在水产品的整体可接受性中，风味是十分重要的感官特性。
Flavor is a very important sensory character in the whole receptiblity of seafoods.
研究了不同提取工艺对花生乳物理、化学及感官特性的影响。
The influence of processing conditions on chemical, physical and sensory characteristics of aqueous extracts of peanuts (peanut milk) was investigated.
因此，采用感官特性参数对复鞣工艺过程进行控制切实可行。
So it is feasible to control retanning process by measuring several leather characteristic parameters.
橙汁由于其丰富的营养价值和良好的感官特性而被人们广泛消费。
Orange juice is a widely consumed product due to its high nutritional value and desirable sensorial characteristics.
对混合型大豆干酪成熟过程中蛋白质的降解及感官特性变化进行了研究。
In this paper, the proteolysis and sensory properties of mixed milk cheese during ripening period were studied.
由于其独特的感官特性，从2008年开始，意大利大师-巴贝拉就赢得了D。
Thanks to its peculiar organoleptic features, starting from 2008, Maestri Italiani Barbera gained the DOCG Appellation.
鞣花单宁可引起葡萄酒的感官特性、质量、蒸馏酒风味和葡萄酒中多酚含量的变化。
Ellagitannin mainly influences the following aspects of grape wine: sensory characteristics, the quality, distilling wine taste, and polyphenol content change.
多酚赋予红葡萄酒特有的感官特性，是构成红葡萄酒“骨架成分”的重要活性物质。
Polyphenolic compounds which exhibit important biologic properties are regarded as "skeleton component" in red wines since they contribute to organoleptic characteristics.
香气是葡萄酒重要的感官特性，具有区域性特点，被认为是葡萄酒原产地域保护的依据。
Aroma is one of the most important sensory characteristics of wine, and it has regional character that makes it regarded as a basis of original wine protection.
利用含有不溶性纤维的可食乳浊液制备 的低油食品具有消费者可接受的、与全脂食品相应的粘度和质地以及感官特性。
The reduced oil food products made with the edible emulsion having insoluble fiber have consumer acceptable viscosities and texture and sensorial properties consistent with full fat food products.
另外，影响生产酸奶发酵剂时的增菌效果，乳酸菌发酵剂的自溶能破坏发酵成分，并且自溶之后释放的细胞质成分，改变了制品的流变学特性和产品固有的感官特性。
Furthermore, the autolysis of the starter can destruct the fermenting agent and the release of the cytoplasmic contents might alter the rheological and organoleptic characteristics of the product.
导致这些结果的原因在于，手的触觉的某些特性，起到了视听“粘合剂”的角色，有利于感官之间的联系。
The explication lies in the specific properties of the haptic sense in the hands, which plays a cementing role between sight and hearing, favoring the connection between the senses.
正念就是对硬、软、热、冷、压迫和移动的特性的觉知，是对通过身体感官显现的可见对象、声音、气味和味道的觉知。
Sati is aware of the characteristics of hardness, softness, heat, cold, pressure, motion; it is aware of visible object, sound, odour, flavour, as they appear through the body senses.
分析烟叶在发酵过程中理化特性和感官质量的变化，确定两个等级烟叶的最佳发酵方法。
The suitable fermentation methods of those tobaccos were identified by researching the changes of pHysical characters, chemical compositions and sensory quality in the fermentation processing.
对打击音波特性值和感官评价值及基础特性之间的相关性进行了分析。
Also the correlation relations among the characteristic values of the sound wave forms, sensory judgement values and some values of physical properties were analysed.
通过在面粉中添加不同比例的大豆分离蛋白，分析其对面粉蛋白质品质、面团流变学特性、面条色泽及蒸煮品质、感官品质的影响。
By adding different proportion soybean isolate protein to flour, then analyzing the effect of soybean isolate protein to flour protein quality, dough rheology properties, noodle color and quality.
通过线性回归分析，得出膨化米糊的感官指标关于物理特性的相关性方程。
Through linear regression analysis, we obtain the relevant equation of the physical characters and the sensory index of the extruded rice paste.
对不同类型稻米的膨化米糊的物理特性及其感官指标进行研究，确定二者的相关性。
Different types of the extruded rice paste are studied for the relationship between the physical characters and the sensory index.
以干湿梅为样品，利用小型太阳能连续干燥设备，研究了干湿梅的干燥特性，分析了产品的理化性质和感官品质。
The candied prunes were dried by a small-scale solar dryer. The drying characteristics, sensory quality, physical and chemical qualities of preserved prunes(Ganshimei)were investigated.
综述了碾白度对长粒、中粒米糊化特性、短粒米理化性质和米饭感官品质的影响。
This paper reviews the effects of milling degree on the pasting properties of long - and medium-grain rice, and on the physicochemical properties of cooked short-grain rice.
这同时也是设计史上一个具有非凡外观又能高度感受自然特性从而挑起强烈的感官刺激的一个里程碑。
It is a landmark with a remarkable appearance and highly proprioceptive nature provoking an intense sensorial stimulation.
本文就乳制品结构与流交特性关系．流变学参数与感官质量评价间相关性作了叙述。
This article present rheological descriptions of dairy products and their relation to food structure. correlation between rheological parameters and milk sensory texture evaluations.
排序法是按指定特性强度或喜好程度对数个样品排列出顺序的一种感官分析方法。
In ranking method, samples are ranked according to the degree of a specific attribute or liking.
凝胶特性是食品蛋白质的重要功能特性，蛋白质的凝胶行为及其流变性质是形成某些食品独特的质构、感官和风味的决定性因素。
Gelation properties are the major functional properties of food proteins; its gelation behavior and rheological properties are key factors for texture, sensory properties and flavor of some food.
在对感官内涵进行解读的基础上，对教学中感官的特性、类型及其价值进行了分析。
On the basis of the sense organ connotation, the context analyzes the characteristic, style and value of the sense organ between the teaching system.
以产品的黏度、持水力、流变特性和感官评定为主要指标，使果汁与酸奶形成明显的两层。
The main indexes such as viscosity, WHC, rheology and sensory assessment between fruit juice and set yoghurt were studied.
对方便米粉加工的原料适应性及其品质特性进行研究，建立米粉理化特性与产品感官品质的数学模型，以确定适宜的原料加工品种。
The processing suitability and quality properties of instant rice noodles were studied. Results indicated that rice type influenced the quality of instant rice noodles significantly.
对方便米粉加工的原料适应性及其品质特性进行研究，建立米粉理化特性与产品感官品质的数学模型，以确定适宜的原料加工品种。
The processing suitability and quality properties of instant rice noodles were studied. Results indicated that rice type influenced the quality of instant rice noodles significantly.
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