retrogradation是什么意思_retrogradation短语搭配_retrogradation权威例句

同近义词

• n.倒退；后退；逆行

  recession   /   regression   /   reverse

词组短语

1. starch retrogradation 淀粉回生

2. its retrogradation 凝沉性

3. retrogradation times 回生次数

4. anti-retrogradation 老化抑制

5. low retrogradation 抗凝沉性

6. retrogradation oral solution 回生口服液

7. retrogradation detail 胶化

8. coastal retrogradation 海岸蚀退

权威例句

1. Study on Retrogradation Mechanism of Instant Rice

方便米饭的老化机理研究

2. Finally use two methods measured by DSC and X-ray diffraction to study of the starch retrogradation mechanism.

最后通过DSC和X-衍射测定两种方法对淀粉回生机理进行了研究。

3. New research progress on starch retrogradation& water redistribution on starch recrystallization

淀粉回生研究进展&水分子再分布对淀粉回生的影响

4. Retrogradation is related to the properties of both the continuous phase and disperse phase.

淀粉糊的老化与其分散相的凝聚、沉淀和连续相的特性有关.《互联网》

5. This study mainly focused on retrogradation of instant rice and improvement of processing.

本课题旨在研究即食方便米饭的老化机理及其生产工艺的改进。

6. 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。

7. The retrogradation kinetics properties of starch paste can be described accurately by flow behavior index.

用流变指数和一级化学反应动力学模型能较好的描述淀粉糊的老化特性.《互联网》

8. Enhancement of Resistant Starch Content in Retrogradation Sweet Potato Starch

提高甘薯淀粉中抗消化淀粉含量的技术研究

9. Research on the retrogradation retarding process of Soft Canned Rice

软罐头米饭抗回生工艺的研究

10. The pastes properties of banana starch such as translucency , retrogradation and freeze - thaw were studied.

结果表明:香蕉淀粉糊透光率低、冻融性差、凝沉好.《互联网》

11. The research on starch retrogradation is of great importance for improving food texture .

淀粉老化研究对改善食品品质有重要意义。

12. Study on the Mechanism of Gelatinization and Retrogradation of Rice Starch

大米淀粉胶凝和回生机理的研究

13. A Study on Retrogradation of Instant Wet Rice Noodle

方便湿米粉的老化特性研究

14. Paste System on Rice Starch and Its Retrogradation Properties

淀粉糊物系及其老化特性研究

15. Study on the Properties and Retrogradation Mechanism of Rice Starch

稻米淀粉特性与老化机理研究

16. The effects of substitution degree on retrogradation and anti-mycotic were less.

取代度的变化对沉降性和抗霉菌能力影响不大。

17. When starch that has been heated, is cooled, retrogradation occurs converting some of the gelatinised starch to a crystalline form which is resistant to digestion.

当已经被加热，被冷却的淀粉，逆行发生将一些被成胶状的淀粉转换成对消化是反抗的一种水晶的形式。

18. The retrogradation characteristics of rice flour and starch system were studied by dsc and dynamic rheometry.

利用差示扫描量热仪和动态流变仪对米粉和米淀粉体系的回生特性进行了研究。

19. In manufacture process of tint phenolic paint, cooling in linseed oil prevents retrogradation.

介绍溶剂法制浅色酚醛漆料工艺中，采用亚麻油内冷却防止漆料胶化的方法。

20. Mechanism and Measuring Method of Starch Retrogradation

淀粉的回生机理及其测定方法

21. The results showed that the transparency of starch paste after fermentation was reduced and the retrogradation was increased.

结果表明：发酵后淀粉糊的透明度降低，凝沉性增强。

22. Compared to corn starch, the weak retrogradation is main characteristic of glutinous rice flour paste, and some samples have better stability against shearing.

与玉米淀粉比较，糊的凝沉性弱为其最主要的特性，而且有的样品具备较好的抗剪切稳定性。

23. The research on starch retrogradation is of great importance for improving food texture.

淀粉回生研究对改善食品品质有重要意义。

24. The effects of degree substitution on retrogradation and anti-mycotic were less.

糊黏度则先减后增。 取代度的变化对沉降性和抗霉菌能力影响不大。

25. The anti - retrogradation effect of various additives in the process of fresh instant rice noodles was measured.

测定了多种添加剂对保鲜方便米粉的 抗老化 效果.《互联网》

26. The inhibition of trehalose for the retrogradation of sticky rice starch was studied.

本文主要研究了海藻糖对糯米粉的回生抑制作用。

27. Formamide could effectively restrain the starch retrogradation.

结果表明甲酰胺可以有效抑制淀粉回生。

28. With rise of base level, sediments showed retrogradation features, in contrast, with drop of base level, sediments had progradation.

