青年中文retrogradation的意思
retrogradation中文翻譯：
n.倒退；后退；逆行
progradation───n.推進，前積；外伸作用，[海洋]進積作用
degradation───n.退化；降格，降級；墮落
intergradation───n.間渡；逐漸融合；過渡形式；中間形式
recordation───n.記載；記錄
retardation───n.阻滯；遲延；妨礙
retroaction───n.反動；反作用；溯及既往
retrograding───adj.倒退的；退化的；次序顛倒的；vi.逆行；倒退；退步；vt.使倒退；adv.倒退地；向后地
retrogression───n.[醫]退化；后退
retrograde canon───逆行卡農
effects of degree substitution on retrogradation and anti-mycotic were less.───糊黏度則先減后增。 取代度的變化對沉降性和抗霉菌能力影響不大。
Starch retrogradation is a critical factor that limits its application.───淀粉的凝沉是限制淀粉應用的關鍵因素。
Retrogradation characteristic of instant rice noodles during storage was studied.───了方便米粉在貯藏過程中的老化特性。
The research on starch retrogradation is of great importance for improving food texture .───淀粉老化研究對改善食品品質有重要意義。
Realizing mechanism of retrogradation and restraining retrogradation of starch had important sense to improving quality of foodstuff.───了解老化現象機理，抑制淀粉老化，對于食品體系品質的改良，具有重要的意義。
In this article, the application and development prospect of the starch retrogradation in Food industry were also introduced.───對淀粉抗回生在食品工業中的應用進行了闡述，并在其基礎上進行了展望。
The results showed that the transparency of starch paste after fermentation was reduced and the retrogradation was increased.───結果表明：發酵后淀粉糊的透明度降低，凝沉性增強。
The retrogradation trend of carboxymethyl D. zingiberensis starch was weakened and its paste viscosity was increased.───黃姜淀粉經羧甲基化后，其凝沉趨勢變弱，糊粘度增大。
With rise of base level, sediments showed retrogradation features, in contrast, with drop of base level, sediments had progradation.───隨著基準面的下降，沉積物總體呈進積特征。
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 .