干酪质的

The main feature of the soft cheese segment is diversity; Camembert, Brie, Gorgonzola, Roquefort, Argentine Port Salut, Crescenza are all soft cheeses, and many more exist.

卡门培尔干酪、布里干酪、戈贡佐拉干酪、洛克福干酪、Argentine Port Salut和Crescenza都属于软质干酪，还有许多这里没有列举的品种。

There are three categories of maturity indicators of organic matter in current petroleum industry to evaluate the degree of thermal evolution for source rocks, including: 1 optical indicators, i.e., vitrinite reflectance, bitumen reflectance, sporopollen color and thermal alteration index, conodont color alteration index, and reflectance of fossil fragments; 2 chemical indicators, i.e., the maximum temperature in pyrolysis of organic matter, methyl phenanthrene indicator, the atomic ratio of H/C, carbon isotope indicator, and biomarker indicators; 3 indicators of spectroscopy, i.e., the free radical concentration of kerogen, the average structural scale of aromatic nucleus of kerogen, and the laser-Raman spectrum of organic carbon.

摘 要：当前常用的有机质成熟度指标包括3大类：1 光学指标，包括镜质体反射率、沥青反射率、孢粉颜色、热变指数(thermal alteration index， TAI)、牙形石色变指数(color alteration index， CAI)和生物碎屑反射率；2 化学指标，包括有机质最大热解峰温度、甲基菲指数(methyl phenanthrene indicator， MPI)、H/C原子比值、碳同位素指标和生物标志物指标；3 谱学指标，包括干酪根的自由基浓度、干酪根芳核平均结构尺寸和有机碳激光拉曼光谱。

Due to the parental and maturational differences of kerogen, it exhibits highly chemical and structural heterogeneity.

但是由于干酪根的母质类型和成熟度不同，其结构组成和性质的非均质性较强，人们对其吸附行为的研究还不很深入。

The pyr rolic compounds have various isomers,this might be related to different mother m aterials of kerogen.

不同的同分异构体可能与干酪根先质的结构有关。

The in situ visualization of pyrolysis of kerogen and asphalt in high-temperature and high-pressure water studied by hydrothermal anvil cell.

采用热液对顶砧压腔装置，对高温高压水中干酪根和沥青质的热解过程进行了原位观测。

The impact of critical technology parameters which were cooking temperature?cheddar pH and stretching temperature on full fat Mozzarella cheese textural properties(TPA Hardness?TPA Cohesiveness?TPA Springness)and functional properties(Meltability?Free oil)was studied in this peaper by using currency three factors quadratic rotation design. It came to the conclusions that TPA Hard and Free Oil were increased properly with cooking temperature increased,the formation of free oil was increased with stretching t...

采用三因素二次通用旋转组合设计，研究热缩温度、堆酿pH、拉伸温度等关键工艺参数对全脂Mozzarella干酪的质构特性和功能特性的影响规律，结果表明提高热缩温度可增加干酪硬度及干酪的油脂析出性；提高拉伸温度也可增加干酪的油脂析出性；堆酿pH对干酪的弹性有较大影响，随着堆酿pH的降低，干酪的弹性增大，并与热烫拉伸温度之间有交互作用，即低的堆酿pH和高的拉伸温度时干酪的弹性大。

The study of rheological and textural properties was evaluable for technology and quality control of cheese products.

因而对干酪样品的流变和质构特性进行分析对于改善其加工工艺及品质保证是非常有意义的。

Regarding asphaltenes, the oxidative degradation was carried out in this work, including species of n-C〓 asphaltenes, crude oils and oilsands. The oxidation reagents include NaIO〓/NaH〓PO4 and 30%H〓O〓/CH〓COOH.

实验结果表明在沥青质的红外分析中，吸收因子Z可以较好排除成熟度差别大的影响，能应用于母质干酪根类型的判别。

To compare changes on physicochemistry, rheology and microstructure for different sorts ofcheeses during storage, this research chooses Cheddar Cheese, Gouda cheese and Vintage cheese to analyze protein, fat, water content anddetermine Cheddar belongs to semi-soft cheese (44.1% moisture content), Gouda belongs to hardcheese (39.6% moisture content), Vintage belongs to especially hard cheese (32.2% moisturecontent).

干酪的组成分析和种类的确定为了比较不同种类干酪在贮藏过程中理化、流变学和微观结构的变化，本研究选择了Cheddar干酪、Gouda干酪和Vintage干酪，分析其蛋白质、脂肪及水分含量，确定Cheddar属于半软质干酪(水分含量44.1％)，Gouda属于硬质干酪(水分含量39.6％)，Vintage属于特硬质干酪(水分含量32.2％)。

After an analysis of the mechanisms of the effects of pressures on OMM, it is denoted that when the increase of ＂pressure＂ on the samples is the increase of effective stress, the stress acts directly on solid OM and the maturating rate will be accelerated.

综合分析结果表明，当压力的增加表现为沉积有机质受到的有效应力增加时可以促进有机质生烃；当压力的增加表现为孔隙流体压力增加时，有机质生烃过程将受到抑制；另外，这两种情况都可能使干酪根的镜质组反射率降低，易使人得出压力增加抑制有机质演化的结论。

The split between the two groups can hardly be papered over.

这两个团体间的分歧难以掩饰。

This approach not only encourages a greater number of responses, but minimizes the likelihood of stale groupthink.

这种做法不仅鼓励了更多的反应，而且减少跟风的可能性。