1) texture
[英]['tekstʃə(r)] [美]['tɛkstʃɚ]
质构
1.
Effect of microwave treatment on the texture of Baiqie chicken muscle;
微波处理对白切鸡肌肉质构的影响
2.
Effect of composition changes on texture of Edam cheese during storage;
Edam干酪储存期组分变化对其质构的影响
3.
Texture changes of Chinese water chestnut(Eleocharis dulcis) during canning and the relationship between texture and starch properties;
罐制过程中荸荠质构变化及其与淀粉特性的关系
2) textural properties
质构
1.
Effects of high hydrostatic pressure and kappa-carrageenan on water-binding capacities and textural properties of low-fat pork blend gels;
高静压与к-卡拉胶对低脂猪肉凝胶保水和质构的影响
2.
To investigate the application of flaxseed gum in luncheon meat,effects of adding flaxseed gum and complex gum of flaxseed gum and carrageenan on texture of luncheon meat were investigated by method of textural properties analysis,sensory evaluation,scanning electronic microscopy,dynamical rheology.
为研究亚麻籽胶在低脂午餐肉中的应用,采用全质构分析、感官鉴评、扫描电子显微镜、动态流变学等方法,研究了添加单一亚麻籽胶和添加亚麻籽胶与卡拉胶的复配胶对低脂午餐肉的质构的影响。
3.
The TPA(texture profile analysis)textural properties of cultured Pseudosciaena crocea under-18℃ and-50℃ were measured by Texture Analyzer.
采用质构分析仪对-18℃和-50℃贮藏条件下的养殖大黄鱼进行TPA(质地多面剖析)模式测试。
3) structured lipids
质构脂质
1.
The lipase-catalyzed acidolysis of soybean oil with caprylic acid to produce structured lipids was investigated.
研究了固定化脂肪酶催化大豆油与辛酸酸解制备质构脂质的工艺。
2.
A rapid gas chromatographic method of determining fatty acids in structured lipids was studied, and the best analysis condition was established.
研究了质构脂质中各种脂肪酸的组成及含量的气相色谱快速测定方法,确立了最佳分析条件。
4) texture quality
质构品质
1.
Nine texture quality indexes of cooking rice based 13 kinds of rice had been measured with texture analyzer in this paper.
以13种稻谷样品为材料,用质构仪测定米饭的硬度、黏度、黏着性、弹性、回复能量、回复形变、最终负载、硬度能量、僵化度9种质构指标;用蒸煮法测定大米吸水率、膨胀体积、米汤碘蓝值、米汤干物质等蒸煮指标,分析研究大米质构品质指标与蒸煮品质指标的相互关系。
2.
This paper used Texture Analyzer to test the texture quality of stored rice and.
本文采用质构仪对稻米品质进行测定,建立了稻米品质评价方法,在此方法基础上,分析稻米在储藏过程中质构品质指标的变化,研究储藏过程中稻米脂质、蛋白质、淀粉等主要化学成分的改变以及淀粉酶、脱支酶等指标的变化,通过分析稻米储藏过程中质构指标和理化指标的相关性,以探讨储藏过程中稻米理化指标变化与质构品质指标变化的关系,揭示稻米的陈化机理。
5) 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。
6) Texture intensity
质构强度
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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