Keywords: آرد گندم; High-pressure processing; Wheat flour; Starch enthalpy; Starch-gluten matrix; Dough rheology;
مقالات ISI آرد گندم (ترجمه نشده)
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Keywords: آرد گندم; Fermentation; Lactic acid bacteria; Sourdough; Strain selection; Volatile organic compounds; Wheat flour;
Keywords: آرد گندم; Acidification; Lactic acid bacteria; Proteolysis; Sourdough; Volatile organic compounds; Wheat flour;
Keywords: آرد گندم; Lactic acid production; Kinetic-free adaptive control; Feedback linearizing controller; Wheat flour; Production rate estimation
Comparison of concentration and health risks of 9 Fusarium mycotoxins in commercial whole wheat flour and refined wheat flour by multi-IAC-HPLC
Keywords: آرد گندم; Fusarium mycotoxins; Derivatives; Wheat flour; Health risk; IAC-HPLC;
Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment
Keywords: آرد گندم; Tianyou; Soy sauce; Wheat flour; Soybean; Aspergillus oryzae;
Gamma irradiation effects on ochratoxin A: Degradation, cytotoxicity and application in food
Keywords: آرد گندم; Ochratoxin A; Cytotoxicity; Gamma irradiation; Grape juice; Wheat flour; Wine;
Stability of Listeria monocytogenes in wheat flour during extended storage and isothermal treatment
Keywords: آرد گندم; Listeria monocytogenes; Wheat flour; Water activity; Low-moisture foods; Thermal resistance;
Zein film functionalized atomic force microscopy and Raman spectroscopic evaluations on surface differences between hard and soft wheat flour
Keywords: آرد گندم; Wheat flour; Surface forces; Zein film atomic force microscopy; Raman spectroscopy;
Enterococcus faecium as a Salmonella surrogate in the thermal processing of wheat flour: Influence of water activity at high temperatures
Keywords: آرد گندم; Wheat flour; Salmonella; Enterococcus faecium; Water activity;
Proximal composition, sensorial properties and effect of ascorbic acid and α - tocopherol on oxidative stability of bread made with whole flours and vegetable oils
Keywords: آرد گندم; Ascorbic acid; α-tocopherol; Oxidative stability; Omega-3 fatty acids; Bread; AACC; American Association of Cereal Chemists; ALA; alpha-linolenic acid; BHA; butylhydroxyanisole; CAA; Argentine Food Code; CO; canola oil; DSC; differential scanning calorim
Mechanisms of starch gelatinization during heating of wheat flour and its effect on in vitro starch digestibility
Keywords: آرد گندم; Triticum aestivum; Wheat flour; Cooking; Structural order; In vitro starch digestibility;
Effects of particle size and water content during cooking on the physicochemical properties and in vitro starch digestibility of milled durum wheat grains
Keywords: آرد گندم; Wheat flour; Particle size; Water contents; Structural order; Physicochemical properties; In vitro starch digestibility;
MIP-MEPS based sensing strategy for the selective assay of dimethoate. Application to wheat flour samples
Keywords: آرد گندم; Dimethoate; Wheat flour; Molecularly imprinted polymer; Polypyrrole; Microextraction by packed sorbent; Electrochemical sensor;
Biofilm forming Salmonella strains exhibit enhanced thermal resistance in wheat flour
Keywords: آرد گندم; Salmonella; Biofilm; Thermal resistance; Wheat flour;
Hydrocolloids in wheat breadmaking: A concise review
Keywords: آرد گندم; 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;
Detection of l-Cysteine in wheat flour by Raman microspectroscopy combined chemometrics of HCA and PCA
Keywords: آرد گندم; l-Cysteine; l-Cystine; Raman microscopy; HCA; PCA; Wheat flour;
Mixolab⢠for rheological evaluation of wheat flour partially replaced by soy protein hydrolysate and fructooligosaccharides for bread production
