The vitrification change of starch which related to the quality texture and shelf-life stability of the food containing starch has become the latest research points.

淀粉的玻璃化转变关系到以淀粉为原料的食品的质构和货架寿命，已成为当今研究热点。

youdao

Trans fats are attractive for the food industry due to their extended shelf life and flavour stability, and have displaced natural solid fats and liquid oils in many areas of food processing.

由于反式脂肪在食品加工中能够延长保质期，稳定风味，并替代天然固体脂肪和液体油脂，所以在食品工业中非常引人关注。

youdao

Objective: to predict the stability of lyophilized human thrombin by estimating the shelf life at different temperatures through accelerated storage test.

目的：为了在短时间内了解凝血酶的稳定性，通过加速试验对人凝血酶在不同温度下的贮存寿命进行了估算。

youdao