retrogradation信息详情
n.倒退；后退；逆行
progradation───n.推进，前积；外伸作用，[海洋]进积作用
degradation───n.退化；降格，降级；堕落
intergradation───n.间渡；逐渐融合；过渡形式；中间形式
recordation───n.记载；记录
retardation───n.阻滞；迟延；妨碍
retroaction───n.反动；反作用；溯及既往
retrograding───adj.倒退的；退化的；次序颠倒的；vi.逆行；倒退；退步；vt.使倒退；adv.倒退地；向后地
retrogression───n.[医]退化；后退
retrograde canon───逆行卡农
effects of degree substitution on retrogradation and anti-mycotic were less.───糊黏度则先减后增。 取代度的变化对沉降性和抗霉菌能力影响不大。
Starch retrogradation is a critical factor that limits its application.───淀粉的凝沉是限制淀粉应用的关键因素。
Retrogradation characteristic of instant rice noodles during storage was studied.───了方便米粉在贮藏过程中的老化特性。
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。
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。
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。
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。
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。
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。
Because of the soluble substance reducing, the retrogradation rate of rice flour gelation was increased after soaking fermentation.
Retrogradation reflection is a reflected phenomenon that reflects the thinning strata and truncated its top in toward basin center, which is different from that takes place generally in basin margin.
Ssangyong entered in the "Enterprise Retrogradation procedures", the Shanghai Automotive it is necessary for Ssangyong Motor extract prepared all the rights and interests of assets.
The research on starch retrogradation is of great importance for improving food texture.
The main building are: retrogradation Bridge, the Mountain Gate, Bei Lou, Xiandian, Bian Que Temple, Yao Wangmiao and so on.
Retrogradation characteristics of instant wet rice noodle during storage were studied by means of X-ray polycrystal diffractometer and texturenmeter.
The art of printing secures us against the retrogradation of reason and information.
Formamide could effectively restrain the starch retrogradation.
The retrogradation characteristics of rice flour and starch system were studied by DSC and Dynamic Rheometry .