| 单词 | surimi | ||||||||||||||||
| 释义 | surimi
更多释义 收起释义 例句释义: 鱼浆,鱼糜,鱼肉酱 1. The mechanism of SPI improving surimi gel properties may result from its inhibition against protease activity and own gelation. SPI改善鲢鱼糜凝胶特性的机理是自身的凝胶作用和抑制蛋白酶活性。 124.205.222.100 2. The addition of anyone of these hydrocolloids would decrease the deformation of Trachinocephalus myops surimi gel. 所有这些胶体均降低大头狗母鱼鱼糜凝胶的凹陷度。 124.205.222.100 3. Decline in the quality of surimi can be effectively avoided by temperature control in the dehydration process of surimi. 在鱼糜脱水过程中进行温度控制，可以有效避免鱼肉因长时间的挤压而影响鱼糜产品质量。 www.fmiri.com 4. Moisture of silver carp surimi was determined by near infrared reflectance spectroscopy(NIRS). 利用近红外光谱技术测定白鲢鱼糜中的水分含量。 dictsearch.appspot.com 5. Processed fish - Products prepared from fish flesh or surimi - Specifications. 加工过的鱼.鱼肉制品或碎鱼块制品.规范 www.mapeng.net 6. The above study suggested that chitosan is effective in improving surimi texture and qualities. It is promising to apply chitosan to food. 以上研究表明，壳聚糖改善了淡水鱼糜制品的质构和品质，扩大壳聚糖在食品中的应用具有非常广阔的前景。 www.fabiao.net 7. So the ultra high pressure processing could improve the quality of surimi products while extending its shelf life. 表明超高压处理能在延长鱼糜制品货架期的同时改善其品质。 www.fabiao.net 8. Results showed that heating temperature, time and method all had a significant effect on the gel properties of horse mackerel surimi. 结果表明：凝胶化温度、凝胶化时间和加热方式影响竹荚鱼鱼糜的凝胶特性。 124.205.222.100 9. This paper discusses the influence of modified starch to the retentiveness , the emulsibility and gel characters of hen surimi. 探讨了几种变性淀粉对鸡肉糜保水性、乳化性以及凝胶特性的影响。 dictsearch.appspot.com 10. The changes of biogenic amine, coliforms and bacillus were investigated during fermentation of bighead carp(Aristichthys Nobilis)surimi. 研究了鳙鱼糜发酵过程中生物胺含量的变化，并同时测定了大肠菌群和芽孢细菌的生长情况。 www.spgykj.com 1. Design a inner-cooled screw surimi dehydration unit, and carried out surimi dehydration temperature inhibition test. 设计了内冷却式鱼糜螺旋脱水装置，并进行了鱼糜脱水温升抑制试验。 www.fmiri.com 2. Gelation of surimi pastes treated by high isostatic pressure. 高均衡压力处理使碎鱼酱凝胶化。 www.tjhtsm.com 3. Effect of water-soluble protein on pressure-induced gelation of Alaska pollack surimi. 水溶性蛋白质对阿拉斯加青鳕凝胶化的影响。 www.tjhtsm.com 4. between 1995 and 1998 OHTORI round in the work and served as Surimi Surimi processing technician. 于1995年至1998年在OHTORI轮从事鱼糜加工工作并任鱼糜技师。 zhidao.baidu.com 5. Effect of adding dietary fiber on the breaking strength and breaking strain of fresh water fish surimi gel was investigated . 研究了添加膳食纤维对白鲢鱼糜凝胶破断强度和凹陷度的影响。 www.chemyq.com 6. Application Study of Rinse and Antifreeze in the Processing of Frozen Surimi 漂洗和抗冻剂在冷冻鱼糜生产中的应用研究 www.ilib.cn 7. Effects of enzymatic fish frame protein hydrolysate on denaturation of bighead carp surimi during frozen storage 鱼排酶解物对鳙鱼鱼糜冻藏过程中蛋白质变性的影响 service.ilib.cn 8. Protein Components of Freshwater Fish Flesh and Their Changes during Surimi-based Processing 淡水鱼肉蛋白质组成及其在鱼糜制品加工中的变化 www.ilib.cn 9. Changes in biochemical and gelling properties of tilapia and bighead surimi during frozen storage 罗非鱼与鳙鱼鱼糜蛋白在冻藏中的生化及凝胶特性变化 www.ilib.cn 10. Determination of Properties of Several Modified Starches and Application in Hen Surimi 几种变性淀粉性能的测定及其在鸡肉糜中的应用研究 