Keywords: استالین; Staling; Starch retrogradation; Cellular solid; Firmness; TPA;
مقالات ISI استالین (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: استالین; Alveolar products; Quality; Staling; Spectroscopy; Chemometrics;
Keywords: استالین; Bread; Staling; Non-destructive; Vibration;
The effects of temperature on the crystalline properties and resistant starch during storage of white bread
Keywords: استالین; Bread; Bread storage; Crystallinity; Resistant starch; Staling; X-ray diffraction; XRD;
Keywords: استالین; Beta-glucan; Response Surface Methodology; Bread; Staling;
Keywords: استالین; Waxy wheat; Chinese steamed bread; Staling; Soluble starch content;
Keywords: استالین; Flaxseed; Iranian toast bread; Staling; Phenolic compounds;
Keywords: استالین; Sandwich bread; Staling; Water transfer modelling;
Keywords: استالین; Staling; Pita bread; Moisture content; Gelatinisation; Amylopectin; Differential scanning calorimetry;
Keywords: استالین; Bread; Staling; Mechanical testing; Sound absorption measurement; Thermal analysis
Keywords: استالین; Pasting/gelling; Retrogradation; Staling; Starch hydrolysisBW, buckwheat; C∞, maximum starch hydrolysis extent; DS, digestible starch; GP, green pea; H90, starch hydrolysis extent at 90 min; ΔH0, retrogradation enthalpy at 0 time; ΔH∞, retrogradation enth
Keywords: استالین; Chinese steamed bread; Staling; Starch retrogradation; Additive; Texture; Shelf life
Keywords: استالین; Wheat bran; Bread; 1H NMR molecular mobility; Staling;
Keywords: استالین; Wheat; Chapati; Flat bread; Staling
Keywords: استالین; Staling; Water sorption isotherm; Effective moisture diffusivity; Water vapor permeability; Baking condition effects; Bread crumb and crust; SEM images;
Keywords: استالین; Gluten-free bread; Waxy starches; Quality; Texture; Staling;
Hydrocolloids in wheat breadmaking: A concise review
Keywords: استالین; Hydrocolloids; Bread; Dough; Staling; Bake off technologies; Composite breads; AG; arabic gum; AL; sodium alginate; BG; brea gum; BOT; baking off technologies; κ-CAR; Kappa carrageenan; ι-CAR; Iota carrageenan; λ-CAR; Lambda carrageenan; CH; chitosan;
Linseed (Linum usitatissimum L.) mucilage as a novel structure forming agent in gluten-free bread
Keywords: استالین; Gluten-free bread; Linseed mucilage; Rheology; Texture; Staling;
Exopolysaccharides from co-cultures of Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on wheat dough and bread texture
Keywords: استالین; Exopolysaccharide; Weissella; Propionibacteria; Bread; Staling; Shelf-life
Supplementation of gluten-free bread with non-gluten proteins. Effect on dough rheological properties and bread characteristic
Keywords: استالین; Gluten-free bread; Proteins; Texture; Staling
Effect of soy milk powder addition on staling of soy bread
Keywords: استالین; Soy milk powder; Soy bread; Soy fibre; Soy protein; Thermal analysis; Staling;
Impact of the chilling conditions on the kinetics of staling of bread
Keywords: استالین; Staling; Vacuum chilling; Amylopectin; Part bakedCCB, conventionally cooled bread; E, Young modulus of the bread crumb (MPa); E0, Young modulus of the bread crumb at initial time (MPa); E∞, Young modulus of the bread crumb at end of staling (MPa); VCB, va
Volume, texture, and molecular mechanism behind the collapse of bread made with different levels of hard waxy wheat flours
Keywords: استالین; Waxy wheat; Baking; Bread; Staling; Starch
Staling of fresh and frozen gluten-free bread
Keywords: استالین; Gluten-free bread; Staling; Freezing; RetrogradationDSC, differential scanning calorimetry; GF, gluten-free; Tg’, temperature of glass transition of the maximally freeze-concentrated state; Tm’, ice melting temperature of the maximally freeze-concentrated
Staling of frozen partly and fully baked breads. Study of the combined effect of amylopectin recrystallization and water content on bread firmness
