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eating quality     
相关语句
  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
     Starch Eating Quality and Nutritional Composition of Bt Transgenic Rice
     转Bt基因水稻“克螟稻”淀粉食用品质与稻米营养成分的研究
短句来源
     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
     Treated with 65U cellulase((55±1)℃,pH(5±01))and soaked with 5 time water for 90 min after gelatinization,the ratio of rehydration reached 336 from 258.The sensory and eating quality were improved,and its taste was similar to the fresh cooked rice soup. 
     原料经糊化处理后,添加65U果胶酶((55±1)℃,pH(5±0 1))、5倍量水浸泡处理90min,可使方便稀饭复水率由原来的2 58提高到3 36,成品的感官品质与食用品质明显改善,口感与新鲜稀饭相似.
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
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  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
     The eating quality of vegetable soybean consists of sweetness, flavor, texture and taste.
     菜用大豆的食味品质分为甜味、质地、香味和鲜味,消费者一般喜欢有甜味、清香味、质地柔软的菜用大豆。
短句来源
     Amylose content was negatively correlated with protein content in mature grains,and the correlation coefficient was 0.81786,indicating that shading during initial period of young spike was possibly unfavorable to rice eating quality.
     成熟籽粒直链淀粉与蛋白质含量呈负相关性,相关系数r=-0.817 86,表明孕穗期遮光可能会对稻米的食味品质产生不利影响。
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
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  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
     The eating quality of vegetable soybean consists of sweetness, flavor, texture and taste.
     菜用大豆的食味品质分为甜味、质地、香味和鲜味,消费者一般喜欢有甜味、清香味、质地柔软的菜用大豆。
短句来源
     Amylose content was negatively correlated with protein content in mature grains,and the correlation coefficient was 0.81786,indicating that shading during initial period of young spike was possibly unfavorable to rice eating quality.
     成熟籽粒直链淀粉与蛋白质含量呈负相关性,相关系数r=-0.817 86,表明孕穗期遮光可能会对稻米的食味品质产生不利影响。
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
     2 AAC was significantly correlated to RVA profiles characteristics and most eating quality indexes.
     2 AAC与RVA谱特征值和食味品质的多数指标存在显著或极显著的相关关系。
短句来源
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  “eating quality”译为未确定词的双语例句
     The flesh is white in color, fine, juicy, sweet containing a soluble solids content of 11.75%, total acid of 0.17%, total sugar of 4.86%, Vitamin C of 0.07 mg/g, of very good eating quality.
     果实含可溶性固形物11.75%,总酸0.17%,总糖4.860A,pH6.80,维生素C0.07mg/g,硬度4.05kg/cm2。 半黏核。
短句来源
     Flesh is firm, with a firmness of 9.2 kg/cm2, containing a soluble solids content of 15.3%, titratable acidity of 0.38%, of good eating quality.
     果面底色黄绿,着鲜红色条纹,品质上等。 可溶性固形物含量15.3%,去皮硬度9.2kg/cm2,可滴定酸含量0.38%。
短句来源
     Flesh is yellow, containing a soluble solids of 10%-12% and a nice sweet aromatic flavor, of excellent eating quality.
     果肉黄色,风味甜香,可溶性固形物含量10%-12%。
短句来源
     The flesh is fine,crisp and juicy,with a soluble solids content of 12.8%; flesh hardness is 7.1 kg/cm2 flavor is sweet with moderate tart,of a very good eating quality.
     果肉细、松脆、汁多,风味酸甜适度、有香味,可溶性固形物含量为12.8%,果肉硬度为7.1kg/cm2,品质上等。
短句来源
     2.The most important factor influencing the eating quality as a whole was dry matter content,followed by starch,soluble sugar and vitamin C contents;
     2.甘薯食味与淀粉、干物质、可溶性糖、维生素C几种营养成分间的关系,从整体看,对食味影响最大的是干物质,淀粉次之,维生素C和可溶性糖分别居第三和第四位;
短句来源
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  eating quality
SEAFOODplus - how to provide health promoting, safe seafood of high eating quality to consumers
      
Incorporation of emulsifier with fat replacers did not affect the crust color, crumb color and flavor, but significantly (p ≤ 0.05) improved softness and eating quality.
      
Cakes prepared with 25 or 50% fat replacers had higher mean scores for flavor, softness and eating quality than the control.
      
The eating quality was established by sensory evaluation.
      
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.
      
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A rice eating quality index, gelatinization temperature (GT) was genetically analyzed with the materials of three lines and F_2 of hybrid rices.Following results were obtained. 1. The gelatinization temperature in parental lines Zheng San 97A and Xian Dang 1 scored average 1.68 and 1.88, which were classified as high GT type, while that in other three parental lines reached 6.13, 6.94 and 6.14, which are low GT type. In three F_1 hybrids, the mean scores were 1.73, 1.65 and 1.71, appearing as high GT...

