1) smoking quality
吸食品质
1.
Proteins and small molecular compounds containing nitrogen such as ammonia,which are harmful to smoking quality and safety were decreased.
将酶解和微生物发酵等生物技术综合用于改变低次烤烟化学组分 ,有效地降低了对吸食品质和安全性不利的蛋白质成分及小分子含氮化合物如氨等 。
2) food quality
食品品质
1.
Study on food quality affected by the change of storage temperature;
贮藏温度变化对食品品质影响的研究现状
2.
Study on the relationship between wheat quality and their food quality;
小麦品种籽粒品质与食品品质关系的研究
3.
Experimental study on the influence of frost formation on evaporator on the temperature in vertical refrigerated display cabinet and food quality;
蒸发器结霜对立式冷藏陈列柜内温度及食品品质影响的实验研究
3) eating quality
食用品质
1.
Analysis of new wheat cultivars quality characteristics and noodle cooking and eating quality;
育成小麦品种品质性状与面条蒸煮食用品质分析
2.
In this article, differences between the changes of carcass temperature, pH, meat color, eating quality (including tenderness, flavor, juiciness, overall likeness, and total score) and microbe in hot boned pork, traditionally chilled pork, and vacuum-packed chilled pork were compared.
比较研究了热鲜猪肉、普通冷却猪肉和真空包装冷却猪肉在加工过程中胴体温度、pH值、肉色、食用品质(嫩度、风味、多汁性、喜好程度和总体评价)、微生物等的变化。
3.
As a conclusion, the starch plays an important role on noodle′s quality, especially cooking and eating quality.
简要介绍了淀粉的功能特性及其与面条烹煮和食用品质的关系,阐述了不同种类面条对淀粉的不同要求,说明了淀粉对面条品质特别是对烹煮和食用品质的重要作用,从而为生产者选用合适的淀粉原料提供参考。
4) food quality
食品质量
1.
Study on the food quality management based on six sigma;
基于六西格玛的食品质量管理研究
2.
Study on food security intension and research focus of the relevant legislation at present China ——And concurrently talks about the research of the relation between food security, food hygiene, food quality;
当前我国围绕食品安全内涵及相关立法的研究热点——兼论食品安全、食品卫生、食品质量之间关系的研究
3.
Development of certification system concerning food quality W;
食品质量认证体系发展分析
5) edible quality
食用品质
1.
Effect of oxidized potato starch on edible quality of fast frozen dumpling;
马铃薯氧化淀粉对速冻汤圆食用品质的影响
2.
The effect of the water content in dough, setting time, the proportion of slice /stuffing and the storage time on the frozen-cracking rate, edible quality of the deep-frozen dumpling were studied, leek and pork as the main raw material of stuff.
以韭菜和混合鲜猪肉为馅料,研究了面团的含水量、醒发时间、皮馅比及放置时间对速冻水饺冻裂率和食用品质的影响。
3.
The effect of polyphenols on the edible quality of walnut kernel was studied in this paper.
本文分析了不同品种核桃仁中多酚对其食用品质的影响。
6) eating quality
食味品质
1.
Relationship between cooked-rice texture character and eating quality in Oryza sativa L.;
米饭质地特征及其与食味品质的关系
2.
Studies on correlation coefficients among factors and simple evaluation method of eating quality of rice :;
稻米食味品质指标间的关系及其简易评价方法的研究
3.
Grain quality characters of 60 samples of South China indica rice varieties grown in late cropping season were tested according to the national standard of quality rice GB/T 17891 1999 and the correlation of eating quality(EQ) to cooking, apparent and milling qualities was analyzed.
蒸煮、外观、碾米品质与食味品质的相关性研究结果表明 :华南籼稻晚造稻米的直链淀粉含量、垩白粒率和垩白度与食味品质呈极显著负相关 ,胶稠度和粒型与食味品质呈极显著正相关 ;主成分分析表明 :入选的 3个主成分值分别被称为垩白粒率因子、出糙率因子和胶稠度因子。
补充资料：吸食
1.用嘴吸进(某些食物﹑毒物等)。
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