查询词典 retrogradation

The instant rice product will hold an important status in the food industry of the new century. It's essential to handle adequately the retrogradation problem for successfully exploiting the market of this kind of product.

米制品方便主食在新世纪的食品工业中将占有重要地位，而解决其在贮存过程中存在的回生老化问题是其成功开拓市场的不可忽视的技术前提。

When water content decreased, the rate of short-term retrogradation was declined, and the time for gel stabilization extended.

用差示扫描量热仪和动态流变仪对不同水分含量的大米淀粉糊化、短期回生和长期回生特性进行了研究。

Meanwhile, the inhibition of trehalose for the retrogradation could be more apparent during the frequent courses of freezing and thawing, according to the analysis of the preservation condition.

同时，通过对保存条件的分析，发现海藻糖在频繁的冻／融过程中更能体现出抑制回生的效果。

Using tapioca starch as raw material to prepare oxidized starch is better if we need the oxidized starch with low viscosity,can be used with high concentration starch slurry, and good transparency, good whiteness, low retrogradation and syneresis. Then, the research of using oxidization technology to improve the properties of tapioca crossed-linked and esterified starch was also researched: under the conditions of

然后，研究了应用氧化技术来改善木薯交联酯化淀粉的性能，在次氯酸钠用量为0.2%， pH8.5恒定反应，室温反应，反应过程不控温的反应条件下对木薯交联酯化淀粉进行氧化，可以在保持其交联酯化淀粉的应用性能不改变的前提下，大幅度提高产品的透明度，改善了产品应用性能。

In this paper, the solubility, turgidity, viscosity, transmittance, retrogradation, freeze-thaw stability of the lotus-seed starch pastes were studied, in order to provide theoretical basis of deep processing of lotus-seed.

本文通过对莲子淀粉糊溶解度、膨胀度、粘度、透光率、凝沉性质和冻融稳定性等特性进行系统研究，以期为莲子的深加工提供理论基础。

The results showed that the solubility of lotus starch was low, the turgidity was closed to sweet potato starch, accordingly was a restrictive swelling starch. A lower transparency (10.4%) was researched in the lotus-seed starch pastes, condensation speed was faster, but it decreased at acidic or alkaline condition. Stronger freeze-thaw stability and lower gel strength was researched in it. It can be from the Brabender viscosity that the lotus-seed starch has a higher gelatinization temperature (77.1℃), better thermostability, stronger retrogradation, weaker cold viscosity stability.

试验结果表明：莲子淀粉的溶解度较低，膨润力接近甘薯淀粉，属限制型膨胀淀粉；莲子淀粉糊的透明度较低（10.4%），凝沉速度较快，在酸性或碱性条件下凝沉速度减缓；其凝胶具有较强的冻融稳定性和较低的凝胶强度；布拉班德粘度曲线显示，莲子淀粉的糊化温度较高达77.1℃，热稳定性好，凝沉性强，冷粘度稳定性差。

The results indicated that carboxymethly starch has shown fine properties of easier gelatinization,lower retrogradation,better freeze-thaw stability strong antimycotic charicteristics, and higher charilty.

结果表明，马铃薯羧甲基淀粉具有低温易糊化，糊凝沉性弱，冻融稳定性好，抗霉能力强和透明度高的优良性质。

The results showed that Colocasia esculenta Schott starch has properties of lower clarity, poor freeze-thaw stability and good retrogradation.

结果表明，香芋淀粉糊具有透明度低，冻融稳定性差，沉降性好等性质。

The effects of concentration, temperatrue, rotation rate, pH and salt on the paste property of the colocasia esculenta schott starch were studied. The clarity freeze-thaw, retrogradation and anti-mycotic characteristics were determinated.

研究了糊浓度、温度、回转速度、pH和盐等因素对香芋淀粉糊粘度的影响，测定了香芋淀粉糊的透光率、冻融性、凝沉性和抗霉菌能力等性质。

The results showed that compared with the colocasia esculenta schott starch, the starch phosphate ester had properties of easier gelatinization, higher clarity, better retrogradation , freeze-thaw stability and anti-mycotic characteristics improved, and pa

结果表明，与原淀粉相比，香芋淀粉磷酸酯更容易糊化、透明度高、沉降稳定性好、冻融稳定性和抗霉菌能力有所改善、糊粘度减小。

As she looked at Warrington's manly face, and dark, melancholy eyes, she had settled in her mind that he must have been the victim of an unhappy attachment.

每逢看到沃林顿那刚毅的脸，那乌黑、忧郁的眼睛，她便会相信，他一定作过不幸的爱情的受害者。

Maybe they'll disappear into a pothole.

也许他们将在壶穴里消失