Keywords: سبوس جو; Soluble fiber; Obesity; Metabolic syndrome; Psyllium; Oat bran; PolyGlycopleX; PGX;
مقالات ISI سبوس جو (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: سبوس جو; Oat bran; Protein; Enzymatic hydrolysis; Functional properties;
Keywords: سبوس جو; Oat bran; Dietary fiber; Phytic acid; Dephytinization; Cookie properties;
Keywords: سبوس جو; Soy protein isolate; Chia flour; Oat bran; Alginate; Chia oil emulsion gel; Raman spectroscopy;
Keywords: سبوس جو; AIA; acid-insoluble ash; CIAD; coefficient of ileal apparent digestibility; Cr; chromic oxide; CTTAD; coefficient of total tract apparent digestibility; DM; dry matter; DMr; digestibility marker; GE; gross energy; N; nitrogen; SED; standard error of diffe
Keywords: سبوس جو; WB; Wheat bran; OB; Oat bran; RS; Resistant starch; IEC; Intestinal epithelial cells; TGF-β; Transforming growth factor(β); CINC; Cytokine induced chemoattractant; IL; Interleukin; PRR; Pathogen recognition receptor; TLR; Toll like receptor; IgA; Immuno
Keywords: سبوس جو; Oat flour; Oat bran; Oat dough; IR kilning; Steam kilning;
Keywords: سبوس جو; Oat β-glucan; Meatball; Enzymatic hydrolysis; Fat replacer; Oat bran
Keywords: سبوس جو; Beta-glucan (PubChem CID: 46173706)Oat flour; Oat bran; Gluten-free cookies; β-Glucan; Electronic-nose; Mixolab
Keywords: سبوس جو; Archaeobotany; Bacillus sp.; Fungi; Oat bran; Palynology; Phylogenetic tree; Spore
Oat bran extract (Avena sativa L.) from food by-product streams as new natural emulsifier
Keywords: سبوس جو; Oat bran; Saponin; Protein; Emulsifier; Emulsion; Stability;
A novel thermostable β-1,3-1,4-glucanase from Thermoascus aurantiacus and its application in oligosaccharide production from oat bran
Keywords: سبوس جو; β-1,3-1,4-Glucanase; Thermoascus aurantiacus; Characterization; Oligosaccharide; Oat bran;
Physicochemical properties of Alaska pollock (Theragra chalcograma) surimi gels with oat bran
Keywords: سبوس جو; Surimi; Dietary fiber; Oat bran; Texture; Color;
A general separation method of phenolic acids using pH-zone-refining counter-current chromatography and its application to oat bran
Keywords: سبوس جو; Phenolic acids; Oat bran; pH-zone-refining counter-current chromatography
GC-TOF-MS-based serum metabolomic investigations of naked oat bran supplementation in high-fat-diet-induced dyslipidemic rats
Keywords: سبوس جو; GC; gas chromatography; HPLC; high-performance liquid chromatography; UPLC; ultra-performance liquid chromatography; NMR; nuclear magnetic resonance; MS; mass spectrometry; GC-TOF-MS; gas chromatography-quadrupole-time-of-flight mass spectrometry; TG;
Enrichment of biscuits and juice with oat β-glucan enhances postprandial satiety
Keywords: سبوس جو; Oat bran; β-Glucan; Satiety; Biscuit; Juice; Viscosity;
Treatment of oat bran with carbohydrases increases soluble phenolic acid content and influences antioxidant and antimicrobial activities
Keywords: سبوس جو; Oat bran; Antioxidant; Phenolic acid; E. coli; B. subtilis
Effect of fibre-protein additions and process parameters on microstructure of corn extrudates
Keywords: سبوس جو; Extrusion; Everlasting pea; Oat bran; Physical properties; Microstructure;
Effect of buckwheat flour and oat bran on growth and cell viability of the probiotic strains Lactobacillus rhamnosus IMC 501®, Lactobacillus paracasei IMC 502® and their combination SYNBIO®, in synbiotic fermented milk
Keywords: سبوس جو; Probiotics; Lactobacillus; Prebiotics; Synbiotic; Buckwheat flour; Oat bran
Extraction and chemical characterization of rye arabinoxylan and the effect of β-glucan on the mechanical and barrier properties of cast arabinoxylan films
Keywords: سبوس جو; Rye bran; Oat bran; Arabinoxylan; β-Glucan; Films; Material properties
Gastrointestinal conditions influence the solution behaviour of cereal β-glucans in vitro
Keywords: سبوس جو; Cereal β-glucan; Oat bran; Field-flow fractionation; Gastrointestinal model; Calcofluor;
Role of carbohydrases on the release of reducing sugar, total phenolics and on antioxidant properties of oat bran
Keywords: سبوس جو; Oat bran; Carbohydrase; Antioxidant; Phenols;
Use of carbohydrase to enhance protein extraction efficiency and antioxidative properties of oat bran protein hydrolysates
Keywords: سبوس جو; Oat bran; Carbohydrase; Antioxidant; Peptide; Mass spectrometry
Sensory and nutritional attributes of fibre-enriched pasta
Keywords: سبوس جو; Pasta; Resistant starch; Oat bran; Nutritional quality
Extrusion process improves the functionality of soluble dietary fiber in oat bran
Keywords: سبوس جو; Oat bran; Soluble dietary fiber; Physicochemical properties; Extrusion
Semisolid meal enriched in oat bran decreases plasma glucose and insulin levels, but does not change gastrointestinal peptide responses or short-term appetite in healthy subjects
Keywords: سبوس جو; Oat bran; Wheat bran; Viscosity; Postprandial; Appetite; Gastrointestinal peptidesAUC, Area under the curve; DF, Dietary fibre; GE, Gastric emptying; GI, Gastrointestinal; PYY, Peptide YY; VAS, Visual analogue scale
Emulsion preparation with modified oat bran: Optimization of the emulsification process for microencapsulation purposes
Keywords: سبوس جو; Oat bran; Modification; Emulsion; Stability; Homogenization; Deamidation; Microencapsulation
Survival of Lactobacillus casei (LC-1) adhered to prebiotic vegetal fibers
Keywords: سبوس جو; Probiotic; Oat bran; Green banana flour; Dehydration; Protective sugars
The consumption of bread enriched with betaglucan reduces LDL-cholesterol and improves insulin resistance in patients with type 2 diabetes
Keywords: سبوس جو; Betaglucan; Oat bran; Type 2 diabetes; Cholesterol; Insulin resistanceBêtaglucanes; Son d’avoine; Diabète de type 2; Cholestérol; Résistance à l’insuline
Optimization of the enzymatic pretreatment in oat bran protein extraction by particle swarm optimization algorithms for response surface modeling
Keywords: سبوس جو; Oat bran; Enzymatic pretreatment; Protein extraction; Viscozyme L; Response surface methodology; Particle swarm optimization
Optimization of Viscozyme L-assisted extraction of oat bran protein using response surface methodology
Keywords: سبوس جو; Oat bran; Viscozyme L; Enzymatic pretreatment; Protein extraction; Response surface methodology
Glycemic responses of oat bran products in type 2 diabetic patients
Keywords: سبوس جو; Blood glucose; Oat bran; Type 2 diabetes;
Rheological behaviour of β-glucan preparations from oat products
Keywords: سبوس جو; AU; β-glucan preparation isolated from autoclaved oat meal; BR; β-glucan preparation isolated from oat bran; CA; Casson model; DF; dietary fibre; EX; β-glucan preparation isolated from extruded oat meal; Gâ²; storage modulus; Gâ³; loss modulus; HB; H