大师作文网谁能帮我翻译一篇英文文章?关于食品感官评定的
来源：学生作业帮 编辑：大师作文网作业帮 分类：英语作业 时间：2024/10/04 12:31:00
谁能帮我翻译一篇英文文章?关于食品感官评定的
要准确呀,不要在线翻译的那种,翻译的好可以再给悬赏
Abstract
The integrated project QualityLowInputFood (QLIF) aims to improve quality, ensure
safety and reduce costs along the organic and “low input” food supply chains. Beside
safety, freshness, general health benefits as well as nutritional value, one reason for
consumers demanding organic foods are more tasty products (Bourn/Prescott 2002).
Therefore it is important to evaluate how the sensory attributes such as taste, flavour
and texture of fresh and processed products are influenced by the different
management systems. For sensory evaluation, in crop year 2005 seven wheat
samples were assessed by a trained sensory panel, each with 4 field replicates (in
total = 28 samples). The wheat samples were processed to wholemeal bread and
biscuits for evaluation.
A descriptive panel (12 persons) was well trained according DIN 10967 as well as for
quantitative descriptive analysis (QDA). This method enables to show a complete
product profile with all sensory characteristics and their intensity in appearance,
aroma, texture, mouthfeel and flavour attributes.
For wholemeal-bread, results in crop year 2005 showed no significant differences
between the different farming systems. The influence of varieties were higher than
farming management effects. The varieties “Paragon”, “Zebra” and “Fasan” were
significant different to “Monsun” in texture attributes.
Introduction
Beside safety, freshness, general health benefits as well as nutritional value, one
reason for consumers demanding organic foods is a tastier product (Bourn/Prescott
2002). Therefore, it is of particular importance to compare organic, low input and
conventional management systems on farm (field trials) and their influence on the
sensory product characterisation. Sensory methods can be classified into three
categories (Busch-Stockfisch, 2003) with different requirements for the training of
assessors (trained or untrained panellists).
1. Discrimination tests allow distinguishing whether there is a difference in general, but
without substantiating the differences in detail or quantifying intensities.
2. Descriptive analysis method allows describing attributes of a product in detail and
compares the intensities of these attributes from different products.
要准确呀,不要在线翻译的那种,翻译的好可以再给悬赏
Abstract
The integrated project QualityLowInputFood (QLIF) aims to improve quality, ensure
safety and reduce costs along the organic and “low input” food supply chains. Beside
safety, freshness, general health benefits as well as nutritional value, one reason for
consumers demanding organic foods are more tasty products (Bourn/Prescott 2002).
Therefore it is important to evaluate how the sensory attributes such as taste, flavour
and texture of fresh and processed products are influenced by the different
management systems. For sensory evaluation, in crop year 2005 seven wheat
samples were assessed by a trained sensory panel, each with 4 field replicates (in
total = 28 samples). The wheat samples were processed to wholemeal bread and
biscuits for evaluation.
A descriptive panel (12 persons) was well trained according DIN 10967 as well as for
quantitative descriptive analysis (QDA). This method enables to show a complete
product profile with all sensory characteristics and their intensity in appearance,
aroma, texture, mouthfeel and flavour attributes.
For wholemeal-bread, results in crop year 2005 showed no significant differences
between the different farming systems. The influence of varieties were higher than
farming management effects. The varieties “Paragon”, “Zebra” and “Fasan” were
significant different to “Monsun” in texture attributes.
Introduction
Beside safety, freshness, general health benefits as well as nutritional value, one
reason for consumers demanding organic foods is a tastier product (Bourn/Prescott
2002). Therefore, it is of particular importance to compare organic, low input and
conventional management systems on farm (field trials) and their influence on the
sensory product characterisation. Sensory methods can be classified into three
categories (Busch-Stockfisch, 2003) with different requirements for the training of
assessors (trained or untrained panellists).
1. Discrimination tests allow distinguishing whether there is a difference in general, but
without substantiating the differences in detail or quantifying intensities.
2. Descriptive analysis method allows describing attributes of a product in detail and
compares the intensities of these attributes from different products.
摘要
QLIF这个整合的项目,沿着有机化和低投入的食品供应链,目的是为了提高质量,确保安全和降低成本.除了安全,新鲜,对健康的大致益处以及营养价值外,顾客对有机食品的需求的一个原因是有更多美味的产品.因此,评估感官属性诸如口,风味,质地的新鲜和产品的加工如何受不同管理系统的影响是非常重要的.对于感官评价,在2005年的作物中,有7个小麦样品被培训感官小组所评估,每个样品都经过四场复制[总共等于28个样品].小麦样品被加工成全麦面包和饼干进行评估.
一个描述小组根据DIN10967被严格训练过,也是为了定量描述及分析.这种方法可以在外观,香味,质地,口感和风味属性上完整显示产品大致轮廓以及所有感官特征及感官强度.
对于全麦面包,2005年作物结果表明,在不同耕作系统之间没有显著的不同点.该品种的影响远高于农业管理效果.在质地属性上,“paragon”` “zebra”和“fasan”这些品种与“monsun”这个品种有很大区别.除了安全,新鲜,对健康的大致益处以及营养价值外,顾客对有机食品的需求的一个原因是有更美味的产品.因此,对有机的,低投入的,方便的农业管理系统和它们对感官产品特征的比较也尤其重要.根据评估者的不同要求,感官方式可以被分为三个种类……
后面的我就不译了,上面那位的大致差不多,你整合一下
有点累,
QLIF这个整合的项目,沿着有机化和低投入的食品供应链,目的是为了提高质量,确保安全和降低成本.除了安全,新鲜,对健康的大致益处以及营养价值外,顾客对有机食品的需求的一个原因是有更多美味的产品.因此,评估感官属性诸如口,风味,质地的新鲜和产品的加工如何受不同管理系统的影响是非常重要的.对于感官评价,在2005年的作物中,有7个小麦样品被培训感官小组所评估,每个样品都经过四场复制[总共等于28个样品].小麦样品被加工成全麦面包和饼干进行评估.
一个描述小组根据DIN10967被严格训练过,也是为了定量描述及分析.这种方法可以在外观,香味,质地,口感和风味属性上完整显示产品大致轮廓以及所有感官特征及感官强度.
对于全麦面包,2005年作物结果表明,在不同耕作系统之间没有显著的不同点.该品种的影响远高于农业管理效果.在质地属性上,“paragon”` “zebra”和“fasan”这些品种与“monsun”这个品种有很大区别.除了安全,新鲜,对健康的大致益处以及营养价值外,顾客对有机食品的需求的一个原因是有更美味的产品.因此,对有机的,低投入的,方便的农业管理系统和它们对感官产品特征的比较也尤其重要.根据评估者的不同要求,感官方式可以被分为三个种类……
后面的我就不译了,上面那位的大致差不多,你整合一下
有点累,