煮食品質 的英文怎麼說
中文拼音 [zhǔshípǐnzhí]
煮食品質
英文
culinary quality-
Studies on the rice rva profile characteristics and its correlation with the quality
堊白對粳米蒸煮食味品質的影響Effects of - irradiation on cooking and eating quality of rice
輻照對稻米蒸煮和食用品質的影響Effect of wx mutation on starch physical - chemical properties in rice
稻米食用和蒸煮品質與不同發育階段株高的遺傳相關分析In this paper, research advances in the effect of nitrogen and potassium on rice quality were reviewed from four aspects of appearance quality, grind quality, cooking and eating quality and nutritional quality
摘要從稻米外觀品質、碾米品質、蒸煮食味品質和營養品質4個方面，綜述了氮、鉀對稻米品質影響的研究進展。22 varieties that breed in different ages and foreign good quality varieties were used to do varietal comparative trial of randomized blocks and to analysice 11 cooking and eating quality properties and taste value of used rice varieties
選用22個品種，進行了隨機區組的品種比較試驗，並分析了供試品種的11項蒸煮食味品質特性及味度值。Rapid identification of starch viscosity property of early indica rice varieties with different apparent amylose content by rva profile
譜在稻米蒸煮食用品質評價及遺傳育種方面的研究進展The effect of the starch - synthesizing genes on rva profile characteristics in rice oryza sativa l
快速鑒定稻米蒸煮及食味品質的研究The results showed that the 11 measured cooking and eating quality properties and taste value have manium significance genetic difference ; among the cooking and eating quality properties, varietal variation coefficent of gel consistency, peak viscosity, break down, setback is relatively large ; every cooking quality property has a different correlation with eating quality property, initial pasting temperature, finial viscosity, consistency and setback have significant or maximum significant inverse correlation with taste value, while peak viscosity, break down has a postive correlation with taste value, amylose content and protein content are inversely related to taste value, but gel consistency are positively related to taste value another, the correlation among varietal cooking and eating quality properties is significant or maximum significant ; in the analysis of principal components, the cumulative percent of 4 selected principal components reached 90. 58 %, initial pasting temperature of large second principal components is small, but amylose content and protein content is high, finial viscosity, consistency are large
結果表明，所測定的11項蒸煮食味品質特性及味度值在供試品種間均存在著極顯著的遺傳差異；在蒸煮食味品質特性中，膠稠度、最高粘度、下降粘度值、粘滯峰消減值的品種間變異系數較大；糊化開始溫度、最終粘度、回冷粘滯性恢復值、粘滯峰消減值與味度值呈顯著或極顯著的負相關，而最高粘度、下降粘度值與味度值呈極顯著的正相關，直鏈澱粉和蛋白質含量與味度值呈負相關，而膠稠度與味度值呈正相關；在主成分分析中，被入選的4個主成分的貢獻率達90 58 ，其中第二主成分大的品種，糊化開始溫度低，直鏈澱粉和蛋白質含量高，最終粘度和回冷粘滯性恢復值大。Analysis of genetic covariances between rice eating and cooking quality and plant height at different stages
早稻異季育種中稻米食用與蒸煮品質變化特徵的研究Food scientists are able to confirm that acrylamide is formed when foods are cooked at high temperatures e. g. frying, baking, roasting, not boiling and is the result of a chemical reaction between two very common substances found in food : sugar and the protein building block, asparagine
食品科學家已經證實，丙烯酰胺是食物在高溫下進行烹調如煎烘烤等，不包括煮沸時產生的，是食物中兩種最普通的成分糖和組成蛋白質的天冬氨酸發生化學反應形成的。By adding different proportions of food fiber from wheat bran into flour, the effects on the cooking quality of noodles were analyzed
摘要通過添加不同比例的麥麩膳食纖維于麵粉中，分析其對面條烹煮品質特性的影響。分享友人