Keywords: ریشه زایی نشاسته; Staling; Starch retrogradation; Cellular solid; Firmness; TPA;
مقالات ISI ریشه زایی نشاسته (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: ریشه زایی نشاسته; β-Glucan; Starch digestibility; Starch retrogradation; Mixolab; Chapatti;
Keywords: ریشه زایی نشاسته; Rice cake; Starch retrogradation; Edible coating; Waxy corn starch; Gellan gum;
Keywords: ریشه زایی نشاسته; Steamed buns; Thermal-vacuum packing; Water migration; Room-temperature; Starch retrogradation
Keywords: ریشه زایی نشاسته; Waxy rice starch; Amylopectin gel; Starch gel structure; Starch retrogradation; Functional properties
Keywords: ریشه زایی نشاسته; Chinese steamed bread; Staling; Starch retrogradation; Additive; Texture; Shelf life
Keywords: ریشه زایی نشاسته; Branched limited dextrin; Starch retrogradation; DSC; X-ray diffraction; Molecular dynamic simulation;
Synthesis and evaluation of n-octenyl succinylated guar gum as an anti-staling agent in bread
Keywords: ریشه زایی نشاسته; Guar gum ester; Octenyl succinylation; Anti-staling; Starch retrogradation; Emulsifier; n-Octenyl succinic anhydride; (PubChem CID: 5362721);
Fatty acids and starch properties of high-oil maize hybrids during nixtamalization and tortilla-making process
Keywords: ریشه زایی نشاسته; Amylose-lipid complexes; Fatty acids; High-oil maize; Starch retrogradation;
Structural and enzyme kinetic studies of retrograded starch: Inhibition of α-amylase and consequences for intestinal digestion of starch
Keywords: ریشه زایی نشاسته; GLUT2; plasma membrane glucose transporter; HAMS; high amylose maize starch; RHAMS; retrograded high amylose maize starch; SGLT; plasma membrane sodium dependent glucose transporters; Starch retrogradation; FTIR-ATR; MC-DSC; XRD; Amylase inhibition;
Repeated cooking and freezing of whole wheat flour increases resistant starch with beneficial impacts on in vitro fecal fermentation properties
Keywords: ریشه زایی نشاسته; Short chain fatty acids; Propionate; Butyrate; Starch retrogradation; Digestion; Gut healthRS, resistant starch; SCFA, short chain fatty acids
Effect of high hydrostatic pressure (HHP) on slowly digestible properties of rice starches
Keywords: ریشه زایی نشاسته; High hydrostatic pressure; Starch retrogradation; Slow digestibility; Rice starch;
Rheological properties of gels obtained from gluten-free raw materials during a short term aging
Keywords: ریشه زایی نشاسته; Corn; Rice; Gel; Rheology; Bran; Starch retrogradation; ANOVA; analysis of variance; BD; breakdown; BU; Brabender unit; CS; corn starch; DS; damaged starch; EI; elastic index; F1; maximum force; F2; force at the end of the relaxation period; FV; final vis
Effect of spring dextrin on retrogradation of wheat and corn starch gels
Keywords: ریشه زایی نشاسته; Spring dextrin; Starch retrogradation; Avrami equationSD, spring dextrin; SD3, amylose hydrolysate of 3 U α-amylase; SD5, amylose hydrolysate of 5 U α-amylase; SD7, amylose hydrolysate of 7 U α-amylase; SD9, amylose hydrolysate of 9 U α-amylase
Slowly digestible starch prepared from rice starches by temperature-cycled retrogradation
Keywords: ریشه زایی نشاسته; Slowly digestible starch; Cycled temperature; Preparation; Starch retrogradation; Waxy rice starch
Structural modification and characterization of rice starch treated by Thermus aquaticus 4-α-glucanotransferase
Keywords: ریشه زایی نشاسته; Thermus aquaticus α-glucanotransferase (TAαGTase); Rice starch; Cycloamylose; Starch retrogradation
Storage retrogradation behavior of sorghum, maize and rice starch pastes related to amylopectin fine structure
Keywords: ریشه زایی نشاسته; Starch retrogradation; Amylopectin; Paste and gel rheology; Cereals
Investigation of starch retrogradation using atomic force microscopy
Keywords: ریشه زایی نشاسته; Starch retrogradation; Starch gel; Starch network; Starch–lipid complexes
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: ریشه زایی نشاسته; Chilling; Freezing; Starch retrogradation; Staling; Freezable water; Crumb
Continuous butanol fermentation and feed starch retrogradation: butanol fermentation sustainability using Clostridium beijerinckii BA101
Keywords: ریشه زایی نشاسته; Butanol fermentation; Starch retrogradation; Clostridium beijerinckii BA101;
Functional properties of starch from normal and mutant corn genotypes
Keywords: ریشه زایی نشاسته; Corn starch; Structure-function; Starch pasting; Starch gels; Starch thermal properties; Starch gelatinization; Starch retrogradation; Starch texture; Corn mutants;
Impact of different baking processes on bread firmness and starch properties in breadcrumb
Keywords: ریشه زایی نشاسته; Baking; Starch retrogradation; Thermal profile during baking; Bread shelf life; Conventional oven; Impingement oven; Hybrid oven; DSC; differential scanning calorimetry/calorimeter; J; Joules; Tm; temperature at peak of melting endotherm; WHC; water holdi
Chilling and freezing of part-baked bread. Part II: Experimental assessment of water phase changes and structure collapse
Keywords: ریشه زایی نشاسته; MRI; Chilling; Freezing; Starch retrogradation; Staling; Water content; Crust; Crumb; Image analysis;