1) Cupuliferoipollenites
栗粉属
2) chestnut flour
栗粉
1.
Effects of 4 drying methods (sun drying; hot air drying; microwave drying; vapor treatmentd and then hot air drying)on the physicochemical and functional properties of chestnut flour were investigated.
以毛板红板栗品种为原料 ,研究了 4种不同干燥方法加工所得栗粉的理化与功能特性 ,结果表明自然干燥与热风干燥加工成的栗粉在理化和功能特性上差异较小 ,但自然干燥粉比热风干燥粉具有更好的起泡能力和泡沫稳定性 ;微波干燥粉比热风干燥有较多的淀粉发生糊化 ,表现在具有较低的峰粘度、崩解值和回复值 ,其吸水能力较热风干燥粉大 ,但起泡能力、泡沫稳定性和复水成泥后的一些质地特征值较热风干燥粉低。
3) Castanea
栗属
1.
Extraction and RAPD and SSR Analysis of Genomic DNA in Castanea Plants;
栗属植物基因组DNA的提取及RAPD、SSR分析
2.
25 ) allozyme,one of the key enzymes in shikimate pathway,was investigated in Castanea mollissima and C.
对单株家系、种内杂交家系和种间回交BC1群体的研究结果表明:栗属莽草酸脱氢酶共有4个活性区域,活性基因座具有物种特异性,并符合孟德尔式遗传,美洲栗的Skd-1与Skd-2为独立分离基因座,但中国板栗的Skd-3与Skd-4则为紧密连锁基因座。
3.
Considerable variations in allele frequency and heterozygosity were found in populations of the American (Castanea dentata) and Chinese (C.
采用超薄聚丙烯酰胺平板凝胶等电聚焦电泳和单株后代法 ,分析了栗属种的 PGI同工酶的遗传。
4) chestnut starch
板栗淀粉
1.
Influence of additives on viscosity and ageing properties of chestnut starch;
几种添加剂对板栗淀粉糊粘度和老化特性影响的研究
2.
Study on liquefying the chestnut starch with α-amylase;
低温α-淀粉酶液化板栗淀粉的工艺研究
3.
Influence of microwave on gelatinisation and crystallinity level of chestnut starch;
微波对板栗淀粉α度和结晶度的影响
5) chestnut powder
板栗粉
1.
Preparation of chestnut powder by combination drying of microwave and hot-air;
微波热风组合干燥制备板栗粉的研究
2.
Effects of chestnut powder on bake qualities of bread;
板栗粉对面包焙烤特性的影响研究
3.
Effect of chestnut powder on bake quality and anti-aging of bread
板栗粉对面包老化及品质影响的研究
6) chestnut pollen
板栗花粉
1.
Extraction conditions of total flavonoids from chestnut pollen with ethanol are studied and optimized,the optimal extraction conditions are as follows:temperature of 60℃,time of 1.
用乙醇提取板栗花粉中的总黄酮,对提取条件进行优化,最佳提取条件为:提取温度60℃、提取时间1。
补充资料：寒栗栗
1.形容寒气袭人。
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