دانلود مقالات ISI درباره Sme, Specific Mechanical Energy + ترجمه فارسی

تنظیم مجدد نشاسته، پروتئین ها و چربی ها در اکستروژن جو

Reorganisation of starch, proteins and lipids in extrusion of oats

Keywords: Oats; Extrusion; Specific mechanical energy; LipidsCLSM, confocal laser scanning microscopy; DSC, differential scanning calorimetry; RVA, rapid viscosity analyser; SME, specific mechanical energy; WAI, water absorption index; WSI, water solubility index

دانلود رایگان متن کامل مقاله ISI 8 صفحه سال انتشار : 2015 سفارش ترجمه

خواص رئولوژیکی خمیر پاستا در طی اکستروژن پاستا: اثر رطوبت و فرمول خمیر

Rheological properties of pasta dough during pasta extrusion: Effect of moisture and dough formulation

Keywords: Capillary rheology; Pasta; Dough; ExtrusionER, Extrusion rate; EP, Extrusion pressure; ME, Mechanical energy; S, Semolina; SFF, Semolina-flaxseed flour; SME, Specific mechanical energy; SWW, Semolina-whole wheat flour; SWWFF, Semolina-whole wheat flour-fl

دانلود رایگان متن کامل مقاله ISI 6 صفحه سال انتشار : 2014 سفارش ترجمه

Grinding performance of wheat, maize and soybeans in a multicracker system

Keywords: PSD, particle size distribution; RR, reduction ratio; RRS, Rosin–Rammler–Sterling; Rpm, revolutions per minute; SME, specific mechanical energy; SE, standard errorIngredient processing; Multicracker system; Grinding; Particle size distribution; Specific m

دانلود رایگان متن کامل مقاله ISI 11 صفحه سال انتشار : 2012 سفارش ترجمه

Starch transformation in bran-enriched extruded wheat flour

Keywords: d.m., Dry matter; DSC, Dynamic Scanning Calorimeter; HB, High Bran; IDF, Insoluble Dietary Fibers; LB, Low Bran; LSD, Least Significant Difference; RF, Refined Flour; RVA, Rapid Visco Analyzer; SDF, Soluble Dietary Fibers; SME, Specific Mechanical Energy;

دانلود رایگان متن کامل مقاله ISI 10 صفحه سال انتشار : 2011 سفارش ترجمه

Mechanical and microstructural properties of soy protein – high amylose corn starch extrudates in relation to physiochemical changes of starch during extrusion

Keywords: HACS, high amylose corn starch; NCS, normal corn starch; SPC, soy protein concentrate; SME, specific mechanical energy; BD, bulk density; PD, piece density; ER, expansion ratio; WAI, water absorption index; WSI, water solubility index; GPC, gel permeation

دانلود رایگان متن کامل مقاله ISI 7 صفحه سال انتشار : 2010 سفارش ترجمه

A parametric and microstructural study of the formation of gluten network in mixed flour–water batter

Keywords: Batter; Gluten network; Suspension; Paste; Viscosity; Mixing energy; Shear stress; Shear rate; Colloidal interactionsF/W ratio, flour/water ratio; SME, specific mechanical energy; tpeak, mixing time for optimal dough development; Γb, baseline torque; ηb,

دانلود رایگان متن کامل مقاله ISI 10 صفحه سال انتشار : 2008 سفارش ترجمه

Migration of gluten under shear flow as a novel mechanism for separating wheat flour into gluten and starch

Keywords: Gluten; Starch; Shear; Separation; Migration; Glutenin macro-polymer; Wheat; ProcessingCSLM, confocal scanning laser microscopy; GMP, glutenin macro-polymer; SME, specific mechanical energy; ZD dough, zero ‘mechanical energy’ developed dough

دانلود رایگان متن کامل مقاله ISI 12 صفحه سال انتشار : 2008 سفارش ترجمه

Effect of shear rate on microstructure and rheological properties of sheared wheat doughs

Keywords: Shear; Couette; Dough; Gluten; MicrostructureCSLM, confocal scanning laser microscopy; GMP, glutenin macropolymer; SDS, sodium dodecyl sulphate; DTT, dithiothreitol; SME, specific mechanical energy; ZD, zero developed; NEMI, N-ethylmaleimide; RH, relative

دانلود رایگان متن کامل مقاله ISI 13 صفحه سال انتشار : 2008 سفارش ترجمه

Dough processing in a Couette-type device with varying eccentricity: Effect on glutenin macro-polymer properties and dough micro-structure

Keywords: Shear; Couette; Processing; Dough; Gluten; Development; Micro-structureCSLM, confocal scanning laser microscopy; GMP, glutenin macro-polymer; SME, specific mechanical energy; TTP, time to peak; ZD, zero developed

دانلود رایگان متن کامل مقاله ISI 15 صفحه سال انتشار : 2007 سفارش ترجمه

Mixing behaviour of a zero-developed dough compared to a flour–water mixture

Keywords: Dough mixing; Glutenin macro-polymer (GMP); Zero-developed dough; RheologyGMP, glutenin macro-polymer; HUF, hydrated unmixed flour; SEM, scanning electron microscopy; SME, specific mechanical energy; TTP, time-to-peak mixing; ZD, zero (mechanical energy)

دانلود رایگان متن کامل مقاله ISI 9 صفحه سال انتشار : 2006 سفارش ترجمه

Evaluation of content and digestibility of disulfide bonds and free thiols in unextruded and extruded diets containing fish meal and soybean protein sources

Keywords: N, nitrogen; FM, fish meal; SBM, soybean meal; WF, white flakes; EX, extruded; UEX, unextruded; SME, specific mechanical energy; TIA, trypsin inhibitor activity; DM, dry matter; SS, disulfide bonds; SH, free thiols; TD, dietary thiol content; TF, fecal th

دانلود رایگان متن کامل مقاله ISI 11 صفحه سال انتشار : 2006 سفارش ترجمه