Keywords: آرد گندم; Magnetic solid-phase extraction; Hollow carbon nanospheres; Magnetic carboxylic multi-walled carbon nanotubes; High performance liquid chromatography; Wheat flour;
مقالات ISI آرد گندم (ترجمه نشده)
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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: آرد گندم; Biscuits; Partially defatted-groundnut paste; Nutritional quality; Wheat flour; Functional properties;
Keywords: آرد گندم; Films; Wheat flour; Rye flour; Jet mill; Particle size; Properties;
Keywords: آرد گندم; Heating uniformity; Inclined conveyor; Radio frequency heating; Rotational movement; Translational movement; Wheat flour;
Keywords: آرد گندم; Wheat flour; Gluten free; Fluorescence spectroscopy; Partial least square regression;
Keywords: آرد گندم; Wheat flour; Damaged starch; Dough fermentation; Reducing sugar; Asparagine; Acrylamide;
Keywords: آرد گندم; Superheated steam; Wheat flour; Protein structure; Dough rheological properties; NF; native wheat flour; MF; moistened wheat flour; SS; superheated steam; SS-NF; superheated steam-treated native flour; SS-MF; superheated steam-treated moistened flour; CLS
Keywords: آرد گندم; Flow behavior; Inter-particle cohesion; Flow function coefficient; Size segregation; Wheat flour; Powder rheometer;
Keywords: آرد گندم; Wheat flour; Quality; In vitro methods; Minerals;
Keywords: آرد گندم; Wheat flour; Starch; Gamma irradiation; Solubility; Syneresis; Pasting properties;
Keywords: آرد گندم; Fusarium mycotoxins; Liquid chromatography-mass spectrometry; Occurrence; Romania; Wheat; Wheat flour; Deoxynivalenol (PubChem CID: 40024); Enniatin A (PubChem CID: 16727691); Enniatin A1 (PubChem CID: 16727692); Enniatin B (PubChem CID: 164754); Enniatin
Plasma modification of starch
Keywords: آرد گندم; Starch modification; Physicochemical property; Structure; Application; Non-thermal processing; Wheat flour;
Keywords: آرد گندم; BMI; body mass index; HRCT; high resolution computed tomography; COPD; chronic obstructive pulmonary disease; DLCO; diffusion capacity of the lung to carbon monoxide; Wheat flour; Mills workers; Pulmonary functions; Computed tomography of the chest;
Keywords: آرد گندم; LIBS; Ash analysis; Wheat flour; PLS;
Keywords: آرد گندم; Deoxynivalenol; Deoxynivalenol-3-glucoside; 15-Acetyldeoxynivalenol; 3-Acetyldeoxynivalenol; Wheat grain; Wheat flour; Storage
Keywords: آرد گندم; LIBS; Ash analysis; Wheat flour; Mineral content
Keywords: آرد گندم; Wheat flour; Soluble fiber; Bread; Textural properties
Keywords: آرد گندم; Lactic acid bacteria; Folate; Bacteriocin; Cereals; Wheat flour
Keywords: آرد گندم; Rheology; Dry heat treatment; Hydrothermal heat treatment; Wheat flour; Mixolab; RVA;
Keywords: آرد گندم; Wheat flour; Soluble fiber; Noodles; Textural properties
Keywords: آرد گندم; Farinograph; Dough mixing; Wheat flour; Fluorescence spectra; Principal component analysis; Partial least square regression
Keywords: آرد گندم; Wheat flour; CGTase; Extrusion; Cyclodextrin; Starch characteristics;
Keywords: آرد گندم; Wheat flour; Dough mixing; Gluten agglomeration; Gluten-starch separation; Image analysisW/F, water/flour ratio; N, mixing speed; tpeak, mixing time for optimal dough development; AX, arabinoxylans; WEAX, water-extractable arabinoxylan; UPP, SDS-unextract
Keywords: آرد گندم; Organic farming; Wheat flour; Sourdough; Organic bread; Functional features;
Keywords: آرد گندم; Wheat flour; Dough rheology; Dough microstructure; Starch granule
Keywords: آرد گندم; Silo; Dust explosion; Venting; Maize starch; Wheat flour
