retrogradation
美 [retrəgrə'deɪʃən] 
英 [retrəgrə'deɪʃən]
- n.退化；后退；逆行；退减(作用)
- 网络凝沉；老化；退积
英汉解释
例句
The research on starch retrogradation is of great importance for improving food texture .
淀粉老化研究对改善食品品质有重要意义。
Realizing mechanism of retrogradation and restraining retrogradation of starch had important sense to improving quality of foodstuff.
了解老化现象机理，抑制淀粉老化，对于食品体系品质的改良，具有重要的意义。
In this article, the application and development prospect of the starch retrogradation in Food industry were also introduced.
对淀粉抗回生在食品工业中的应用进行了阐述，并在其基础上进行了展望。
The results showed that the transparency of starch paste after fermentation was reduced and the retrogradation was increased.
结果表明：发酵后淀粉糊的透明度降低，凝沉性增强。
The retrogradation trend of carboxymethyl D. zingiberensis starch was weakened and its paste viscosity was increased.
黄姜淀粉经羧甲基化后，其凝沉趋势变弱，糊粘度增大。
With rise of base level, sediments showed retrogradation features, in contrast, with drop of base level, sediments had progradation.
随着基准面的下降，沉积物总体呈进积特征。
Except freeze-thaw stability, the waxy potato starch paste has better transparency, retrogradation and viscosity.
除冻融稳定性外，蜡质马铃薯淀粉糊的透明度、凝沉性和粘度均很好。
This paper analyzes present situation and causes of ecologic retrogradation of mountainous region in east Liaoning.
分析辽宁省东部山区生态退化现状及其原因。
The effects of different water content on the gelatinization, short-term and long-term retrogradation of rice starch were studied.
用差示扫描量热仪和动态流变仪对不同水分含量的大米淀粉糊化、短期回生和长期回生特性进行了研究。
Because of the soluble substance reducing, the retrogradation rate of rice flour gelation was increased after soaking fermentation.
由于浸泡发酵使米粉体系可溶性物质减少，浸泡发酵后的米粉凝胶体系回生速度增加。
The retrogradation and transparency of three starch acetates were determined and analyzed.
并且对三种醋酸酯淀粉的凝沉性和透明度进行了测定分析。
The inhibition of trehalose for the retrogradation of sticky rice starch was studied.
本文主要研究了海藻糖对糯米粉的回生抑制作用。
Starch retrogradation is a critical factor that limits its application.
淀粉的凝沉是限制淀粉应用的关键因素。
The paste system and retrogradation properties of rice starch were studied.
本文研究了淀粉糊的物系结构及淀粉糊的老化特性。
Retrogradation is related to the properties of both the continuous phase and disperse phase.
淀粉糊的老化与其分散相的凝聚、沉淀和连续相的特性有关。
The anti-retrogradation effect of various additives in the process of fresh instant rice noodles was measured.
测定了多种添加剂对保鲜方便米粉的抗老化效果。
Study on Preparation and Retrogradation of Phosphate Monoesters Made of Sweet Potato Starch
甘薯淀粉磷酸单酯的制备及凝沉性质的研究
Factors of Retrogradation in Ruoergai Wetland and its Conservation Strategies
若尔盖湿地退化原因及保护对策
Mechanism of the starch retrogradation and method of anti-retrogradation of starch in the low-temperature meat products
低温肉制品中淀粉回生的机理以及抗淀粉回生的方法
converse regression retrogradation retrograde stem stem against thrash
基本解释逆行
Coastal Retrogradation in the Shengli Oil Field Area and Its Prevention and Control
胜利油田海岸的蚀退与防治
Enhancement of Resistant Starch Content in Retrogradation Sweet Potato Starch
提高甘薯淀粉中抗消化淀粉含量的技术研究
Effect of mechanical activation on amylose content and retrogradation properties of maize Starch
机械活化对玉米淀粉的直链淀粉含量及老化特性的影响
Acacia could be fatal, and love can be retrogradation
相思可以致命，爱情可以回生。
Effects of cross-linked sweet potato starch, cassava starch on retrogradation of steamed bread
红薯、木薯交联淀粉对馒头抗老化性的研究
Study on the Rheological Properties and Texture of Rice Paste during Retrogradation
稻米淀粉糊老化过程的流变学和质构特性
Study on the Gelatinization and Retrogradation Properties of Waxy Wheat Flour
糯小麦粉糊化回生特性研究
Investigation of anti-retrogradation of fresh instant rice noodles
保鲜方便米粉抗老化研究
Influence of Phosphorylation on Retrogradation of Phosphate Monoesters of Sweet Potato Starch
磷酸酯化对甘薯淀粉凝沉性质的影响
Studies on Inhibition of Retrogradation of Instant Fresh Rice Noodle by Amylase
生物酶法抑制鲜湿米粉回生的研究
Study on the Mechanism of Gelatinization and Retrogradation of Rice Starch
大米淀粉胶凝和回生机理的研究
Mechanism and Measuring Method of Starch Retrogradation
淀粉的回生机理及其测定方法
Study on Retrogradation of Ultra-high Pressure Modified Starch with Maize
超高压改性玉米淀粉的回生性研究
The Influence of Hot Carrier's Retrogradation on IC's Reliability and the Countermeasures
热载流子退化对集成电路可靠性的影响及应对
Effects of Temperature on Gelation and Retrogradation of Rice Starch
温度对大米淀粉胶凝和回生影响的研究
Study on the Inhibition of Trehalose on Starch Retrogradation
海藻糖对淀粉回生抑制作用的研究
Effects of Water Content on the Gelatinization and Retrogradation of Rice Starch
水分含量对大米淀粉糊化和回生的影响
FTIR Study on Retrogradation Behavior of Cross-linked Starch
红外光谱法研究交联淀粉的退化行为
Study on Retrogradation Mechanism of Instant Rice
方便米饭的老化机理研究
Study on the Retrogradation Kinetics of Starch Pastes
淀粉糊老化动力学研究