Keywords: آرد گندم; Wheat flour; Dough structure; Soluble fiber; Soy peptides; Breadmaking;
Aggregation-based colorimetric sensor for determination of prothioconazole fungicide using colloidal silver nanoparticles (AgNPs)
Keywords: آرد گندم; Silver nanoparticles (AgNPs); Colorimetric; Aggregation; Prothioconazole; Wheat flour; Paddy water;
Disulphide structure of high-molecular-weight (HMW-) gliadins as affected by terminators
Keywords: آرد گندم; Disulphide bonds; HMW-gliadins; Polymerisation; Terminators; Wheat flour; CID; collision-induced dissociation; EIC; extracted ion chromatogram; ESI; electrospray ionisation; ETD; electron transfer dissociation; GP-; gel-permeation; GPC; gel-permeation chr
Effects of oat β-glucan incorporation on the gelatinization, flowability and moisture sorption of wheat flour
Keywords: آرد گندم; Oat β-glucan; Wheat flour; Gelatinization; Flowability; Adsorption isotherm;
Occurrence of deoxynivalenol in wheat, Hebei Province, China
Keywords: آرد گندم; Deoxynivalenol; Wheat flour; LC/MS/MS; China
Assessment of in vitro bioaccessibility of manganese in wheat flour by ICP-MS and on-line coupled with HPLC
Keywords: آرد گندم; Manganese; Wheat flour; Fractionation; Bioaccessibility
Spectral study of heat treatment process of wheat flour by VIS/SW-NIR image system
Keywords: آرد گندم; Heat treatment; Wheat flour; VIS/SW-NIR; Process control
Identification and quantitative analysis of oligosaccharides in wheat flour using LC–MS
Keywords: آرد گندم; Wheat flour; Oligosaccharides; 1-Kestose; 6G-Kestose; Raffinose; LC–MS
Study of high strength wheat flours considering their physicochemical and rheological characterisation as well as fermentation capacity using SW-NIR imaging
Keywords: آرد گندم; SW-NIR image analysis; Wheat flour; Characterisation; Fermentation
In vitro digestion and physicochemical properties of wheat starch/flour modified by heat-moisture treatment
Keywords: آرد گندم; Heat moisture treatment; Wheat starch; Wheat flour; DigestibilityBD, breakdown; BU, Brabender units; Cv, cold paste viscosity; DSC, differential scanning calorimetry; GI, glycemic index; GOPOD, glucose oxidase/peroxidase; ΔH, enthalpy; HMT, heat moisture
Atmospheric pressure cold plasma (ACP) treatment of wheat flour
Keywords: آرد گندم; Cold plasma; Wheat flour; Mixing; FTIR; Amide
Fibre enrichment of wheat bread with Jerusalem artichoke inulin: Effect on dough rheology and bread quality
Keywords: آرد گندم; Dietary fibre; Inulin; Wheat flour; Dough; Bread
Characterization of common wheat flours (Triticum aestivum L.) through multivariate analysis of conventional rheological parameters and gluten peak test indices
Keywords: آرد گندم; Wheat flour; GlutoPeak; Rheological parameters; Multivariate analysis; Partial Least Squares Regression; Alv-W; Alveographic strength; Alv-P; Alveographic tenacity; Alv-L; Alveographic extensibility; Alv-P/L; Alveographic tenacity; AU; Arbitrary Unit; BE;
Principal components analysis: An innovative approach to establish interferences in ochratoxin A detection
Keywords: آرد گندم; PCA; Ochratoxin; QuEChERS; Wheat flour; Validation;
Physicochemical effects of chia (Salvia hispanica) seed flour on each wheat bread-making process phase and product storage
Keywords: آرد گندم; Chia; Bread-making process; Image analysis; Wheat flour;
Hypocholesterolemic activity of buckwheat flour is mediated by increasing sterol excretion and down-regulation of intestinal NPC1L1 and ACAT2
Keywords: آرد گندم; ACAT2; Hypocholesterolemia; NPC1L1; Rice flour; Tartary buckwheat flour; Wheat flour;
Effect of organic calcium salts-inulin systems on hydration and thermal properties of wheat flour
