Fatty acid value is one of sensitive indexes of grain quality.
脂肪酸值是粮食品质劣变的灵敏指标之一。
Fatty acid value 18 May be taken as a biochemical index for safe storage of tea seeds.
脂肪酸值18可作为茶籽安全贮藏的生化指标。
The fatty acid value of the brown rice is higher than that of the standard first grade rice, but the taste score is on the contrary.
研究表明，糙米状态下的脂肪酸值比标准一等精度大米状态下的高，品尝评分值则相反。
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.
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。
The changes of germination percentage, fatty acid value and viscosity of paddy with the changes of time and temperature in the storage condition of different temperatures are investigated.
探讨了在不同温度的储藏条件下，稻谷的发芽率、脂肪酸和粘度等指标随着时间和温度的变化情况。
Because of plenty of fatty acids, high acid value oil must be esterified primarily.
以高酸值油脂为原料，采用四氯化锡作为催化剂进行酯化反应。
Ji 9104 was with rational fatty acid contents, the highest amino acid contents and higher nutrition value.
冀9104脂肪酸组成合理，氨基酸含量最高，营养价值大于黑芝麻。
It is of value to extend the use of the analysis of the components of general plant oil fatty acid.
对一般植物油脂肪酸成分的分析有普遍推广价值。
Several chemical changes undergo during the frying oil heated, inducing varieties of free fatty acid content, peroxide value and the quantity of the polar components.
煎炸油在加热过程中由于高温发生一系列的化学反应，导致煎炸油中的酸价、过氧化值、极性物质含量等指标发生变化。
The relative content of 14 kinds of fatty acids was determined, analysed walnut fruit of the site its unsaturated fatty acid and saturated fatty acid takes up proportion and their food value.
分析了桃核各组成部分中不饱和脂肪酸与饱和脂肪酸所占比例及营养价值。
By comparing the UV absorption value of esterifiable edible oil, several conjugated fatty acid content was analyzed and can be used as the basis for people to choose the edible oil.
通过对几种市面上常见食用油甲酯化处理，比较其紫外吸收值，分析几种食用油共轭脂肪酸的含量高低，为人们对食用油的选择提供一个依据。
According to the change of fatty acid content in the aging process of milled rice, and its relevance with PH value of milled rice, a new reagent to examine the freshness of milled rice was developed.
依据大米陈化过程中脂肪酸含量的变化及其与大米pH值之间的对应关系，研制出一种新的大米新鲜度快速检测试剂。
Fatty acid sucrose esters is a safety and healthy of food emulsifier, it has widely HLB value and good physical and chemical characteristics. It has been widely using in food industry.
蔗糖酯是一种安全的食品乳化剂，有宽范围的HLB值，具有优良的物理化学性质，在食品中应用广泛。
According to the change fatty acid contest in the aging process of milled rice, and its relevance with PH value of milled rice, a new reagent to examine the freshness of milled rice wan developed.
依据大米陈化过程中脂肪酸含量的变化及其与大米pH值之间的对应关系，研制出一种新的大米新鲜度快速检测试剂。
Effects of pretreatment, protease, temperature and WO value have been studied on the fatty acid constitution of the oil extracted.
考察了预处理、加酶、温度、WO值对脂肪酸(FA)组分的影响。
There was also a close negative correlation between activity of peroxidase in rice and the value of fatty acid of rice, Howe...
而稻谷中过氧化物酶与脂肪酸值、发芽率之间无相关性。
There was also a close negative correlation between activity of peroxidase in rice and the value of fatty acid of rice, Howe...
而稻谷中过氧化物酶与脂肪酸值、发芽率之间无相关性。
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