淀粉糊化的英文

• starch pasting

• "淀粉"英文翻译    starch; amylum; farina; amyl ...
• "糊"英文翻译    paste
• "化"英文翻译    change; turn; transform
• "淀粉糊化锅" 英文翻译 :    starch cooker; starch cooking
• "淀粉糊" 英文翻译 :    gelatinized corn starch; starch paste
• "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
• "淀粉的糊化" 英文翻译 :    pasting of starch
• "糊化淀粉" 英文翻译 :    gelatinized starch; gelling starch; paste granule; paste starch
• "糊化淀粉粒" 英文翻译 :    pasted granule
• "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
• "糊化" 英文翻译 :    gelatinate; gelatinization; gelatinize; gelation; pasting
• "冷水中能糊化的改性淀粉" 英文翻译 :    cold waster starch paste product
• "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
• "糊化锅" 英文翻译 :    mash copper
• "糊化醪" 英文翻译 :    cooked mash
• "胶化；糊化" 英文翻译 :    gelatinization
• "模糊化" 英文翻译 :    blur; defuzzifier; defuzzify; fuzzification
• "预糊化" 英文翻译 :    pregelatinization
• "粉糊状的" 英文翻译 :    mushy
• "乳酪面粉糊" 英文翻译 :    cream roux; roux

• 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
• 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
• 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。

• 淀粉糊化的日语：でん粉のり張り でんぷんのりばり