rice starch 中文意思是什麼

rice starch 解釋
稻澱粉
  • rice : n 賴斯〈姓氏〉。n 稻，水稻；米；米飯。 a rice seeding bed 秧田。 broken rice 碎米。 cargo rice 糙...
  • starch : n 1 【化學】澱粉；〈pl 〉澱粉質食物。2 古板，僵硬，嚴格，拘泥，形式主義。3 〈美俚〉精力，元氣。vt...
  1. Effect of germination on physicochemical properties of brown rice starch

    發芽對糙米澱粉理化特性的影響
  2. It was found that replacing part of granulated sugar in the complex solution of granulated sugar and sticky rice starch with trehalose could be effectively stay the course of retrogradation

    研究發現，在含有糯米粉、白砂糖的復合體系溶液中，用海藻糖替代部分白砂糖，能有效地延緩回生的進程。
  3. The physical properties of crude starch determined its fermentation characteristics during the production of malt yellow rice wine by no cooking and steaming : slow hydrolysis in early fermentation period, and comparatively low alcohol yield by microzyme fermentation and low heat

    生澱粉的物理性質，決定了免蒸煮麥曲黃酒釀造前酵水解偏緩，酵母菌發酵產酒精和熱量偏低的發酵特徵。
  4. However, the processing quality and food quality of hybrid rice is not good due to high amylose content and hardness, low gel viscosity and bad mouthfeel etc. these problems were improved through regular breeding methods but it was only slightly. the main aim of this study was to modify rice starch quality by molecular biology methods

    然而，在雜交稻中許多品種存在品質不優的問題，尤其是直鏈澱粉含量太高，其蒸煮品質上表現為粘性小，硬度大，口感不好等問題，採用常規育種的方法雖然取得了一些進展，但進程太慢，效果不理想。
  5. The inhibition of trehalose for the retrogradation of sticky rice starch was studied

    摘要本文主要研究了海藻糖對糯米粉的回生抑制作用。
  6. This paper briefly reviewed the progress of the physiological functions of functional components including resistant starch, gaba, ip, oryzanol, v ( subscript e ) and octacosanol in rice products ( such as starch, broken grain, rice bran, rice embryo and rice shell etc., and the development of products containing special functional components, which will provide the new way to develop and prepare the new functional food

    摘要本文就稻穀主副產品如澱粉、碎米、米糠、米胚和稻殼等中的主要功能性成分，包括抗性澱粉、 -氨基丁酸、多磷酸肌醇、谷維素、維生素e和二十八烷醇等的生理功能及富含特定功能因子產品的開發研究進展進行了簡要綜述，以期為開發與研製新型功能食品提供思路。
  7. They can be eaten in more generous amount such as 240gm or more daily. starchy vegetables such as potatoes, yam, peas, and beans are rich in starch. if they are used in dishes, it may be necessary to reduce the amount of rice taken in the same meal

    根莖類蔬菜如土豆番薯芋頭蓮藕豆類如青豆眉豆和黑豆等均含較高的澱粉質，倘若用於菜，要注要適當地減少在同一餐所進食的五穀類份量。
  8. Detailly, it was ( l ) to isolate and construct high efficiency expression vector of rice starch branching enzyme gene sbe2b and ( 2 ) to establish a high - effecient rice transformation system. total rna was extracted from maize endosperm 15dap ( days after pollination ). and cdna of sbe2b was obtained through rt - pcr. sequencing result showed that the full length cdna was 2. 4kbp, coding for 800 amino acids, with estimated mw 93kd

    本研究從授粉15天左右的玉米胚乳中提取了總rna ，採用rt - pcr方法，克隆了玉米胚乳的澱粉分支酶基因sbe2b ，測序結果表明，玉米胚乳sbe2b的cdna全長為2 . 4kb ，編碼800個氨基酸，推測的氨基酸的分子量為93000d ，該序列與genbank中登錄號為af072725的玉米sbe2b的cdna序列有98的同源性，與水稻、大麥、小麥等禾本科植物的有關澱粉分支酶的dna序列都有極高的同源性。
  9. The research results indicate that the resistant starch of extruded rice adjunct was 0. 27 % and 6. 17 % less than that of tradition cooking method and raw grain rice respectively

    研究結果表明，擠壓蒸煮大米啤酒輔料比傳統工藝中抗性澱粉含量減少約0 . 27 % ，比原料中抗性澱粉含量減少6 . 17 % 。
  10. To explore why the ratio of collectable wort extract is higher than that of non - extruded, the influences of all parameters of rice extrusion system ( barrel temperature, material moisture, screw speed ) on resistant starch content of extuded rice were studied by using second - order quadratic orthogonal rotating combination design method

    摘要為探索擠壓蒸煮大米啤酒輔料麥汁浸出物收得率高於傳統不擠壓蒸煮啤酒輔料收得率的原因，用二次正交旋轉組合試驗法設計安排試驗，研究了大米擠壓蒸煮系統諸參數（套筒溫度、物料含水量、螺桿轉速）對大米抗性澱粉含量的影響規律。
  11. The optimum conditions in wheat bran and rice bran on solid state fermentation were 3 % corn starch as additional carbon sources, 4 % ( nh4 ) 2 so4 as additional nitrogen sources, 60 % moisture content of the medium, 25

    在麩皮米糠培養基中，添加3的玉米澱粉、 4的（ nh _ 4 ） _ 2804可顯著提高固體曲中植酸酶酶活，培養基最佳含水量為60 ；最佳產酶溫度為25 。
  12. 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
  13. Isolation and purification of rice starch b

    堿消化法提純大米澱粉的研究
  14. Preserve the duckling pieces for 30 minutes in the mixture made up of mushroom, carrot slices, soy sauce, salt, gourmet powder, rice wine, sesame oil, starch, peanut oil and scallion

    把鴨件香菇片紅蘿卜花生抽精鹽味精老酒芝麻油濕澱粉花生油馬蹄蔥一起攪勻，腌漬30分鐘。
  15. User : for grinding of water - soaked bean, rice and grain to make soybean milk, bean curd, starch, etc

    用途：適用於水浸大豆、大米及雜糧的磨漿，用於製做豆腐、豆皮、澱粉等。
  16. The factors influencing rva profile of rice starch and their changes with altitudes in panxi region

    水稻糯性突變對澱粉理化特性的影響
  17. Eat in moderation food which is rich in starch such as bread, cereal, rice, biscuit, and pasta, etc

    適量進食含高澱粉質的食物如粥粉面飯麵包餅乾等
  18. 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。
  19. Performance and inheritance of rice starch viscosity rva profile characteristics

    譜特徵與品質性狀相關性研究
  20. The microstructure indicated that the structure of modified rice starch vanished after extrusion

    超微結構表明擠壓法制備的大米變性澱粉的澱粉結構已經消失。
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