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eating quality
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  食用品质
    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
    Study on the Mechanism of Improving Eating Quality of Rice Noodles by Lactic Acid Bacteria Fermentation
    乳酸菌发酵改善米粉食用品质机理的研究
短句来源
    Effects of Chalkiness on Cooking and Eating Quality Properties of Long-Grain Rice
    垩白对籼米蒸煮食用品质的影响
短句来源
    Mechanism of Improving Eating Quality of Rice Noodles by Lactic Acid Bacteria Fermentation
    乳酸菌发酵改善米粉食用品质的机理
短句来源
    EFFECT OF γ-IRRADIATION AS PRE-TREATMENT METHORD ON DRYING CHARACTERISTIC AND MILLING AND EATING QUALITY OF RICE
    ~(60)Coγ辐照预处理对晚粳稻干燥特性及加工、食用品质的影响研究
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  食味品质
    Relation between Rice Texture and Amylose Content,Eating Quality
    米饭质地与直链淀粉含量及食味品质的关系
短句来源
    Studies on correlation coefficients among factors and simple evaluation method of eating quality of rice :
    稻米食味品质指标间的关系及其简易评价方法的研究
短句来源
    Correlation of Eating Quality to Cooking, Apparent and Milling Qualities in South-China Late-cropping Season Indica Rice
    华南籼稻晚造稻米蒸煮、外观和碾米品质与食味品质的相关性研究
短句来源
    Relationship between cooked-rice texture character and eating quality in Oryza sativa L.
    米饭质地特征及其与食味品质的关系
短句来源
    Relationship between protein content and the cooking and eating quality properties of rice grain
    稻米蛋白质与蒸煮食味品质关系研究
短句来源
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  味品质
    Relation between Rice Texture and Amylose Content,Eating Quality
    米饭质地与直链淀粉含量及食味品质的关系
短句来源
    Correlation of Eating Quality to Cooking, Apparent and Milling Qualities in South-China Late-cropping Season Indica Rice
    华南籼稻晚造稻米蒸煮、外观和碾米品质与食味品质的相关性研究
短句来源
    Relationship between cooked-rice texture character and eating quality in Oryza sativa L.
    米饭质地特征及其与食味品质的关系
短句来源
    Relationship between protein content and the cooking and eating quality properties of rice grain
    稻米蛋白质与蒸煮食味品质关系研究
短句来源
    Proceeding from protein content, protein fractions content and distribution, total amino acid content and other cooking and eating quality properties of rice, the relationship between protein and cooking and eating quality of grains of japonica rice was studied. 2 experiments were designed. In field experiment, 7 varieties with different cooking and eating quality properties, Ludao 1, Dongnong 415, Dongnong 416, Fushiguang, Dongnong V7, Dongnong V10 and Tengxi 180 were grown at high and low nitrogenous nutrition levels.
    为探明粳稻稻米蛋白质与蒸煮食味品质的关系,本试验在田间条件下设计了高氮、低氮2个氮素营养水平,选用了水陆稻1号、东农415、东农416、富士光、东农V_7、东农V_(10)、藤系180等7个不同品质的粳稻品种;
短句来源
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  “eating quality”译为未确定词的双语例句
    Insoluble Amylose and the Changes of Rice Eating Quality
    不溶性直链淀粉与米饭的质变
短句来源
    Effect of dryair treatment on chemical compositions of mung bean starch and pea starch and eating quality of starch silk
    干热处理对绿豆淀粉和豌豆淀粉化学组成的影响及其与粉丝品质的关系
短句来源
    The Effect of Different Threshing and Drying Methods to the Eating Quality of Rice
    不同脱粒与干燥方式对稻米品质的影响
短句来源
    This study carried on experiment from 1980 to 1985, showed a nice eating quality of Chinese chestnuts by chemical analysis.
    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。
短句来源
    The results showed that intermittent treatment could effectively reduce the respiration rate, alleviate or retard fresh browning, maintain the eating quality, and extend the storage life.
    结果表明:间歇加温可有效地降低呼吸强度,减轻或延缓果肉褐变,有利于促持品质,延长了贮藏期。
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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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。

In recent years, rice qualities are emphasized more and more in the world, especially in the region of As ia and Pacific which is the main area of rice producing and consum ing. The proportion of rice producing and consuming in these region is about 90 percent of the world's sum. China is the largest country of rice cultivating and consuming in the world. How to raise the rice qualities has an importmant position in、 selecting high yielding cultivars. There are no standard rules to identify the rice qualities...

In recent years, rice qualities are emphasized more and more in the world, especially in the region of As ia and Pacific which is the main area of rice producing and consum ing. The proportion of rice producing and consuming in these region is about 90 percent of the world's sum. China is the largest country of rice cultivating and consuming in the world. How to raise the rice qualities has an importmant position in、 selecting high yielding cultivars. There are no standard rules to identify the rice qualities in the world, although the rules of International Institute of. Rice has been adopted by our country. In many con troversies about what are "supreme qualities" of rice has not been defini-ted yet. Moreover, the range of rice qualities are very wide, including market quality. performance of mill grain, performance of steamed/ cooked rice and eating quality etc. in general, the shape of grain, the exterior appearance of endosperm and eating quality are important in the international market. In addition, these are also considered as good qualities such as high percent of protein and amino acid and performance of steamed/cooked rice which is liked by man. Because of the limitation of experimental cond it ions, we selected some hybrid rice cultivars to analyse the exterior appearance of grain, the percent of protein and fat, and the performance of steamed/cooked rice. By means of identifying the difference in bthese cultivars. We would provide some useful, informations for reeders to select idealrice hybrid cuitivars.

近年来,稻米品质日益受到世界各国重视,特别是在水稻生产和消费的主要地区——亚太地区,生产和消费的稻米占世界90%,中国是世界上最大的稻米生产国和消费国,故在选育高产品种中,提高稻米品质已古相当重要的地位。但目前对水稻品种“优质”评价不一。品质包括范围很广,如市场品质、碾米品质、蒸煮品质、食用品质等。一般来说,国际市场要求米粒形状、胚乳外观及食用品质。由于实验条件所限,我们全要对几个杂交品种进行了米粒外观性状的初步探讨,对蛋白质、粗脂肪含量、蒸煮品质作了测定,以鉴别各品种间的差异、优劣,从而为育种工作提供优良材料,选出优良品种。

Low-temperature injury has been proved to be the chief obstacle to successful long-term storage of plum. The eating quality decreased and the decay increased after plum fruit suffering chilly injury. In order to alleriate chilling injury intermittent warming treatment was used in this study, which temperature was 20 ℃ and 30℃ lasting for 1 to 2 days every 15 days in cold storage. The results showed that intermittent treatment could effectively reduce the respiration rate, alleviate or retard fresh browning,...

Low-temperature injury has been proved to be the chief obstacle to successful long-term storage of plum. The eating quality decreased and the decay increased after plum fruit suffering chilly injury. In order to alleriate chilling injury intermittent warming treatment was used in this study, which temperature was 20 ℃ and 30℃ lasting for 1 to 2 days every 15 days in cold storage. The results showed that intermittent treatment could effectively reduce the respiration rate, alleviate or retard fresh browning, maintain the eating quality, and extend the storage life.

李子在低温下长期贮藏的最大障碍就是低温冷害。果实遭受冷害后,品质下降,腐烂增加。为了减轻冷害,本试验采用了间歇加温处理:即将在0℃下贮藏的李子每隔15d在20℃或30℃下加温1~2d。结果表明:间歇加温可有效地降低呼吸强度,减轻或延缓果肉褐变,有利于促持品质,延长了贮藏期。

 
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