1) TPA
质构剖面分析
1.
Pork texture was assessed by two instruments determination(shear method and texture profile analysis,TPA)and also by sensory evaluation on cooked meat.
以熟肉为研究对象,比较感官评定和两种仪器测定方法(剪切法和质构剖面分析)之间的差异和关联性。
2.
Texture profile analysis(TPA)attributes of cooked sausage changed due to d.
质构剖面分析(texture profile analysis,TPA)显示,随着冷藏时间的增加,硬度和胶黏性增加,弹性、黏聚性和回复性减小,咀嚼性先增加后减小。
2) texture profile analysis
质地剖面分析
1.
The effects of soy,sugar,salt on the texture characteristics of steamed pork bacon with rice powder were studied by the method of texture profile analysis.
采用质地剖面分析法(TPA,texture profile analysis)研究了酱油、白糖、食盐对粉蒸肉质构的影响,结果表明:带皮肥肉和瘦肉的硬度和耐嚼性随着酱油的增加而增加,无皮肥肉的弹性、凝聚性和回复性变化较大;白糖对带皮肥肉的硬度、弹性、回复性和瘦肉的耐嚼性影响显著;食盐对带皮肥肉的硬度和回复性、无皮肥肉的弹性和回复性影响不显著。
2.
Tissue structure and rheological properties of foot and visceral muscles of both raw and heated turban shell with different times(5,20 and 60 min) were investigated,texture profile analysis was experimentized,which would provide a theoretical foundation for the development of the produce of turban shell and optimizing the technological process.
研究了海螺不同部位的肌肉在鲜活和加热(100℃)过程中组织构造及其流变学特性的变化,并进行了质地剖面分析(TPA),为海螺深加工制品的开发及加工工艺的优化提供了依据。
3.
Tissue structure and rheological properties of both raw and heated turban shell foot with different time(5,20,60 min) were investigated,and texture profile analysis and sensory evaluation were experimented,which would provide theoretic basis and scientific gist for opening up the production of turban shell foot and optimizing process.
研究了鲜活和不同加热条件下(5、20、60 m in)海螺足部的组织构造及其流变学特性的变化,并进行了质地剖面分析(TPA)和感官评定试验,为海螺深加工制品的开发及加工工艺的优化提供理论基础和科学依据。
3) Profile analysis
剖面分析
1.
Design and implementation of terrain profile analysis based on Yang Chek filtering estimation
基于杨赤中滤波推估法的地形剖面分析的设计与实现
2.
This paper establishes a model of the ST companies and matched samples based on profile analysis and logistic regression model.
运用剖面分析和Logistic回归模型对ST公司及配对样本建立模型。
4) XPS depth analysis
XPS剖面分析
1.
XPS depth analysis shows that a carbon-enriched layer of.
XPS剖面分析、Raman光谱表明:纤维表面有一层厚约100 nm的富碳层,由表及里铁的含量逐渐增加;随着温度的升高游离碳的排列逐渐规整化。
5) vertical section analysis
横剖面分析
6) horizontal section analysis
纵剖面分析
补充资料：剖面分析
分子式：
CAS号：
性质：系指分析样品中杂质的剖面分布特征，一般可采用离子束分析、全反射X射线荧光分析、同步辐射X射线分析、冷中子活化分析以及瞬发辐射分析等。现已可测定杂质在样品中的三维分布特征。
CAS号：
性质：系指分析样品中杂质的剖面分布特征，一般可采用离子束分析、全反射X射线荧光分析、同步辐射X射线分析、冷中子活化分析以及瞬发辐射分析等。现已可测定杂质在样品中的三维分布特征。
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