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   维生素强化 的翻译结果: 查询用时:0.309秒
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维生素强化
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  “维生素强化”译为未确定词的双语例句
     Nutrition evaluation of wheat flour fortified with lysine and some kinds of the vitamins
     赖氨酸及部分维生素强化面粉的营养评价
短句来源
     In order to investigate the changes of vitamins during the twin-screw extrusion expansion process,improve the stability of vitamins and provide the academic basis of vitamins fortification of breakfast cereals, high performance liquid chromatography analysis was applied to develop the stability of five kinds of vitamins( VA,VD3,VB1,,VB2,VB6).
     为了揭示维生素在谷物早餐挤压过程中的变化规律,提高维生素在挤压过程中的稳定性,为谷物早餐维生素强化提供理论依据,采用高效液相色谱分析法,研究了5种维生素(VA,VD3,VB1,VB2,VB6)在双螺杆挤压过程中的变化。
短句来源
     Conclusions The wheat flour possessed higher nutrition evaluation of protein which benefits the development of white rat when fortified with lysine and some kinds of the vitamins.
     结论 食用面粉经赖氨酸及部分维生素强化后蛋白质的营养价值得到显著提高 ,更有利于实验大白鼠的生长发育
短句来源
  相似匹配句对
     Analysis of edible oil enrich with V_A
     浅谈维生素A强化食用油
短句来源
     Determination of vitamin A fortified edible oils
     强化食用油中维生素A的检测
短句来源
     ON THE SYNTHESIS OF METHIONINE METHYL SULFONIUM SALTS(VITAMIN U)
     维生素U的合成
短句来源
     Naturals vitamin E
     天然维生素E
短句来源
     insist nicety;
     强化准确;
短句来源
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  vitaminization
Sleep induced by drugs and vitaminization of the nerves were applied in the third and fourth series of experiments.
      


As the athletes were exposed to successive 2.59±0.43(2-4) days of partial fast along with fluids restriction, 3.17±0.73(2-5) kg or 51.6 ± 0.94% of the original body weight might be reduced. Problems as dehydration, cardiovascular load, hypoglycemia, loss of body protein, minerals, and vitamins, ketonuria, decline of serum albumin component and albumin/globulin were considered not only to be detrimental to health but also influence physical work capacity.The purpose of giving intensified food desinged according...

As the athletes were exposed to successive 2.59±0.43(2-4) days of partial fast along with fluids restriction, 3.17±0.73(2-5) kg or 51.6 ± 0.94% of the original body weight might be reduced. Problems as dehydration, cardiovascular load, hypoglycemia, loss of body protein, minerals, and vitamins, ketonuria, decline of serum albumin component and albumin/globulin were considered not only to be detrimental to health but also influence physical work capacity.The purpose of giving intensified food desinged according to the experimental data is to prevent the detrimental factors caused by weight reduction. This intensified food provides 444 kcal/100g with high protein, multi-minerals and vitamins. Giving the intensified food to weight-lifting competitors (in three national competition and an international invi- tational tournament from 1980 to 1981), the following effects were demonstrated:1.Comparing with the control, the speed of the weight reduction of athletes was not influenced by supplementation of the intensified food.2.Hypoglycemia and ketonuria were prevented. Dehydration was less.3.The load of cardiovascular system attributed to over-dehydration was ameliorated.4.The negative nitrogen balance, the loss of body protein as well as the decline of serum albumin component and albumin/globulin caused by rapid weight reduction were corrected.5.The intensified food also provides multi-minerals and vitamins. Besides, the athletes felt that their physical strength was improved, the incidence of muscle cramps was reduced, and they are free from psychological effect of food restriction.

运动员采用控制饮食为主的措施,在赛前2.59±0,43(2—4)日减轻体重3.17±0.73kg(2—5kg),减体重的量为其原体重的5.16±0.94%。这种快速的减体重措施可引起机体脱水、心血管负担加重、低血糖、尿酮体阳性、体蛋白耗损、无机盐和维生素丢失、血清白蛋白及白蛋白/球蛋白比例下降等不利于健康的因素,在一定程度上影响运动员的运动能力。 根据对运动员比赛期减体重的现场调研数据,参考国内外有关资料,设计了强化剂的配方,制成了一种提供热能444kcal、蛋白质23g、适量糖、多种无机盐和维生素的强化冲剂和一种肠溶复合无机盐片。在1980年4月-1981年5月的三次全国比赛及一次国际邀请赛中进行了试用。通过各项生理和代谢指标的观察和分析,效果如下: 1.减体重期内运动员服用强化剂基本上不影响减体重的效果和速度。 2.强化剂可予防减体重引起的过度脱水、尿酮症和低血糖。 3.强化剂具有减轻过度脱水引起心血管负担的作用。 4.强化剂补充了优质蛋白质,减少了体蛋白损耗,纠正了估测的负氮平衡和血清白蛋白及白蛋白/球蛋白比例的下降。 5.强化剂补充了多种无机盐和维生素。 减体重期运动员补充强化剂后,在一定程度上改善了...

