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食品成分     
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  food ingredient
     and the application of biosensor in the express-analysis of food ingredient, the analysis of pesticide,antibiotic and toxicant,the detection of harmful microbe,fresh degree evaluation, food sense assessment and the automatic control of biochemical process of food were mainly discussed.
     重点论述了生物传感器在食品成分快速分析、食品中农药、抗生素和有毒物质分析、食品中有害微生物检测、食品新鲜度评价、食品感官评定以及食品生化过程自动控制中的应用。
短句来源
     Recently, on purpose of developing inulin as functional food ingredient, it was quickly studied on the enzymatic properties, gene cloning and expression, recombinant strain construction, production and application of microorganism's endo-inulinase, now two recombinant strain both Pichia methanolica and Pichia pastoris overyielding endo-inulinase were successfully constructed, it was considered that inulin biotechnology would be powerful force to push the development of inulin industry in this century.
     近年以开发菊粉系列产品作为功能性食品成分为目标,关于微生物菊粉内切酶酶学性质、基因结构、工程菌株构建与生产应用方面的研究进展迅速,如已经成功地构建2种高表达内切菊粉酶的基因工程酵母。 本世纪菊粉生物技术将大力推动菊粉产业的发展。
短句来源
     The principle,characteristics and its application in separation of the food ingredient will be summarized in this paper.
     本文主要对泡沫分离方法的原理、特点及其在食品成分分离浓缩中的应用进行综述。
短句来源
  food ingredients
     Influence of Food Ingredients on the Mechanical Properties of Starch Gels
     食品成分对淀粉凝胶力学性能的影响
短句来源
     The Influences of Some Food Ingredients on Pasting Characteristics of Starch
     食品成分对淀粉糊性能的影响
短句来源
     Four methods for preparation of resistant starch were introduced and the effect of food ingredients such as lipid sugar on the formation of resistant starch was simply described as well.
     介绍了4类抗性淀粉的制备方法,简述了脂类、糖等食品成分对抗性淀粉形成的影响。
短句来源
     The US laws and regulations of food import and sales especially summarize the food ingredients, food labels and the requirements of the import.
     本文对美国食品的进口和销售方面的法律法规,特别是对食品成分、食品标签和进口方面的要求进行了综述。
短句来源
     Classification and application of biosensor to food analysis were summarized in this paper , including determination of food ingredients,food additives,pesticides and antibiotics,microorganism and toxins,fresh degree.
     论述了生物传感器的分类及其在食品分析中的应用,主要包括对食品成分、食品添加剂、农药和抗生素残留量、微生物和生物毒素、食品鲜度的分析检测。
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  food composition
     Effects of Food Composition on Physicochemical Properties of Corn Amylophosphate in Different Degree of Substitution
     食品成分对不同取代度玉米淀粉磷酸酯理化性质的影响
短句来源
     Because of the superiority of Near-infrared spectroscopy in the detection of food composition as good detecting method,its application is more and more.
     作为一种优越的检测手段,近红外光谱技术在食品成分检测中有着独有的优势,因而在食品工业领域得到广泛的应用。
短句来源
  “食品成分”译为未确定词的双语例句
     The stability of the pigment was influenced by Fe~(2+),Fe~(3+) and Al~(3+),but not by Ca~(2+),Ba~(2+),Na~+,Mg~(2+),Cl~-,SO_4~(2-).
     常见的无机离子如Ca2+、Ba2+、Na+、Mg2+、Cl-、SO42-等对色素溶液影响不明显,但Fe2+、Fe3+、Al3+会引起颜色发生较大改变. 添加糖或浓度低于5%的酸和食盐等常用食品成分后,色素溶液颜色保持稳定.
短句来源
     The foam separation technology and its application in food industry
     泡沫分离技术在食品成分分离中的应用
短句来源
     The component of the tested samples could decrease the adsorption capacity of the magnetic particles,the adsorption efficiency decreased to 58.42%.
     食品成分对其吸附有一定影响,吸附率最低为58.42%。
短句来源
     In order to know well the coincidence situation of label values and reported values on labeling of packaged food in China, to provide background evidence for citing label values, the survey of 10 categories 378 foods was investigated.
     为了解我国常见包装食品标签上标识值与检验值的符合情况并为标识数据的引用提供参考依据 ,调查了 10类 378种包装食品 ,共有 14 9种食品有营养成分标识 ,对这 14 9种标识的食品成分应用图标法或AOAC法进行一一对应的成分分析。
短句来源
     Rapid tests for some food compsition
     某些食品成分的快速检验法
短句来源
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  food ingredient
The results are discussed in view of the applicability of the method and the potential use of each protein type as a food ingredient.
      
Kinetics of creatine ingested as a food ingredient
      
This macropeptide has various biological activities and is used as a functional food ingredient as well as a pharmaceutical compound.
      
A new food law recognizing soy protein as a food ingredient and not an additive was obtained, a discriminatory tax was reduced by 75%, and the image of soy proteins was changed in newspapers and journals.
      
To the food ingredient business, this is only the beginning.
      
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  food ingredients
The fermentation rate in the large bowel into short-chain fatty acids depends on the molecular mass and the structure of these food ingredients.
      
