Keywords: استخراج پروتئین; Steaming; Frozen cooked noodle; Microstructure; Protein extractability; Gelatinization;
مقالات ISI استخراج پروتئین (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.
Extractability and chromatographic separation of rye (Secale cereale L.) flour proteins
Keywords: استخراج پروتئین; Rye flour; Protein extractability; Apparent molecular weight; SE-HPLC; SDS-PAGE; Disulfide bonds; dm; dry matter; DTT; dithiothreitol; EP; extractable proteins; HMW; high molecular weight; LMW; low molecular weight; MW; molecular weight; MMW; medium molec
Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread
Keywords: استخراج پروتئین; Polymerization; Gluten; Chinese steamed bread; Protein extractability; Microstructure; GMP; Acetonitrile (PubChem CID: 6342); Trifluoroacetic acid (PubChem CID: 6422); Dithiothreitol (PubChem CID: 446094); Sodium dodecyl sulfate (PubChem CID: 3423265); Ur
Impact of processing conditions on the extractability and molecular weight distribution of proteins in parboiled brown rice
Keywords: استخراج پروتئین; 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 “sponge effect” hypothesis: An alternative explanation of the improvement in the waterholding capacity of meat with ageing
Keywords: استخراج پروتئین; Beef; Ageing; Drip viscosity; Waterholding capacity; Protein extractability; Hypothesis;
Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stored at −1.4 and −3.6 °C
Keywords: استخراج پروتئین; Superchilling; Atlantic salmon; Texture; Drip loss; Shelf life; Liquid loss; Protein extractability; Cathepsin; Free amino acid
Proteolytic and lipolytic modifications during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives
Keywords: استخراج پروتئین; Dry-cured lacón; Protein extractability; Proteolysis; Lipolysis; Additives; Cured meat-products
Quality changes during superchilled storage of cod (Gadus morhua) fillets
Keywords: استخراج پروتئین; Superchilling; Cod; Gadus morhua; Bacterial count; SPB; Drip loss; Liquid loss; Protein extractability; pH; Free amino acid
Impact of redox agents on the physico-chemistry of wheat gluten proteins during hydrothermal treatment
Keywords: استخراج پروتئین; RVA; Wheat gluten; Heat treatment; Protein extractability; Oxidants; Reducing agentsdb, dry basis; DTT, dithiothreitol; HPLC, high performance liquid chromatography; HT, holding time; P, poise; RVA, rapid visco analyser; SDS, sodium dodecyl sulphate; SE,
The effects of malting and mashing on barley protein extractability
Keywords: استخراج پروتئین; Protein extractability; Barley; Malt; Brewers’ spent grainACN, acetonitrile; AX, arabinoxylan; BSG, brewers’ spent grain; db, dry basis; DTT, dithiothreitol; Hcl, hordein crosslinking; HMW, high molecular weight; HPLC, high-performance liquid chromatograp