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强化酱油
相关语句
  fortified soy sauce
     Results Most residents knew little about the NaFeEDTA fortified soy sauce,and the average score on knowledge of four areas was 6.4(total 11,Beijing 6.9,Hebei 7.6,Jilin 6.4,Guizhou 4.9).
     结果4个地区的居民对铁强化酱油了解均较少,知识总平均得分6.4(总分11,北京6.9、河北7.6、吉林6.4、贵州4.9)。
短句来源
     Survey on the need of NaFeEDTA fortified soy sauce among 571 residents in Beijing,Hebei,Jilin and Guizhou
     北京、河北、吉林、贵州571名居民铁强化酱油需求调查
短句来源
     Results In this method, which enjoyed a wide linear range and good precision, the RSD(n=6)was 2.15%,the average recoveries for samples ranged from 94.3%-101.2% and the detection limit of the NaFeEDTA in iron fortified soy sauce is 4μg/ml (S/N=3).
     结果方法的线性范围广,精密度和准确度高,重复测定(n=6)的相对标准偏差RSD为2.15%,样品平均加标回收率为94.3%~101.2%。 NaFeEDTA在铁强化酱油的最低检出限为4μgml(SN=3)。
短句来源
     Methods To conduct a 18-month randomized placebo-controlled intervention trial in 14,000 residents (>3 year-old) in Bijie city of Guizhou province, using NaFeEDTA fortified soy sauce (19.6 mg Fe/100 ml) .
     方法:在贵州省毕节市海子街镇用双盲安慰剂对照法,在14,000名3岁以上群中进行为期18个月的NaFeEDTA强化酱油(29.6mg铁/100ml)干预试验。
     7.5 ml of fortified soy sauce (75mg Fe/dl) were added to meal containing potatoes, cabbage, green beans and rice, with, a total iron content of 8.9 mg. lron absorption from this meal was 5.65%, or 0.5 mg.
     以7.5ml(一餐用量)的铁强化酱油(75mg铁/100ml)含铁量为5.6mg进行烹调蔬菜,以大米为主食,该餐中总铁量为8.9mg,铁的吸收率为5.65%,铁的吸收量为0.5mg;
短句来源
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  fortification of soy sauce
     This article introduced mainly nutritional fortification of soy sauce to make more and more people know about iron-fortified soy sauce.
     重点叙述酱油的铁营养强化,包括铁营养强化剂、铁强化酱油与普通酱油的区别、生产铁强化酱油的要求等问题,以加强人们对铁营养强化酱油的认识。
短句来源
  “强化酱油”译为未确定词的双语例句
     People hesitated to buy it,and the average score on consumption intentions was 15.4(score range 6~29,the higher the score the stronger the intention,Beijing 16.6,Hebei 15.1,Jilin 15.5,Guizhou 14.5).
     居民对铁强化酱油报以犹豫怀疑的购买倾向,4个地区购买意向总平均分15.4(分值范围6~29,得分越低购买意向越强,北京16.6、河北15.1、吉林15.5、贵州14.5)。
短句来源
     Aspergillusovyzae 3.951 and aspergillusiger 3.350 were used rofortify the soysauce nutrient.
     本文应用米曲霉AS3.951和黑曲霉AS3.350进行酿造营养强化酱油的研究。
短句来源
     Objective To know the knowledge level related iron deficiency and anemia among rural women in Guizhou and influencing factors of purchase behavior and social marketing strategies.
     目的了解贵州农村妇女对于铁缺乏及缺铁性贫血相关知识的认知程度,以及对铁强化酱油和营养知识的需求,探讨影响购买铁强化酱油的因素及社会营销策略。
短句来源
     An iron-fortified soy sauce sample containing 2.00 g/L NaFeEDTA was analyzed for 6 times,and the relative standard deviation(RSD) of peak areas of NaFeEDTA was 0.89%. The recoveries of NaFeEDTA ranged from 94.15% to 101.5% with the spiked amounts of 0.50-4.00(g/L).
     对N aFeEDTA添加量为2.00g/L的铁强化酱油样品重复测定6次,其峰面积的相对标准偏差为0.89%。
短句来源
     Development of soy sauce fortified with Fe-Zn
     铁锌复合强化酱油的研制
短句来源
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Soy sauce is a widely consumed condiment in China. It is a dark brown liquid with a very specific flavour. It is centrally processed and popularly consumed all over the country. Thus it could be an ideal vehicle for iron fortification.Iron, as ferrous sulphate, added to Chinese soy sauce (Seagull brand, produced in Shanghai), in concentration up to 75-100mg/dl, had a good solubility throughout an observation period of 16 weeks. There were no significant changes in pH, iron content and no detectable changes in...