A rice eating quality index, gelatinization temperature (GT) was genetically analyzed with the materials of three lines and F_2 of hybrid rices.Following results were obtained. 1. The gelatinization temperature in parental lines Zheng San 97A and Xian Dang 1 scored average 1.68 and 1.88, which were classified as high GT type, while that in other three parental lines reached 6.13, 6.94 and 6.14, which are low GT type. In three F_1 hybrids, the mean scores were 1.73, 1.65 and 1.71, appearing as high GT type. 2. The distribution of GT in F_2 showed a bimodel curve and skewed to left, which agreeed with a segregation ration of 12∶1∶3, with no significance by x~2 test. Therefore, the high GT was controlled by two pairs dominant genes with epistatic gene effect. 3. The seed purity of Gan Hua 2 (IR24 x Xian Dang 1) can be identified due to dominant gene in high GT.

本文以KOH扩散法分析了汕优3号、汕优6号、赣化2号等三个杂交水稻双亲、F_1和F_2的糊化温度。结果表明五个供试亲本分别归属于二种不同的糊化温度类型。珍汕97A、献党1号的平均糊化温度级别是1.68、1.88,为典型的高糊化温度类型;而IR661、IR26、IR24的平均糊化温度级别为6.13、6.94、6.14,是典型的低糊化温度类型。三个F_1无论是高×低,还是低×高,它们的平均糊化溫度级别是1.73、1.65、1.71,均表现为高糊化温度。三个F_2糊化溫度分离都呈偏态双峰曲线分布。根据各组合中高、中、低三种类型的籽粒数,可以得到12:1:3的分离比,经X~2测定,三个X~2值都小于PO.01,无显著性差异。因此,可以认为,高糊化温度是个显性性状,是由二对基因控制的,而且,基因间具有上位效应。另外,利用高糊化温度是显性的特点,测定了赣化2号(IR24×献党1号)组合的种子纯度。结果表明,杂种和母本间的差异显著。因此,通过糊化温度测定可以测定该组合F1杂种的纯度。同时,本文还针对杂交水稻米质差的情况,提出了改进意见。

Chinese famous chestnuts espcially produced in Yan-mountain area possess a very nice quality and well known to the Japanese.Is is one the important nuts for export. Chestnuts were transported and stored at ordinary amibient temperature, with poor equipment and rough practice, so weight loose, quality deterioa- tion, rot and seed germination were main problems, since long time. This study carried on experiment from 1980 to 1985, showed a nice eating quality of Chinese chestnuts by chemical analysis.The...

Chinese famous chestnuts espcially produced in Yan-mountain area possess a very nice quality and well known to the Japanese.Is is one the important nuts for export. Chestnuts were transported and stored at ordinary amibient temperature, with poor equipment and rough practice, so weight loose, quality deterioa- tion, rot and seed germination were main problems, since long time. This study carried on experiment from 1980 to 1985, showed a nice eating quality of Chinese chestnuts by chemical analysis.The storage chara- cteristics of chestnuts were also abserved. The transporting chain was carried under low temperature and high humidity. The comprehensive tech- nique includes picking ripe nuts, prestoring in wet-sand, packing in PVC film bags, precooling in cold store and quick transporting. Under temperat- ure of -2-0℃, CO 2<50% and RH above 90%, chestnuts could be stored for 7-10 months with pretty good quality. By using this technique,chestnuts export to Japan had achieved success evidently.

中国板栗以其优良品质驰名中外,尤以燕山一带生产的板栗,它是主要的外销果品之一。长期以来,我国板栗的贮藏和运输,处理粗放,设备简陋,且在常温下进行,因而造成失重、发芽、变质与腐烂等问题,急待改进提高。通过1980年至1985年研究,证明中国板栗的优良品质和它的贮藏性状,采用了低温和高温的流通链方式。主要技术包括:采收成熟的栗子、湿沙预贮、良好包装、预冷、快速运输和冷藏。采用冷藏可以延长板栗的贮藏寿命并保持优良的品质,将板栗装在聚乙烯薄膜袋内,置于温度-2~0℃,相对湿度90%以上,在CO_2低于5%条件下,可贮藏7~10个月。试验证明低温是保证收获后板栗质量的重要条件,冷链流通是今后外销板栗获得成功必需采取的措施。

The relationship between hybrid rice and their parents on exterior quality of 29 combinations and cooking-eating characters of 32 combinations were studied, The average length, width and chalkiness of hybrid rice grains were the mean that of both parents; The grain thickness and weight exceed mid-parent value. The value of gelatinization temperature and gel consistency on cooking-eating quality were hetween both parents: Similarly, there was no significant difference between hybrid rice and mid-parent...

The relationship between hybrid rice and their parents on exterior quality of 29 combinations and cooking-eating characters of 32 combinations were studied, The average length, width and chalkiness of hybrid rice grains were the mean that of both parents; The grain thickness and weight exceed mid-parent value. The value of gelatinization temperature and gel consistency on cooking-eating quality were hetween both parents: Similarly, there was no significant difference between hybrid rice and mid-parent value in average amylose content, ttence, it will be useful to understand these facts for selecting parents on hybrid rice quality breeding.

研究了29个杂交组合米粒外观品质和32个杂交组合的稻米蒸煮食味品质与其相应亲本的关系。一般来说杂交稻稻米的粒长、粒宽和垩白是双亲的中值,粒厚和粒重超双亲中值;糊化温度和胶稠度处于双亲之间,直链淀粉含量则与双亲中值无显著差异,但在不同炎型组合间表现不一致。这为优质杂交稻的选育提供了亲本选择的理论依据。

 
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