糊粉的 的英文怎麼說

中文拼音 [húfěnde]
糊粉的 英文
aleuronic
  • 糊 : 糊名詞（樣子像粥的食物） paste
  • 粉 : Ⅰ名詞1 （粉末） powder 2 （用澱粉製成的粉條或粉絲） noodles or vermicelli made from bean potato o...
  • 的 : 4次方是 The fourth power of 2 is direction
  1. The aleurone grains of ungerminated seeds contain hydrolases.

    未萌發種子的糊粉粒含有水解酶。
  2. Many genes are involved in the formation of anthocyanin pigments in the aleurone.

    糊粉層中花青素的形成涉及到許多基因。
  3. Metabolic activity quickly develops in the cells of the embryo and the aleurone layer.

    胚細胞和糊粉層中的代謝活性立即活躍起來。
  4. These enzymes are synthesized at the expense of reserve proteins mobilized in the aleurone vacuoles.

    這些酶是消耗糊粉液泡中被動用的貯藏蛋白合成的。
  5. The enzymes are synthesized from the amino acids supplied by breakdown of aleurone grains

    酶是由糊粉粒分解后產生的氨基酸所合成的。
  6. Aleurone layer the outermost proteinrich layer of the endosperm of grass fruits ( e. g. cereal grains )

    糊粉層：在谷類種子胚乳最外面的一層或幾層細胞，含有大量的糊粉粒。
  7. Aleurone grain ( aleurone body ) a modified vacuole found in the embryo and endosperm of seeds and containing mostly reserve proteins, but also phytic acid and various enzymes associated with mobilization ( digestion ) of these reserves

    糊粉粒（糊粉體） ：在種子胚或胚乳中發現的經過修飾的液泡，裡面包含許多儲藏蛋白，植酸和各種各樣的酶。
  8. The farinaceous, extensible, gelatinous and baking features of the mixed wheat flour were studied

    研究了混合后小麥粉的粉質、拉伸、糊化及烘焙特性。
  9. 3. considering the shortcomings of hydrosoluble - cyclodextrin polymer, such as easily water - absorbed properties and poor endurance in a high electric field, two - cyclodextrin - starch resin electrorheological particles ( wss - - cdp and cls - - cdp ) were synthesized by copolymerization through a mixture of - cyclodextrin and epichlorohydrin in the presence of water - soluble and water - insoluble starch, respectively. the structures of these polymers were characterized by ft - ir and raman s

    在4kv / mm直流電場作用下，由可溶性澱粉參與共聚的p一環糊精樹脂電流變液的屈服應力可達6 . 2kpa ，與不含澱粉的p一環糊精聚合物相比，約增加了35 % ，抗電場能力也可增至5kv / mm以上，且持續時間較長。
  10. The result shows that by adding artemisia sphaerocephala krasch gum, the quality of blended maize - wheat flour calm be improved, and the rheological and viscoelastic property of dough can he significantly enhanced, so that the viscoelastic property of noodle, the ratio of broken noodle and the turbidity of noodle soup can be reduced, and the noodle is of a smooth taste and a good strength

    結果表明，添加沙蒿籽膠能改善玉米混合粉的粉質，使面團具有良好的流變特性，並能顯著增加面團的粘彈性，從而使面條的粘彈性增強、斷條率降低、糊湯程度減小，面條口感滑潤耐咀嚼。
  11. This paper summarized the study advance of effect of ultra high pressure treatment on starch characteristic, including gelatinisation property, theological properties of paste, gelatinisation kinetics and the change of crystalline structure, discussed the chemical modified of starch which can occur under ultra high pressure authors also consider that this investigation, which applies ultra high pressure technology to modify starch and enhance its functional property has more important theoretical and practical value

    摘要綜述了超高壓作用對澱粉的糊化特性、澱粉糊的流變學特性、糊化動力學及結晶結構變化等方面的影響，討論了超高壓作用下可能發生澱粉的化學變性，指出應用超高壓技術對澱粉進行改性並提高其功能特性的研究具有重要的理論和實用價值。
  12. The special characteristic of huang ni tang lotus root powder is, dissolve the loyus root powder for a few time, the temperature is lower to a certain dgree, it will looks like water ( this is the mostimportant mark of pure lotus root powder )

