1) texture analyzer
质构仪
1.
Study on the relationship between the meat tenderness and the testing parameters of texture analyzer
质构仪检测参数与食用肌肉嫩度相关性研究
2.
The Summary of Texture Analyzer and Its Application in the Evaluation for Food Quality
质构仪及其在食品品质评价中的应用综述
3.
Using texture analyzer the physical parameters of the bread which was added lysophosp holipids and phospholipids during storage were determinated.
利用质构仪对添加溶血磷脂面包和浓缩磷脂面包储存期物性参数进行测定,硬度值变化表明,溶血磷脂能有效缓解面包老化。
2) texture analyser
质构仪
1.
Application of texture analyser in the evaluation of noodle quality;
质构仪分析法在面条品质评价中的应用
2.
This method tests various wheat flour products with texture analyser to assess their internal quality.
针对目前常用的传统感官评价方法所存在的大量不足,提出了一套评价面制品品质的科学化、数字化方法,即利用由英国引进的物性分析仪(质构仪)对不同的面制品进行测试,从而对其内在品质给予客观性的评价。
3.
After that,those noodles were tested by TPA experiment?shear experiment and extension experiment through texture analyser.
采用质地剖面法对不同原料配方的面条,从筋道感、硬度、弹性、滑口感等方面分别进行感官评价,并用质构仪对其进行了TPA实验、剪切实验和拉伸实验。
3) instrumental test
质构仪测定
1.
Then cooking quality of noodles,instrumental test and TOM(total organic matter in washing water of cooking noodles for the assessment of spaghetti quality)were tested after adding the powder to noodles.
通过采用冷冻干燥、粉碎、过80目筛的方法,对原桃胶进行处理,将所得的原桃胶粉添加到面条中去,并对面条进行蒸煮实验、质构仪测定和TOM值(用于鉴定细条实心面(Spaghetti)品质的煮熟面条冲洗水中总有机物含量)测定。
4) Texture Analyser
质构分析仪
1.
The influences on the stability of the frozen dough were studied in this paper by a tension test carrying out on the CNS FARNELL QTS Texture Analyser through single-factor and orthogonal experiments.
借助质构分析仪,采用单项和正交的方法,研究了4种面团改良剂对焙烤用冷冻面团抗拉伸特性的影响,结果表明:单甘酯(DMG)0。
2.
The influences on the stability of the frozen dough were studied by CNS FARNELL QTS Texture Analyser.
实验借助英国CNSFARNELL公司的QTSTextureAnalyser质构分析仪对影响冷面团稳定性的若干因素进行了深入研究。
5) 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
6) 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。
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。
参考词条