Keywords: ژلاتین زدایی نشاسته; 1H; proton; ASE; accelerated solvent extractor; C*; close packing concentration; Cl2; chlorine; CPMG; Carr-Purcell-Meiboom-Gill; CSWF; chlorinated soft wheat flour; dm; dry matter; DSC; differential scanning calorimetry; DTNB; 5,5â²-dithio-bis(2-nitroben
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Keywords: ژلاتین زدایی نشاسته; Paddy (Basmati cv.); High pressure; Water absorption; Diffusivity; Starch gelatinization; Kinetics; Rate constant;
Keywords: ژلاتین زدایی نشاسته; Starch gelatinization; Artificial Neural Networks; Degree of gelatinization; Shot multi-box detector;
Keywords: ژلاتین زدایی نشاسته; Blue diode laser; Baking; Dough; High-resolution heating; Starch gelatinization; Food layered manufacture;
Keywords: ژلاتین زدایی نشاسته; BCFA; branched-chain fatty acids; CP; crude protein; DM; dry matter; GE; gross energy; OM; organic matter; RT; residency time of the mass at the preconditioner; SCFA; short-chain fatty acids; SG; starch gelatinization; SME; specific mechanical energy; STE
Keywords: ژلاتین زدایی نشاسته; Hydration; Diffusivity; Starch gelatinization; SEM; Kinetics;
Keywords: ژلاتین زدایی نشاسته; Starch gelatinization; Freezing; Heating; Native starch; Hot stage; Video microscopy; Image analysis;
Keywords: ژلاتین زدایی نشاسته; Ethanol fermentation; Waste bread; Starch gelatinization; Simultaneous saccharification and fermentation (SSF); Very high gravity (VHG)
Keywords: ژلاتین زدایی نشاسته; Tgel; gelatinization temperature; Ws; weight of sediment; Wl; weight of the dried supernatant; WSI; water soluble index; SP; swelling power; SEM; scanning electron microscopy; To-m; onset temperature measured by hot-stage and image analysis; Tp-m; peak te
Keywords: ژلاتین زدایی نشاسته; High hydrostatic pressure; Structure of tubers; Starch gelatinization; Drying rate
Keywords: ژلاتین زدایی نشاسته; Baking process; Phase transitions; Interactions; Model systems; Differential scanning analysis; F; flour; E; egg; S; sugar; FA; fat; W; water; x; flour percentage on a dry basis; y; egg percentage on a dry basis; z; sugar percentage on a dry basis; a; fat
Keywords: ژلاتین زدایی نشاسته; Rice; Parboiling; Mechanical properties; Starch gelatinization; Fissuring; DSC; differential scanning calorimetry; DSG; degree of starch gelatinization; SDS; sodium dodecyl sulfate; SDSEP; level of extractable proteins in SDS containing medium; T; tempera
Viscoelastic behaviour of masa from corn flours obtained by nixtamalization with different calcium sources
Keywords: ژلاتین زدایی نشاسته; Calcium-starch interactions; Corn masa; Starch gelatinization; Viscoelasticity;
Investigation of influence of container geometry and starch concentration on thermal treated in-package food models by means of Computational Fluid Dynamics (CFD)
Keywords: ژلاتین زدایی نشاسته; CFD; Container geometry; Starch gelatinization; Thermal treatment; Viscosity; Slowest heating zone; Slowest cooling zone;
NMR relaxometry as a tool to understand the effect of microwave heating on starch-water interactions and gelatinization behavior
Keywords: ژلاتین زدایی نشاسته; NMR relaxometry; Longitudinal relaxation; Transverse relaxation; Starch gelatinization; Microwave;
In vitro starch digestibility of rice flour is not affected by method of cooking
Keywords: ژلاتین زدایی نشاسته; Cooked rice; Cooking method; Starch amylolysis; Starch gelatinization; Starch paste viscosity;
Nonuniform kinetic method applied to evolutionary process of a rate constant in NaOH-gelatinization of rice starch
Keywords: ژلاتین زدایی نشاسته; Complex formation; Kinetics; NaOH; Rate constant; Starch gelatinization; Viscosity;
Restricted process water limits starch gelatinization, and reduces digestibility of starch, lipid, and energy in extruded rainbow trout (Oncorhynchus mykiss) diets
Keywords: ژلاتین زدایی نشاسته; Extruded diet; Starch gelatinization; Digestibility - starch, lipid, energy; Rainbow trout;
Low resolution 1H NMR assignment of proton populations in pound cake and its polymeric ingredients
Keywords: ژلاتین زدایی نشاسته; 1H NMR; proton nuclear magnetic resonance; FID; free induction decay; CPMG; Carr-Purcell-Meiboom-Gill; T1; spin-lattice relaxation time; T2; spin-spin relaxation time; 1D; one dimensional; 2D; two dimensional T1-T2 correlation; D2O; dideuteriu
Physicochemical properties of potato, sweet potato and quinoa starch blends
Keywords: ژلاتین زدایی نشاسته; Starch mixture; Pasting; Starch gel texture; Starch gelatinization; Non-additive property; Chenopodium quinoa; Ipomoea batatas;
