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小麦
相关语句
  wheat
    Studies on the Action Mechanism of New Type Enzyme Preparations on Improving the Baking Quality of Wheat Flour and Its Application
    新型酶制剂改良小麦粉烘焙品质的机理及其应用研究
短句来源
    Study on Separating Effect for Protruded Wheat with Gravity Separator
    萌动小麦重力分选效果的研究
短句来源
    RAPID DETERMINATION OF PROTEIN CONTENT IN RICE AND WHEAT
    大米和小麦蛋白质的快速测定
短句来源
    EVALUATION AND SELECTION OF DETERIORATION INDEX OF WHEAT QUALITY
    小麦品质劣变指标的选择与评定
短句来源
    The Way of Increasing the Utilization Radio of Nutritions Components of the Wheat Products
    我国小麦产品营养成分利用率提高之途径
短句来源
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  common wheat
    The Relationship between PAGE Atlas of Alcoholsoluble Protein in Common Wheat of our Country and Its Species and Qualities
    我国普通小麦醇溶蛋白PAGE图谱与小麦品种、品质的关系
短句来源
    Study on Combining Ability of Amylose Contents and Swelling Power in Common Wheat
    小麦直链淀粉含量和膨胀势的配合力研究
短句来源
    Study on Main Starch Properties and Predictive Indexes of Noodle Quality in Common Wheat (Triticum aestivum)
    小麦品种主要淀粉性状及面条品质预测指标的研究
短句来源
    Genetic Variation of Dry White Noodle Quality Characteristics in Common Wheat
    小麦品系干白面条品质特性的遗传差异研究
短句来源
    Study of the effect of quality of Chinese noodle which made of glutinous wheat flour and common wheat flour
    糯小麦粉与普通小麦粉配粉对面条品质影响的研究
短句来源
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  white wheat
    6.Fresh wheat is superior than stale wheat and white wheat better than red wheat in the production of malt.
    ⑥生产麦芽新鲜小麦优于陈小麦 ,白皮小麦优于红皮小麦
短句来源
    The images of 13 kinds of white wheat (cross-section of kernels) were aquirred in reflecting light and analyzed in RGB, CMYK, Lab and gray format. An excellent relationship was established between optimum color parameters and PRI or vitreosity of white wheat. The linear regression equations were obtained.
    然后用反射扫描方式采集图像 ,并加以分析 ,选择了与小麦角质率和硬度显著相关的特征色泽参数 ,建立了测定角质率和硬度的线性回归方程 ,证明利用白麦图像的色泽特征参数来测定其角质率和抗粉碎硬度指数是可行的
短句来源
  “小麦”译为未确定词的双语例句
    THE STUDY ON THE PRODUCTION TECHNOLOGY OF THE WHEAT-CORN MIXED FLOUR
    小麦玉米复合粉生产工艺的研究
短句来源
    THE STUDY AND ANALYSES OF JAPANESE FLOURY PRODUCTION
    日本小麦制粉产业发展研究分析
短句来源
    FACTORS INFLUENCING THE QUALITY AND THE EXTRACTION RATE OF REFINED FLOUR
    影响优质小麦粉质量和出率的因素
短句来源
    A Study on the CCC, GA_3 and Trace Elements Controlling the Growth and Development of Wheats
    应用矮壮素、赤霉素及微量元素控制小麦生长发育的研究
短句来源
    Application of Additives in Flour and its Products
    小麦粉及其制品添加剂的应用
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  wheat
Etiolated wheat coleptiles were inhibited 100 and 40%, respectively, at 10-3 and 10-4 M.
      
The results showed that there were significantly positive linear relationships between the inhibitory rates of wheat seed germination and root elongation and the CODcr of the mother liquor scraps.
      
The toxicity of MSG wastewater to the test crops was in the order of tomato >amp;gt; Chinese cabbage >amp;gt; wheat, indicating that tomato was the most sensitive to the wastewater, and could be considered as an ideal toxic bioindicator.
      
The initial stage of amino acid metabolism was intensified in germinating wheat seeds with exogenous glutamine and proline.
      
The strain formed extracellular phenol oxidases during surface growth on a liquid medium in the presence of guayacol and copper sulfate, as well as during submerged cultivation in liquid medium containing wheat bran and sugar beet pulp.
      
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  common wheat
Cytogenetic Analysis of Hybrids Resistant to Yellow Rust and Powdery Mildew Obtained by Crossing Common Wheat (Triticum aestivum
      
The karyotypes of 47 hybrid lines obtained from crosses of common wheat Triticum aestivum L.
      
The introgression of alien genetic material to the common wheat genome was realized via substitutions of complete A+-,G-, and D-genome chromosomes, chromosome arms, or their fragments.
      
Allele Distribution at Locus WMS261Marking the Dwarfing Gene Rht8in Common Wheat Cultivars of Southern Ukraine
      
PCR screening of common wheat cultivars produced in the southern Ukraine showed the prevalence of a 192-bp allele at locus WMS261that indicates adaptive significance of a corresponding allele of the Rht8gene in the southern regions.
      
