Keywords: نشاسته به آرامی قابل هضم; Starch; Extra-long chain of amylopectin; Molecular composition; Crystalline structure; Functional properties; Relationship analysis; AAC; apparent amylose content; AAG; Aspergillus niger amyloglucosidase; AC; amylose content; APS; amylopectin short branch
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Keywords: نشاسته به آرامی قابل هضم; BR; brown rice; CE; catechins equivalents; CI; Carr's index; DBR; drum-dried brown rice; DBRE; drum-dried brown rice with cellulase and α-amylase; DGBR; drum-dried germinated brown rice; DGBRE; drum-dried germinated brown rice with cellulase and α-amy
Keywords: نشاسته به آرامی قابل هضم; Pasteurization; Yellowness; In vitro digestion; Resistant starch; Raman spectroscopy; LAB; lactic acid bacteria; CF; control fresh pasta; SF; sourdough fresh pasta; CP; control pasteurized pasta; SP; sourdough pasteurized pasta; TTA; total titratable acid
Keywords: نشاسته به آرامی قابل هضم; Hydrolyzed-HMT; hydrolyzed heat-moisture-treated rice flour; Hydrolyzed 36Â h-HMT; hydrolyzed for 36Â h and heat-moisture-treated rice flour; FISH; fluorescence in situ hybridization; SCFAs; short-chain fatty acids; RDS; rapidly digestible starch; SDS; sl
Keywords: نشاسته به آرامی قابل هضم; β-Glucan; Whole-grain like structural form; Slowly digestible starch; Whole grain food;
Keywords: نشاسته به آرامی قابل هضم; High-amylose starches; Hydrothermal treatment; Slowly digestible starch; Resistant starch; Cold-swelling;
Keywords: نشاسته به آرامی قابل هضم; Debranched starch; Pullulanase/isoamylase; Linear short chains; Recrystallization; Slowly digestible starch; Resistant starch;
Keywords: نشاسته به آرامی قابل هضم; 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: نشاسته به آرامی قابل هضم; Slowly digestible starch; Amylosucrase; In vitro digestion; Branch chain length distribution; Log of slope plot;
Keywords: نشاسته به آرامی قابل هضم; Sweet potato starch; Slowly digestible starch; Repeated heat-moisture treatment; Digestibility; Physicochemical properties; Structural characteristics
Keywords: نشاسته به آرامی قابل هضم; Potato; Rapidly digestible starch; Slowly digestible starch; Resistant starch; Glycemic index; Glycemic load;
Keywords: نشاسته به آرامی قابل هضم; Normal maize starch; High-amylose maize starch; Starch granule size; Amylopectin molecular structure; Functional properties; AAG; Aspergillus niger amyloglucosidase; DP; degree of polymerization; DSC; differential scanning calorimetry; FACE; fluorophore-a
Keywords: نشاسته به آرامی قابل هضم; Gluten-free products; Starch; Starch derivatives; Resistant starch; ACWS; air classification wheel speeds; ADA; acetylated distarch adipate; CMC; carboxymethylcellulose; DATEM; diacetyltartaric acid esters of monoglycerides; DE; dextrose equivalent; eGI;
Keywords: نشاسته به آرامی قابل هضم; Waxy potato starch; Slowly digestible starch; Resistant starch; Heat-moisture treatment;
Keywords: نشاسته به آرامی قابل هضم; Debranching; Repeated crystallization; Short linear chain; Slowly digestible starch; Weight-average molar mass;
Keywords: نشاسته به آرامی قابل هضم; Sweet potato starch; Slowly digestible starch; Debranching; Heat-moisture treatment; Structural characteristics; Digestibility;
Keywords: نشاسته به آرامی قابل هضم; Annealing; Heat-moisture treatment; Slowly digestible starch; Resistant starch; Weight-average molar mass;
Keywords: نشاسته به آرامی قابل هضم; Starch; Glucose; Viscosity; Fibre; Rheology; Amylolysis; RDS; rapidly digested starch; SDS; slowly digestible starch; RS; resistant starch; P; potato starch; C; corn starch; WF600; WF600 wheat fibre; Pr; Prolux wheat fibre; W; wood fibre; Ab; Kellogg's Al
Keywords: نشاسته به آرامی قابل هضم; DM; dry matter; GIP; glucose-dependent insulinotropic polypeptide; GIT; gastrointestinal tract; GLP-1; glucagon-like peptide-1; N; nitrogen; NDC; non-digestible carbohydrate; RDS; rapidly digestible starch; RS; resistant starch; RS1; resistant starch type
