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   cooking and eating quality 的翻译结果: 查询用时:0.154秒
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cooking and eating quality
相关语句
  蒸煮食味品质
     In the early generations the selection should not be too strict, and 15% selection intensity was suitable in F2 generation, but 10% was suitable in F3 and F4. Cooking and eating quality properties and yield traits were affected in different degree by selecting protein content, and the degree varied with crosses and traits.
     早期世代蛋白质含量的选择强度不宜太大,F2代的选择率以15%为宜,而F3和F4代的选择率以10%为宜。 优先选择籽粒蛋白质含量对杂种后代的蒸煮食味品质及产量性状均带来不同程度的影响,其影响程度因杂交组合及性状不同而异,当籽粒蛋白质含量超过某一临界值时,后代蒸煮食味品质和产量性状发生显著的变化。
短句来源
     Protein and amylose, which were important factors affecting cooking and eating quality,were main compenents in rice grain. There was negative correlation relationship between protein and amylose content. It was protein content that affected the cooking and eating quality of progenies with
     蛋白质和直链淀粉是稻米中的主要成分,是影响蒸煮食味品质的主要因素,二者之间存在着此消彼长的相关关系,蛋白质含量较高的后代,其蛋白质含量是影响蒸煮食味品质的主要因子,而对于蛋白质含量较低的后代,其直链淀粉含量则是主要影响因子,因此协调直链淀粉与蛋白质含量的关系是改良稻米品质的重要途径。
短句来源
     Correlation analysis showed that correlation degree and nature between cooking and eating quality properties varied with protein content increasing or declining.
     蛋白质含量与蒸煮食味品质的关系以及蒸煮食味品质性状彼此间的关系是随蛋白质含量不同而发生相关程度和相关性质的变化。
短句来源
     Four japonica rice varieties differed in cooking and eating quality were used in the pot experiment to study the activity of glutamine synthetase during grain filling in association with rice quality.
     选用稻米蒸煮食味品质有显著差异的4个粳稻品种,通过盆栽试验对水稻灌浆成熟期籽粒谷氨酰胺合成酶活性变化及其与稻米蒸煮食味品质关系进行了初步研究。
短句来源
     Effect of nitrogen on the protein fractions content and cooking and eating quality of rice grain
     氮素对稻米蛋白质组分含量及蒸煮食味品质的影响
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  蒸煮食用品质
     For cooking and eating quality, 731A, 7R189 and LH422 had goodGCA.
     蒸煮食用品质一般配合力好的不育系是731A,恢复系是7R189和LH422。
短句来源
     Comparative Mapping Quantitative Trait Loci Controlling the Cooking and Eating Quality of Rice (Oryza sativa L.)
     异地比较定位控制稻米蒸煮食用品质的数量性状基因
短句来源
     A doubled haploid (DH) population derived from indica/japonica cross and its genetic linkage map were employed to map quantitative trait loci (QTL) underlying rice cooking and eating quality parameters in three places, Chengdu (CD), Hainan (HN) and Hangzhou (HZ), respectively.
     利用一个以窄叶青 8号 ( ZYQ8)和京系 1 7( JX1 7)为亲本构建的加倍单倍体 ( doubledhaploid,DH)群体及其分子连锁图谱 ,在 3个环境中 (成都、海南和杭州 )对稻米蒸煮食用品质 3个性状进行了数量性状基因位点 ( quantitative trait loci,QTL)的比较定位。
短句来源
     It is suggested that rice cooking and eating quality were mainly controlled by main effects of genes as well as interaction effects of quantitative trait loci and environment.
     由此表明 ,稻米蒸煮食用品质性状除了受到主效基因控制外 ,还明显受到环境的影响
短句来源
     COMPARATIVE STUDIES BETWEEN MILLED AND BROWN RICE FOR COOKING AND EATING QUALITY CHARACTERISTICS
     精糙米蒸煮食用品质性状的比较研究
短句来源
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  蒸煮与食味品质
     Molecular Marker-assisted Selection for Improving Cooking and Eating Quality in Teqing and Its Hybrid Rice
     分子标记辅助选择改良特青及其杂交稻米的蒸煮与食味品质刘巧泉
短句来源
     Mapping of QTLs Underlying Traits Related to the Cooking and Eating Quality of Rice and Cooked Rice Characteristics & Fine Mapping of Aroma Gene
     稻米蒸煮与食味品质,米饭特性相关性状的QTL定位及香味基因的精细定位
短句来源
  “cooking and eating quality”译为未确定词的双语例句
     Studies on the genetic relationship among Wx gene, AC, GC and GT of rice not only make for exploring the genetic mechanism of GC and GT but also help to improve the cooking and eating quality of rice.
     研究Wx基因与AC、GC和GT的遗传关系,不仅有利于探讨GC和GT的遗传机制,而且对提高稻米蒸煮与食用品质有一定的帮助。
短句来源
     Amylose content(AC), gel consistency(GC) and gelatinization temperature(GT) are three important aspects that evaluate the cooking and eating quality of rice.
     直链淀粉含量(AC)、胶稠度(GC)和糊化温度(GT)是衡量稻米蒸煮与食用品质的3项重要指标。
短句来源
     In the study, linkage maps were constructed for mapping QTLs on appearance quality and cooking and eating quality in Zhenshan 97/H94 and II-32/H94 DH populations.
     本研究通过构建珍汕97B/H94和Ⅱ-32B/H94两个双单倍体群体的遗传连锁图谱,对控制稻米品质性状的基因进行了定位。
短句来源
     Reducing N fertilizer and increasing K fertilizer were useful to improve rice cooking and eating quality.
     减少N肥用量,适量增施K肥有利于稻米食味品质的提高。
短句来源
     (5)The content and compose of amylum and protein was the main factor influencing rice cooking and eating quality.
     (5)稻米胚乳中淀粉的含量和组成及蛋白质的含量是影响米饭食味品质的主要因素。
短句来源
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  cooking and eating quality
The other two key characters of rice cooking and eating quality, the gel consistence (GC) and gelatinization temperature (GT), were also improved in the grains of both the transgenic maintainer lines and their relevant hybrids.
      
