1)taste[英][te?st][美][test]食味
1.Breeding of high head rice rate,good taste rice new variety Yinjingruanzhan;高整精米率优良食味水稻品种银晶软占的选育
2.Effect of Space Environment on Taste Quality of Japonica Rice空间环境诱变对粳稻食味品质影响分析
3.Increasing PBⅡ protein granule and decreasing PBⅠprotein granule in endosperm is an effective path to improve the nutrient value of protein and maintain better taste.增加胚乳中PBⅡ蛋白颗粒 ,减少PBⅠ蛋白颗粒是提高大米中蛋白质营养价值、保持良好食味的有效途径。
2)Eating quality食味
1.In this study, in order to analysis the relationship between compositions of different protein subunits and eating quality in rice, the SDS-PAGE detection technology of protein subunits in rice and treatment technology of image and date of electrophoresis were groped in laboratory.摸索水稻蛋白亚基SDS-PAGE实验室检测技术及电泳图像数据处理技术,分析不同蛋白质体组成与米饭食味的关系。
2.Protein, amylose, fatty acid contents and eating quality of superior grains, middle grains and inferior grains were measured after harvest.于水稻分蘖期、长穗期、抽穗后1～10d,11～20d熏21～30d及1～30d分别进行土壤水势为-30～-35kPa熏-60～-65kPa的控水处理,对不同粒位的蛋白质含量、直链淀粉含量、脂肪酸含量和食味值进行了测定。
3)taste value食味
1.In order to theoretically define relationship between rice taste value and texture of brown rice of developed varieties in Liaoning Province in different years,30 varieties with erect-panicle or curved-panicle were used to analyse taste quality and full brown rice kind by eating and taste analyzer in contrast with a famous high-quality variety,Liaojing 294.为明确辽宁省不同年代育成水稻品种食味状况及其与糙米粒质的关系,以优质品种辽粳294为对照,通过品尝试验和食味计分析2种方法分析了直、弯2种穗型30份试材的食味,并分析了充实糙米类别。
2.In order to theoretically definite relationship between rice taste value and texture of brown rice of developed varieties in Liaoning province in different years,30 varieties with erect-panicle and curved-panicle were used to analyse taste quality and full brown rice kind by eating and taste analyzer by contrast with famous high-quality variety Liaojing294.为在理论上明确辽宁省不同年代育成水稻品种食味状况及其与糙米质地的关系,以著名优质品种辽粳294为对照,通过品尝试验与食味记分析两种方法分析了直、弯两种穗型记30份试材的食味,并分析了充实糙米类别。
4)palatability['p?l?t?b?l?t?]食味
5)rice taste大米食味
1.Introduction to the physicochemical determination of rice taste in Japan;日本大米食味理化学测定
2.The rice taste is decided by the quality of rice itself(objective factors),but also affected heavily by the habits of the panelists(subjective factors).大米食味受大米自身品质(客观因素)和消费者嗜好(主观因素)影响,而以消费者嗜好为主要内容的主观因素,受到消费者年龄、性别、出生地等诸多条件的影响。
英文短句/例句
1.Present Situation and Expectation on Methods for Taste Evaluation of Rice大米食味品质评价方法的研究现状与展望
2.A Creole dish consisting of rice that has been cooked with shrimp, oysters, ham, or chicken and seasoned with spices and herbs.什锦饭一种用大米和虾和牡蛎、火腿或鸡肉烹制而成并用调味品和香料调味的克里奥尔食品
3.They are mainly engaged with agriculture and forest with the main food of rice, corn, the" oily tea" is their special favour.瑶族主要从事农业，兼营林业，以大米，玉米为主食，“打油茶”是其独特的风味。
4.Application Studies on the Evaluation of Rice Eating Quality with MixolabMixolab在稻米食味品质检测上的应用研究
5.Effect of Vacuum Drying Conditions on Brown Rice Taste Quality真空干燥条件对稻米食味品质的影响
6.Study on New Food Waxy Corn Varieties and Evaluation of Their Eating Qualities鲜食糯玉米新组合及其食味品质评价研究
7.Ric e is an inexpensive dish.大米是一种廉价食品。
8.Rice is the main food for us.大米是我们的主要食物。
9.Chinese live on rice.中国人以大米为主食。
10.Rice is the principal food of the Chinese people.大米是中国人的主食。
11.Relationship between Protein and Eating and Cooking Qualities of Grains of Japonica Rice;粳稻稻米蛋白质与蒸煮食味品质的关系
12.Study on Improving the Tasting Quality of Rice by Co-transformation;利用共转化法改良稻米食味品质的研究
