Relationship between cooked-rice texture character and eating quality in Oryza sativa L.;

Studies on correlation coefficients among factors and simple evaluation method of eating quality of rice :;

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.

This paper introduces how some food ingredients, carbohydrate, protein, fat and so on affected microwave food flavor, and how to improve microwave food flavor with Millard reaction.

The applications of SPME-GC-MS on food flavor and safety were studied in the paper.

Protein,carbohydrate and the lipid such as the typical complex system ingredients in food,besides the nutritional value of characteristic,there are a wealth of functional properties and greatly affects the food flavor characteristics.

In this paper, it investigated that people could judge the piquancy degree of piquancy food only by sensory estimation in Guiyang Region.

Rice taste quality can be rapidly identified by image analysis,to replace normal sensory evaluation in a batch dete.

Much attention has been paid to the taste quality of oranges instead of the mineral contents in terms of the evaluation on orange quality.

Aanalyzed the relativity among the factors of taste quality , physical and chemical properties and the total value of the taste quality in rice using 2 3 japonica varieties extended in Japan and Tianjin.

Determination of trace cadmium in the taste food;

Using the stem of dry\|mushroom, leftover bits and pieces of mushroom production, as main material,then plus kinds of different subsidiary materials to produce three kinds of tasty and convenient foods, and determine key techonical parameters and best condiment formula.