运动员采用控制饮食为主的措施,在赛前2.59±0,43(2—4)日减轻体重3.17±0.73kg(2—5kg),减体重的量为其原体重的5.16±0.94%。这种快速的减体重措施可引起机体脱水、心血管负担加重、低血糖、尿酮体阳性、体蛋白耗损、无机盐和维生素丢失、血清白蛋白及白蛋白/球蛋白比例下降等不利于健康的因素,在一定程度上影响运动员的运动能力。 根据对运动员比赛期减体重的现场调研数据,参考国内外有关资料,设计了强化剂的配方,制成了一种提供热能444kcal、蛋白质23g、适量糖、多种无机盐和维生素的强化冲剂和一种肠溶复合无机盐片。在1980年4月-1981年5月的三次全国比赛及一次国际邀请赛中进行了试用。通过各项生理和代谢指标的观察和分析,效果如下: 1.减体重期内运动员服用强化剂基本上不影响减体重的效果和速度。 2.强化剂可予防减体重引起的过度脱水、尿酮症和低血糖。 3.强化剂具有减轻过度脱水引起心血管负担的作用。 4.强化剂补充了优质蛋白质,减少了体蛋白损耗,纠正了估测的负氮平衡和血清白蛋白及白蛋白/球蛋白比例的下降。 5.强化剂补充了多种无机盐和维生素。 减体重期运动员补充强化剂后,在一定程度上改善了体力,减少了比赛中肌肉抽搐和无力的发生,促进了运动成绩的提高。运动员反映快速减体重期服用

Objective To investigate the nutrition value of wheat flour fortified with lysine,vitamin B 1,vitamin B 2,vitamin A. Methods White rat cut off milk were allocated into four groups (Ⅰ、Ⅱ、Ⅲ、Ⅳ)at random. Control group (Ⅰ) was raised with ordinary wheat flour non fortified and experiment group (Ⅱ、Ⅲ、Ⅳ) were raised with nutriment wheat flour with different prescription. The observer watched each group of animal periodically in weight, nitrogen balance, food raised efficiency, thermal energy efficiency, protein...

Objective To investigate the nutrition value of wheat flour fortified with lysine,vitamin B 1,vitamin B 2,vitamin A. Methods White rat cut off milk were allocated into four groups (Ⅰ、Ⅱ、Ⅲ、Ⅳ)at random. Control group (Ⅰ) was raised with ordinary wheat flour non fortified and experiment group (Ⅱ、Ⅲ、Ⅳ) were raised with nutriment wheat flour with different prescription. The observer watched each group of animal periodically in weight, nitrogen balance, food raised efficiency, thermal energy efficiency, protein efficiency ratio, and swimming persisting time under burdon, and so on. Results After raised for 28 days among each group, the targets mentioned above in experiment group was found significently higher than that of control. Conclusions The wheat flour possessed higher nutrition evaluation of protein which benefits the development of white rat when fortified with lysine and some kinds of the vitamins.

目的 探讨经赖氨酸、维生素 B1 、维生素 B2 、维生素 A等强化后食用面粉的营养价值。方法 将断乳大白鼠随机分为对照组 ( 组 )和实验组 ( 、 、 组 ) ,对照组饲以未经强化的普通面粉 ,实验组分别饲以不同配方的营养素面粉 ,定期观察各组实验动物的体重、氮平衡、食饲效率、热能效率、蛋白质功效比值及负重游泳持续时间等。结果 经过 2 8天的分组饲养后 ,实验组动物的上述指标均显著高于对照组。结论 食用面粉经赖氨酸及部分维生素强化后蛋白质的营养价值得到显著提高 ,更有利于实验大白鼠的生长发育

In order to investigate the changes of vitamins during the twin-screw extrusion expansion process, improve the stability of vitamins and provide the academic b asis of vitamins fortification of breakfast cereals.This paper is an attempt to apply high performance liquid chromatography analysis mathod to the investgation of the stability of five kinds of vitamins(V-A,V-D_3,V-B_1,V-B_2,V-B_6) during the twin-s crew extrusion cooking process of breakfast cereals.The results show that the vitamins stability is...

In order to investigate the changes of vitamins during the twin-screw extrusion expansion process, improve the stability of vitamins and provide the academic b asis of vitamins fortification of breakfast cereals.This paper is an attempt to apply high performance liquid chromatography analysis mathod to the investgation of the stability of five kinds of vitamins(V-A,V-D_3,V-B_1,V-B_2,V-B_6) during the twin-s crew extrusion cooking process of breakfast cereals.The results show that the vitamins stability is correlative with the ingredients of breakfast cereals and extrusion cooking conditions; When moisture content of raw material is adjuste d to 16%,the feeding rate was 100 kg/h,the barrel temperature was 70 ℃/120 ℃/140 ℃,and the screw speed is 700 r/min,four kind of vitamins(V-D_3,V-B_1,V-B_2,V-B_6)exhib ited the relative stable (their losses are less 15%),but the vitamin A is unstable, vitamin A loss is more than 30%; the retention of vitamins decrease d with decreasing feeding rate, increasing moisture content of raw materials, in creasing the barrel temperature and decreasing the screw speed.

为了揭示维生素在谷物早餐挤压膨化过程中的变化规律,提高维生素在挤压膨化过程中的稳定性及为谷物早餐维生素强化提供理论依据,采用高效液相色谱分析法,研究了5种维生素(V A,V D3,V B1,V B2,V B6)在谷物早餐双螺杆挤压膨化过程中的变化.结果表明,谷物早餐的组成体系和挤压膨化条件对维生素的稳定性存在关联性;谷物早餐在物料水分16%,进料量100kg/h,挤压温度70℃/120℃/140℃,螺杆转速700r/min的挤压条件下,V D3,V B1,V B2,V B6等表现出较好的稳定性,损失小于15%,但维生素A的稳定性较差,损失率超过30%;谷物早餐中的维生素含量随着进料量减小、物料水分升高、螺杆转速减慢,挤压腔体温度上升等挤压因素的变化而减小.

 
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