Keywords: آرد گندم; Calcium lactate/citrate-inulin system; Wheat flour; Hydration properties;
Diversity in grain, flour, dough and gluten properties amongst Indian wheat cultivars varying in high molecular weight subunits (HMW-GS)
Keywords: آرد گندم; Wheat flour; Pasting; Dough rheology; Farinograph; Dynamic rheometry; Gluten index; Particle size; HMW glutenins subunits;
Preliminary Studies of the Chemical Composition and Sensory Properties of Sweet Potato Starch-Wheat Flour Blend Noodles
Keywords: آرد گندم; Wheat flour; sweet potato starch; noodles
Aflatoxin contamination of wheat flour and the risk of esophageal cancer in a high risk area in Iran
Keywords: آرد گندم; Wheat flour; Aflatoxin; Esophageal cancer; Northeastern Iran
Effect of Wheat Flour on the Viscosity of Urea-formaldehyde Adhesive
Keywords: آرد گندم; Wheat flour; Urea-formaldehyde adhesive; Viscosity; Additives
Delineating the microbial and physical–chemical changes during storage of ozone treated wheat flour
Keywords: آرد گندم; Wheat flour; Ozone treatment; Storage; Microbial change; Physicochemical property; Shelf-life
Determination of organophosphorus pesticides and metabolites in cereal-based baby foods and wheat flour by means of ultrasound-assisted extraction and hollow-fiber liquid-phase microextraction prior to gas chromatography with nitrogen phosphorus detection
Keywords: آرد گندم; Organophosphorus pesticides; Ultrasound-assisted extraction; Hollow-fiber liquid-phase microextraction; Cereal-based baby foods; Wheat flour; Gas chromatography-nitrogen phosphorus detection
Physical Properties of Wheat Flour Treated by Supercritical Carbon Dioxide
Keywords: آرد گندم; Supercritical Carbon Dioxide; Wheat flour; Repose; Bulk density;
Dynamics of γ-aminobutyric acid in wheat flour bread making
Keywords: آرد گندم; Bread making; γ-Aminobutyric acid; Glutamic acid decarboxylase; Wheat flour; Yeast;
Phytochemical compositions, and antioxidant properties, and antiproliferative activities of wheat flour
Keywords: آرد گندم; Wheat flour; Total phenolic content; Ferulic acid; Carotenoids; Tocopherols; Antiproliferation
Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment
Keywords: آرد گندم; Ozone treatment; Wheat flour; Microorganism mortality; Physicochemical property; Shelf-life; Fresh noodle;
Effect of glutens of different quality on dough characteristics and breadmaking performance
Keywords: آرد گندم; Wheat flour; Gluten quality; Dough; Breadmaking; Rheology;
Principal mycotoxins in wheat flour from the Serbian market: Levels and assessment of the exposure by wheat-based products
Keywords: آرد گندم; Fusarium; Aspergillus and Penicillium mycotoxins; Wheat flour; UHPLC/MS-MS; Daily intake;
Evaluation of Leuconostoc citreum HO12 and Weissella koreensis HO20 isolated from kimchi as a starter culture for whole wheat sourdough
Keywords: آرد گندم; Sourdough; Wheat flour; Kimchi; Lactic acid bacteria; Leuconostoc citreum; Weissella koreensis;
Characterisation of volatile compounds of lupin protein isolateâenriched wheat flour bread
Keywords: آرد گندم; LPI; lupin protein isolate; WF; wheat flour; LWF; lupin protein isolate wheat flour mixture; HS-SPME; headspace-solid phase microextraction; GC-MS; gas chromatography-mass spectrometry; GCO; gas chromatography-olfactometry; GC-FID; gas chromatography
Starch–gluten separation by shearing: Influence of the device geometry
Keywords: آرد گندم; Separation; Equipment; Shear rate; Starch; Gluten; Wheat flour
A traceability system incorporating 2D barcode and RFID technology for wheat flour mills
Keywords: آرد گندم; Traceability; 2D barcode; RFID; Wheat flour; Supply chain