Keywords: نشاسته به آرامی قابل هضم; Rice; Maize; High-amylose starch; Molecular structure; Functional property; AAG; Aspergillus niger amyloglucosidase; DSC; differential scanning calorimetry; FACE; fluorophore-assisted capillary electrophoresis; GPC; gel-permeation chromatography; PPA; por
Keywords: نشاسته به آرامی قابل هضم; Slowly digestible starch; Microencapsulation; Glycemic control; ZeinENS, microencapsulated starch; ENSP, encapsulated starch containing plasticizer; GLP-1, glucagon-like peptide-1; GOPOD, glucose oxidase/peroxidase; NCS, non-encapsulated starch (or normal
Keywords: نشاسته به آرامی قابل هضم; Crystallization; Pullulanse debranching; Short linear chain; Slowly digestible starch; Temperature-cycled;
Keywords: نشاسته به آرامی قابل هضم; Waxy wheat starch; Slowly digestible starch; Retrogradation; Digestibility; Structural characteristics
Keywords: نشاسته به آرامی قابل هضم; Amylosucrase; Branched chain length distribution; Digestion; Slowly digestible starch; Waxy corn starch;
Keywords: نشاسته به آرامی قابل هضم; Glucose; Slowly digestible starch; Maltodextrin; Branching enzyme; β-Amylase;
Keywords: نشاسته به آرامی قابل هضم; Waxy potato starch; Slowly digestible starch; Repeated retrogradation; Structure; Digestibility;
Keywords: نشاسته به آرامی قابل هضم; SD; starch damage; TS; total starch; HMW-AP; high molecular weight amylopectin; LMW-AP; low molecular weight amylopectin; To; onset temperature; Tp; peak temperature; Tc; conclusion temperature; âHG; gelatinization enthalpy; âHR; retrogradation enthal
In vitro digestion and physicochemical characteristics of corn starch mixed with amino acid modified by heat-moisture treatment
Keywords: نشاسته به آرامی قابل هضم; Heat moisture treatment; Slowly digestible starch; Corn starch; Amino acid; Digestibility; Structural properties;
Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread
Keywords: نشاسته به آرامی قابل هضم; Gluten free bread; Glycemic index; Rapidly digestible starch; Resistant starch; Slowly digestible starch;
Physicochemical properties and digestibility of endosperm starches in four indica rice mutants
Keywords: نشاسته به آرامی قابل هضم; 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
Reducing digestibility and viscoelasticity of oat starch after hydrolysis by pullulanase from Bacillus acidopullulyticus
Keywords: نشاسته به آرامی قابل هضم; Debranching enzyme; Resistant starch; Rheological property; Slowly digestible starch;
Comparison of physicochemical properties and cooking edibility of waxy and non-waxy proso millet (Panicum miliaceum L.)
Keywords: نشاسته به آرامی قابل هضم; 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;
Debranching of pea starch using pullulanase and ultrasonication synergistically to enhance slowly digestible and resistant starch
Keywords: نشاسته به آرامی قابل هضم; DPS; debranched pea starch; P; pullulanase; npun; new pullulanase unit Novo; U; ultrasonication; DPS-P; DPS by P alone; DPS-U; DPS by U alone; DPS-PU; DPS by simultaneous P and U; RDS; rapidly digestible starch; SDS; slowly digestible starch; RS; resistan
Biomimetic plant foods: Structural design and functionality
Keywords: نشاسته به آرامی قابل هضم; Biomimetics; Plant foods; Structural design; Digestion; Health; Nutrient bioaccessibility; BC; bacterial cellulose; BPF; biomimetic plant food; ES; encapsulated starch; GI; gastrointestinal; LB; lipid body; NCS; normal corn starch; PB; protein body; PL; p
Preparation of slowly digestible sweet potato Daeyumi starch by dual enzyme modification
Keywords: نشاسته به آرامی قابل هضم; Amylosucrase; Branching enzyme; Enzymatic modification; Slowly digestible starch; Sweet potato starch
Properties of new starches from tubers of Arisaema elephas, yunnanense and erubescens
Keywords: نشاسته به آرامی قابل هضم; Starch; Physicochemical properties; Arisaema elephas; Arisaema yunnanense; Arisaema erubescens; AAG; Aspergillus niger amyloglucosidase; ATR-FTIR; attenuated total reflectance-Fourier transform infrared; DSC; differential scanning calorimetry; PPA; porcin
Comparison of physicochemical properties of B-type nontraditional starches from different sources
