Keywords: هضم نشاسته درون in vitro; Salvia hispanica; In vitro starch digestibility; Rheology; Glycemic index; Functional food;
مقالات ISI هضم نشاسته درون in vitro (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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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.
Effects of drying processes on starch-related physicochemical properties, bioactive components and antioxidant properties of yam flours
Keywords: هضم نشاسته درون in vitro; Yam flour; Drying; Scanning electron microscope; Polarized optical microscopy; X-ray diffraction; In vitro starch digestibility; Antioxidant capacity;
Keywords: هضم نشاسته درون in vitro; Tef; In vitro starch digestibility; Milling; Functional properties;
Keywords: هضم نشاسته درون in vitro; Starch; Elicitation; Lentil; Sprouting; In vitro starch digestibility; Expected glycemic index;
Rice noodle enriched with okara: Cooking property, texture, and in vitro starch digestibility
Keywords: هضم نشاسته درون in vitro; Rice noodle; Okara; Ca-alginate; in vitro starch digestibility; Cooking quality; Texture;
Effect of dry heat treatment on physical property and in vitro starch digestibility of high amylose rice starch
Keywords: هضم نشاسته درون in vitro; High amylose rice starch; Dry heat treatment; Physical property; In vitro starch digestibility;
Classification of hydrocolloids based on in vitro starch digestibility and rheological properties of Segoami gel
Keywords: هضم نشاسته درون in vitro; Segoami; Hydrocolloid; Principle component analysis; In vitro starch digestibility; Rheological property;
In vitro starch digestibility, estimated glycemic index and antioxidant potential of taro (Colocasia esculenta L. Schott) corm
Keywords: هضم نشاسته درون in vitro; Taro (Colocasia esculenta L. Schott); In vitro starch digestibility; Estimated glycemic index (eGI);
Effect of ensiling time and hybrid type on fermentation profile, nitrogen fractions, and ruminal in vitro starch and neutral detergent fiber digestibility in whole-plant corn silage
Keywords: هضم نشاسته درون in vitro; ammonia; corn silage; ensiling time; in vitro neutral detergent fiber digestibility; in vitro starch digestibility;
A study on starch profile of rajma bean (Phaseolus vulgaris) incorporated noodle dough and its functional characteristics
Keywords: هضم نشاسته درون in vitro; Starch profiling; High Performance Size Exclusion Chromatography; Rajma; In vitro starch digestibility; Amylose; Amylopectin
Physicochemical properties and in vitro digestibility of flour and starch from pea (Pisum sativum L.) cultivars
Keywords: هضم نشاسته درون in vitro; Pea; Flour; Starch; Physicochemical properties; In vitro starch digestibility;
The synergistic effects of amylose and phosphorus on rheological, thermal and nutritional properties of potato starch and gel
Keywords: هضم نشاسته درون in vitro; Potato starch; Starch gel; Thermal property; Dynamic viscoelasticity; In vitro starch digestibility;
Impact of γ-irradiation, CIPC treatment, and storage conditions on physicochemical and nutritional properties of potato starches
Keywords: هضم نشاسته درون in vitro; Potato varieties; Sprout inhibitor; Chlorpropham (CIPC); γ-Irradiation; In vitro starch digestibility;
Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability
Keywords: هضم نشاسته درون in vitro; Sorghum; Flat bread; Polyphenol; Antioxidant capacity; In vitro starch digestibility; Sensory acceptability;
Chemical composition and starch digestibility in flours from Polish processed legume seeds
Keywords: هضم نشاسته درون in vitro; Legume; Processing; Chemical composition; Amylose content; In vitro starch digestibility;
Correlation of physicochemical and nutritional properties of dry matter and starch in potatoes grown in different locations
Keywords: هضم نشاسته درون in vitro; Potato; Dry matter; Starch; Physicochemical property; In vitro starch digestibility;
In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars
Keywords: هضم نشاسته درون in vitro; Pea; Lentil; Chickpea; In vitro starch digestibility; Expected glycemic index
In vitro starch digestibility, expected glycemic index and some physicochemical properties of starch and flour from common bean (Phaseolus vulgaris L.) varieties grown in Canada
Keywords: هضم نشاسته درون in vitro; Beans; Flour; Starch; In vitro starch digestibility; Expected glycemic index; Physicochemical properties
Comparison of a Corn Silage Hybrid with High Cell-Wall Content and Digestibility with a Hybrid of Lower Cell-Wall Content on Performance of Holstein Cows*
Keywords: هضم نشاسته درون in vitro; corn silage; fiber digestibility; milk yield; HCW; high cell-wall content and digestibility corn silage; HCWN; diet that contains the HCW corn silage substituted on an NDF basis; IVNDFD; in vitro NDF digestibility; IVSD; in vitro starch digestibility; LCW