Keywords: برنج پخته شده; Parboiled rice; Brown rice; White rice; Type II diabetes; Healthy subjects; Blood glucose response; Satiety;
مقالات ISI برنج پخته شده (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.
Improvement of the quality of parboiled rice by using anti-browning agents during parboiling process
Keywords: برنج پخته شده; Parboiled rice; Maillard reaction; Glycine-treated rice; Reduced glutathione; Rice whiteness;
Keywords: برنج پخته شده; Parboiled rice; GHG emissions; Minimal tillage cultivation system; Organic cultivation system; Rice processing; Life Cycle Assessment; LCA; Life Cycle Assessment; GWP; Global Warming Potential; GHG; greenhouse gases; IPCC; Intergovernmental Panel on Clima
Keywords: برنج پخته شده; Rice mill wastewater; Value-added products; Parboiled rice; Bio-hydrogen;
Keywords: برنج پخته شده; Cold plasma; Parboiled rice; Cooking time; Water uptake ratio; SEM;
Keywords: برنج پخته شده; Amylose content; Fractal dimension; Gelatinization; Parboiled rice; Rice variety; Texture; Translucency; Water uptake
Keywords: برنج پخته شده; Parboiled rice; Hydration; Dehydration; Diffusion; Gelatinisation; Glass transition temperature; Retrogradation
Mathematical modeling of paddy (Oryza sativa) hydration in different thermal conditions assisted by Raman spectroscopy
Keywords: برنج پخته شده; Cereal; Parboiled rice; Empirical modeling; Phenomenological modeling; Paddy rice;
Effects of the traditional method and an alternative parboiling process on the fatty acids, vitamin E, γ-oryzanol and phenolic acids of glutinous rice
Keywords: برنج پخته شده; Parboiled rice; Bioactive substances; Salt; Pressure; Temperature;
Folic acid fortification of parboiled rice: Multifactorial analysis and kinetic investigation
Keywords: برنج پخته شده; Parboiled rice; Folic acid; Fortification; Folate retention kinetics;
Fortification of rice with folic acid using parboiling technique: Effect of parboiling conditions on nutrient uptake and physical characteristics of milled rice
Keywords: برنج پخته شده; Parboiled rice; Folic acid fortification; Folic acid uptake and retention; Physical characteristics
Rice degree of milling effects on hydration, texture, sensory and energy characteristics. Part 2. Cooking using fixed, water-to-rice ratios
Keywords: برنج پخته شده; Cooking energy; Degree of milling; Parboiled rice; Non-parboiled rice; Brown rice cooking; Nutrition;
Effect of hydrothermal treatment varying in time and pressure on the properties of parboiled rices with different amylose content
Keywords: برنج پخته شده; Parboiled rice; Crystallinity; Viscosity; Hydration; Resistant starch; FTIR;
Rice degree of milling effects on hydration, texture, sensory and energy characteristics. Part 1. Cooking using excess water
Keywords: برنج پخته شده; Cooking energy; Rice cooking kinetics; Parboiled rice; Non-parboiled rice; Cooked-rice texture and flavor;
Lowering the energy density of parboiled rice by adding water-rich vegetables can decrease total energy intake in a parboiled rice-based diet without reducing satiety on healthy women
Keywords: برنج پخته شده; Energy density; Energy intake; Satiety; Parboiled rice; Vegetable;
Zinc fortification of whole rice grain through parboiling process
Keywords: برنج پخته شده; Zinc deficiency; Zinc fortification; Parboiled rice
Key factors affecting Fe density in Fe-fortified-parboiled rice: Parboiling conditions, storage duration, external Fe-loading rate and genotypic differences
Keywords: برنج پخته شده; Oryza sativa; Rice; Fe fortification; Fe-EDTA; Parboiled rice; Enriched rice
Effect of pre-steaming on production of partially-parboiled rice using hot-air fluidization technique
Keywords: برنج پخته شده; Fluidized bed drying; Parboiled rice; Pre-steaming; Rice qualities
Comparison of color techniques to measure the color of parboiled rice
Keywords: برنج پخته شده; Parboiled Rice; Color; Vision BuilderAI, automated inspection; CV, coefficient of variance; DOM, degrees of milling; ΔE, total color difference; IMAQ, image acquisition
The bioavailability of iron fortified in whole grain parboiled rice
Keywords: برنج پخته شده; Parboiled rice; Bioavailability; Fe uptake; Caco-2 cell; Fortified rice
Migration of mycotoxins into rice starchy endosperm during the parboiling process
Keywords: برنج پخته شده; Chromatography; Deoxynivalenol; Parboiled rice; Statistical modeling; Zearalenone
Iron-fortified parboiled rice – A novel solution to high iron density in rice-based diets
Keywords: برنج پخته شده; Oryza sativa; Parboiled rice; Parboiling process; Iron; Fortification
Rice and resistant starch: different content depending on chosen methodology
Keywords: برنج پخته شده; White rice; Parboiled rice; Digestible starch;
Scope of colloid mill for industrial wet grinding for batter preparation of some Indian snack foods
Keywords: برنج پخته شده; Batter; Black gram; Damaged starch; Dry grinding; Microscopic structure; Parboiled rice; Particle size analysis; Raw rice; Specific energy consumption; Wet grinding;
Comparative study of nutrient composition of commercial brown, parboiled and milled rice from Brazil
Keywords: برنج پخته شده; Brown rice; Parboiled rice; Milled rice; Nutritional composition; Mineral contents;