Keywords: نشاسته به آرامی قابل هضم; AAG; Aspergillus niger amyloglucosidase; ATR-FTIR; attenuated total reflectance-Fourier transform infrared; DSC; differential scanning calorimetry; GPC; gel permeation chromatography; PPA; porcine pancreatic α-amylase; RDS; rapidly digestible starch; RS;
Effects of cooking, retrogradation and drying on starch digestibility in instant rice making
Keywords: نشاسته به آرامی قابل هضم; Rice kernel; Starch digestibility; Retrogradation; Drying; AAC; apparent amylose content; ANOVA; analysis of variance; GI; glycemic index; OP; optimum cooking condition; RDS; rapidly digestible starch; SDS; slowly digestible starch; RS; resistant starch;
Quality traits analysis and protein profiling of field pea (Pisum sativum) germplasm from Himalayan region
Keywords: نشاسته به آرامی قابل هضم; 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
Effect of granule size on the properties of lotus rhizome C-type starch
Keywords: نشاسته به آرامی قابل هضم; AAG; Aspergillus niger amyloglucosidase; ATR-FTIR; attenuated total reflectance-Fourier transform infrared; DSC; differential scanning calorimeter; PPA; porcine pancreatic α-amylase; RDS; rapidly digestible starch; RS; resistant starch; SAXS; small-angle
Enzymatic modification of corn starch with 4-α-glucanotransferase results in increasing slow digestible and resistant starch
Keywords: نشاسته به آرامی قابل هضم; Slowly digestible starch; Resistant starch; 4-α-Glucanotransferase; Amylose; Molecular weight; Chain length
Pea starch (Pisum sativum L.) with slow digestion property produced using β-amylase and transglucosidase
Keywords: نشاسته به آرامی قابل هضم; Pea starch; Slowly digestible starch; β-Amylase; Transglucosidase; Chain length distribution; 1H NMR;
Structural and functional properties of C-type starches
Keywords: نشاسته به آرامی قابل هضم; AAG; Aspergillus niger amyloglucosidase; ATR-FTIR; attenuated total reflectance-Fourier transform infrared; 13C CP/MAS NMR; solid-state 13C cross-polarization magic-angle spinning nuclear magnetic resonance; DSC; differential scanning calorimetry; GPC; ge
Preparation and slowly digestible properties of β-cyclodextrins (β-CDs)-modified starches
Keywords: نشاسته به آرامی قابل هضم; Rice starch; Slowly digestible starch; Cyclodextrin; Modification;
Temperature-dependent quality characteristics of pre-dehydrated cookies: Structure, browning, texture, in vitro starch digestibility, and the effect on blood glucose levels in mice
Keywords: نشاسته به آرامی قابل هضم; Cookie; Amylopectin; Pre-dehydration; Slowly digestible starch; Blood glucose levels in mice;
Effect of temperature-cycled retrogradation on slow digestibility of waxy rice starch
Keywords: نشاسته به آرامی قابل هضم; Slowly digestible starch; Temperature cycling; Optimization; Waxy starch;
Preparation and physical characteristics of resistant starch (type 4) in acetylated indica rice
Keywords: نشاسته به آرامی قابل هضم; AC; acetyl content; DNS; 3,5-dinitrosalicylic acid; DS; degree of substitution; DSC; differential scanning calorimetry; FT-IR; Fourier transform infrared spectroscopy; GI; glycemic index; RDS; rapidly digestible starch; RS; resistant starch; RS4; type 4 r
Effect of acetylation, oxidation and annealing on physicochemical properties of bean starch
Keywords: نشاسته به آرامی قابل هضم; To; onset temperature; Tp; peak temperature; Tc; end temperature; ÎHG; gelatinization enthalpy; Tc-To; gelatinization temperature range; ÎHR; retrogradation enthalpy; RVU; rapid visco units; HPV; hot paste viscosity; CPV; cold paste viscosity; RDS; ra
Effect of gelatinisation on slowly digestible starch and resistant starch of heat-moisture treated and chemically modified canna starches
Keywords: نشاسته به آرامی قابل هضم; Canna starch; Gelatinisation; Heat-moisture treatment; Modified starch; Octenyl succinylation; Resistant starch; Slowly digestible starch;
Slowly digestible starch from heat-moisture treated waxy potato starch: Preparation, structural characteristics, and glucose response in mice
Keywords: نشاسته به آرامی قابل هضم; Waxy potato starch; Slowly digestible starch; Heat-moisture treatment; Response surface methodology; Glucose response;