13.Studied on Process of Flesh Flavor Sushi by Germinated Brown Rice鲜食风味发芽糙米寿司的制作工艺研究
14.Most of the food manufacturers still add MSG into their food.大多数食品制造商仍在食品中添加味精。
15.Food Pairing: Pinot Noir isa uperb match with duck, game, grilled foods or rich pasta dishes.黑皮诺红葡萄酒与鸭子、味食品、烤类食品、大利面食搭配食用，更能体现出它独特的风味。
16.Mapping of QTLs Underlying Traits Related to the Cooking and Eating Quality of Rice and Cooked Rice Characteristics & Fine Mapping of Aroma Gene;稻米蒸煮与食味品质，米饭特性相关性状的QTL定位及香味基因的精细定位
17.Rice porridge is a sort of ciquid food, which is made from rice and takes a long time to cook.大米粥暖和大米制作的流质食物，要长时间熬制。
18.Megabite offers fast food service, but at the same time special efforts are made in cuisine methods to ensure that the dishes are fresh and delicious.在食物制作工艺方面，“大食代”不局限于快餐形式，精益求精，力求所有的美食皆能原味和美味。
相关短句/例句
Eating quality食味
1.In this study, in order to analysis the relationship between compositions of different protein subunits and eating quality in rice, the SDS-PAGE detection technology of protein subunits in rice and treatment technology of image and date of electrophoresis were groped in laboratory.摸索水稻蛋白亚基SDS-PAGE实验室检测技术及电泳图像数据处理技术,分析不同蛋白质体组成与米饭食味的关系。
2.Protein, amylose, fatty acid contents and eating quality of superior grains, middle grains and inferior grains were measured after harvest.于水稻分蘖期、长穗期、抽穗后1～10d,11～20d熏21～30d及1～30d分别进行土壤水势为-30～-35kPa熏-60～-65kPa的控水处理,对不同粒位的蛋白质含量、直链淀粉含量、脂肪酸含量和食味值进行了测定。
3)taste value食味
1.In order to theoretically define relationship between rice taste value and texture of brown rice of developed varieties in Liaoning Province in different years,30 varieties with erect-panicle or curved-panicle were used to analyse taste quality and full brown rice kind by eating and taste analyzer in contrast with a famous high-quality variety,Liaojing 294.为明确辽宁省不同年代育成水稻品种食味状况及其与糙米粒质的关系,以优质品种辽粳294为对照,通过品尝试验和食味计分析2种方法分析了直、弯2种穗型30份试材的食味,并分析了充实糙米类别。
2.In order to theoretically definite relationship between rice taste value and texture of brown rice of developed varieties in Liaoning province in different years,30 varieties with erect-panicle and curved-panicle were used to analyse taste quality and full brown rice kind by eating and taste analyzer by contrast with famous high-quality variety Liaojing294.为在理论上明确辽宁省不同年代育成水稻品种食味状况及其与糙米质地的关系,以著名优质品种辽粳294为对照,通过品尝试验与食味记分析两种方法分析了直、弯两种穗型记30份试材的食味,并分析了充实糙米类别。
4)palatability['p?l?t?b?l?t?]食味
5)rice taste大米食味
1.Introduction to the physicochemical determination of rice taste in Japan;日本大米食味理化学测定
2.The rice taste is decided by the quality of rice itself(objective factors),but also affected heavily by the habits of the panelists(subjective factors).大米食味受大米自身品质(客观因素)和消费者嗜好(主观因素)影响,而以消费者嗜好为主要内容的主观因素,受到消费者年龄、性别、出生地等诸多条件的影响。
6)eating quality食味品质
1.Relationship between cooked-rice texture character and eating quality in Oryza sativa L.;米饭质地特征及其与食味品质的关系
2.Studies on correlation coefficients among factors and simple evaluation method of eating quality of rice :;稻米食味品质指标间的关系及其简易评价方法的研究
3.Grain quality characters of 60 samples of South China indica rice varieties grown in late cropping season were tested according to the national standard of quality rice GB/T 17891 1999 and the correlation of eating quality(EQ) to cooking, apparent and milling qualities was analyzed.蒸煮、外观、碾米品质与食味品质的相关性研究结果表明 :华南籼稻晚造稻米的直链淀粉含量、垩白粒率和垩白度与食味品质呈极显著负相关 ,胶稠度和粒型与食味品质呈极显著正相关 ;主成分分析表明 :入选的 3个主成分值分别被称为垩白粒率因子、出糙率因子和胶稠度因子。
延伸阅读
食味1.品尝滋味，吃食物。
