Keywords: ویسکوزیته حداکثر; Arabinoxylans; Gelling properties; Gluten-free; Rye bran; AX; arabinoxylan; CEAX; calcium hydroxide-extracted arabinoxylan; FA; ferulic acid; FC; final consistency; FV; final viscosity; GF; gluten-free; GO; glucose oxidase; Mw; molecular weight; PC; peak
مقالات ISI ویسکوزیته حداکثر (ترجمه نشده)
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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: ویسکوزیته حداکثر; AAC; apparent amylose content; BD; breakdown; COH; cohesiveness; CPV; cold paste viscosity; DSC; differential scanning calorimetry; HD; hardness; HPV; hot paste viscosity; PT; pasting temperature; PV; peak viscosity; R%; percentage of retrogradation; RVA;
Keywords: ویسکوزیته حداکثر; AP; amylopectin; AM; amylose; C*; close packing concentration; CPV; cold paste viscosity; DP; degree of polymerization; EE-AP; extractable extracellular amylopectin; EE-AM; extractable extracellular amylose; EE-AM150-1500; extractable extracellular amylos
Keywords: ویسکوزیته حداکثر; 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: ویسکوزیته حداکثر; Whole-wheat noodle; Waxy flour; Dough rheology; Textural property; AACCI; AACC International; A-L; Lipid-complexed Amylose; ANOVA; Analysis of Variance; AX; Arabinoxylan; DP; Degree of Polymerization; FV; Final Viscosity; FW; Full-Waxy; GBSS; Granular Bou
Keywords: ویسکوزیته حداکثر; Waxy maize starch; Chain length distribution; Microwave; Property; HPAEC-PAD; High performance size exclusion chromatograph; GPC-MALS; Gel permeation chromatography coupled with multiangle light scattering; XRD; X-Ray diffraction; DSC; Differential scanni
Keywords: ویسکوزیته حداکثر; BD; breakdown; BCBs; binary component blends; CS; maize starch; CO; corn oil; CV; cold paste viscosity; DSC; differential scanning calorimetry; eGI; expected glycemic index; GOPOD; glucose oxidase/peroxidase; ÎH; enthalpy; HV; hot past viscosity; LSD; le
Keywords: ویسکوزیته حداکثر; Ex-SW; extraordinarily soft wheat; MHW; medium-hard wheat; HW; hard wheat; GHI; grain hardness index; SV; sedimentation value; Ex-PP; extractable polymeric protein; Ex-MP; extractable monomeric protein; UnEx-PP; unextractable polymeric Protein; UnEx-MP; u
Keywords: ویسکوزیته حداکثر; AAC; apparent amylose content; BD; breakdown; CPV; cool paste viscosity; CS; consistency; DSC; differential scanning calorimetry; GT; gelatinization temperature; HPV; hot paste viscosity; LPC; lysophosphatidylcholine; LPE; lysophosphatidylethanolamine; LP
Keywords: ویسکوزیته حداکثر; AAC; apparent amylose content; ADH; adhesiveness; BD; breakdown; COH; cohesiveness; CPV; cold paste viscosity; DSC; differential scanning calorimeter; GT; gelatinisation temperature; HD; hardness; HPV; hot paste viscosity; PTime; peak time; PTemp; pasting
Keywords: ویسکوزیته حداکثر; NS; native sweet potato starch; CTS; citric acid treated starch; HT; hydrolysis time; AC; acid concentration; DE; dextrose equivalent; WHC; water holding capacity; PV; peak viscosity; BD; break down; TV; trough viscosity; SB; setback; FV; final viscosity;
Keywords: ویسکوزیته حداکثر; PEM; pectin-enriched material; SBP; sugar beet pulp; GalA; galacturonic acid; S/L; solid/liquid; DM; degree of methylation; DA; degree of acetylation; AMW; average molecular weight; SCW; subcritical water; Fuc; l-fucose; Rha; l-rhamnose; Ara; l-arabinose;
Keywords: ویسکوزیته حداکثر; DP; degree of polymerisation; HPAEC-PAD; high-performance anion-exchange chromatography-pulsed-amperometric detector; HPSEC; high performance size exclusion chromatography; Mw; molecular weight; AP; amylopectin; CL; chain-length; RVA; Rapid Visco Anal
Keywords: ویسکوزیته حداکثر; HMT; heat moisture treatment; HMT-20; 20% content moisture HMT; HMT-25; 25% content moisture HMT; SOL; solubility; SP; swelling power; SS; sorghum starch; SF; sorghum flour; AC; amylose content; AAC; apparent amylose content; SAC; soluble amylose content;
Keywords: ویسکوزیته حداکثر; PPD; post-harvest physiological deterioration; DMC; dry matter content; PT; pasting temperature; PV; peak viscosity; HPV; hot paste viscosity; CPV; cool paste viscosity; FV; final viscosity; DSC; differential scanning calorimeter; ÎH; gelatinization enth
Keywords: ویسکوزیته حداکثر; A; formulation containing 2.5% Psyllium and 0.5% sugar beet fibre; AMY; maltogenic amylase; ANOVA; analysis of variance; B; formulation containing 1.5% Psyllium and 1.5% sugar beet fibre; BD; breakdown; BU; Brabender Unit; BA200; bread obtained from DA200
Physicochemical properties and digestibility of endosperm starches in four indica rice mutants
Keywords: ویسکوزیته حداکثر; AAC; apparent amylose content; ACL; average chain length of amylopectin; BD; breakdown viscosity; CLD; chain length distributions; CPV; cold paste viscosity; DP; degree of polymerization; FACE; fluorescence labeling for fluorophore-assisted capillary elec
Comparison of physicochemical properties and cooking edibility of waxy and non-waxy proso millet (Panicum miliaceum L.)