    黃泥塘藕粉最明顯的特徵是：調制好後放置一定時間，溫度降至一定程度，會由糊狀化成水（這是純藕粉的一個重要標志） 。
  13. Standard test methods for sampling and testing of flaked aluminum powders and pastes

    薄片鋁粉和糊料的抽樣和試驗的標準試驗方法
  14. The results showed that protease could evidently improve the pasting properties of corn flour, the setback and the breakdown were decreased ; the effects of debranching enzyme were not evident ; lactobacillus cell - free enzyme with certain concentration could also improve the pasting properties of corn flour

    結果表明：蛋白酶可明顯改善原麵粉的糊化性質，其回生值和破損值都減小；脫支酶的作用效果不明顯；乳酸菌胞外酶在一定濃度下也可以改善麵粉的糊化性質。
  15. The pretreatments were the pregelatinization of the raw starch and the ultrasonic action based on that the microporous starch was produced by the enzyme act raw starch

    在酶法制備微孔澱粉的基礎上進行了原澱粉的預處理工作，包括原澱粉的預糊化和超聲波預處理。
  16. The solubility of acetylated rice starch and cross - linked rice starch on extrusion increased rapidly, paste temperature disappeared, which demonstrated both modified starches had the characteristic of prepaste starch

    擠壓法制備的乙酰化大米澱粉和交聯大米澱粉的溶解度大幅增加、糊化溫度消失，說明擠壓法制備的兩種變性澱粉還有預糊化澱粉的特性。
  17. The paper made an analysis and comparison of five commonly used starches by doing the practical experiments on their starching properties, thus establishing a starching technology suitable to the cooking of the dishes of different specific characteristies

    經對五種常見澱粉的糊化性質等進行應用試驗和分析比較，從而構建了獲得不同菜肴特性的澱粉適用掛糊工藝。
  18. Curry is available commercially in powder and paste forms. a number of blends comes from england, which adopted curry during colonial times

    咖哩可利用在商業上是以粉末和漿糊狀的形式。許多混合物來自英國，咖哩被採用在於被殖民時期期間。
  19. As a whole stainless steel horizontal tank type mixer, this machine is widely used for mixing of powdery or paste material in pharmaceutical, chemical and foodstuff industries

    本機為全不銹鋼臥式槽形混合機，在制藥、化工、食品、電子、飼料、顏料、染料等工業中用於混合粉狀或糊狀的物料。
  20. Cassava root is used for carbohydrate source in tropical region. quality of cassava starch is variable and affected by many factors. an attempt was made to evaluate the effect of peeling, washing and drying on starch purity and starch paste viscosity. paste viscosity were based on results of rapid visco analysis ( rva ). the results of this study revealed that : peeling, washing and drying temperature significantly affected cassava starch purity and starch paste viscosity. the starch from unpeeling root had a dullness color, but had higher peak viscosity, trough, final viscosity, breakdown and setback than that of starch from peeling root. more washing not only increased starch purity, but also improved starch past characteristics, such as peak viscosity, trough, final viscosity, setback and pasting temperature. different drying temperature had no effect on starch whiteness. starch purity had a little increase with drying temperature increasing. in general trend, starch dried at higher temperature had higher peak viscosity, trough, breakdown, final viscosity and higher setback

    木薯在熱帶地區是碳水化合物的主要來源.木薯澱粉的品質受許多因素的影響.本項研究著重探討澱粉提取過程中，削皮、水洗、乾燥溫度對澱粉純度、白度和澱粉糊化粘度的影響.結果表明，未削皮的澱粉樣品色發灰，但具有比削皮處理高的峰值粘度、 95最後粘度、 50時粘度、峰值降和持久性.增加水洗次數，不但能增加澱粉純度，還可提高澱粉高峰值粘度、 95最後粘度、 50時粘度、持久性和糊化溫度.不同乾燥溫度對澱粉白度無影響，但澱粉純度隨乾燥溫度的提高而稍稍增加.通常高的乾燥溫度有高的峰值粘度、 95最後粘度、峰值降、 50時粘度和持久性
分享友人
分享到 Line

分享到臉書