随着基准面的下降，沉积物总体呈进积特征。

29. Comparative studies on the retrogradation of rice flour system and rice starch system

米粉体系和米淀粉体系回生特性的比较研究

30. According to the primary procedure of the formation of microcrystalline starch, the preparation methods were classified as retrogradation, hydrolyzation and crystallization.

微晶淀粉的制备方法按生成微晶的主要步骤可划分为回生法、水解法和结晶法三类。

31. Effects of Water Content on the Gelatinization and Retrogradation of Rice Starch

水分含量对大米淀粉糊化和回生的影响

32. Thermoplastic starch (TPS) plasticized with mixture of urea and formamide (UFPTPS) could effectively restrain the starch retrogradation.

使用尿素和甲酰胺混合塑化剂制备的热塑性淀粉(UFPTPS)可以有效抑制淀粉的回生。

33. Compared with regular maize starch, the waxy maize starch paste had weaker retrogradation, better transparency and more freeze-thaw stability.

蜡质玉米淀粉糊的透明度比普通玉米淀粉的要好，凝沉性弱，冻融稳定性好。

34. The art of printing secures us against the retrogradation of reason and information.

印刷艺术防止我们的理性和知识退化.《互联网》

35. Study on Retrogradation Kinetics of Starch

淀粉老化动力学研究述评

36. After being micronized, the retrogradation of corn starch paste is enhanced and its transparency decreases.

由于微细化处理后淀粉凝沉性增强，淀粉糊的透明度随淀粉粒度的下降而降低。

37. Studies on Inhibition of Retrogradation of Instant Fresh Rice Noodle by Amylase

生物酶法抑制鲜湿米粉回生的研究

38. Retrogradation Mechanism of Rice Starch Mixtures and Extruded Rice Pellets

大米淀粉混合物和挤压大米颗粒料的回生机理

39. The Influence of Hot Carrier's Retrogradation on IC's Reliability and the Countermeasures

热载流子退化对集成电路可靠性的影响及应对

40. And its effects on retrogradation were opposite.

而对凝沉率的影响正好相反。

41. The effects of different water content on the gelatinization, short-term and long-term retrogradation of rice starch were studied.

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。

42. The retrogradation direction usually points to the main source supply direction.

它的退覆方向一般指示了单一主物源的方向。

43. The retrogradation kinetics property of rice starch paste derived from indica rice, japonica rice and glutinous rice was studied using a rotary rheometer.

以不同类型稻米为原料，用旋转粘度仪研究较稀浓度淀粉糊的老化动力学，以预测和控制稻米淀粉糊老化。

44. Water Change of Rice Steamed Sponge Cake during Storage vs Cake Retrogradation

米发糕贮藏期内水分变化与老化关系的研究

45. Coastal Retrogradation in the Shengli Oil Field Area and Its Prevention and Control

胜利油田海岸的蚀退与防治

46. The effects of substitution degree on retrogradation and anti - mycotic were less.

取代度的变化对沉降性和 抗 霉菌能力影响不大.《互联网》

47. Retrogradation characteristic of instant rice noodles during storage was studied.

研究了方便米粉在贮藏过程中的老化特性。

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

对于大米淀粉的短期回生，水分含量越低，短期回生速度越慢，淀粉凝胶达到稳定的时间越长。

49. Retrogradation characteristic of instant rice noodles during storage was studied.

研究了方便米粉在贮藏过程中的老化特性。

50. The effect of temperature changes during storage on the retrogradation of rice starch

变温储藏对大米淀粉回生的影响

51. The Influence of Starch Retrogradation on Microwave Puffing and Its Mechanism

淀粉老化对微波膨化影响及机理的研究

52. On the other hand the residual iron ions and copper ions had great effect on the retrogradation of oxidized starches.

另一方面残留的铁、铜离子对氧化淀粉的凝沉性有较大的影响。

53. The paste system and retrogradation properties of rice starch were studied.

本文研究了淀粉糊的物系结构及淀粉糊的老化特性。

54. Starch retrogradation is a critical factor that limits its application.

淀粉的凝沉是限制淀粉应用的关键因素。

55. The retrogradation of steamed bread is a common problem.

馒头制品的回生是一个普遍问题。

56. The results indicated that lithocarpus starch has high gelatinization temperature, higher enzymatic hydrolyzation, lower clarity, better retrogradation and bad freeze-thaw stability.

实验结果表明，石栎属淀粉糊具有糊化温度高、酶解率较高、透明度低、凝沉稳定性较强、冻融稳定性较差的特性。

57. The influence of retrogradation factors on Rice Resistant Starch

老化因素对大米抗性淀粉制备的影响