Field Performance of Transgenic indica Hybrid Rice with Improved Cooking and Eating Quality by Down-regulation of Wx Gene Expres
      
Our results, in combination with previous reports, further confirmed that either the waxy gene itself or a genomic region tightly linked to it plays a major role in determining the cooking and eating quality of rice.
      
The cooking and eating quality of rice has attracted more attention recently.
      
Mapping quantitative trait loci underlying the cooking and eating quality of rice using a DH population
      
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Rice qualities are discussed in this paper, which includes (1) Quality evaluation of rice grain; (2) Inheritance of quality characters; (3) Genetical improvement for qualities; and (4) Non-heritable factors affecting qualities. Genetic expression of rice grain qualities may be subject to the genotype of a maternal plant, or the genotype of an endosperm, or both. It has been found that some morphological characters of rice, such as grain length, grain width, grain weight etc., are mainly controlled by the genotype...

Rice qualities are discussed in this paper, which includes (1) Quality evaluation of rice grain; (2) Inheritance of quality characters; (3) Genetical improvement for qualities; and (4) Non-heritable factors affecting qualities. Genetic expression of rice grain qualities may be subject to the genotype of a maternal plant, or the genotype of an endosperm, or both. It has been found that some morphological characters of rice, such as grain length, grain width, grain weight etc., are mainly controlled by the genotype of a maternal plant, and no significant segregation would be observed among F_2's grains On the other hand, some physicochemical characters, such as amylose content, gelatinization temperature and protein content, are generally determined by the genotype of an endosperm, and segregation is presented among F_2's grains. Therefore, physicochemical characters of hybrid rice are rarely to be uniform. For breeding of quality rice, special attentions should be laid on:(1) Improvement of rice appearance quality; (2) Improvement of cooking and eating quality according to applications;(3)Breeding for milled rice with embryo; and(4)Improvement of yielding and stress resistance for special rice (black rice, scented rice and glutinous rice).

