蛋的内部品质的好坏直接影响食用品质。
The inside quality of egg influences edible quality directly.
粉丝的食用品质和价格随原料淀粉种类的不同而有显著的差异。
The edible quality and price are very different in various starch-noodles, which mainly depends on the kind of starches from which the starch-noodle is made.
在制面工艺中采用波纹辊进行多向压延以提高面条的食用品质。
The organoleptic quality of noodles sheeted by corrugated rolls was improved, because the sheeting was multi-directional, much like the way of manual sheeting.
馒头的实验室制作及品尝评价，能真实客观的反映小麦的食用品质。
Steamed bread making and scoring can objectively reflect the quality of wheat.
消费者越来越重视畜产品食用品质及保健功能，肉品质的控制日趋重要。
Consumers are becoming more and more concerned about the eating quality and healthy functions of animal products.
烘焙试验是检验面包专用粉操作性能和食用品质最直接、最有效的方法。
Baking test is the most direct and effective method to test the operational performance and edible quality of tailored flour for bread.
嫩度是猪肉的主要食用品质之一，也是消费者评判猪肉质优劣最常用的指标。
Tenderness is one important eating quality of pork, and a common index of the consumers evaluate its quality.
系统介绍了稻谷储藏过程中主要营养素变化以及与食用品质关系的研究进展。
The research progress on the changes of main nutrients in rice and the relation between the changes and the quality of rice food during storage was introduced systematically.
研究结果表明，SSL适宜作面粉改良剂，可以提高面团的加工性能和食用品质。
It was proved that flour additive of SSL improved edible quality and processing property of steamed - bread.
不溶性直链淀粉含量的增加导致粉丝的糊化度下降，溶出率增加，食用品质下降。
Eating qualities of starch silk such as gelatinization degrees and losing rates of vermicelli were lineraly correlated with the change of the water-insoluble amylose content.
与此同时，稻谷的发芽率降低，脂肪酸值、还原糖、碘蓝值升高，但其食用品质不变。
And at the same time, the sprouting rate of the paddy diminishes, whereas its fatty acid value, reduced carbohydrate and iodine blue value rise, with its edibility unchanged.
稻米食用品质在很大程度上与稻米胚乳中淀粉的组成，即直链淀粉与支链淀粉的比例有关。
The endosperm starch granule that relating to proportion of amylase to amylopectin composes eating quality of rice in great degree.
以韭菜和鲜猪肉为馅料，研究了不同风速对速冻水饺冻裂率、食用品质及速冻曲线的影响。
The effect of different wind-speeds on the frozen cracking rate, edible quality and deep-frozen curve of deep-frozen dumpling, leek and pork for fillings were studied.
对河北省86个地方稻米品种的加工品质、蒸煮和食用品质及营养品质进行了检测与分析。
The milling, cooking, eating and nutritive quality for 86 local rice varieties in Hebei were determined and analysed in the experiment.
经微波加热后，影响稻米品质的脱支酶活力明显下降，而稻米的食用品质和糊化特性变化不大；
After rice was dryied with microwave, the activity of debranching enzyme which effects on the rice quality decreased greatly, but the cooking quality and gelatinization property had little change.
肌肉持水性是评价肉品食用品质和经济价值的重要指标之一，如何提高肌肉持水性具有重要意义。
Water holding capacity is important to the yield and quality of the products processed, This paper studied the factors to improve the water holding capacity.
在骨骼肌中的主要是B、D、E、H、L型组织蛋白酶，它们对宰后肉的食用品质具有非常重要的作用；
That mainly in skeletal muscle is B, D, E, H, L-type cathepsins, and they play an important role for their eating quality of meat after slaughter;
猪肉食用品质大多数是和整体接受性，多汁性和嫩度相关联的，而嫩度被认为是客户满意度的最重要特征。
Pork eating quality is mostly linked with the overall acceptance, juiciness and tenderness, with tenderness being considered the most important feature of consumer satisfaction.
表观直链淀粉含量(AAC)，胶稠度(GC)和糊化温度(GT)是决定稻米蒸煮和食用品质的关键因素。
Apparent amylose content (AAC), gel consistency (GC), and gelatinization temperature (GT) are recognized as the most important determinants of rice eating and cooking qualities.
嫩度是肉的主要食用品质，在查阅大量资料的基础上，综述了肉类嫩化酶——内源性嫩化酶与外源性嫩化酶的特性和应用等。
The tenderness is the main edible quality of the meat, this paper summarized the meat tenderizing enzyme——inner tenderizing enzyme and outer tenderizing enzyme based on a large number of papers.
嫩度是肉的主要食用品质，在查阅大量资料的基础上，综述了肉类嫩化酶——内源性嫩化酶与外源性嫩化酶的特性和应用等。
The tenderness is the main edible quality of the meat, this paper summarized the meat tenderizing enzyme——inner tenderizing enzyme and outer tenderizing enzyme based on a large number of papers.
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