This paper presents a critical review of the existing methods to evaluate the different aspects of physical performance and fitness needed to support claims on foods and food ingredients intended to enhance specific physiological functions.
      
Conclusions: A database of methods including advantages and disadvantages of use has been generated for considering the scientific support of claims on foods and food ingredients relating to physical performance and fitness.
      
Application of preparative HPLC in the chemical analysis of food ingredients
      
Prebiotics are nondigestible food ingredients or supplements that alter the intestinal flora and stimulate the growth of healthy bacteria.
      
更多          
  food composition
The food composition slightly varied in scallops on different sediment types.
      
Increased water and sediment pollution by industrial and sewage discharge were found to most significantly affect the abundance of larvae, food composition, and the availability of substrata suitable for larva to settle.
      
The dependence of herring food composition on the condition of the plankton community is demonstrated.
      
The food composition and daily dynamics of chum feeding were investigated.
      
Description of its food composition depending on the fish size is given.
      
更多          
  constituents of food
Due to the widespread use of xanthines as constituents of food and beverages and as therapeutic drugs, identification of mechanisms that mediate their pharmacological effects has considerable relevance for drug development and therapeutics.
      
They are also constituents of food and added to food to promote health.
      
The interactions between sorbic acid and an amine present in the endogenous constituents of food were quantified.
      
Dietary constituents of food have been shown to provide protection against many diseases and reduce the severity of others.
      
Enzymes are normal constituents of food and, as with all orally ingested proteins, they are hydrolyzed in the stomach and intestine.
      
更多          
  其他


Nine emulsifiers marketed in Japan were applied in this study .Functions and effects of these emulsifiers on bread making were compared. From the aspect of the interaction between emutsifiers and food components, the function mechanisms of emulsifiers were stated. Emulsifiers have the functions of improving the physical properties of dough, enlarging the volume of bread and retarding the retrogradation of products in bread production.

本文应用日本市售的九种乳化剂,比较研究了这九种乳化剂在面包生产中的作用效果,并从乳化剂与食品成分相互作用的角度,论述了乳化剂的作用机理,乳化剂在面包生产中具有改良面团物性,增大面包体积和延缓制品老化的作用。

A comparison of the coating properties of fifteen coating film agents revealed that so-dium alginate readily forms glossy,transparent film,has viscosity and is safeto-eat.Additon of isoequivalent preservatives such as sodium lactate and acetic acid improved thepreservative effect and increased the viscosity of the coating solution.Addition ofplasticative agent(%% glycerin)to the coating solution increased the plasticity of thecoatinng film.Coating on the surface of meat food effectively inhibited the invasion...

A comparison of the coating properties of fifteen coating film agents revealed that so-dium alginate readily forms glossy,transparent film,has viscosity and is safeto-eat.Additon of isoequivalent preservatives such as sodium lactate and acetic acid improved thepreservative effect and increased the viscosity of the coating solution.Addition ofplasticative agent(%% glycerin)to the coating solution increased the plasticity of thecoatinng film.Coating on the surface of meat food effectively inhibited the invasion by themmicrobes,delayed the chemical changes of the componcnts of the food and extended itsshelf life 2-6-fold.Al room temperatures,coated fresh pork or fish kept fresh for 5-7 daysand was preserved for 15-20 days without spoilage and staleness.

对15种涂膜剂的成膜效果研究表明,海藻酸钠具有可食、水溶液粘度大,易于形成光亮透明的薄膜.在涂膜溶液中加入等量乳酸钠和乙酸溶液,可增加溶液粘度,提高膜的保藏效果,添加5%甘油可提高膜的塑性.肉类涂膜,可有效地隔绝微生物的侵入途径,延缓了食品成分的化学变化,延长货架期2~6倍。在常温条件下,鲜猪肉和鱼肉涂膜后可保鲜5~7天,防腐15~20天.

The effects of fresh vegetables, fruits and the main reduced substances in foods on the elimination of nitrite and active free radicals were studies. The results were showed that in a model system of simulated stomach condition, NaNO2, H2O2 were efficiently eliminated by fresh vegetables , fruits and reduced L-glutathione, nicotinamide adenine dinucleotide , cysteine, ascorbic acid, vitamin E and albumin bovine serum. Glucose could also eliminate nitrite weakly.

对29种新鲜水果和蔬菜的一般营养成分和过氧化物酶、过氧化氢酶活性以及对H_2O_2和NaNO_2的消除能力进行了测定。结果表明,在模拟胃液条件下,各种供试的新鲜果蔬对活性氧自由基和亚硝酸盐均具有不同程度的消除能力,其消除量与新鲜果蔬中的蛋白质含量呈极显著正相关。谷胱甘肽、还原型辅酶Ⅰ、维生素E、维生素C和半胱氨酸等还原性食品成分对NaNO_2和H_2O_2都有良好的线性消除关系。煮沸处理后,有机酸含量高的果蔬对NaNO_2和H_2O_2的消除能力增强,有机酸含量低时,其消除能力下降。提示果蔬对活性氧自由基和亚硝酸盐的消除能力取决于果蔬中还原性食品成分的种类、含量及其氧化还原特性。

 
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