更多          
  white wheat
Genetic diversity in a set of 11 red and 11 white wheat lines from the Eastern U.S.
      
The effects of white wheat flour, sourdough starters (multiform and pure strain) and enzymes (amylase/pentosanase and/or lipase) on amounts and composition of fructosans during a breadmaking process were investigated.
      
Tarhana, a traditional fermented food made from a mixture of white wheat flour and yoghurt, is widely consumed in Turkey.
      
Four irrigation treatments and three fertilizer N treatments were applied to soft white wheat in 1987 and 1988 and barley in 1989 and 1990 on a Lethbridge loam.
      
Irrigation treatment did not affect soft white wheat grain yield.
      
更多          


Wheat samples of 24 varieties grown at diferent locations have beendetermined for crude protein,crude fat and starch by AACC methodwith a little modification.Crude protein content ranged from 11.46% to21.00% with an overall mean of 15.45±2.07%,crude fat content from1.38% to 2.33% with an overall mean of 1.98±0.26% and starch contentfrom 68.35% to 74.74% with an overall mean of 70.29±2.26%.Aminoacid composition of 19 wheat samples were analysed by Amino AcidAnalyser Model 835—50 and compared with those of brown...

Wheat samples of 24 varieties grown at diferent locations have beendetermined for crude protein,crude fat and starch by AACC methodwith a little modification.Crude protein content ranged from 11.46% to21.00% with an overall mean of 15.45±2.07%,crude fat content from1.38% to 2.33% with an overall mean of 1.98±0.26% and starch contentfrom 68.35% to 74.74% with an overall mean of 70.29±2.26%.Aminoacid composition of 19 wheat samples were analysed by Amino AcidAnalyser Model 835—50 and compared with those of brown rice andcorn.Chem.Score and EAAI(ESSETIAL AMINO ACID INDEX)werecalculated in order to evaluate protein quality.

对24个来自不同地区和不同品种的小麦粗蛋白质、粗脂肪、淀粉的含量进行了测定。粗蛋白质的含量范围11.46—21.00%,总平均值为15.45±2.07%。粗脂肪的含量范围1.38—2.33%,总平均值为1.99±0.25%。淀粉的含量范围68.35—74.74%,总平均值为70.29±2.26%。用氨基酸自动分析仪分析了19个小麦样品的氨基酸组成,并和玉米、糙米做了比较。用必需氨基酸指标(EAAI)和化学得分(Chem.Score)对小麦的蛋白质品质进行了评价。

The samples of the improved wheat varieties discussed in this article were collected from the Province of Henan and other eight Provinces and autonomous regions. We have determined the Physical Properties, Protein, gluten content and fluidity of the wheat seed grains concerned. In addition, we have experimented with the baking of bread and the steaming of bun, thus providing for food industry as well as for the breeding, Popularization, marketing and Processing of wheat some reference information in relation...

The samples of the improved wheat varieties discussed in this article were collected from the Province of Henan and other eight Provinces and autonomous regions. We have determined the Physical Properties, Protein, gluten content and fluidity of the wheat seed grains concerned. In addition, we have experimented with the baking of bread and the steaming of bun, thus providing for food industry as well as for the breeding, Popularization, marketing and Processing of wheat some reference information in relation to its nutritive value, Processing quality and edibility.

从河南等九省、自治区收集了一些优良品种的小麦样品测定了小麦籽粒的物理特性,蛋白质和面筋含量,一些流变学特性,进行了烘焙面包和蒸制馒头的实验,为小麦育种和推广种植以及购销、加工、食品工业提供了部分有关小麦营养品质、工艺品质和食用品质的参考资料。

Wheat flour is a basic material for food Production. Marny Rinds of exguisite foods rich in nutrition can be made by using different ingridients and different Processing technologies. The Wheat flour used for different Purposes should have different guality targets, therefore, strong and weak wheats should first be chosen. Meanwhile, a reasonable flour milling Process flow is to be adopted. This article intends to Present the exPertise in Pro-ducting special wheat flour in U.K., including the flour varieties,...

Wheat flour is a basic material for food Production. Marny Rinds of exguisite foods rich in nutrition can be made by using different ingridients and different Processing technologies. The Wheat flour used for different Purposes should have different guality targets, therefore, strong and weak wheats should first be chosen. Meanwhile, a reasonable flour milling Process flow is to be adopted. This article intends to Present the exPertise in Pro-ducting special wheat flour in U.K., including the flour varieties, their characteristics, the reguirement for oPProPriate wheat and the flour targets set uP by cereal chemists.

小麦粉是食品生产的基础原料,应用不同的配料和生产工艺,可制成各种营养丰富的精美食品。不同用途的面粉要有特定的质量指标,这就要求选用筋力强的和筋力弱的小麦,采用合理的制粉工艺流程。本文介绍英国粉厂生产专用面粉的种类、特性、对原料的要求,以及谷物化学专家提出的面粉质量指标。

 
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