本文關(guān)鍵詞：擠壓引起食品特性變化的數(shù)學模型研究綜述，由筆耕文化傳播整理發(fā)布。

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1)  physiochemical properties of food

食品理化特性

1.

Theglass transition concept borrowed from polymer science has been applied to the study of physiochemical properties of foodmaterials and products.

食品玻璃態(tài)轉(zhuǎn)化狀態(tài)圖通常用來描述水含量與食品理化特性的關(guān)系。

2)  food property

食品特性

1.

Review on mathematical models of food property changes induced by extrusion;

擠壓引起食品特性變化的數(shù)學模型研究綜述

3)  characteristics in food science

食品學特性

1.

It possesses excellent characteristics in food science and just for that its healthcare function has been paid attention by people day by day.

魔芋葡甘聚糖(KGM)是一種高分子量的水溶性多糖,具有多種良好的食品學特性,其保 健功能也日益受到人們的重視。

4)  characteristics of food structure

食品結(jié)構(gòu)特性

5)  food physical and chemical examination

食品理化檢驗

1.

Teaching Reform Practice of Experiment Course of Food Physical and Chemical Examination

《食品理化檢驗》實驗課教學改革實踐

2.

On the basis of summarizing the experience of running a school in the past,the system construction of course,the content of courses,experiment method,and the quality guarantee in reforms in experiment education of the food physical and chemical examination are discussed.

食品理化檢驗是一門實踐性很強的課程,實驗課教學在其中占有相當重要的地位。

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6)  food physico chemical properties

食品物化性質(zhì)

補充資料：分母有理化

又稱“有理化分母”。通過適當?shù)淖冃位ゴ鷶?shù)式分母中根號的運算。在根式運算及把一個根式化成最簡分式時，都要將分母有理化。

說明：補充資料僅用于學習參考，，請勿用于其它任何用途。

  本文關(guān)鍵詞：擠壓引起食品特性變化的數(shù)學模型研究綜述，由筆耕文化傳播整理發(fā)布。