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   油脂氧化 的翻译结果: 查询用时:0.647秒
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油脂氧化     
相关语句
  oil oxidation
     The use of DSC in the course of monitoring oil oxidation process, monitoring the adulterations and evaluating the wax content in the oil and fat were introduced.
     介绍了一种物化分析方法———差示扫描量热法(DSC)在监测油脂氧化过程中的应用 ,并且简要地介绍了DSC在监测油脂混掺及评估油脂含蜡量中的应用。
短句来源
     In order to prolong the storage life of oil-rich dry fruit,the inhibition of oil oxidation in the fried peanut and walnut by tea polyphenols and vitamin C had been studied in this paper.
     为了延长富含油脂的干果类食品的保质期,研究了茶多酚、维生素C(Vc)对炒熟花生仁、核桃仁油脂氧化酸败的抑制作用。
短句来源
     In order to prolong the storage of oil-rich food, the inhibitions of oil oxidation in the fried peanut powder by vitamin E, vitamin C and citric acid have been studied in this paper.
     为了延长富含油脂食品的保质期,对VE、Vc、柠檬酸对炒制花生粉油脂氧化酸败的抑制作用进行了研究。
短句来源
     According to the universally accepted oil oxidation mechanism ,the oil antioxidation mechanism and concrete function of vitamin E are explored in this paper. Besides,the PUFA level and vitamin E level of some types of common oil and fat are introduced as well.
     本文根据目前公认的油脂氧化机理,就维生素E抗油脂氧化的机理与具体功能进行了探讨,并且介绍了一些常见油脂中的PUFA与维生素E的水平。
短句来源
     At the same time,it discusses the relationship, between oil oxidation and various conditions as well as their practicable keeping technique of flavors.
     同时探讨了煎炸过程中油脂氧化与各种条件的相互关系; 以及实用化的风味保持技术.
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  lipid oxidation
     Study on Soybean Isoflavones of Inhibition to Lipid Oxidation
     大豆异黄酮对油脂氧化抑制作用的研究
短句来源
     Lipid oxidation is one of important problems encountered in food industry,which seriously affects food quality.
     油脂氧化是食品工业中经常遇到、严重影响食品品质的主要问题之一。
短句来源
     The most important reason causing the flavor differences was lipid oxidation,and the minor reason might be the Maillard reaction between amino compounds(such as intermediate compounds derived from degradation of protein and peptides) and sugar in chicken bone hydrolysate.
     加热灭酶过程中,油脂氧化是造成酶解产物风味差异的主要原因,其次还可能与蛋白质和肽的降解产物与还原糖之间的Maillard反应有关.
短句来源
  oxidation of oil
     Oxidation of oil and test methods of oxidative stability of oil
     油脂氧化及氧化稳定性的测定方法
短句来源
     Oxidation of Oil and Test Methods of Oxidative Stability of Oil
     油脂氧化及其氧化稳定性测定方法
短句来源
     That meant the iodine value of oil was not the exclusive factor influencing the oxidation of oil, the configuration and position of double bond played certain role.
     这说明油脂的碘值不是油脂氧化深度的唯一影响因素,脂链上双键的构型以及位置也有很大的影响。 从油鞣工艺角度出发,系统的研究了pH、时间、温度、油脂PV值和用量等条件的改变对油鞣浸酸兔皮后收缩温度的影响。
短句来源
     AV? appearance and properties resulted from oxidation of oil,fractionation of blanded of esters of fatty acid and destruction of crystalline structure of fats was described. Solution methods were proposed to advoid the quality badness of margarine and shortening products.
     为了进一步探讨人造奶油、起酥油品质劣化的原因 ,对人造奶油、起酥油产品在加工、储存、运输和使用过程中可能发生的油脂氧化、混合脂肪分级、脂晶体网络破坏等反应 ,从而导致产品过氧化值、熔点、酸值、色泽、光泽及功能性的改变进行陈述 ,并提出防止人造奶油、起酥油品质劣化的途径和方法。
短句来源
  oil oxidized
     In this paper,recent advances about effects of oxidized oil on animals are presented. The discussion gives emphasis on the following topics:oil oxidized products ,evaluation standard of oil oxidation,absorption and metabolism of oxidized products,nutritional values of oxidized oil,effects of oxidized oil on performance,biomembrance,enzyme activity,tissues and organs,as well as on hematological in- dices and meat quality,and controll of toxicity of oxidized oil.
     本文综述了油脂氧化产物、氧化状况的评定指标、氧化产物的吸收和代谢、氧化油脂的营养价值、氧化油脂对动物生产性能、生物膜、酶活性及组织器官的影响、氧化油脂对血液指标和肉质的影响以及氧化油脂毒副作用的控制等方面的研究成果
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  oil oxidation
The effect of varions factors (the degree of unsaturation of the initial oil and the content of oil oxidation products in the preparation) on antimicrobial activity was determined.
      
The antimicrobial activity of the preparation was induced by oil oxidation.
      
Antimicrobial activity was shown in water-soluble oil oxidation products.
      
The basic concept of the fluorescent method developed for evaluating oil oxidation rate by recording the shift of fluorescence spectrum to the long-wave region is described.
      
Conditions such as microwave irradiation power, number of irradiation cycles, and irradiation time were optimized by means of multivariate screening that showed that irradiation power is the most significant condition in the oil oxidation process.
      
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  lipid oxidation
Currently we recognize catalytic organic peroxides in flavoprotein oxygenases; such organic peroxides are also involved in lipid oxidation and tryptophan radical decay.
      
In the apical meristem of Allium fistulosum, the relationship between peroxide lipid oxidation, antioxidant activity, proliferative processes, the yield of chromosomal aberrations and duration the exposure to ionized air was studied.
      
The results showed that DMGS extract protects the cellular membrane from oxidative damage and consequently prevents protein and lipid oxidation.
      
Studies of lipid oxidation usually employ such model systems as purified fatty-acid methyl ester.
      
Postprandial lipid oxidation and cardiovascular disease risk
      
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  oxidation of oil
Aerobic thermophilic bacteria were capable of oxidizing oil with formation of biomass, the products of partial oxidation of oil (volatile acids), and surfactants.
      
It was found that the mechanism of oxidation of oil-extended PP depends on the oil content and the sample cooling mode.
      
The photochemical oxidation of oil films from about 1-100 μm thickness is indicated by an increase in carbonyl band extinction and a decrease in the concentration of the aromatic fraction.
      
Depleted 13C (around -30‰ V-PDB) carbonate cement suggests that bicarbonate was derived from the microbial oxidation of oil and gas.
      
These high correlation coefficients indicated that volatile compound changes in potato chips during storage were mainly due to the oxidation of oil.
      
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