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palm oil
glucose, sucrose, modified starch, rice-bran oil, soybean oil, palm oil, and glycerol) and six different nitrogen sources (viz.
      
In a 6-wk experiment performed in 28 male Wistar rats, high-fat diets (approx 60% of energy as fat) containing sunflower oil (S), rapeseed oil (R), palm oil (P), or lard (L) as the fat source were applied.
      
The global production of oil palm has increased rapidly over the last 30 years, and palm oil is now the world's second most important vegetable oil after soybean.
      
This paper focuses on the moisture properties of wood treated in palm oil-, soy oil- and slack wax for different processing times and temperatures.
      
Slack wax was better than palm oil or soy oil in improving the moisture performance of thermally treated wood, and treatment at 220?°C was superior to treatment at 200?°C, with 4?h being generally better than 2?h treatment.
      
Chloroform extracted samples treated at high temperature with palm oil or soy oil had relatively similar hygroscopicity and ASE properties compared to unextracted samples, but had greatly increased water absorption properties.
      
In this study tocotrienols were isolated from samples (egg yolk, palm oil, and ewe's milk) by extraction of the unsaponifiable matter and subsequent semi-preparative high-performance liquid chromatography (HPLC).
      
Furthermore, no cis/trans isomers of γ-tocotrienol from hardened palm oil (melting point 46??°C) could be detected, i.e.
      
Cheeses with similar compositions (48% moisture) were manufactured using water, rennet casein, rapeseed and hydrogenated palm oil and emulsifying salts in a twin-screw (Blentech) or a single-blade cooker (Stephan).
      
Differential scanning calorimetry showed the presence of a large endothermic peak at 42?°C, corresponding to the melting of the palm oil constituent, and a smaller second endotherm at 79-82?°C with the inclusion of starch at levels of up to 9% (w/w).
      
Sioma? is a variety of red palm oil produced in Ecuador; it is mainly unsaturated, has no flavor, odor, nor cholesterol, and it is GMO-free and free of trans fatty acids.
      
The utilisation of palm oil processing effluents as substrates for microbial protein production by the fungus Aspergillus oryzae
      
The filamentous fungus Aspergillus oryzae was found to grow well on the effluents produced during the extraction of palm oil.
      
Growth and the production of penicillins in Penicillium chrysogenum with palm oil and its various fractions as carbon sources
      
The utilisation of palm oil and its fractions by Penicillium chrysogenum for growth and penicillin production is strain-dependent.
      
Strain H1107 could utilise crude palm oil, its liquid (palm olein) and solid (palm stearin) fractions and its component fatty acids (oleic, palmitic, stearic and myristic) as the main carbon source; strain M223 could not.
      
In both strains the uptake capacity was enhanced when the cells were grown in medium containing palm oil (1.6% v/v).
      
Kinetics of lipase-catalyzed hydrolysis of palm oil in lecithin/izooctane reversed micelles
      
Candida rugosa lipase has been used to investigate the hydrolysis of palm oil in a lecithin/isooctane reversed micellar system.
      
When olive oil, corn oil, or palm oil was fed as a sole carbon source, the wild-type strain of A.
      
 

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