1) texture properties
质构特性
1.
Preparation of Mucor pusillus or Mucor miehei chymosins and texture properties of milk curds;
微小毛霉与米黑毛霉凝乳酶的制备及其凝乳质构特性研究
2.
In order to understand the quality and using of waxy wheat,the dough and noodle texture properties were studied by mixing waxy wheat flour and nonwaxy wheat flour at different gluten and ratio.
用质构仪测定了两个筋力不同的普通小麦品种与糯小麦按不同比例混合后面团的拉伸特性、粘度特性和煮熟面条的质构特性(TPA)。
3.
This paper mainly studied effects of different casein-hydrolysates(CH)concentration on fermentation rate,storage stability and texture properties of low-fat yoghurt.
研究了不同添加量的酪蛋白水解物对低脂发酵酸奶的发酵速度、储存稳定性和质构特性的影响。
2) texture characteristics
质构特性
1.
Influence of sodium pyrophosphate, sodium triphosphate and water content on the texture characteristics and breakdown traits of pork meatball were studied through orthogonal experiment and the results were as follows: higher dosage of sodium pyrophosphate had negative effects on edible qualities of meatball while higher dosage of triphosphate significantly improved its edible qualities.
通过正交实验研究了焦磷酸钠、三聚磷酸钠和水分对猪肉丸质构特性和破裂特性的影响。
2.
Texture Analyzer was used in this study to determine the cooked rice texture characteristicsof different kinds of rice,andstatistical analysis was performed using single factor ANOVA for all data.
米饭的质构特性被认为是大米食用品质中最重要的因素,对食品的质构进行评价的最基本的方法是感官评价,但是,评价结果受到很多因素的影响。
3.
Effects of protein concentration and temperature on the texture characteristics of Yu25 soybean 11S globulin gels have been studied.
研究了蛋白质浓度和加热温度对豫豆 2511S球蛋白凝胶质构特性的影响。
3) texture property
质构特性
1.
In this paper the effects of added mushroom,starch,soybean protein,carrgeenan and cooking condition on the quality property of the chicken pill were studied by sensory test and texture property analysis.
采用单因素实验,通过感官评定和质构特性分析,探讨了香菇、淀粉、大豆蛋白、卡拉胶的添加量以及煮制条件对香菇鸡肉丸品质特性的影响,确定香菇鸡肉丸的最佳配方为香菇添加量15%,淀粉为4%,大豆蛋白4%,卡拉胶0。
2.
In this paper with single experiment the effects of added carrot,starch,soybean protein,carrgeenan and cooking condition on the quality property of the pill were studied by sensory test and texture property analysis.
采用单因素试验,通过感官评定和质构特性分析,探讨了胡萝卜、淀粉、大豆蛋白、卡拉胶的添加量以及煮制条件对肉丸品质特性的影响,确定胡萝卜肉丸的最佳配方为香菇添加量20%,淀粉为4%,大豆蛋白2%,卡拉胶0。
3.
In this paper the influence of added carrg eenan and soybean protein on the texture property and processing performance of flesh pill was studied.
研究了功能性添加物卡拉胶、大豆蛋白对碎肉制品肉丸的质构特性及加工性能的影响。
4) textural properties
质构特性
1.
Study on textural properties of carrageenan gel;
卡拉胶凝胶质构特性的研究
2.
In this study, the effects rules of the high pressure treatment's on textural properties of acorn starch gel were studied by TA-XT2i instrument.
结果表明,高压处理对淀粉凝胶体口感有显著影响;淀粉加工过程中,通过控制高压处理的含水率、压力大小和保压时间,得到所需特性的淀粉;高压处理各因素对淀粉凝胶体质构特性的影响力顺序为:淀粉类型>含水率>保压时间>压力大小。
3.
The effects of agar concentration,pH,ionic strength,Na~+ concentration,K~+ concentration, sodium hexametaphosphate,sodium pyrophosphate and sodium tripolyphosphate on the textural properties of the agar gel were studied.
研究了琼脂溶液浓度、pH、离子强度、Na~+、K~+、六偏磷酸钠(HMP)、焦磷酸钠(SPP)、三聚磷酸钠(TPP)对琼脂凝胶质构特性的影响。
5) Texture
[英]['tekstʃə(r)] [美]['tɛkstʃɚ]
质构特性
1.
Effect of Different Heating Treatment on Texture of Pork Tenderloin;
加热方式对猪里脊肉质构特性的影响
2.
The paper introduce building texture in new food product development, and also introduce sensory evaluation and instrumental analysis of food texture in the process of research and development.
食品的质构特性是食品新产品开发中不可忽视的属性,值得研究开发者引起足够的重视。
3.
In order to create conditions for application of pork skin extracts in meat processing,the effects of different extraction conditions such as cooking time,ratio of skin to water,pH value,and salt concentration on texture properties and microstructure of pork skin extracts were conducted by single factor experiments.
单因素试验表明煮沸时间、料液比、提取液pH值对猪皮提取物的质构特性都有显著影响,煮沸时间为60min、料液比为1:5、提取液pH值为5时形成的凝胶最好,盐浓度对质构特性无显著影响。
补充资料：构构
1.关系恶化貌。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
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