本文论述我国稻米的品质改进,内容包括:(1)稻米品质的评价;(2)品质性状的遗传;(3)品质性状的育种改良;(4)影响稻米品质的非遗传因素。稻米品质性状的遗传表达,可能受母株基因型或胚乳基因型控制,或兼而有之。现已明确,米的一些形态性状,如粒长、粒宽、粒重等,主要受母株基因型控制;这些性状在F_2米粒间无明显分离。而糊化温度、直链淀粉含量等理化性状,则主要由胚乳基因型控制,它们在F_2米粒间均发生分离。杂种稻米的理化性状是很难一致的。当前优质米育种应特别注意:(1)改进米的外观品质;(2)根据用途改进米的蒸煮和食用品质;(3)选育含胚米;(4)改进特种米(黑米、香米和糯米)的丰产性和抗逆性。

Eight indexes of grain qualities including brown rice percentage (BR). milled rice percentage (MR), crude protein con tent(PC), lysine content(LYS) ,amylose content(AC), total starch content (SC), gelatinization temperature(GT) and gel consistency (GO for 1618 local rice race in Sichuan Province were studied. The results showed that; (1) Milling quality Most of the race had medium BR and MR , (2) Cooking and eating quality The majority of races had medium AC, medi um GT.hard GC, (3) Nutritional...

Eight indexes of grain qualities including brown rice percentage (BR). milled rice percentage (MR), crude protein con tent(PC), lysine content(LYS) ,amylose content(AC), total starch content (SC), gelatinization temperature(GT) and gel consistency (GO for 1618 local rice race in Sichuan Province were studied. The results showed that; (1) Milling quality Most of the race had medium BR and MR , (2) Cooking and eating quality The majority of races had medium AC, medi um GT.hard GC, (3) Nutritional quality Both PC and LYS for most of the race were the medium type. The indexes of grain quality of the different rice type are presented to be different. The germplnsm resources with different kinds of quality in Sichuan may satisfy the needs of the quality breeding.

按农业部部颁米质测定方法,分析了1618份四川水稻地方品种的八项稻米品质性状指标。结果显示:(1)碾米品质——糙米率和精米率以中等类型品种为主;(2)蒸煮食用品质以中等直链淀粉含量、硬胶稠度、中等糊化温度的品种为主;(3)营养品质以蛋白质和赖氨酸含量中等的品种为主。不同类型间存在差异,粳粘的糙米率和精米率高于籼粘,粳糯最低;粳粘的直链淀粉含量和糊化温度低于籼粘;粗蛋白质含量和赖氨酸含量糯稻高于粘稻。在测试的粘稻中有不少品质优良的品种,如蛋白质含量≥13.1%,赖氨酸含量≥0.51%的,或兼有中-低直链淀粉、软胶稠度的,或直链淀粉特高的品种,可供开发利用。

Effects of γ irradation on cooking and eating quality of rice were studied.The results indicated that γ irradiation lowered the amylose contents of Zhefu504, a very low amylose variety and Zaojing T2, a low amylose line, but had no significant effect on high amylose variety——Zhefu 802.The gel consistancy of three varieties increased with the increasing dose of γ irradiation doses,while the peak paste,hot paste and cool paste in RVA(Rapid Viscosity Analyser)profile decreased.When gelatinization temperature...

Effects of γ irradation on cooking and eating quality of rice were studied.The results indicated that γ irradiation lowered the amylose contents of Zhefu504, a very low amylose variety and Zaojing T2, a low amylose line, but had no significant effect on high amylose variety——Zhefu 802.The gel consistancy of three varieties increased with the increasing dose of γ irradiation doses,while the peak paste,hot paste and cool paste in RVA(Rapid Viscosity Analyser)profile decreased.When gelatinization temperature was tested by the alkali spreading method,it remained the same with γ irradiation,however,when tested by RVA,gelatinization temperature of three varieties increased with the increasing dose of γ irradiation.

本文研究了60Coγ辐照对稻米蒸煮和食用品质的影响。结果表明:在2~12kGy范围内,辐照使低和中等直链淀粉含量的早籼稻浙辐504和早粳稻T2的直链淀粉含量降低,而对高直链淀粉含量的早籼稻浙辐802的直链淀粉含量没有明显影响。辐照使3个品种的胶稠度增大,淀粉粘度谱的最高粘度、热浆粘度、冷胶粘度明显下降。用碱消法测定时,3个品种的糊化温度没有明显变化,而用粘度速测仪测定时,糊化温度随辐照剂量的增加而升高。

 
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