Keywords: استالین; Partly baked bread; Retrogradation; Staling; Freezing; DSC; Differential scanning calorimetry; FB; Fully baked; FW; Frozen water; PB; Partly baked; Tgâ²; Temperature of glass transition of the maximally freeze-concentrated state; Tmâ²; Ice melting tempe
The use of normal and heat-treated barley flour and waxy barley starch as anti-staling agents in laboratory and industrial baking processes
Keywords: استالین; Staling; Barley; Baking process; Retrogradation; Water content
Starch affecting anti-staling agents and their function in freestanding and pan-baked bread
Keywords: استالین; Anti-staling agents; Bread; Baking; Staling; Baking process
Impact of cooling rates on the staling behavior of cooked rice during storage
Keywords: استالین; Cooling rate; Cooked rice; Staling; Storage; Retrogradation
Impact of fibers on physical characteristics of fresh and staled bake off bread
Keywords: استالین; Partially baked; Breadmaking; Quality; Staling
Impact of the baking kinetics on staling rate and mechanical properties of bread crumb and degassed bread crumb
Keywords: استالین; Bread baking; Crumb; Texture; Staling; AmylopectinE, Young modulus of the degassed crumb MPa); E*, Young modulus of the bread crumb (cellular) (MPa); E0, Young modulus of the degassed crumb at initial time (MPa); E∞, Young modulus of the degassed crumb at
Combined effects of dough freezing and storage conditions on bread quality factors
Keywords: استالین; Frozen dough; Crumb firmness; Bread volume; Bread color; Staling
Extending shelf life of chapatti by partial baking and frozen storage
Keywords: استالین; Chapatti; Staling; Partial baking; Retrogradation; Extensibility
Studies on cake quality made of wheat–chickpea flour blends
Keywords: استالین; Composite flours; Chickpea; Cake quality; Texture properties; Staling
Staling of cake prepared from rice flour and sticky rice flour
Keywords: استالین; Cake; Texture; Differential scanning calorimetry; Staling
Thermo-physical assessment of bread during staling
Keywords: استالین; Bread; Staling; DSC; DMA
Staling of chapatti (Indian unleavened flat bread)
Keywords: استالین; Chapatti; Staling; Water-soluble starch; In vitro enzyme digestibility; Enthalpy change; Texture; Sensory quality
Different approaches for increasing the shelf life of partially baked bread: Low temperatures and hydrocolloid addition
Keywords: استالین; Partially baked bread; Staling; Low temperatures storage; HPMC; Amylopectin retrogradation; Hardness
Thermo-physical and thermo-mechanical assessment of partially baked bread during chilling and freezing process.: Impact of selected enzymes on crumb contraction to prevent crust flaking
Keywords: استالین; Chilling; Freezing; Starch retrogradation; Staling; Freezable water; Crumb
Aging characteristics of different beer types
Keywords: استالین; Beer; Aging; Flavour stability; Staling; Brewing
The chemistry of beer aging – a critical review
Keywords: استالین; Beer; Staling; Aging; Flavours; Brewing
Effects of Different Starch Types on Retardation of Staling of Microwave-baked Cakes
Keywords: استالین; cake; starch; microwave baking; staling;
Effect of storage of surfactant gels on the bread making quality of wheat flour
Keywords: استالین; Surfactant; Bread quality; Staling; Gel;
Effect of HPMC addition on the microstructure, quality and aging of wheat bread
Keywords: استالین; HPMC; Hydrocolloid; Bread quality; Staling; Sensory analysis; Microstructure;
Chilling and freezing of part-baked bread. Part I: An MRI signal analysis
Keywords: استالین; NMR relaxation; Dough; Cooling; Staling; Water content; Crust; Crumb;
Chilling and freezing of part-baked bread. Part II: Experimental assessment of water phase changes and structure collapse
Keywords: استالین; MRI; Chilling; Freezing; Starch retrogradation; Staling; Water content; Crust; Crumb; Image analysis;