1) preservation property
保性
2) water holding capacity
保水性
1.
Effects of transglutaminase on water holding capacity and hardness of low-fat beef gels;
谷氨酰胺转胺酶对低脂牛肉凝胶保水性和硬度的影响
2.
SPI could enhance the water holding capacity(WHC)of tofu which showed the best result with 2% addition of SPI.
结果表明:豆腐的得率在SPI添加量为1%时较高,随着SPI添加量的增多,其得率逐渐下降;豆腐的保水性得到了明显的改善,添加量为2%时,保水性最好;随着SPI的添加,豆腐的粘度和弹性先降低,后又逐渐增大;但豆腐的硬度和韧性随着SPI添加量的增加而降低;另外,SPI的添加使豆腐的微观结构也发生了较为明显的变化。
3.
The paper studied and compared water holding capacity, viscosity,flavor and texture of yoghurt, when the yought was produced by whey protein concentrate(WPC-80 and WPC-34)and milk powder.
本文对乳清浓缩蛋白(WPC-80和WPC-34)代替部分全脂奶粉和脱脂奶粉生产酸奶时,对产品的保水性、粘度、口感及组织状态进行了比较分析。
3) gloss retention
保光性
4) WHC
保水性
1.
Study on gelatin WHC of salt-soluble protein of chicken thigh and the affecting factors;
鸡腿肉盐溶蛋白质热诱导凝胶保水性及其影响因素的研究
2.
Effects of ionic strength and pH values on the characteristics of heat-induced gelation of myofibrillar proteins from longissimus dorse of pigs were studied as the signals included gel hardness,springiness,cohesiveness,gumminess,resilience and water holding capacity(WHC) .
以肌原纤维热诱导凝胶的保水性和质构特性,包括硬度、弹性、内聚性、胶黏性、回复性为指标,考察离子强度和pH值对猪背最长肌肌原纤维热诱导凝胶特性的影响。
3.
Results indicated that mixed protein did not form gelatin under the pressure of 100MPa and 600MPa,the texture of the pressure-induced gelatin(200MPa,400MPa),which got stable at 48 h, was better than that of heat-induced gelatin,however,water holding capacity(WHC) was not as good as that of heat-induced gelatin.
研究结果表明:100MPa和600MPa压力下均不能获得混合蛋白凝胶,200MPa和400MPa压力下制得的凝胶在48h后获得稳定的凝胶特性,均优于传统热凝胶,但是其保水性不及热凝胶。
5) retention characteristics
保留特性
1.
Focusing on the HPLC analysis of the oxidation system of p-xylene,this research has investigated the changes of retention characteristics of anion exchange columns by analysis data such as retention time,resolution through the whole lifecycle of anion exchange column(injecting times are over 1 000).
选择对二甲苯氧化体系的高效液相色谱分析为研究对象,详细考察了阴离子交换色谱柱保留特性的变化,在整个色谱柱寿命期间(进样超过1000次),全程采集了保留时间、分离度等数据。
6) storage
[英]['stɔ:rɪdʒ] [美]['stɔrɪdʒ]
保藏性能
1.
Effect of ultra-high pressure processing on physical property and storage of watermelon juice;
超高压处理压力对西瓜汁物理特性和保藏性能的影响
补充资料：云心水性
1.指女子作风轻浮﹐爱情不专一。
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