1) Ginkgo biloba L.starch(GBLS) paste
银杏淀粉糊
1.
The effect of different mediums on the Brabender viscosity characteristics of Ginkgo biloba L.
该文采用布拉班德尔黏度计,考察不同介质条件如浓度、pH值、蔗糖和食盐对银杏淀粉糊黏度特性的影响。
2) gingko starch
银杏淀粉
1.
The morphological and physicochemical properties of gingko starch were studied by SEM,X-ray distraction,RVA,HAKKE rheometer and DSC.
本文采用扫描电镜、X-射线衍射、快速黏度分析仪、HAKKE流变仪及差示量热扫描仪,对银杏淀粉的颗粒大小、晶体特性、热特性及物化特性进行了系统分析。
3) Ginkgo biloba pollens
银杏花粉
1.
The optimum extracting conditions of flavones in Ginkgo biloba pollens were investigated by single factor experiment and using the orthogonal experimental design.
用正交实验和单因素实验考察了索氏提取不同有机溶剂萃取法、不同条件乙醇回流提取法和超声提取法对银杏花粉总黄酮含量的影响,结果表明:正丁醇萃取法总黄酮含量明显高于乙酸乙酯萃取法;回流提取,以12倍量75%乙醇回流提取1。
4) ginkgo powder
银杏粉
1.
Color retention of ginkgo powder before spray drying was investigated.
研究了银杏粉喷雾干燥前的护色处理工艺,最佳的护色方案为:0·20%柠檬酸+0·20%维生素C+0·20%六偏磷酸钠混合护色剂浸泡银杏果1h。
5) starch paste
淀粉糊
1.
Sameness and difference of rheological behaviour between sweet potato and mung bean starch pastes;
甘薯淀粉糊与绿豆淀粉糊流变行为的共性与区别
2.
Retrogradation kinetics of rice starch paste;
稻米淀粉糊老化动力学研究
6) starch gelatinization
淀粉糊化
1.
The utilizations of the ohmic heating and apparatus in sterilization,meat processing and starch gelatinization were also introduced.
通电加热技术是食品工程中的一门新兴技术,本文介绍了通电加热技术的基本原理和特点,讨论了通电加热及其装备在杀菌、肉制品加工、淀粉糊化中的应用,指出了通电加热技术研究中存在的问题并对通电加热技术的应用前景进行了分析。
补充资料：银杏中毒
银杏中毒 银杏中毒 病名。即白果中毒。详该条。
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