Soy sauce is a widely consumed condiment in China. It is a dark brown liquid with a very specific flavour. It is centrally processed and popularly consumed all over the country. Thus it could be an ideal vehicle for iron fortification.Iron, as ferrous sulphate, added to Chinese soy sauce (Seagull brand, produced in Shanghai), in concentration up to 75-100mg/dl, had a good solubility throughout an observation period of 16 weeks. There were no significant changes in pH, iron content and no detectable changes in org-anoleptic characteristics.

为了改进我国人民铁的营养状况,进行了铁盐强化酱油的研究,材料取自上海生产的出口海鸥牌瓶装酱油,其本身含铁量实测值为15.8mg/100ml,在此酱油内加硫酸亚铁量至75—100mg铁/100ml,经过16周的室内保存观察,未产生沉淀和pH变化,加硫酸亚铁量至125mg铁/100ml时于第四周开始产生沉淀,并继续增加至第8周,以后未见沉淀增加;硫酸亚铁加铁量达到150mg铁/100ml以上时,于试验第3天即有沉淀产生。铁强化酱油同时再强化维生素C(按铁:维生素C=1:2克分子量加入)对硫酸亚铁的沉淀的产生似无影响,维生素C含量未作16周观察。因此用硫酸亚铁强化酱油其加铁量不超过100mg铁/100ml,经过16周观察,不产生沉淀和pH改变,酱油的风味也无改变。

Iron absorption was studied in 31 healthy adult volunteers using extrinsic tags of 55Fe and 59Fe. Geometric mean iron absorption from unfortified Chinese Soy Sauce (Seagull brand, produced in Shanghai) with iron contents 15.8 mg Fe/dl was 6.95%. Absorption from iron fortified soy sauce (121 mg Fe/dl) decreased to 4.36%. Absorption from the fortified product almost doubled (8.35%) with the addition of ascorbic acid (2 moles/1 mole Fe). 7.5 ml of fortified soy sauce (75mg Fe/dl) were added to meal containing potatoes,...

Iron absorption was studied in 31 healthy adult volunteers using extrinsic tags of 55Fe and 59Fe. Geometric mean iron absorption from unfortified Chinese Soy Sauce (Seagull brand, produced in Shanghai) with iron contents 15.8 mg Fe/dl was 6.95%. Absorption from iron fortified soy sauce (121 mg Fe/dl) decreased to 4.36%. Absorption from the fortified product almost doubled (8.35%) with the addition of ascorbic acid (2 moles/1 mole Fe). 7.5 ml of fortified soy sauce (75mg Fe/dl) were added to meal containing potatoes, cabbage, green beans and rice, with, a total iron content of 8.9 mg. lron absorption from this meal was 5.65%, or 0.5 mg. The addition of 100g of pork meat increased nonheme iron absorption to 9.67% (1.08mg). Green tea drunk after the meal decreased absorption to 3.07% (0.27mg).Iron fortified Chinese Soy Sauce consumed with vegetable meals could favor very significantly to meet the iron requirement of the general population in China. Addition of ascorbic acid to fortified soy sauce would further increase its iron bioavailability. Known enhancer (pork meat) and in-hibitor(green tea) of non-heme iron absorption will modify in a predictable way of iron bioavailability from vegetable meals containing iron fortified soy sauce.