Keywords: ویسکوزیته حداکثر; B; breadth; BD; breakdown viscosity; FV; final viscosity; L; length; L/B; length/breadth; PTM; past temperature; PT; peak time; PV; peak viscosity; RDS; rapidly digestible starch; RS; resistant starch; SB; setback viscosity; SDS; slowly digestible starch;
Resistant starch: Variation among high amylose rice varieties and its relationship with apparent amylose content, pasting properties and cooking methods
Keywords: ویسکوزیته حداکثر; AAC; apparent amylose content; ASV; alkali spreading value; BD; breakdown viscosity; GT; gelatinization temperature; HPV; hot-paste viscosity; PFCK; percent fully cooked kernels; PT; pasting temperature; PV; peak viscosity; RDP1; Rice Diversity Panel 1; R
Quality traits analysis and protein profiling of field pea (Pisum sativum) germplasm from Himalayan region
Keywords: ویسکوزیته حداکثر; FP; field pea; AOA; antioxidant activity; TPC; total phenolic content; TIA; trypsin inhibitory activity; SEM; scanning electron microscopy; SW; seed weight; CT; cooking time; SS; soaked seeds; CS; cooked seeds; HC; hydration capacity; SC; swelling capacit
Genetic diversity of amylose content and RVA pasting parameters in 20 rice accessions grown in Hainan, China
Keywords: ویسکوزیته حداکثر; AAC; apparent amylose content; ANOVA; analysis of variance; BD; breakdown; CPV; cool paste viscosity; CS; consistency; HPV; hot paste viscosity; PT; pasting temperature; PV; peak viscosity; QTL; quantitative trait locus; RVA; rapid visco-analyser; SB; set
Particle-stabilizers modified from indica rice starches differing in amylose content
Keywords: ویسکوزیته حداکثر; Particle-stabilizers; Indica rice starch; Amylose content; OSA modification; Pickering emulsions; AC; amylose content; BDV; breakdown viscosity; CPV; cool paste viscosity; DS; degree of substitution; D50; median particle diameter; Dav; average particle si
Ultrasonic effect on the octenyl succinate starch synthesis and substitution patterns in starch granules
Keywords: ویسکوزیته حداکثر; Ultrasonic; Octenyl succinate starch; Synthesis; Substitution patterns; OSA; octenyl succinic anhydride; OSS; octenyl succinic anhydride modified starch; UOSS; OSS prepared under ultrasonic conditions; CLSM; confocal laser scanning microscopy; DS; degree
Rheological properties of gels obtained from gluten-free raw materials during a short term aging
Keywords: ویسکوزیته حداکثر; Corn; Rice; Gel; Rheology; Bran; Starch retrogradation; ANOVA; analysis of variance; BD; breakdown; BU; Brabender unit; CS; corn starch; DS; damaged starch; EI; elastic index; F1; maximum force; F2; force at the end of the relaxation period; FV; final vis
Genetic relationship between grain chalkiness, protein content, and paste viscosity properties in a backcross inbred population of rice
Keywords: ویسکوزیته حداکثر; Rice (Oryza sativa L.); Protein content; RVA profile; Chalkiness; BDV; breakdown viscosity; BIL; backcross inbred lines; CPV; cool paste viscosity; CSSL; chromosome segment substitution lines; CSV; consistency viscosity; HPV; hot paste viscosity; LOD; log
Physical and Pasting Properties of ‘Ofada’ Rice (Oryza sativa L.) Varieties
Keywords: ویسکوزیته حداکثر; Ofada rice; grain size and shape; peak viscosity; gelatinization temperature
Physicochemical characteristics of rice starch supplemented with dietary fibre
Keywords: ویسکوزیته حداکثر; DF; dietary fibre; RAX; arabinose-to-xylose molar ratio; TCS10; Taichung Sen 10; TNu67; Tainung 67; SP; swelling power; TC; total soluble carbohydrate; To; onset temperature of pasting; PV; peak viscosity; HS; holding strength; BD; breakdown; SB; setback;
Starch phosphorus content in potato (Solanum tuberosum L.) cultivars and its effect on other starch properties
Keywords: ویسکوزیته حداکثر; Potato starch; Phosphorus content; Cultivar; Peak viscosity; Gelatinization temperature