Keywords: کنجک; Dynamic; Microscopy; Whey protein; Konjac; Gel; Dairy
مقالات ISI کنجک (ترجمه نشده)
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Keywords: کنجک; Fresh sausages (merguez); Konjac; Fat reduction; Improving fat; Olive oil; Refrigerated storage;
Inhibitory effect of konjac glucomanan on pitting corrosion of AA5052 aluminium alloy in NaCl solution
Keywords: کنجک; Konjac; Aluminium alloy; EIS; Pitting corrosion; Corrosion inhibitor;
Preparation, structure analysis and ACE inhibitory activity of konjac oligosaccharide
Keywords: کنجک; Konjac; Oligosaccharide; Structure analysis; ACE inhibitory activity;
Glucomannans and nutrition
Keywords: کنجک; Glucomannan; Health benefit; Konjac; Nutrition;
Healthy oil combination stabilized in a konjac matrix as pork fat replacement in low-fat, PUFA-enriched, dry fermented sausages
Keywords: کنجک; Dry fermented sausages; Improving fat content; Konjac; Healthier oil combination;
Optimization of hydrolysis conditions for the production of glucomanno-oligosaccharides from konjac using β-mannanase by response surface methodology
Keywords: کنجک; Glucomanno-oligosaccharides; Response surface methodology; Konjac; Enzymatic hydrolysis;
Chilled storage characteristics of low-fat, n-3 PUFA-enriched dry fermented sausage reformulated with a healthy oil combination stabilized in a konjac matrix
Keywords: کنجک; Dry fermented sausages; Konjac; Healthier oil combination; Lipid oxidation; Microbiological analysis; Biogenic amines;
Enriched n â 3 PUFA/konjac gel low-fat pork liver pâté: Lipid oxidation, microbiological properties and biogenic amine formation during chilling storage
Keywords: کنجک; Low-fat pork liver pâté; Enriched n â 3 PUFA; Konjac; Lipid oxidation; Biogenic amines; Microbiology;
Physicochemical properties of extrusion-modified konjac glucomannan
Keywords: کنجک; Extrusion; Konjac; Glucomannan; Water absorption; Flow behavior;
Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics
Keywords: کنجک; Backfat replacer; Konjac; Dry fermented sausages; Technological properties; Microbiological analysis; Sensorial analysis
Isolation and characteristics of polysaccharide from Amorphophallus corrugatus in Vietnam
Keywords: کنجک; Konjac; Glucomannan; Amorphophallus corrugatus;
Adsorption-desorption properties and characterization of crosslinked Konjac glucomannan-graft-polyacrylamide-co-sodium xanthate
Keywords: کنجک; Konjac; Flocculant; Adsorption; Regeneration; Characterization;
Techniques for localisation of konjac glucomannan in model milk protein-polysaccharide mixed systems: Physicochemical and microscopic investigations
Keywords: کنجک; Confocal; CSLM; Konjac; Polysaccharide; Labelling; Lectin; Covalent; Biopolymer;
Synthesis of a novel flocculant on the basis of crosslinked Konjac glucomannan-graft-polyacrylamide-co-sodium xanthate and its application in removal of Cu2+ ion
Keywords: کنجک; Konjac; Acrylamide; Flocculation; Heavy metal removal; Xanthation
Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed
Keywords: کنجک; Frankfurter; Low-fat; Low-salt; Edible seaweeds; Konjac; Physicochemical properties; Sensory analysis
An unusual manifestation of phase separation in mixtures of disordered gelatin with konjac glucomannan
Keywords: کنجک; Gelatin; Konjac; Biopolymer mixtures; Phase separation; Segregation
Physicochemical and textural properties of ultrasound-degraded konjac flour and their influences on the quality of low-fat Chinese-style sausage
Keywords: کنجک; Ultrasound-degraded; Konjac; Reduced-fat Chinese-style sausage; Sensory properties; Rheology
Synergistic binding of konjac glucomannan to xanthan on mixing at room temperature
Keywords: کنجک; Xanthan; Konjac; Glucomannan; Gelation; Synergism; Rheology; DSC
Novel biodegradable flocculating agents prepared by phosphate modification of Konjac
Keywords: کنجک; Konjac; Phosphate esterification; Flocculant; Biodegradation
“Melt-in-the-mouth” gels from mixtures of xanthan and konjac glucomannan under acidic conditions: A rheological and calorimetric study of the mechanism of synergistic gelation
Keywords: کنجک; Xanthan; Konjac; Gelation; Gelatin replacement; Rheology; DSC
Characteristics of galactomannanase for degrading konjac gel
Keywords: کنجک; Galactomannanase; Konjac; Enzyme; Activity; Stability
Konjac acts as a natural laxative by increasing stool bulk and improving colonic ecology in healthy adults
Keywords: کنجک; Konjac; Glucomannan; Defecation; Stool bulk; Bifidobacteria; Short-chain fatty acid
A solid state NMR study of locust bean gum galactomannan and Konjac glucomannan gels
Keywords: کنجک; Polysaccharide; Gel; Hydration; LBG; Konjac; Solid state NMR;