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eating quality
相关语句
  食用品质
    Relationship Between RVA Profile Character andEating Quality in Oryza sativa L.
    稻米淀粉RVA谱特征与食用品质的关系
短句来源
    A Study on the Improvement of Eating Quality of Early Indica Rice with the Assistance of RVA
    RVA辅助稻米食用品质改良研究(英文)
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
    Progresses in the Study on the Assessing, Genetic and Breeding of the Rice Starch RVA Profile in Rice Eating Quality
    RVA谱在稻米蒸煮食用品质评价及遗传育种方面的研究进展
短句来源
    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
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  食味品质
    GC was significantly and positively correlated to PKV,BDV,and PaT,respectively,and very significantly and negatively correlated to SBV.The results suggest that HPV,CPV,SBV,CSV,and PaT can be used as referenced indices in eating quality selection of Japonica rice.
    用HPV、CPV、SBV、CSV和PaT 5个特征值能较好反映稻米食味品质的优劣。
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
短句来源
    Studies on Eating Quality Improvement of Hybrid Rice Parents by Inducing Antisense-Waxy Gene
    利用反义蜡质基因改良杂交稻食味品质的研究
短句来源
    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
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  味品质
    GC was significantly and positively correlated to PKV,BDV,and PaT,respectively,and very significantly and negatively correlated to SBV.The results suggest that HPV,CPV,SBV,CSV,and PaT can be used as referenced indices in eating quality selection of Japonica rice.
    用HPV、CPV、SBV、CSV和PaT 5个特征值能较好反映稻米食味品质的优劣。
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
短句来源
    Studies on Eating Quality Improvement of Hybrid Rice Parents by Inducing Antisense-Waxy Gene
    利用反义蜡质基因改良杂交稻食味品质的研究
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
    Study on Sweet Waxy Corn Fresh Stage for Eating Quality Variation and Fresh Keeping Technique
    甜、糯玉米鲜食期品质变化及保鲜技术研究
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
    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
    During 1~10d,11~20d,21~30d and 1~30d after heading, tillering, booting and heading stages, controlling water treat-ments were carried out under -30kPa~-35kPa and -60kPa~-65kPa of soil water potential, respectively. Protein, amylose, fatty acid contents and eating quality of superior grains, middle grains and inferior grains were measured after harvest.
    于水稻分蘖期、长穗期、抽穗后1~10d,11~20d熏21~30d及1~30d分别进行土壤水势为-30~-35kPa熏-60~-65kPa的控水处理,对不同粒位的蛋白质含量、直链淀粉含量、脂肪酸含量和食味值进行了测定。
短句来源
    A PRELIMINARY STUDY ON THE NUTRIENT AND EATING QUALITY OF SCENT RICE
    稻米营养价值及其食味的研究
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。

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。

The appearance, eating quality and nutrient of seven new varietiesof scent rice were studied, which resulted in a breakthrough in the selectionof nutritional scent rice Varieties, Their yield and appearance quality were asgood as thoes of common rice varieties. The study showed that scent rice va-rieties, Zaoxiangnuo and Tefan 3 were superior to others in panel taste score,eating property, appearance of cooked rice and texture of cooled cooked rice andxianggengqing, Tefan 3 and Te 3028 were...

The appearance, eating quality and nutrient of seven new varietiesof scent rice were studied, which resulted in a breakthrough in the selectionof nutritional scent rice Varieties, Their yield and appearance quality were asgood as thoes of common rice varieties. The study showed that scent rice va-rieties, Zaoxiangnuo and Tefan 3 were superior to others in panel taste score,eating property, appearance of cooked rice and texture of cooled cooked rice andxianggengqing, Tefan 3 and Te 3028 were better in fragrance of cooked rice.Compared with common rice, nutritional scent rice was rich in protein, fatand trace element. The study also showed that the mixture of nutritionalscent rice and common rice could enhance the softness, eating property andfragrance of cooked rice, and the best ratio was common rice 94% plus scentrice 6%.

通过对7个营养香稻新品系的外观加工品质、食味品质和营养成分的分析,认为营养香稻品系较普通水稻品种,产量和外观加工品质均优。其稻米食味总评分、适口性、米饭外观、冷饭质地以早香糯、特凡3等较优,米饭香气则以香粳青、特凡3和特3028较强。其稻米营养品质(包括蛋白质、脂肪、微量元素等),以紫香糯、香粳青和特3028较高,利用紫香糯与普通大米掺合(以紫香糯6%掺合普通大米94%为最优化组合),与其对照比较,其直链淀粉含量较低,香味较浓。

 
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