www.ilib.cn 1. Bass, bonito, flounder, tuna, anchovy, cod, salmon, fish oil, fish gelatine, fish meal, surimi 狼鲈，鲣鱼，比目鱼，金枪鱼，凤尾鱼，鳕鱼，鲑鱼，鱼油，鱼明胶，鱼粉，鱼肉 wenku.baidu.com 2. Effect of rinsing temperature on thermostability of freshwater fish surimi protein 漂洗水温对淡水鱼鱼糜蛋白质热变性的影响 www.ilib.cn 3. Study on gel-forming kinetics of silver carp and Alaska pollack surimi during microwave heating 鲢、狭鳕鱼糜微波加热凝胶形成的动力学分析 www.ilib.cn 4. Study on the property of fried composite composed of surimi and emulsified soybean protein 单甘酯对微波复热食品阻水性能的研究 www.ilib.cn 5. Advances in Research of Influence Factors of Gel Properties in Surimi Processing 鱼糜加工过程中凝胶性能的影响因素研究进展 www.ilib.cn 6. Effects of Modified Starches on Texture Properties of Surimi-based Products 变性淀粉对鱼糜制品凝胶特性的影响 www.ilib.cn 7. Influences of blending conditions on elasticity of surimi product 擂溃条件对鱼糜制品弹性的影响 168.160.184.78 8. A Review: Surimi Product Elasticity and Fish Flesh Gel Characteristics 鱼糜制品弹性与鱼肉凝胶特性研究进展 www.ilib.cn 9. Improvement the processing technology of frozen surimi 冷冻鱼糜生产工艺的改进 www.ilib.cn 10. Study on the Preservation Technology of the Taishi Surimi 泰式鱼糜保鲜技术的研究 www.ilib.cn 1. Effect of temperature and frequency on dielectric properties of surimi 温度和频率对鱼糜介电特性的影响 service.ilib.cn 2. Hydrolysis of lipids in chub mackerel surimi using alkaline lipase 碱性脂肪酶酶解鲐碎肉脂肪的研究 www.ilib.cn 3. Study on the kinetic model of surimi quality change during frozen storage 鱼糜冻藏过程中的品质变化动力学研究 www.ilib.cn 4. Progress of Surimi Processing Technique 鱼糜加工技术及其研究进展 service.ilib.cn 5. Study on Water Holding Effects of Mixed Phosphates on Surimi Product 复合磷酸盐对鱼糜制品的保水效果研究 www.ilib.cn 6. Study on processing technology of tilapia surimi 罗非鱼鱼丸的加工工艺研究 www.ilib.cn 7. Study on Frozen Surimi Processing Line and Equipment 冷冻鱼糜加工生产线研究与配置 service.ilib.cn 8. Effect of Transglutaminase on the Quality of Grass Carp Surimi 谷氨酰胺转胺酶对草鱼鱼糜品质的影响 www.ilib.cn 9. Effect of Adding Dietary Fiber on Elasticity of Fresh Fish Surimi Gel 膳食纤维对淡水鱼糜凝胶弹性的影响 service.ilib.cn 10. Study on the improvement of gel properties of Aristichthy nobilis surimi 鳙鱼鱼糜凝胶特性改良的研究 www.ilib.cn 1. The Effect of Phosphate and Calcium Chloride on Gel Properties of Beef Surimi 磷酸盐和氯化钙对牛肉凝胶特性的影响 www.ilib.cn 2. The Effect of Combined Processes of High Pressure and Heat on Surimi Gel Texture 高压与热结合处理对鱼糜凝胶质构特性的影响 www.ilib.cn 3. Effect of washing and blending on the gel strength of aristichthy nobilis surimi 漂洗和擂溃工艺对鳙鱼鱼糜凝胶强度的影响 www.ilib.cn 4. Effect of modified starch on the quality of hen surimi 变性淀粉对鸡肉糜品质影响的研究 service.ilib.cn 5. The effect of salt and soybean protein on gel properties of beef surimi 食盐和大豆蛋白对牛肉凝胶特性的影响 www.ilib.cn 6. The Effect of pH and Chopping Time on Gel Properties of Beef Surimi 斩拌时间和pH值对牛肉凝胶特性的影响 www.ilib.cn 7. The Effect of Various Starches to the Squid Surimi 不同淀粉在鱿鱼鱼糜制品中的应用 www.ilib.cn 8. The Investigation of Surimi Products Consumer Hobbies in China 我国鱼糜制品消费嗜好的调查分析 www.ilib.cn 9. Effect of Heating Conditions on the Gel Character of Some Kinds of West Africa Surimi 加热条件对几种西非鱼种鱼糜凝胶特性的影响 www.ilib.cn 10. Processing Technique of Frozen Surimi From Fresh Water Fish 淡水鱼冷冻鱼糜的加工 www.ilib.cn |
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