retrogradation是什么意思,retrogradation怎么读,
英式发音:[retrəɡrəˈdeɪʃən] 美式发音:[retrəɡrəˈdeɪʃən]
1.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。
2.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。
3.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。
5.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。
6.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。