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黑大豆
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  black soybean
    Study on technology of producing black soybean drink enriched with iodine
    富碘黑大豆植物蛋白饮料的生产工艺
短句来源
    The following results are shown in the paper. The total antioxidation capacity order is black soybean > black rice > black corn,with oxygen radical absorption capacity(ORAC) value of 5.29 U/mL,3. 13 U/mL, and 2.25 U/mL respectively.
    结果表明:总抗氧化能力强弱顺序为黑大豆>黑米>黑玉米,其ORAC值分别为5.29 U/mL,3.13 U/mL和2.25 U/mL;
短句来源
    The O2 -· scavenging actions order is black soybean > black rice > black corn, with IC50 value of 0.455mg/ mL, 0.465mg/mL, and 0.488mg/mL respectively.
    清除O2-·作用顺序为黑大豆>黑米>黑玉米,其IC50分别为0.455mg/mL,0.465mg/mL,0.488mg/mL;
短句来源
    The ·OH scavenging action order is black soybean > black corn > black rice,with IC50value of 0. 059mg/mL,0. 142mg/mL, and 0.199mg/mL respectively.
    清除·OH作用顺序为黑大豆>黑玉米>黑米,其IC50分别为0.059mg/mL,0.142mg/mL,0.199mg/mL;
短句来源
    The H2O2 scavenging action order is black soybean > brown rice > black corn,with IC50value of 0.079mg/mL,0. 123mg/mL, and 0.483 mg/mL respectively.
    清除 H2O2.作用顺序则为黑大豆>黑米>黑玉米其IC50分别为0.079 mg/mL,0.123mg/mL,0.483mg/mL。
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  “黑大豆”译为未确定词的双语例句
    The results showed that after germinating treatment,the contents of vitamins B1,B2,C,and E were increased significantly.
    结果表明,经发芽处理后,黑米、黑玉米、黑小麦和黑大豆的维生素B1、B2、维生素C和维生素E的含量显著提高.
短句来源
    The nutritional features, health-care function of black cereal and oil food resources and the ways to develop new functional products were described in this paper.
    概述了黑米、黑大豆、黑芝麻、黑玉米、黑小麦、黑荞麦等黑色粮油食品资源的营养特点、保健功能及其产品开发途径 .
短句来源
    The critical process, such as, soaking, grinding, deodorizing was discussed. Beans were soaked at 90℃~95℃ for 1h, then room temperature (20℃~25℃) for 4 hours;
    生产工艺条件是 :黑大豆先用 90~ 95℃热水浸泡 1h ,再用室温水 (2 0~ 2 6℃ )浸泡 4h ,黄豆用室温水浸泡 5h ;
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  black soybean
The results showed that ethanol extracts of Adzuki bean (100? μg/ml), Black soybean (1-200?μg/ml) and Lima bean (100?μg/ml), could strongly stimulated the proliferation of MCF-7 cells (P>amp;lt;0.01 vs.
      
Using RT-PCR measurement, it was found that ethanol extracts of Adzuki bean, Black soybean and Lima bean could induce pS2 transcription in MCF-7 cells.
      
The brown and black soybean seed coat contained much higher levels of phenolic compounds and anthocyanins in seed coat tissue than the yellow or green coat soybean.
      
Hydrolysis of black soybean isoflavone glycosides by Bacillus subtilis natto
      
Ground pork-fat patties were cooked alone (control), with NaCl solution, with NaCl solution containing sucrose, with fermented soybean broth, with fermented black soybean broth, and with commercial soy sauce products at 125°C for 2 h.
      


The physical and chemical properties of natural pigments in black rice,black soybean and black sesame including spectral characters,composition,photostability,thermostability,resistance to metal ions and effect of medium pH value on absorption were compared in this study.The results were as follows:3 sorts of pigment showed the same spectral absorption characters of anthocyanin with the same basic structure of phenylbenz-opyrylium,which consisted of water-soluble fraction and alcohol-soluble fraction.Light,temperature,pH...

The physical and chemical properties of natural pigments in black rice,black soybean and black sesame including spectral characters,composition,photostability,thermostability,resistance to metal ions and effect of medium pH value on absorption were compared in this study.The results were as follows:3 sorts of pigment showed the same spectral absorption characters of anthocyanin with the same basic structure of phenylbenz-opyrylium,which consisted of water-soluble fraction and alcohol-soluble fraction.Light,temperature,pH and some common metal ions strongly influenced the pigment stability.

本文比较了黑米、黑大豆、黑芝麻中天然色素的光谱特征、组成成分、理化性质等,结果表明,3种原料的色素均表现出黄酮类花色苷化合物的光谱特征吸收,都具有苯骈吡喃环的母核结构;在化学组成上均可分离出水溶和醇溶2类组分;对光、温、pH及金属离子等的反应较为敏感,各色素表现出不同程度的稳定性

The black(Purpl) colour extracted from natural black soyabean is safe andnonpoisonous. The pigment of black soya bean has been examined in relation to the pH value,temPerature exposure, food additives. metal ion and oxidant.

黑大豆皮中提取的天然黑大豆黑(紫)色素是一种安全、无毒的食用色素。本文研究了黑大豆色素最稳定的pH值范围、高温加热、光照时色素的变化,以及食品添加剂、金属离,、氧化剂等常见共存物质对色素稳定性的影响。

The nutritional features, health-care function of black cereal and oil food resources and the ways to develop new functional products were described in this paper. Research analyses showed that black cereal and oil food resources contained high levels of bioflavonoids, dietary fiber, unsaturated fatty acids, protein, essential amino acids, vitamins and microelements including Fe, Zn, and Se. Functional evaluation proved that these resources possessed...

The nutritional features, health-care function of black cereal and oil food resources and the ways to develop new functional products were described in this paper. Research analyses showed that black cereal and oil food resources contained high levels of bioflavonoids, dietary fiber, unsaturated fatty acids, protein, essential amino acids, vitamins and microelements including Fe, Zn, and Se. Functional evaluation proved that these resources possessed many health-care functions such as scavenging free radicals which cause senescence, improving nutritional anemia, increasing immunity, invigorating kidney, antagonizing stress and relieving mental uneasiness. To develop products of black functional foods, efforts should be made to take advantage of Chinese traditional medicinal theory, the new achievements of life science and recipes accumulated by folks. As for the processing technology, attention should be paid to maintain the natural color, nutritional composition and biologically active substances, and deodorize strange smell related to none-functional composition.

概述了黑米、黑大豆、黑芝麻、黑玉米、黑小麦、黑荞麦等黑色粮油食品资源的营养特点、保健功能及其产品开发途径 .黑色粮油食品资源富含黄酮、类黄酮、膳食纤维及多种不饱和脂肪酸 ,蛋白质丰富 ,人体必需氨基酸比例较高 ,矿质物和维生素较全面 ,微量元素铁、锌、硒和维生素B1、B2和A、E含量较突出 ;经功能评价试验证明 ,黑色粮油食品资源具有清除活性自由基 ,延缓衰老 ,改善营养性贫血 ,增强免疫力 ,补肾壮阳 ,抗应激反应和镇静作用等保健功能 .在黑色粮油食品产品开发中 ,可以通过应用中医理论 ,吸取生命科学的新成果及调查发掘民间传统习俗等途径设计产品配方 ;在加工工艺上注意有效保留原料的天然色泽、营养成分和活性物质 ,排除原料中非功能成分的异味

 
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