Keywords: Parboiling; Pearl millet; Proso millet; Phenolic; DPPH activity; In vitro digestibility;
مقالات ISI (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: Parboiling; Maize; Hydrothermal; Nutrition; Processing; Functionality;
Keywords: Magnetic Resonance Imaging; Gluten-free pasta; Rice kernel hydration; Parboiling; Cooking quality;
Keywords: GBR; Germinated Brown Rice; GRR; Germinated Red Rice; RVA; Rapid Visco Analyzer; FN; Falling Number; GABA; Gamma-Aminobutyric Acid; ESEM; Environmental Scanning Electron Microscopy; PV; peak viscosity; TV; through viscosity; FV; final viscosity; Ultrasoun
Keywords: Groundwater; Rice; Arsenic; Parboiling; Localization;
Keywords: Parboiling; Energy supply; Energy consumption; Rice husk; Fuelwood;
Keywords: Rice husk; Parboiling; Energy analysis; Exergy analysis;
Keywords: Red rice; Germination; Parboiling; Phytochemicals; Antioxidant activity; Physicochemical properties;
Keywords: Rice husk; Heat exchanger; Emission; Energy efficiency; Parboiling;
Keywords: Rice bran; Parboiling; Enzyme extract; Functional propertiesAAPH, 2-2′-azobis-(2-amidinopropane)-hydrochloride; CH, cumene hydroperoxide; DMACA, p-dimethylaminocinnamaldehyde; DNPH, dinitrophenylhydrazine; MDA, malondialdehyde; ORAC, Oxygen radical absorb
Keywords: Rice kernel; Parboiling; Morphology; Maltese cross
Keywords: Parboiling; Commingled rice; Onset gelatinization temperature; Head rice yieldTo, onset gelatinization temperature; MC, moisture content; RH, relative humidity; HRY, head rice yield
Keywords: Puffing; Parboiling; Expanded rice; Antioxidants; Minerals;
Keywords: Rice; Parboiling; Hydration; Colour; Diffusion; Material properties; Page model
Keywords: Rice bran oil; Aqueous extraction; Ultrasound treatment; Parboiling;
Keywords: Parboiling; Rice; Sodium bisulfite; Thiamine; Food processing; Nutrient retention/loss; Food safety; Food composition; Food analysis
Keywords: Rice; Parboiling; Mechanical properties; Starch gelatinization; Fissuring; DSC; differential scanning calorimetry; DSG; degree of starch gelatinization; SDS; sodium dodecyl sulfate; SDSEP; level of extractable proteins in SDS containing medium; T; tempera
Keywords: Rice; Pre-gelatinization; Parboiling; Gluten-free pasta; Cooking quality; BD; breakdown; BU; Brabender units; FV; final viscosity; GF; gluten-free; IV; initial viscosity; MPF; mild parboiled rice flour; NF; native rice flour; PaMPF_A; pasta from mild parb
Accumulation of polycyclic aromatic hydrocarbons (PAHs) in rice subjected to drying with different fuels plus temperature, industrial processes and cooking
Keywords: Oryza sativa L.; Husk; Wood; Liquefied petroleum gas; Electric heating; Temperature of drying; Parboiling; Milling; Food analysis; Food composition;
Synchrotron X-ray Fluorescence Microscopy study of the diffusion of iron, manganese, potassium and zinc in parboiled rice kernels
Keywords: Rice; Parboiling; Micronutrients; Diffusion; Synchrotron XFM
Effects of parboiling, storage and cooking on the levels of tocopherols, tocotrienols and γ-oryzanol in brown rice (Oryza sativa L.)
Keywords: Brown rice; Parboiling; Cooking; Storage; Vitamin E; γ-oryzanol;
Effects of Continuous Steaming on Milling Characteristics of Two Indica Rice Varieties
Keywords: rice; steaming; parboiling; milling characteristic
Impact of processing conditions on the extractability and molecular weight distribution of proteins in parboiled brown rice
Keywords: Rice; Protein extractability; Parboiling; GlutelinsDTT, dithiothreitol; HMW, high molecular weight; LMW, low molecular weight; MW, molecular weight; SDS, sodium dodecyl sulfate; SDSEP, level of extractable proteins in SDS containing medium; SDSEPDTT, leve
The breakage susceptibility of raw and parboiled rice: A review
Keywords: CMC, critical moisture content; DOM, degree of milling; HRY, head rice yield; MC, moisture content; pp, percentage points; RH, relative humidity; T, temperature; Tg, glass transition temperatureRice; Breakage; Head rice yield; Parboiling
Effect of parboiling on physical and chemical characteristics and non-enzymatic browning of emmer (Triticum dicoccon Schrank)
Keywords: Parboiling; T. dicoccon Schrank; Maillard reaction; Physical and chemical characteristics; HI; Hardness index; NP; Not Pearled; P; Pearled;
Status of dietary fiber contents in pigmented and non-pigmented rice varieties before and after parboiling
Keywords: Pigmented rice; Non-pigmented rice; Parboiling; Shelling; Polishing; Dietary fiber;
Modeling of rice hydration using finite elements
Keywords: Parboiling; Mass transfer; Effective water diffusivity
Impact of parboiling conditions on Maillard precursors and indicators in long-grain rice cultivars
Keywords: Rice; Parboiling; Maillard reaction; Colour; Sugars; Free lysine; Furosine; Free HMF
Starch gelatinization and amylose-lipid interactions during rice parboiling investigated by temperature resolved wide angle X-ray scattering and differential scanning calorimetry
Keywords: Parboiling; Starch; Gelatinization; Amylose-lipid complexes; DSC; differential scanning calorimetry; mc; moisture content; WAXS; wide angle X-ray scattering;