饭的食味还与煮饭方法、煮饭后食用时间有关。
The taste of rice is also influenced by ways of cooking and eating time after cooking.
籽粒粗蛋白含量是水稻营养食味品质的重要指标之一。
The crude protein content in rice grains is one of the important indices to evaluate the nutrition and taste quality of rice.
直链淀粉含量为中等水平的后代具有较好的食味品质。
It was found that progeny populations with middling amylose content possessed better cooking and eating quality.
衡量食味的主要品质指标有甜味、质地、香味和鲜味等。
The edible quality of vegetable soybean consists of sweetness, flavor, texture and taste.
与水稻相比，陆稻的加工品质、营养品质和食味品质较优。
Compared with paddy rice, upland rice showed better processing quality, nutrient quality and eating quality.
垩白米的产生，严重影响了稻米的外观品质及蒸煮、食味品质。
Rice chalk grain affects badly the appearance, the cooking and the taste qualities of rice.
穗分化期不仅是产量的水分敏感期，也是食味品质的水分敏感期。
It was found that water sensitive period to yield and eating quality was at panicle initiation stage.
鲜食大豆的品质指标包括外观品质、营养品质、食味品质、卫生品质。
There are appearance quality, nutrient quality, edible quality and sanitation quality in the sense of vegetable soybeans quality.
不仅株形好和抗稻瘟性可以结合在一起，高产和食味好也可以结合在一起。
It is possible not only to combine good plant morphology with resistance to rice blast, but also to combine high yield with good taste.
预计今后日本的稻米标准将会在食味标准和农药残留标准等方面有新的变化。
It is estimated that there will be some new changes in Japanese rice standards in future such as the taste criteria and pesticide residue criterion.
预计，今后日本的稻米标准将会在食味标准和农药残留标准等方面有新的变化。
It is expected that in Japan there will be some changes in rice standards in the aspects of rice taste and pesticide residue.
目前稻米品质存在的主要问题是垩白米率高、垩白度高、整精米率低和食味差。
The major quality problems are higher chalky rice rate, higher chalkiness score, lower head milled rice yield, and poor eating quality.
AAC与RVA谱特征值和食味品质的多数指标存在显著或极显著的相关关系。
AAC was significantly correlated to RVA profiles characteristics and most eating quality indexes.
而总蛋白质含量对食味品质的影响因谷蛋白相对于醇溶蛋白的含量的不同而异。
Effect of total protein content on eating quality of rice varied with the relative proportions of glutelin and prolamin.
在今后的晚粳育种中，必须加强优质育种，努力改善稻米的外观品质和食味品质。
We must strengthen breeding for high quality so as to improve appearance property and eating quality in the future.
适当增加供氮浓度，不同年代育成的籼稻品种的米饭质地和食味没有得到大的改善；
The texture of cooked rice and the eating quality of rice varieties from the different eras were not improved with N supply from LN to MN.
白度与手工挂面的色泽、表观状态、食味呈显著正相关，是影响感官评价的主要因素；
Whiteness was significantly positive correlative with noodle color, appearance condition and taste, respectively, so it was an important factor in quality evaluating of noodle;
通过添加大米增香剂可以提高陈米的食味品质，提高其商品价值，应用市场前景广阔。
The rice flavouring substance could raise the old rice's edible quality and commercial value. Its market outlook was broad.
2009年8月8日，北方稻作科技协会组织专家对全国20个优良食味粳稻品种进行品评。
On August 8, 2009, 20 japonica rice varieties nation-wide with better palatability were evaluated by experts organized by North rice Science and Technology Society.
晚季穗长因子对产量有极显著正线性关系； 整精米率因子对食味品质有极显著负线性关系。
Panicle length factor had very significantly positive linear relationship to yield, head rice factor had very significantly negative linear relationship to EQ in the late-cropping season.
此外，实地氮肥管理明显提高了米粉的最高黏度、崩解值，降低了消减值，改善了稻米的食味品质。
In addition, SSNM increased peak viscosity and breakdown values and decreased setback values, resulting in an improvement in cooking quality.
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。
The principle of rice taste and taste analyzer, as well as the composition and use method of Satake SIR-10A taste analyzer were described.
通过粒形因子和胚乳性状的选择，可以育成米粒清澈透亮又可为人们所喜爱的食味品质的杂交稻组合。
The hybrid rice combination with good quality could be bred through the selection of grain shape factors and endosperm properties.
对粳稻品种的食味感官鉴定方法进行了介绍，内容涉及熟米饭粒的外观、气味、味道、粘性及综合评价。
This paper explained the sense organ test method of palatability characteristics on Japoni-ca varieties including the appearance, smell, taste, viscosity and comprehensive appraisement.
对柑橘品质的评价大多集中在食味品质和有机物的营养方面，而对柑橘矿物质元素营养方面的报道不多。
Much attention has been paid to the taste quality of oranges instead of the mineral contents in terms of the evaluation on orange quality.
以2006年收获的71份北方粳稻主栽品种为试材，研究了糙米粒厚的分布及粒厚与食味品质的相关性。
The brown rice thickness and eating quality were investigated by using 71 varieties of northern japonica rice harvested in 2006 as materials.
通过试验，研究了稻米真空储藏过程中脂肪的含量和食味值等品质的变化规律，确定了稻米合理的储藏方式。
Studied the changeable rule of fat content, foodstuff value and other quality in the. course of rice vacuum store by experiment affirmed the reasonable rice store method.
图像解析测定的白度和光泽值可以快速的鉴定水稻品种的食味品质，在批量检测米饭食味时可以替代常规的感官食味评价方法。
Rice taste quality can be rapidly identified by image analysis, to replace normal sensory evaluation in a batch determination of rice taste quality.
图像解析测定的白度和光泽值可以快速的鉴定水稻品种的食味品质，在批量检测米饭食味时可以替代常规的感官食味评价方法。
Rice taste quality can be rapidly identified by image analysis, to replace normal sensory evaluation in a batch determination of rice taste quality.
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