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结果表明甲酰胺可以有效抑制淀粉回生。Formamide could effectively restrain the starch retrogradation.

淀粉的凝沉是限制淀粉应用的关键因素。Starch retrogradation is a critical factor that limits its application.

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它的退覆方向一般指示了单一主物源的方向。The retrogradation direction usually points to the main source supply direction.

研究了方便米粉在贮藏过程中的老化特性。Retrogradation characteristic of instant rice noodles during storage was studied.

印刷艺术防止我们的理性和知识退化。The art of printing secures us against the retrogradation of reason and information.

本文主要研究了海藻糖对糯米粉的回生抑制作用。The inhibition of trehalose for the retrogradation of sticky rice starch was studied.

淀粉老化研究对改善食品品质有重要意义。The research on starch retrogradation is of great importance for improving food texture.

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淀粉回生研究对改善食品品质有重要意义。The research on starch retrogradation is of great importance for improving food texture.

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 retrogradation and transparency of three starch acetates were determined and analyzed.

本课题旨在研究即食方便米饭的老化机理及其生产工艺的改进。This study mainly focused on retrogradation of instant rice and improvement of processing.

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。Retrogradation is related to the properties of both the continuous phase and disperse phase.

介绍溶剂法制浅色酚醛漆料工艺中，采用亚麻油内冷却防止漆料胶化的方法。In manufacture process of tint phenolic paint, cooling in linseed oil prevents retrogradation.

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由于微细化处理后淀粉凝沉性增强，淀粉糊的透明度随淀粉粒度的下降而降低。After being micronized, the retrogradation of corn starch paste is enhanced and its transparency decreases.

此结果充分说明了莲藕淀粉在有限水分下更易老化。These results fully demonstrated that lotus root starch with limited water could accelerate retrogradation.

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。Except freeze-thaw stability, the waxy potato starch paste has better transparency, retrogradation and viscosity.

另一方面残留的铁、铜离子对氧化淀粉的凝沉性有较大的影响。On the other hand the residual iron ions and copper ions had great effect on the retrogradation of oxidized starches.

对于大米淀粉的短期回生，水分含量越低，短期回生速度越慢，淀粉凝胶达到稳定的时间越长。When water content decreased, the rate of short-term retrogradation was declined, and the time for gel stabilization extended.

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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。The effects of different water content on the gelatinization, short-term and long-term retrogradation of rice starch were studied.

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。Because of the soluble substance reducing, the retrogradation rate of rice flour gelation was increased after soaking fermentation.

随着基准面的下降，沉积物总体呈进积特征。With rise of base level, sediments showed retrogradation features, in contrast, with drop of base level, sediments had progradation.