Keywords: کل اسیدیته تیتراژر; 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
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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: کل اسیدیته تیتراژر; hE; hop extract; WFH; wheat flour hydrolyzate; WFH-he; hop extract wheat flour hydrolyzate; WFH-cp; calcium propionate wheat flour hydrolyzate; WSE; water/salt-soluble extracts; TTA; Total titratable acidity; DY; dough yield; MIC; minimal inhibitory conce
Keywords: کل اسیدیته تیتراژر; Sourdough bread; Lactic acid bacteria; Acrylamide; Sensory evaluation; SS; spontaneous sourdough; SLb; sourdough inoculated with L.brevis S12; SLp; sourdough inoculated with L.plantarum S28; SPp; sourdough inoculated with P.pentoseus S14; Spa; sourdough i
Keywords: کل اسیدیته تیتراژر; Dextran; Hydrocolloids; Rheology; Faba bean; Fermentation; Bread; ANF; anti-nutritional factors; CA; chemically acidified; κ-CAR; Kappa carrageenan; CFU; colony-forming unit; CMC; carboxymethyl cellulose; DY; dough yield; EPS; exopolysaccharides; FAA; fr
Keywords: کل اسیدیته تیتراژر; ABTS; 2,2â²-azino-di-[3-ethylbenzthiazoline sulphonate]; ADI; acceptable daily intake; BHT; butylated hydroxytoluene; DCFH-DA; 2â²,7â²-dichlorofluorescein diacetate; DPPH; 1,1-diphenyl-2-picrylhydrazyl; DY; dough yield; FBS; fetal bovine serum; GRAS; g
Keywords: کل اسیدیته تیتراژر; DY; Dough yield; Fi; Finnish; Ita; Italian; ITS; Internal transcribed spacer; OTUs; operational taxonomic units; RAPD; Random amplified polymorphic DNA; RFOs; Raffinose family oligosaccharides; TFAA; Total free amino acids; TTA; Total titratable acidity;
Keywords: کل اسیدیته تیتراژر; Low-glycaemic index; Sourdough fermentation; Milling by-products; Lactobacillus; FMP; fermented milling by-products; MPB; unfermented milling by-products enriched bread; FMPB; fermented milling by-products enriched bread; DF; dietary fibre; DY; dough yiel
Keywords: کل اسیدیته تیتراژر; Faba bean; Sourdough; Wheat bread; BV; Biological Value; CS; Chemical Score; EAAI; Essential Amino Acid Index; FAA; Free Amino Acids; FSB; Faba bean Sourdough Bread; GI; Glycemic Index; HI; Hydrolysis Index; IVPD; in vitro Protein Digestibility; NFB; Nati
Keywords: کل اسیدیته تیتراژر; Lactic acid bacteria; Sourdough; Albanian wheat cultivars; 2-DE; two-dimensional electrophoresis; D; dough; DY; dough yield; FAA; free amino acids; HMW; high molecular weight; L; extensibility; LAB; lactic acid bacteria; LMW; low molecular weight; ME; met
Antioxidant and enzymatic responses to oxidative stress induced by cold temperature storage and ripening in mango (Mangifera indica L. cv. 'Cogshall') in relation to carotenoid content
Keywords: کل اسیدیته تیتراژر; SOD; superoxide dismutase; CAT; catalase; APX; ascorbate peroxidase; MDHAR; monodehydroascorbate reductase; DHAR; dehydroascorbate reductase; GR; glutathione reductase; MDA; malondialdehyde; ROS; reactive oxygen species; CI; chilling injury; YPS; yellow p
Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification
Keywords: کل اسیدیته تیتراژر; LAB; lactic acid bacteria; hS; hemp sourdough; WSE; water/salt-soluble extracts; TTA; total titratable acidity; DY; dough yield; FQ; fermentation quotient; TFAA; total free amino acids; hSS; hemp selected sourdough; wSS; wheat selected sourdough; CT0; not
In situ synthesis of exopolysaccharides by Leuconostoc spp. and Weissella spp. and their rheological impacts in fava bean flour
Keywords: کل اسیدیته تیتراژر; ANF; anti-nutritional factors; LAB; lactic acid bacteria; EPS; exopolysaccharides; TTA; total titratable acidity; HPAEC-PAD; high performance anion exchange chromatography with pulse amperometric detection; WHC; water-holding capacity; RFO; raffinose fami
Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads
Keywords: کل اسیدیته تیتراژر; Steamed bread; Lactic acid bacteria fermentation; Spontaneous fermentation; Volatiles profile; LAB; lactic acid bacteria; LB; Lactobacillus delbrueckii subsp bulgaricus; LBr; Lactobacillus brevis; LP; Lactobacillus plantarum; LS; Lactobacillus sanfrancisc