retrogradation
英
美
网络 老化; 退积; 退化; 凝沉; 退夷
双语例句
- The art of printing secures us against the retrogradation of reason and information.
印刷艺术防止我们的理性和知识退化。 - Meanwhile, the inhibition of trehalose for the retrogradation could be more apparent during the frequent courses of freezing and thawing, according to the analysis of the preservation condition.
同时，通过对保存条件的分析，发现海藻糖在频繁的冻／融过程中更能体现出抑制回生的效果。 - When starch that has been heated, is cooled, retrogradation occurs converting some of the gelatinised starch to a crystalline form which is resistant to digestion.
当已经被加热，被冷却的淀粉，逆行发生将一些被成胶状的淀粉转换成对消化是反抗的一种水晶的形式。 - Quality retrogradation of environment and recovery of forest vegetation of the frail zones of forest ecological environment in the upper reaches of Yangtse River
长江上游森林生态环境脆弱带的环境质量退化与森林植被恢复 - Starch retrogradation is a critical factor that limits its application.
淀粉的凝沉是限制淀粉应用的关键因素。 - Four kinds of food additive's effect on Retrogradation degree and frozen thawed stability for the jackfruit seed starch
四种食品添加剂对菠萝蜜种子淀粉老化度与冻融稳定性的影响 - For measuring the starch retrogradation such as rheological methods, differential scanning calorimetry ( DSC) and spectroscopic methods were compared.
在此基础上相互比较了测定淀粉回生的流变法、热分析法及光谱分析法。 - Water Change of Rice Steamed Sponge Cake during Storage vs Cake Retrogradation
米发糕贮藏期内水分变化与老化关系的研究 - In contrast, although indica rice exhibited middle levels of peak viscosity and breakdown rate, it had the highest gelatinization temperature, final viscosity and retrogradation value.
而籼米峰值黏度、破损值则居中，起糊温度、最终黏度和回生值较高。 - Effects of storage temperature on firming and retrogradation of amylopectin in steamed bread
贮存温度对馒头硬化和淀粉回生的影响研究 - The results showed that OSA modified waxy corn and rice starches had higher paste clarity, lower retrogradation and better freeze-thaw stability than their respective native counterparts.
结果表明：辛烯基琥珀酸酐改性使糯玉米淀粉和大米淀粉糊的透明度提高、凝沉性降低、冻融稳定性得到改善。 - Starch Gelatinization and Retrogradation Properties under Different Basic Fertilizer Regimes and Nitrogen Topdressing at Jointing Stage of Waxy Maize
基肥配比和拔节期追施氮肥对糯玉米淀粉胶凝和回生特性的影响 - This study mainly focused on retrogradation of instant rice and improvement of processing.
本课题旨在研究即食方便米饭的老化机理及其生产工艺的改进。 - The reaction-product had good properties such as low viscosity, high concentration, low retrogradation and would be used to prepare for wood-adhesives.
产物具有黏度低、浓度高、抗凝沉性好特点，可用于木材胶黏剂的制造。 - The inhibition of trehalose for the retrogradation of sticky rice starch was studied.
本文主要研究了海藻糖对糯米粉的回生抑制作用。 - The paste system and retrogradation properties of rice starch were studied.
本文研究了淀粉糊的物系结构及淀粉糊的老化特性。 - Except freeze-thaw stability, the waxy potato starch paste has better transparency, retrogradation and viscosity.
除冻融稳定性外，蜡质马铃薯淀粉糊的透明度、凝沉性和粘度均很好。 - The effects of substitution degree on retrogradation and anti-mycotic were less.
取代度的变化对沉降性和抗霉菌能力影响不大。 - The results showed that the transparency of starch paste after fermentation was reduced and the retrogradation was increased.
结果表明：发酵后淀粉糊的透明度降低，凝沉性增强。 - Retrogradation characteristic of instant rice noodles during storage was studied.
研究了方便米粉在贮藏过程中的老化特性。 - The mechanism of the short-term and long-term retrogradation of starch was discussed from the point of view of molecular structure, and the effects of molecular structure, moisture content, temperature, amylase and lipids on the retrogradation were systematically expounded.
从分子结构上对淀粉的短期回生和长期回生机理进行了阐述，并对淀粉分子结构、系统水分和温度、淀粉酶和脂类等因素对淀粉回生的影响进行了系统论述。 - Comparative studies on the retrogradation of rice flour system and rice starch system
米粉体系和米淀粉体系回生特性的比较研究 - Effects of Water Content on the Gelatinization and Retrogradation of Rice Starch
水分含量对大米淀粉糊化和回生的影响 - Study on the Mechanism of Gelatinization and Retrogradation of Rice Starch
大米淀粉胶凝和回生机理的研究 - Formamide could effectively restrain the starch retrogradation.
结果表明甲酰胺可以有效抑制淀粉回生。 - Both Castanea starches performed high enzymatic hydrolyzation, low clarity, strong retrogradation and bad freeze-thaw stability.
锥栗和茅栗淀粉糊具有酶解率较高、透明度低、凝沉稳定性强、冻融稳定性很差的特性； - The gelatinization and retrogradation of three different kinds of rice starch were studied by DSC and Dynamic Rheometry.
利用差示扫描量热仪和动态流变仪对3种不同大米淀粉的胶凝和回生过程进行了研究。 - The effects of different water content on the gelatinization, short-term and long-term retrogradation of rice starch were studied.
用差示扫描量热仪和动态流变仪对不同水分含量的大米淀粉糊化、短期回生和长期回生特性进行了研究。 - Finally use two methods measured by DSC and X-ray diffraction to study of the starch retrogradation mechanism.
最后通过DSC和X-衍射测定两种方法对淀粉回生机理进行了研究。 - And its effects on retrogradation were opposite.
而对凝沉率的影响正好相反。