2) cooked rice
米饭
1.
Effect of cooking technology and chemical components on stress-relaxation property of cooked rice;
蒸煮工艺和化学成分对米饭应力松弛特性的影响
2.
Research progress of the effect factors of quality and stalling mechanisms of cooked rice;
米饭品质影响因素及其老化机制研究进展
3.
The volatile compounds from cooked rice obtained by atmosphere cooking,pressure-boiling cooking,and pressure-nonboiling cooking were extracted by solid phase micro-extraction and analyzed with gas chromatographymass spectrometry(GC-MS).
以大米为原料,采用固相微萃取方法提取常压蒸煮、高压蒸煮和压力无沸腾蒸煮的米饭挥发性成分,用气相色谱质谱联用仪(GC-MS)对挥发性成分进行测定,分析比较不同蒸煮方法制作的米饭香气的差异。
3) rice
[英][raɪs] [美][raɪs]
米饭
1.
The effect of domestic microwave oven cooking on acrylamide in rice;
家用微波炉烹制米饭对生成致癌物质丙烯酰胺的影响
2.
Influence of cooking treatments on digestion of rice carbohydrate;
烹制处理条件对米饭碳水化合物消化特性的影响
3.
Effects of cooking technologies on in vitro starch digestibility of cooked rice
蒸煮工艺对米饭中淀粉消化性能的影响
5) instant rice
方便米饭
1.
Processing of extruded instant rice;
挤压方便米饭及其生产工艺
2.
Effect of soaking treatment on quality of instant rice;
浸泡处理对方便米饭品质的影响
3.
Technology for twice extrusion of instant rice with twin-screw extruder;
双螺杆二次挤压法制备方便米饭的工艺研究
6) fresh cooked rice
新鲜米饭
1.
The volatile compounds from fresh cooked rice and instant cooked rice were extracted by headspace solid micro-extraction(HS-SPME) and analyzed by gas chromatography-mass spectrometry(GC-MS).
以新鲜米饭和方便米饭为原料,采用75μm CAR-PDMS涂层探头的固相微萃取器顶空取样,提取样品的挥发性成分,用气-质联用仪(GC-MS)对挥发性成分进行鉴定,检出新鲜米饭含有挥发性风味物质41种,方便米饭含有35种,均以挥发性羰基化合物和烃类化合物为主。
补充资料：白米
1.碾净去糠的米。 2.银子的隐语。
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