1. The effects of substitution degree on paste viscosity, clarity, freeze-thaw stability, retrogradation, gelatinization difficult or easy degree, salt tolerance, sucrose tolerance and anti-mycotic characteristics of colocasia esculenta schott starch phosphate ester were studied.
研究了香芋淀粉磷酸酯的糊粘度、透明度、冻融稳定性、沉降稳定性、糊化难易程度、耐糖、耐盐和抗霉菌能力。
2. The results show that compare with the Colocasia esculenta schott starch, the starch phosphate ester has properties of easier gelatinization, higher clarity, better retrogradation, freeze-thaw stability and anti-mycotic characteristics are improved, and paste viscosity is decreased.
结果表明，与原淀粉相比，香芋淀粉磷酸酯更容易糊化，透明度高，沉降稳定性好，冻融稳定性和抗霉菌能力有所改善，糊黏度减小。
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3. Study on gelatinization property of colocasia esculenta schott starch phosphate ester
香芋淀粉磷酸酯的糊化特性研究
4. Studies on germplasm resources of Chinese taro (Colocasia esculenta Schott) are reviewed in this paper, involving origin, distribution, classification, preservation, nutrition, morphology, cytobiology, molecular biology and germplasm enhancement etc.
综述了中国芋种质资源的起源、分布、分类、保存、营养成分、形态学、细胞生物学、分子生物学和种质创新等的研究进展。
5. Property of Colocasia Esculenta Schott Starch Paste
香芋淀粉糊的特性
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6. Effect of Cultivated Density on Yield and Quality of Colocasia esculenta Schott in Southern Area of Jiangsu Province
江苏南部福鼎芋栽培密度试验
7. Common examples include Rhus chinensis, Rhus hypoleuca, Rhus succedanea Alocasia cucullata, Alocasia macrorrhiza, Colocasia esculenta and Excocaria agallocha.
常见例子有盐肤木、白背漆、野漆树、假海芋、海芋、芋及海漆。
8. Effects of different seeding dates on growth characteristics and yield of Colocasia esculenta
不同播期对槟榔芋生长特性及产量的影响
9. The results showed that Colocasia esculenta Schott starch has properties of lower clarity, poor freeze-thaw stability and good retrogradation.
结果表明，香芋淀粉糊具有透明度低，冻融稳定性差，沉降性好等性质。
10. Study on growth, yield and quality of plantlets and mocrocorm in vitro of Colocasia esculenta L. Shott cv. HY planted in continuous two years.
以茎尖培养获得的红梗芋试管苗和试管球茎为材料，在国内首次研究芋试管苗和试管球茎连续两年大田种植的生长、产量和品质情况。
11. danci.edu.pub
11. The effects of concentration, temperatrue, rotation rate, pH and salt on the paste property of the colocasia esculenta schott starch were studied. The clarity freeze-thaw, retrogradation and anti-mycotic characteristics were determinated.
研究了糊浓度、温度、回转速度、pH和盐等因素对香芋淀粉糊粘度的影响，测定了香芋淀粉糊的透光率、冻融性、凝沉性和抗霉菌能力等性质。
12. With substitution degree added, the colocasia esculenta schott starch phosphate ester was easier to gelatinize, the tolerance to salt and sucrose increased, the clarity first increased and then decreased, paste viscosity first decreased and then increased.
随着取代度的增加，香芋淀粉磷酸酯的糊化变得容易，耐盐和耐糖能力提高、透明度先增后减、糊粘度则先减后增。
13. This study was made to develop an accurate, simple and rapid method for estimating individual leaf area of wetland taro 〔Colocasia esculenta Schott〕 under different growth periods in Taiwan. The experiment was conducted in the fall crop of 1991 at Taiwan Agricultural Research Institute.
本研究之主要目的在探讨台湾本地栽培种槟榔心芋於水田栽培时之单叶面积的简易估算方法，藉不同取样时期的叶长及叶宽之测量，以寻找出一套精确、简单、迅速且适用於整个生育期之简易方式来估算叶面积。
14. The technological Characteristics of Colocasia esculenta Schott''s son-taroes for frying was studied, including the influence of temperature, vacuum, time and thickness of son-taroes on remainder rate of the important nutritional conponent-α-V E, Maillard Reaction level and crispness of products.
本文研究子芋油炸时的工艺特性，包括：油炸温度、真空度、时间和原料厚度对子芋重要营养成分α型VE 的保存，美拉德反应程度以及产品酥脆度的影响，提出将真空油炸技术应用于多子芋酥产品的加工，采用正交试验筛选真空油炸工艺条件。
15. The results showed that compared with the colocasia esculenta schott starch, the starch phosphate ester had properties of easier gelatinization, higher clarity, better retrogradation, freeze-thaw stability and anti-mycotic characteristics improved, and pa
结果表明，与原淀粉相比，香芋淀粉磷酸酯更容易糊化、透明度高、沉降稳定性好、冻融稳定性和抗霉菌能力有所改善、糊粘度减小。