31名健康成年自愿者,男11名,年龄18—48岁,女20名,年龄34—52岁 (均系采取节育措施的育龄妇女),用同位素~(55)Fe和~(59)Fe外标食物,分两批作人体铁吸收试验。其结果为:上海生产出口的海鸥牌瓶装酱油,原有铁(15.8mg铁/100ml)的吸收率几何均数(下同)为6.95%,酱油强化铁量为121mg铁/100ml时的铁吸收率为4.36%,该种铁强化酱油再强化维生素C(按铁:维生素C=1:2克分子量)则铁的吸收率为8.25%,几乎增加一倍。以7.5ml(一餐用量)的铁强化酱油(75mg铁/100ml)含铁量为5.6mg进行烹调蔬菜,以大米为主食,该餐中总铁量为8.9mg,铁的吸收率为5.65%,铁的吸收量为0.5mg;该餐另加瘦猪肉100g,则铁的吸收率为9.69%,铁的吸收量为1.08mg,肉能促进铁吸收一倍;但在该蔬菜餐后饮用龙井绿茶150ml(1.5g干茶叶泡成)其铁的吸收率降至3.09%,铁的吸收量为0.27mg,降低近一半。因此,应用加铁量为75mg铁/100ml的铁强化酱油,如按每人每天平均酱油的消耗量为15—20ml铁吸收率为5.65%计算,...

31名健康成年自愿者,男11名,年龄18—48岁,女20名,年龄34—52岁 (均系采取节育措施的育龄妇女),用同位素~(55)Fe和~(59)Fe外标食物,分两批作人体铁吸收试验。其结果为:上海生产出口的海鸥牌瓶装酱油,原有铁(15.8mg铁/100ml)的吸收率几何均数(下同)为6.95%,酱油强化铁量为121mg铁/100ml时的铁吸收率为4.36%,该种铁强化酱油再强化维生素C(按铁:维生素C=1:2克分子量)则铁的吸收率为8.25%,几乎增加一倍。以7.5ml(一餐用量)的铁强化酱油(75mg铁/100ml)含铁量为5.6mg进行烹调蔬菜,以大米为主食,该餐中总铁量为8.9mg,铁的吸收率为5.65%,铁的吸收量为0.5mg;该餐另加瘦猪肉100g,则铁的吸收率为9.69%,铁的吸收量为1.08mg,肉能促进铁吸收一倍;但在该蔬菜餐后饮用龙井绿茶150ml(1.5g干茶叶泡成)其铁的吸收率降至3.09%,铁的吸收量为0.27mg,降低近一半。因此,应用加铁量为75mg铁/100ml的铁强化酱油,如按每人每天平均酱油的消耗量为15—20ml铁吸收率为5.65%计算,则铁的吸收量为0.63—0.85mg,可以基本满足一般人群每天对铁的需要量要求。如该种铁强化酱油同时强化维生素C,以铁吸收率增加一倍计算,则可满足孕妇、乳母、月经过多妇女及正在生长发育的儿童青少年对铁的特殊需要。

Aspergillusovyzae 3.951 and aspergillusiger 3.350 were used rofortify the soysauce nutrient. Results are show as follow, when sesame dregs and defat soybean dregs were mixed at 1:1, effect of nutrient fortification was best, the best results were obtained when aspergillusoryzae 3.951, and aspergillusiger 3.350 were mixed at 3:1; compared with single aspergillusoryzae 3.951, the distinct difference was observed in activity of acid protease and amylomyces (P<0.01); nutritional concentration was increased markedly;...

Aspergillusovyzae 3.951 and aspergillusiger 3.350 were used rofortify the soysauce nutrient. Results are show as follow, when sesame dregs and defat soybean dregs were mixed at 1:1, effect of nutrient fortification was best, the best results were obtained when aspergillusoryzae 3.951, and aspergillusiger 3.350 were mixed at 3:1; compared with single aspergillusoryzae 3.951, the distinct difference was observed in activity of acid protease and amylomyces (P<0.01); nutritional concentration was increased markedly; content of amino-acid, all nitrogen and reducing sugar were increased by 17.12, 11.37, 34.36 percent respectively, utilizable ratio of material protein was increased by 9.99 percent.

本文应用米曲霉AS3.951和黑曲霉AS3.350进行酿造营养强化酱油的研究。研究结果表明,芝麻饼(渣)与脱脂大豆饼按1∶1比例混合,营养强化的效果最佳;应用双菌种中,以米曲霉:黑曲霉=3∶1的比例效果最好,酸性蛋白酶的活力及糖化酶的活力与单一米曲霉比较,都存在极显著差异(P<0.01),酱油中各种营养成分都有明显提高,氨基酸生成率,全氮利用率,还原糖生成率分别提高了17.12%,11.37%,34.36%,原料蛋白质利用率提高了9.99%。

 
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