淀粉糊的英文

• gelatinized corn starch
• starch paste

• "淀粉"英文翻译    starch; amylum; farina; amyl ...
• "糊"英文翻译    paste
• "淀粉糊化" 英文翻译 :    starch pasting
• "淀粉糊化锅" 英文翻译 :    starch cooker; starch cooking
• "淀粉糊精" 英文翻译 :    amylodextrin; dextrin of starch
• "红淀粉糊精" 英文翻译 :    erythrogranulose
• "玉米淀粉糊" 英文翻译 :    maize starch gum
• "淀粉糊的低黏稠性" 英文翻译 :    starch paste shortness
• "极限糊精；淀粉糊精" 英文翻译 :    amylodextrin
• "红粒淀粉〔遇碘呈红色的一种淀粉糊精" 英文翻译 :    erythrogranulose
• "面粉糊" 英文翻译 :    flour paste
• "糖粉糊" 英文翻译 :    seed slurry
• "粉糊状的" 英文翻译 :    mushy
• "乳酪面粉糊" 英文翻译 :    cream roux; roux
• "甜牛奶粉糊" 英文翻译 :    frumenty; furmety
• "淀粉" 英文翻译 :    [生物化学] starch; amylum; farina; amylon; maizena
• "anm淀粉" 英文翻译 :    anm starch powder
• "沉淀粉" 英文翻译 :    precipitated powder; precipitatedpowder
• "稻淀粉" 英文翻译 :    rice starch
• "碘淀粉" 英文翻译 :    iodamylum◇碘淀粉反应 starch-iodine reaction
• "淀粉-1" 英文翻译 :    debrancher enzyme; debranching enzyme
• "淀粉8" 英文翻译 :    starchesstarches
• "淀粉〔旧称" 英文翻译 :    amyloamylose
• "淀粉层" 英文翻译 :    starch layer
• "淀粉厂" 英文翻译 :    starch factory

• Eeffect of extruded on gelatinization degree of maize starch
  挤压膨化对玉米淀粉糊化程度影响的研究
• Study on the effects of esterification on the properties of triple - modified wheat starch paste
  三重变性小麦淀粉中酯化反应对淀粉糊粘度特性影响的研究
• A genetic study on amylographic viscosity measurements of milled rice flour by means of diallel graph was conducted
  本研究利用全互交遗传图析进行白米淀粉糊黏度测定值之遗传分析。
• The genetic nature of the parental entries in relation to amylographic viscosity measurements evaluated is discussed in detail
  文中曾就参试亲本淀粉糊度测定值之遗传特质详细讨论。
• The transparency of all the pastes made of granular starches soluble in cold water was improved and increased with improvement of solubility
  三种颗粒状冷水可溶淀粉糊的透明度大大提高，且随着溶解度提高其透明度增大。
• Amylographic viscosity measurements , a physical property of milled rice flour , are important eating and processing quality parameters of rice and are characteristics of the endosperm
  摘要白米淀粉糊黏度测定值是稻米食用与加工品质非常重要之介量，属胚乳性状。
• The series granular starches soluble in cold water with different solubility were prepared by alcoholysis under normal pressure and the paste properties of maize starch , tapioca starch , potato starch and their granular starches soluble in cold water were studied
  摘要在常压下，用醇解法制备了不同溶解度的颗粒状冷水可溶淀粉系列，并对玉米、木薯和马铃薯原淀粉及其不同溶解度的颗粒状冷水可溶淀粉糊的性质进行了研究。
• Cassava root is used for carbohydrate source in tropical region . quality of cassava starch is variable and affected by many factors . an attempt was made to evaluate the effect of peeling , washing and drying on starch purity and starch paste viscosity . paste viscosity were based on results of rapid visco analysis ( rva ) . the results of this study revealed that : peeling , washing and drying temperature significantly affected cassava starch purity and starch paste viscosity . the starch from unpeeling root had a dullness color , but had higher peak viscosity , trough , final viscosity , breakdown and setback than that of starch from peeling root . more washing not only increased starch purity , but also improved starch past characteristics , such as peak viscosity , trough , final viscosity , setback and pasting temperature . different drying temperature had no effect on starch whiteness . starch purity had a little increase with drying temperature increasing . in general trend , starch dried at higher temperature had higher peak viscosity , trough , breakdown , final viscosity and higher setback
  木薯在热带地区是碳水化合物的主要来源.木薯淀粉的品质受许多因素的影响.本项研究着重探讨淀粉提取过程中,削皮、水洗、干燥温度对淀粉纯度、白度和淀粉糊化粘度的影响.结果表明,未削皮的淀粉样品色发灰,但具有比削皮处理高的峰值粘度、 95最后粘度、 50时粘度、峰值降和持久性.增加水洗次数,不但能增加淀粉纯度,还可提高淀粉高峰值粘度、 95最后粘度、 50时粘度、持久性和糊化温度.不同干燥温度对淀粉白度无影响,但淀粉纯度随干燥温度的提高而稍稍增加.通常高的干燥温度有高的峰值粘度、 95最后粘度、峰值降、 50时粘度和持久性
• This paper summarized the study advance of effect of ultra high pressure treatment on starch characteristic , including gelatinisation property , theological properties of paste , gelatinisation kinetics and the change of crystalline structure , discussed the chemical modified of starch which can occur under ultra high pressure authors also consider that this investigation , which applies ultra high pressure technology to modify starch and enhance its functional property has more important theoretical and practical value
  摘要综述了超高压作用对淀粉的糊化特性、淀粉糊的流变学特性、糊化动力学及结晶结构变化等方面的影响，讨论了超高压作用下可能发生淀粉的化学变性，指出应用超高压技术对淀粉进行改性并提高其功能特性的研究具有重要的理论和实用价值。
• The indication of other starch pasting characters are different with different sowing conditions among different varieties , that is the characters of the to varieties of wheat with high intensity gluten are the same , there exist differences between weak and high gluten varieties and the characters of two middle and weak ones are unstable
  结果表明，沿淮地区小麦基因型和播期对小麦淀粉糊化特性均有一定影响， 6个不同基因型品种的峰值粘度变化基本一致，都随播期的推迟明显有增大的趋势，其他淀粉糊化特性指标在不同播期条件下不同品种存在一定差异；在淀粉糊化特性上两个强筋小麦品种各项指标比较一致，弱筋小麦品种与强筋品种有明显差异， 2个中筋、弱筋小麦品种表现不稳定。