Keywords: آرد گندم; Thiamin; Wheat flour; Bread making; Fortified bread; HPLC; Food analysis; Food composition
Keywords: آرد گندم; Carbohydrate oxidase; Microdochium nivale; Glucose oxidase; Wheat flour; Bread making
Keywords: آرد گندم; Wheat flour; Hydrolysis; Amylase; Amyloglucosidase; Oligosaccharide;
Keywords: آرد گندم; Concentrated systems; Flavourzyme; Gluten hydrolysis; Protamex; Wheat flour; DH%; degree of hydrolysis; SWG; self-washed gluten from Ibis wheat flour; VWG; vital wheat gluten; VWGÂ +Â starch; vital wheat gluten plus added starch; WFG; gluten present in Ib
Keywords: آرد گندم; Transglutaminase; Glucose-oxidase; Xylanase; Baking performance; Texture; RS; Resistant Starch; Gox; Glucose oxidase; HE; xylanase; TG; transglutaminase; WF; wheat flour; SSL; sodium stearoyl lactylate; DATEM; diacetyl tartaric acid ester of mono- and dig
Keywords: آرد گندم; ABTS; benzoyl peroxide; colorimetric reaction; wheat flour
Keywords: آرد گندم; Agar; Carrageenans; Extruded flour; Wheat flour; Rheology; Pasting properties;
Keywords: آرد گندم; Sourdough; Lactic acid bacteria; Yeasts; Bakery equipment; Wheat flour; House microbiota;
Keywords: آرد گندم; Wheat flour; Calcium carbonate; Inulin; Optimum bread quality;
Keywords: آرد گندم; CF; coarse fraction; MF; middle fraction; FF; fine fractions; JCF; jet mill coarse fraction; WHC; Water Holding Capacity (gH2O/g flour); OHC; Oil Holding Capacity (g oil/ g flour); SP; swelling power (g/g d.m.); SS; soluble solids (g/g d.m.); Gâ²; Storag
Keywords: آرد گندم; Anodic stripping voltammetry; Sb nanoparticles multiwalled carbon nanotube composite; Lead and cadmium ions; Wheat flour;
Keywords: آرد گندم; Extrusion; Pasting properties; Wheat flour; Thermal properties; Hydration; Enzymatic hydrolysis
Keywords: آرد گندم; Wheat flour; Organic; Conventional; Proteins; Minerals; Toxic metals; ICP-MS; Mycotoxins; Zearalenone; Ochratoxin A; HPLC;
Keywords: آرد گندم; Chips; Wheat flour; Flaxseed; Texture; Response surface methodology;
Keywords: آرد گندم; Laser-induced breakdown spectroscopy; X-ray fluorescence spectrometry; Wheat flour; Pellet; Nutrient
Keywords: آرد گندم; Wheat flour; Pasta; Gluten-free; SourdoughBV, Biological Value; CD, Celiac Disease; CS, Chemical Score; C-DWp, Durum Wheat pasta; C-GFp, Control Gluten-free pasta; DY, Dough yield; EAA, Essential Amino Acid; EAAI, Essential Amino Acids Index; E-GFp, Exper
Keywords: آرد گندم; Extrusion; Anthocyanin; Grape; Amylose; Wheat flour
Keywords: آرد گندم; Wheat flour; α-Amylase; Glucose oxidase; Xylanase; Response Surface Methodology;
Keywords: آرد گندم; Wheat germ; Sourdough fermentation; Rheological properties; Bread quality; Sensory acceptability; RWG; raw wheat germ; TWG; toasted wheat germ; SWG; sourdough wheat germ; FWG; fermented wheat germ; WF; wheat flour;
Keywords: آرد گندم; Hydrothermal treatment; Wheat flour; Rheology; Bread yield;
Keywords: آرد گندم; Chestnut flour; Wheat flour; Volatile compounds; Antioxidant capacity; Physical properties;
Keywords: آرد گندم; Recombinant lipoxygenase; Wheat flour; Dough; Bread; Properties;
Keywords: آرد گندم; AA; ascorbic acid; Abs; absorbance; ABTS; 2,2â²-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid; CAT; (+)-catechin; DPPH; 2,2-diphenyl-1-picrylhydrazyl; DW; dry weight; FW; fresh weight; GA; gallic acid; M1-M8; methanol:Tris-HCl at pH 1-8; M-H2O
Keywords: آرد گندم; WF; wheat flour; PLA; poly(lactic acid); TPS; thermoplastic starch; WVP; water vapour permeability; β; solubility coefficient (hydrophilicity, adsorptivity); X; equilibrium moisture content; DMTA; dynamic mechanical and thermal analysis; FTIR; Fourier Tr