1) Amylose chiral stationary phase
直链淀粉手性固定相
1.
Enantiomeric separation of liarozole on amylose chiral stationary phase;
直链淀粉手性固定相法分离利阿唑对映体
2) amylose chiral stationary phase
直链淀粉类手性固定相
3) insoluble amylose
不溶性直链淀粉
1.
Moreover,it was found that it was better to set up the OAW according to the content of insoluble amylose than to set up it according to the amylose content.
本文研究了 2 3种稻米储藏前后直链淀粉、不溶性直链淀粉及最适蒸煮加水量与质构特性的关系。
2.
The artificially initated condition of rice storage under certain treatment at 37℃ and 4℃ proved that the total Pullulanase content was unchangeable, the active enzyme content was decreasing and the inactive one was increasing, with no apparent changes of the total amylose content but with and increase of insoluble amylose.
本文采用人工模拟稻谷储藏条件,证实了稻米在37℃和4℃交替处理的情况下,总的普鲁兰酶活力不变、活性酶活力减小、抑制酶活力增多;全部直链淀粉含量无明显变化,不溶性直链淀粉含量逐渐增多。
3.
The results showed that the amylose,especially the insoluble amylose,and the stability of heated and cooled paste of Brabender viscosity curve were important factors to decide the vermicelli quality,which could be used to forecast the processing properties of starches.
实验结果表明,直链淀粉特别是不溶性直链淀粉含量以及淀粉Brabender粘度曲线中的热糊稳定性与冷糊稳定性是决定粉皮质量的重要因素,可用它来预测淀粉的加工性质。
4) amylose
[英]['æmiləus] [美]['æmɪ,los]
直链淀粉
1.
The relation of amylose content in rice slurry and quality of instant rice noodle;
米浆中直链淀粉含量与方便米粉品质关系的研究
2.
Determination of content of starch, amylose, and amylopectin of different varieties of potato;
不同品种马铃薯淀粉及其直链淀粉、支链淀粉含量的测定
3.
Quick Determination of Amylose in Cereal by Potentimetric Titration;
电位滴定法快速测定直链淀粉含量
5) amylase
[英]['æmileis] [美]['æmɪ,les]
直链淀粉
1.
Contents of Crude Protein, Crude Starch and Amylase in Rice Flour by Hyperspectral Data;
利用高光谱数据估测水稻米粉中粗蛋白粗淀粉和直链淀粉含量
2.
In the course of amylase content mensuration,the size of the sample′s powder granule is the key factor.
直链淀粉是评价稻米食用、蒸煮品质的一项重要指标,也是优质稻谷定级指标之一。
3.
The result indicated that the comprehensive quality of milled round grain non-glutinous rice could be improved by blending low-amylase rice into high-amylase rice.
结果表明:以一种米质较差、直链淀粉含量较高的粳米为主料,与米质较好、直链淀粉含量较低的辅料米按一定比例配制,能够改善低质米的综合品质。
6) amylose content
直链淀粉
1.
The analysis of the effect of N,P and K on amylose content;
N、P、K三要素对水稻直链淀粉含量的影响
2.
Flour samples were taken from different sections of flour stream in a flour milling process,and the amylose contents in the flour samples were determined.
在同一生产线上对同一品种小麦按加工系统取制面粉样品,测定各粉样的直链淀粉含量;选择部分样品在其中添加整个粉路中最具代表性的系统面粉制成的谷朊粉,使各样品蛋白质含量相等、质量接近,在这种的前提下,研究直链淀粉含量对面条品质的影响。
3.
The starch level of addition in the wheat flour was changed in order to change the amylose content.
通过分离重组技术,利用糯小麦淀粉配粉改变面粉直链淀粉含量,测试了重组粉的糊化特性和熟面条的流变性质,探讨了直链淀粉含量和面粉糊化特性及面条品质的关系。
补充资料：直谓性
直谓性
predicativity
直谓性[班edicati吻;。pe及。二盯。。。oeT‘1 形成概念的一种特殊方法，其特点是在定义中不出现“概念循环”:被定义的对象不能参与自身的定义、如果描述定义的语言是形式化的，那么通常直谓性意味着定义公式不能包含一个有界变元，它的变域中有被定义的对象. 另一方面，非直谓定义(non一predicative defini-tion)的特点是在其中出现“概念循环”.非直谓定义的现象在某些推理中也会遇到，此时论证推理某一部分的过程本身也被看作一个推理对象.恰是这种推理的使用成为出现语义悖论(aniin沉叮)的土壤.典型的例子是说谎者悖论中的矛盾二如果有人声称“我在说谎”，那么这个断言既不可能真也不可能假、 B.H.FPH坦“H，A.F.八Para立皿撰【补注】关于容许循环的改进的集合论见IAI」;“说谎者”在此基础上的说明见IAZ].
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