澱粉值 的英文怎麼說

中文拼音 [diànfěnzhí]
澱粉值 英文
starch value
  • 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...
  • 澱粉 : [生物化學] starch; amylum; farina; amylon; maizena
  1. Method for the determination of diastase number in honey - spectrophotometric method

    蜂蜜中澱粉酶值的測定方法分光光度法
  2. Starch nanoparticles ( sn ) have been prepared with w / o starch microemulsion as microreader and epichlorohydrin as cross - linking agent. the factors affecting the preparation of sn have been investigated via the characterization of tem. the results show that the size and size distribution of sn are mainly controlled by the interfacial strength of microreactor, and the interfacial strength of microreactor is chiefly influenced by w value ( the molar ratio of water / surfactant ) and concentration of starch

    利用所得到的w o型澱粉微乳液作為微型反應器，以環氧氯丙烷為交聯劑制備出澱粉納米粒，並藉助透射電鏡的表徵研究了各制備因素的影響，研究結果表明：澱粉納米粒的粒徑及粒度分佈主要受微型反應器的界面強度控制，而影響界面強度的因素主要是r值（即水與表面活性劑的摩爾比值）及澱粉液濃度。
  3. A genetic study on amylographic viscosity measurements of milled rice flour by means of diallel graph was conducted

    本研究利用全互交遺傳圖析進行白米澱粉糊黏度測定值之遺傳分析。
  4. In this paper, the stabilizing triblock w / o starch microemulsion has been studied firstly, with the aid of electrical conductance, phase volume and visual phenomena

    本論文首先藉助電導值、相體積和表觀現象的變化研究了單一穩定的三元w o型澱粉微乳液。
  5. Starch hydrolysis products. determination of reducing power and dextrose equivalent. lane and eynon constant titre method

    水解澱粉製品.還原能力和葡萄糖值的測定.萊恩和埃諾常量滴定法
  6. The rate of plant - eating bugs was fairly higher than that of flesh - eating bugs

    植食性蝽的-澱粉酶活力蛋白酶活力比值顯著大於捕食性蝽。
  7. 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。
  8. The genetic nature of the parental entries in relation to amylographic viscosity measurements evaluated is discussed in detail

    文中曾就參試親本澱粉糊度測定值之遺傳特質詳細討論。
  9. English herbalists used burdock root for boils, scurvy a disease caused by vitamin c deficiency, leading to bleeding, gum disease, and weakness, diabetes, and rheumatism disorders characterized by joint discomfort and loss of mobility. burdock also played an important role in native american herbal medicine, and american herbalists have used the roots and seeds of this plant for two centuries

    牛蒡，別名：東洋參牛鞭菜，原產地中國，屬兩年生草本植物，性溫味甘，粗纖維植物，是一種價值很高的保健型蔬菜，含有豐富的蛋白質牛蒡糖胡蘿卜素菊澱粉咖啡酸綠原酸牛蒡酸硬脂酸棕櫚酸亞麻酸亞油酸。
  10. The transparent rings formed by bacterium decomposing protein between flesh - eating bugs and plant - eating bugs were different. the former were wider than latter. 3. the ratio of amylase to protease enzyme activies ( a / p ) was used as one of the criteria for identifying the feeding habits of bug. the a / p for plant - eating bugs was about 2. 0 - 6. 0, for the flesh - eating bugs was 0. 3 - 0. 8

    3試驗採用-澱粉酶活力蛋白酶活力比值作為指標，對蝽類昆蟲進行了食性鑒定，結果表明：肉食性蝽類的-澱粉酶蛋白酶比值范圍在0 . 3 0 . 8之間，而植食性蝽類的-澱粉酶蛋白酶比值范圍在2 . 0 6 . 0之間，食性差異明顯。
  11. Colonic fermentation, bacterial growth, fecal bulking, transit time and the energy value of foods are all affected by the presence of resistant starch

    結腸發酵、細菌生長、糞便體積、排空時間和飼糧能量值等都受到抗性澱粉的影響。
  12. Various ingredients contain in food are introduced including the functions and sources of sugar, starch, fat, protein and vitamins. in addition, by conducting different food tests, visitors can have a better understanding on which kinds of food are more nutrient. besides, exhibits which are related to the theme will be selected to introduce during the museum tour

    以食物科學為主題，介紹食物中的各種主要成分，包括糖份及澱粉質脂肪蛋白質及維他命的功用和來源，並透過連串有趣的實驗，測試食物所含的成分，從而使我們認識哪些食物有較豐富的營養價值，而參觀部分則挑選與食物科學有關的展品作深入淺出的介紹。
  13. Interestingly, it was found that the er properties of this ternary composite depended on the content of formide. when the weight ration between mmt and formide was closed to 1 : 0. 08, the yield stress of er fluid could reach its maxium and the typical yield stress was over 8. 3 kpa at only 2 kv / mm electric field, which was 3. 2 times than that of mmt / cms er fluid. when the electric field was 3 kv / mm, the yield stress was over 12. 0 kpa, which was 2. 4 times than that of mmt / cms er fluid

    當蒙脫土/甲酞胺/梭甲基澱粉的質量比為1 : 0一0 . 08 : 0 . 2時，復合顆粒電流變液的力學值隨甲酞胺含量的增加而升高;當甲酞胺與蒙脫土的質量比為0 . 08時，在2kv / ~的電場作用下，其電流變液的屈服應力值達8 . 3kpa ，是相同條件下的蒙脫土/梭甲基澱粉電流變液力學值的3 . 2倍，而當電場強度為3kv / mm時，其電流變液的屈服應力值達12 . 0kpa ，是相同條件下蒙脫土/梭甲基澱粉電流變液力學值的2 . 4倍。
  14. 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。
  15. 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
  16. Amylographic viscosity measurements, a physical property of milled rice flour, are important eating and processing quality parameters of rice and are characteristics of the endosperm

    摘要白米澱粉糊黏度測定值是稻米食用與加工品質非常重要之介量，屬胚乳性狀。
  17. 2. sequence comparison of alpha - amylase gene of bombyx mori and bombyx mandarina the alpha - amylase gene structures of bombyx mori and bombyx mandarina are very similar, both comprised of five exons and four introns, with comparable length. the mean at contents of exons and introns are not much different

    家蠶和野桑蠶-澱粉酶基因序列比較分析家蠶和野桑蠶-澱粉酶基因具有相似的基因結構，都包含5個exon和4個intron ，各內含子、外顯子長度在家蠶和野桑蠶間較類似，外顯子和內含子at的平均值差異不大。
  18. Determination of ph value and acidity of starch and starch products

    澱粉和澱粉製品的ph值和酸度的測定
  19. The sn with controllable size and size distribution can be obtained by adjusting preparation parameters. so, it is expected to use the sn as targeted drug carrier

    通過控制r值和澱粉液濃度可以制備粒徑及粒度分佈可控的澱粉納米粒，從而使澱粉納米粒可望開發為靶向藥物載體。
  20. In addition, the research suggested that amylose content in annong waxy 1 was extremely low, and its viscosity parameters including pasting temperature, peak viscosity, hold - through, break - down, final viscosity, set - back, peak time and stirring were lower and extremely low

    但「安農糯1 」籽粒硬度的值較低，表現為軟質，直鏈澱粉含量表現極低的值，糊化溫度、高峰粘度、低谷粘度、稀懈值、最後粘度、反彈值、峰值時間和攪拌值等8個粘度儀參數均表現較低或極低的值。
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