Keywords: پردازش خوراکی; Mastication; Oral processing; Appetite; Body weight;
مقالات ISI پردازش خوراکی (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.
Keywords: پردازش خوراکی; Okra; Saliva; Oral processing; Mucilage; Extensional rheology; Shear rheology; Trouton ratio; Particle tracking;
Keywords: پردازش خوراکی; Bread; Vacuum mixing; Oral processing; Temporal dominance of sensation;
Keywords: پردازش خوراکی; Satiety; Cross-over; Postprandial; Food structure; Texture; Oral processing;
Keywords: پردازش خوراکی; Food structure; Texture; Oral processing; Satiation; Satiety;
Keywords: پردازش خوراکی; Protein; Polysaccharide; Emulsion; Texture; Structure; Oral processing;
Keywords: پردازش خوراکی; Bitterness; Sweetness; Taste interactions; Tastant inhomogeneity; Bitterness suppression; Oral processing;
Keywords: پردازش خوراکی; Textural complexity; Satiation; Satiety; Oral transit time; Oral processing;
Keywords: پردازش خوراکی; Friction; Oil/water emulsion; Boundary lubrication; Oral processing;
Keywords: پردازش خوراکی; Dynamic texture perception; Mechanical contrast; Gelatine; Agar; Emulsion-filled gels; Food bolus; Oral processing;
Keywords: پردازش خوراکی; Bitterness; Taste enhancement; Tastant inhomogeneity; Spatial distribution; Oral processing
Keywords: پردازش خوراکی; Hydrogel particles; Starch; Gelatin; Pectin; Cross-linking; Oral processing; Microgels
Keywords: پردازش خوراکی; Bread structure; Oral processing; X-ray microtomography; Surface electromyography; Bolus;
Keywords: پردازش خوراکی; Texture; TDS; Oral processing; Eating duration; EMG; Bolus
Keywords: پردازش خوراکی; Emulsion-filled gels; Texture; Bolus; Oral processing;
Keywords: پردازش خوراکی; Saliva; Xanthan; Rheology; Filament break-up; Oral processing;
Keywords: پردازش خوراکی; Time Intensity; Texture; Ageing; TDS; Oral processing
Keywords: پردازش خوراکی; Temporal dominance of sensations; Texture; Ageing; Dynamic perception; TDS; Oral processing
Keywords: پردازش خوراکی; Oral processing; Temporal Dominance of Sensations; Biscuit; Consumer perception;
Keywords: پردازش خوراکی; Sensory texture; Food structure; Oral processing;
Oral processing behavior and dynamic sensory perception of composite foods: Toppings assist saliva in bolus formation
Keywords: پردازش خوراکی; Composite foods; Carrier foods; Toppings; Oral processing; Bolus properties; Sensory perception;
On relating rheology and oral tribology to sensory properties in hydrogels
Keywords: پردازش خوراکی; Oral processing; Sensory attributes; Texture; Bolus viscosity; Oral tribology; Lubrication;
When the choice of the temporal method does make a difference: TCATA, TDS and TDS by modality for characterizing semi-solid foods
Keywords: پردازش خوراکی; Sensory description; TDS; TCATA; Temporal methods; Dynamic perception; Oral processing;
Temporal Dominance of Sensations of peanuts and peanut products in relation to Hutchings and Lillford’s “breakdown path”
Keywords: پردازش خوراکی; Breakdown path; Oral processing; Oral trajectory; Peanut butter; Swallowing; Temporal Dominance of Sensation (TDS)
Development of tribology equipment to study dynamic processes
Keywords: پردازش خوراکی; Tribology; Fluid gel; Lubrication; Oral processing;
Oral processing, texture and mouthfeel: From rheology to tribology and beyond
Keywords: پردازش خوراکی; Oral processing; Texture; Mouthfeel; Tribology; Lubrication; Rheology; Thin film; Gap dependent; Saliva; Fat; Oil; Emulsions; Hydrocolloid; Polysaccharide; Microstructure; Health; Obesity;
Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures
Keywords: پردازش خوراکی; Texture; Oral processing; Microstructure; Sensory perception; Fracture;
Relationships between saliva and food bolus properties from model dairy products
Keywords: پردازش خوراکی; Saliva; Food; Bolus; Dairy product; Oral processing
Vibromyography of oral processing varies with type of semi-solid food and with sensory judgements
Keywords: پردازش خوراکی; MMG; VMG; Oral processing; Semi-solid foods; Sensory attributes; Fat; Particles; Viscosity;
In vitro simulation of the oral processing of semi-solid foods
Keywords: پردازش خوراکی; Oral processing; Saliva; Custard; Image processing; Rheology
Food colloids under oral conditions
Keywords: پردازش خوراکی; Food texture; Oral processing; Saliva; Tribology; Sensory; Perception; Food emulsion