Presence and co-occurrence of aflatoxins, deoxynivalenol, fumonisins and zearalenone in gluten-free and ethnic foods
Keywords: بدون گلوتن; Mycotoxins; Gluten-free; Ethnic food; Aflatoxins; Exposure assessment;
Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta
Keywords: بدون گلوتن; 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
Malt hydrolysates for gluten-free applications: Autolytic and proline endopeptidase assisted removal of prolamins from wheat, barley and rye
Keywords: بدون گلوتن; Gluten-free; Prolamin; Proline endopeptidase (PEP); Proteolysis; AN-PEP; Proline-specific endopeptidase from Aspergillus niger; SDS-PAGE; Sodium dodecyl sulphate polyacrylamide gel electrophoresis; SEC; Size exclusion chromatography; FAN; Free amino nitro
Detection of low-level gluten content in flour and batter by near infrared reflectance spectroscopy (NIRS)
Keywords: بدون گلوتن; Near infrared spectroscopy; Gluten-free; Dough; NIRS; near infrared reflectance spectroscopy; SNV; standard normal variate; DT; detrend; MSC; multiple scatter correction; MPLS; modified partial least squares; SD; standard deviation; SEC; standard error of
Characterization of sorghum grain and evaluation of sorghum flour in a Chinese egg noodle system
Keywords: بدون گلوتن; Gluten-free; Sorghum; Grain characterization; Noodle texture and cooking qualities
Mathematical approach of structural and textural properties of gluten free bread enriched with carob flour
Keywords: بدون گلوتن; Gluten-free; Carob flour; Structure; Mathematical model
Microbial ecology of sorghum sourdoughs: Effect of substrate supply and phenolic compounds on composition of fermentation microbiota
Keywords: بدون گلوتن; Sourdough; Antimicrobial phenolic compounds; Sorghum; Gluten-free; Reuterin
Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread
Keywords: بدون گلوتن; EPS; Fermentation; Organic acid; Gluten-free; Weissella;
Optimization of homoexopolysaccharide formation by lactobacilli in gluten-free sourdoughs
Keywords: بدون گلوتن; Gluten-free; Sourdough; Exopolysaccharide; Lactobacilli;
Quality assessment of gluten-free crackers based on buckwheat flour
Keywords: بدون گلوتن; Buckwheat; Crackers; Gluten-free; Phenolics; Tocopherols; DPPH
Rheological study of layer cake batters made with soybean protein isolate and different starch sources
Keywords: بدون گلوتن; Batter; Rheology; Soybean; Gluten-free; Cake