1.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。
2.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。
3.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。
4.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。
5.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。
6.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。
7.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。
8.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。
9.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。
10.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。