rva 中文意思是什麼

rva 解釋
范圍法
  1. One waxy wheat cultivar ( annong waxy 1 ) and some common wheat cultivars were selected as materials to study the difference among agronomic traits, quality traits and measured rva parameters

    摘要以糯小麥品系「安農糯1 」和普通小麥品種（系）為試材，研究其農藝、品質性狀和粘度儀參數間的差別。
  2. This text used different biological enzymes to work on dry milling maize powder, by testing the viscosity shown on rva, selected biological enzymes amounts and variety based on viscosity curve, and analyzed their mechanism simply

    摘要採用蛋白酶、脫支酶、乳酸菌胞外酶處理玉米麵粉，用rva測其糊化曲線，篩選出對糊化性質有所改善的生物酶及其用量，並分析其改良機理。
  3. Effects of water stress on the main characters of superior and inferior grains quality and the properties of rva profile during grain - filling stage

    弱勢粒主要米質性狀及澱粉粘滯譜特徵的影響
  4. Rapid evaluation of rice cooking and palatability quality by rva profile

    譜快速鑒別不同表觀直鏈澱粉含量早秈稻的澱粉粘滯特性
  5. 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
  6. 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
  7. Performance and inheritance of rice starch viscosity rva profile characteristics

    譜特徵與品質性狀相關性研究
  8. 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
  9. 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
  10. 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
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