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- The resistant starch contents in amylodextrin at different incubation temperatures were studied. 研究了不同的储存温度下淀粉糊中抗性淀粉的含量。
- Enhancement of Resistant Starch Content in Retrogradation Sweet Potato Starch 提高甘薯淀粉中抗消化淀粉含量的技术研究
- These foods have a high starch content. 这些食品淀粉含量很高。
- Resistant starch content 抗性淀粉含量
- These foods have high starch content . 这些食品淀粉含量很高。
- Green banana pulp contains large of starch and resistant starch. 摘要青香蕉含有丰富的淀粉和抗性淀粉。
- Resistant starch is a new resource of dietary fiber. 摘要抗性淀粉是一种新型的膳食纤维资源。
- Lilium brownii var. viridulum Baker was suit processing for its starch content. 龙牙百合淀粉含量较高，适宜食品加工；
- The definiens and physiological functions of resistant starch were introduced. 介绍了抗性淀粉的定义、分类及其生理功能;
- The free proline content displays with the starch content change is consistent. 游离脯氨酸含量上表现与淀粉含量变化一致。
- Colonic fermentation, bacterial growth, fecal bulking, transit time and the energy value of foods are all affected by the presence of resistant starch. 结肠发酵、细菌生长、粪便体积、排空时间和饲粮能量值等都受到抗性淀粉的影响。
- The TSC and SUC content of cob was always higher than kernel,the starch content was lower than kernel. 穗轴中SUC及TSC质量分数在授粉后任何时期总是高于籽粒;淀粉质量分数远低于籽粒.
- The surface appearance and crystal structure of resistant starch(RS)film are investigated. 研究了抗消化淀粉薄膜的表面形貌和结晶结构。
- A new method for determination of starch content with perchloric acid is developed. 采用高氯酸法测定纺织品中的淀粉含量。
- The level of starch and resistant starch decreased significantly during banana ripening. 结果显示，随着香蕉成熟度升高，香蕉淀粉及抗性淀粉含量逐渐下降。
- The changes of nucleic acid, protein and starch content in ovules during the longan's embryo development were studied. 摘要对龙眼胚胎发育过程中胚珠内核酸、蛋白质和淀粉含量的变化进行了研究。
- Resistant starch is a kind of prebiotic, which could facilitate the growth and proliferation of probiotic bacteria. 摘要第三类抗消化淀粉作为一种益生元，可以促进益生菌的生长与增殖。
- Compared with HMT, autoclaving treatment is helpful for the forming of resistant starch. 在过量水分条件下的压热处理有利于抗性淀粉的形成。
- Except in T1, the starch content in all treatments increased gradually, and the total sugar content increased first but decreased then. 除T1外,各处理在打顶后的淀粉含量逐渐升高,总糖含量则呈现上升后又逐步下降的变化,至打顶后30d,淀粉和总糖含量均以T6最高,T1最低;
- Resistant starch produces more satiety, possibly partly through the release of a different peptide (PYY). 反抗的淀粉生产较多的饱满; 可能地部分透过不同缩氨酸 (PYY) 的释放.
