1)  taste analyzer
食味计
1.
The principle of rice taste and taste analyzer,as well as the composition and use method of Satake SIR-10A taste analyzer were described.
主要介绍了大米食味与大米食味计的原理 ,以及佐竹食味计SIR - 1 0A的组成和使用方法。
2)  Eating quality
食味
1.
In this study, in order to analysis the relationship between compositions of different protein subunits and eating quality in rice, the SDS-PAGE detection technology of protein subunits in rice and treatment technology of image and date of electrophoresis were groped in laboratory.
摸索水稻蛋白亚基SDS-PAGE实验室检测技术及电泳图像数据处理技术,分析不同蛋白质体组成与米饭食味的关系。
2.
Protein, amylose, fatty acid contents and eating quality of superior grains, middle grains and inferior grains were measured after harvest.
于水稻分蘖期、长穗期、抽穗后1~10d,11~20d熏21~30d及1~30d分别进行土壤水势为-30~-35kPa熏-60~-65kPa的控水处理,对不同粒位的蛋白质含量、直链淀粉含量、脂肪酸含量和食味值进行了测定。
3)  taste value
食味
1.
In order to theoretically define relationship between rice taste value and texture of brown rice of developed varieties in Liaoning Province in different years,30 varieties with erect-panicle or curved-panicle were used to analyse taste quality and full brown rice kind by eating and taste analyzer in contrast with a famous high-quality variety,Liaojing 294.
为明确辽宁省不同年代育成水稻品种食味状况及其与糙米粒质的关系,以优质品种辽粳294为对照,通过品尝试验和食味计分析2种方法分析了直、弯2种穗型30份试材的食味,并分析了充实糙米类别。
2.
In order to theoretically definite relationship between rice taste value and texture of brown rice of developed varieties in Liaoning province in different years,30 varieties with erect-panicle and curved-panicle were used to analyse taste quality and full brown rice kind by eating and taste analyzer by contrast with famous high-quality variety Liaojing294.
为在理论上明确辽宁省不同年代育成水稻品种食味状况及其与糙米质地的关系,以著名优质品种辽粳294为对照,通过品尝试验与食味记分析两种方法分析了直、弯两种穗型记30份试材的食味,并分析了充实糙米类别。
4)  palatability
食味
5)  taste
食味
1.
Breeding of high head rice rate,good taste rice new variety Yinjingruanzhan;
高整精米率优良食味水稻品种银晶软占的选育
2.
Increasing PBⅡ protein granule and decreasing PBⅠprotein granule in endosperm is an effective path to improve the nutrient value of protein and maintain better taste.
增加胚乳中PBⅡ蛋白颗粒 ,减少PBⅠ蛋白颗粒是提高大米中蛋白质营养价值、保持良好食味的有效途径。
3.
Drying temperature of paddy is the main factor that make rice taste descent.
试验结果表明 ,干燥温度是导致稻米食味下降的主要因素。
6)  rice taste
大米食味
1.
Introduction to the physicochemical determination of rice taste in Japan;
日本大米食味理化学测定
2.
The rice taste is decided by the quality of rice itself(objective factors),but also affected heavily by the habits of the panelists(subjective factors).
大米食味受大米自身品质(客观因素)和消费者嗜好(主观因素)影响,而以消费者嗜好为主要内容的主观因素,受到消费者年龄、性别、出生地等诸多条件的影响。
参考词条
补充资料:食不二味
1.吃饭不用两道菜肴。谓饮食节俭。
说明:补充资料仅用于学习参考,请勿用于其它任何用途。