Understanding microstructural changes of starch during atmospheric and vacuum heating in water and oil through online in situ vacuum hot-stage microscopy
Keywords: ژلاتین زدایی نشاسته; Hot-stage microscopy; Process miniaturization; Starch gelatinization; Atmospheric frying; Vacuum frying; Formulated products; Fabricated products; Image analysis
Physicochemical and morphological characterization of different starches with variable amylose/amylopectin ratio
Keywords: ژلاتین زدایی نشاسته; Confocal-laser-scanning-microscopy (CLSM); Starch gelatinization; Image processing; Fluorescent staining; Rapid-visco-analysis (RVA)
Visualization of the coated layer at the surface of rice grain cooked with varying amounts of cooking water
Keywords: ژلاتین زدایی نشاسته; Cooked rice; Tissue structure; Microscopic imaging; Starch gelatinization;
State of water in starch-water systems in the gelatinization temperature range as investigated using dielectric relaxation spectroscopy
Keywords: ژلاتین زدایی نشاسته; Starch gelatinization; Dielectric spectroscopy; Water mobility; Confined water; Bulk water;
Water sorption kinetics of spaghetti at different temperatures
Keywords: ژلاتین زدایی نشاسته; Loss of spaghetti mass; Water sorption; Temperature dependence; Starch gelatinization; Water diffusion; Hydration
Simulating the formation of bread crust in a DMTA rheometer
Keywords: ژلاتین زدایی نشاسته; Crust; Baking; Water content; Heating rate; Rheological properties; Starch gelatinization
Computational fluid dynamics (CFD) modeling of an electrical heating oven for bread-baking process
Keywords: ژلاتین زدایی نشاسته; CFD; Baking oven; Bread; Radiation; Starch gelatinization
Assessment of starch gelatinization by ultrasonic and calorimetric techniques
Keywords: ژلاتین زدایی نشاسته; Starch gelatinization; Ultrasound; Differential scanning calorimetry
Investigation of effective thermal conductivity kinetics of crust and core regions of potato during deep-fat frying using a modified Lees method
Keywords: ژلاتین زدایی نشاسته; Thermal conductivity; Frying; Crust; Core; Starch gelatinization
Interactions of potato starch with selected polysaccharide hydrocolloids as measured by low-field NMR
Keywords: ژلاتین زدایی نشاسته; Binary hydrocolloid gels; Starch gelatinization; Water activity; Water relaxation
Effect of fatty acids on the rheological behaviour of amylomaize starch dispersions during heating
Keywords: ژلاتین زدایی نشاسته; Starch–fatty acid interactions; Starch rheology; Starch gelatinization; Amylomaize starch
Effect of high-pressure treatment on rheological, thermal and structural changes in Basmati rice flour slurry
Keywords: ژلاتین زدایی نشاسته; Rice; Elastic modulus; Complex viscosity; Starch gelatinization; Protein denaturation; Enthalpy; Electrophoresis; FTIR; DSC
On the effect of surface active agents and their structure on the temperature-induced changes of normal and waxy wheat starch in aqueous suspension. Part II: A confocal laser scanning microscopy study
Keywords: ژلاتین زدایی نشاسته; Starch gelatinization; Amphiphilic dyes; CLSM; Wheat starch; Waxy wheat starch;
Effect of fatty acids on the rheological behaviour of pea starch dispersions during heating
Keywords: ژلاتین زدایی نشاسته; Starch-fatty acid interactions; Starch rheology; Starch gelatinization; Pea starch;
On the effect of surface active agents and their structure on the temperature-induced changes of normal and waxy wheat starch in aqueous suspension. Part I. Pasting and calorimetric studies
Keywords: ژلاتین زدایی نشاسته; Surfactants; Starch gelatinization; Starch pasting; Wheat starch; Waxy wheat starch
The in vitro protein digestibility, microbiological quality and gelatinization behaviour of macaroni as affected by cowpea flour addition
Keywords: ژلاتین زدایی نشاسته; Cooking; Differential scanning calorimetry; Digestibility; Fermentation; Germination; Starch gelatinization
Superheated steam reduction of deoxynivalenol in naturally contaminated wheat kernels
Keywords: ژلاتین زدایی نشاسته; Fusarium; Thermal degradation; Superheated steam; Saturated steam; Ethanol production; Starch gelatinization
Effect of fatty acids on the rheological behaviour of maize starch dispersions during heating
Keywords: ژلاتین زدایی نشاسته; Starch–fatty acid interactions; Starch rheology; Starch gelatinization; Maize starch
Functional properties of starch from normal and mutant corn genotypes
Keywords: ژلاتین زدایی نشاسته; Corn starch; Structure-function; Starch pasting; Starch gels; Starch thermal properties; Starch gelatinization; Starch retrogradation; Starch texture; Corn mutants;