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天然食品     
相关语句
  natural food
     Nisin──a Natural Food Preservative
     天然食品防腐剂──乳链菌肽(Nisin)
短句来源
     Application of supercritical CO_2 extraction in fields of natural food additives
     超临界CO_2萃取技术在天然食品添加剂领域的应用
短句来源
     This thesis is about Chinese industry of natural food additive and its present situation and direction of development.
     综述了我国天然食品添加剂的种类和它们在食品工业方面的主要应用 ,以及我国天然食品添加剂工业的现状和研究开发的方向 .
短句来源
     Results showed α-HT was in accordance with the natural food antioxidant and would be widely applied in food industries.
     结果表明 ,α -HT完全符合天然植物活性成分开发为天然食品抗氧剂的条件 ,在食品工业具有很大的开发应用前景
短句来源
     Japan plans to forbid 38 kinds of natural food additive
     日本拟禁用38种天然食品添加剂
短句来源
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  natural foods
     Antiviral Factors in Natural Foods
     天然食品中的抗病毒因子
短句来源
     Evaluation of Stability of Four Natural Foods and Three Essential Oils by Ultra-weak Chemiluminescence
     用极微弱化学发光法评价4种天然食品和3种精油的稳定性
短句来源
     Inorganic germanium and carboxyethyl germanium sesquioxide (germanium132) in health drinks were respectively determined by hydride generationatomic fluorescence spectrometry (HGAFS). The conditions of respective determination of inorganic germanium and germanium132 in natural foods were preliminarily discussed. 
     采用氢化物发生-原子荧光光谱法(HG-AFS),分别测定了保健饮品中的无机锗和β-羧乙基锗倍半氧化物(即锗-132),同时对于天然食品中无机锗和锗-132分别测定的条件也进行了初步的探讨。
短句来源
     In recent years, people are interested in natural foods. Unlike synthetic phenolic antioxidant, people pay more and more attention on natural phenlic antioxidant now.
     近年来由于崇尚天然食品,因此与合成酚类抗氧化剂相比,天然的酚类抗氧化剂愈来愈受到人们的重视。
短句来源
     The stability of four natural foods and three essential oils in the oxygen atmosphere under the condition 60℃ were evaluated by an emission of ultra-weak chemiluminescence(photon) with chemiluminescence analyzer.
     研究了用极微弱化学发光法评价4种天然食品和3种精油在O2中和60℃条件下的稳定性。
短句来源
  a natural food
     Nisin──a Natural Food Preservative
     天然食品防腐剂──乳链菌肽(Nisin)
短句来源
     Meanwhile,the n-butanol extract,F1 and F2 had antisepsis effect for food,and can be developed to be a natural food antiseptic agent.
     同时,蝙蝠葛茎叶的正丁醇提取物和F1、F2对食品有一定的防腐效果,可以作为天然食品防腐剂开发利用。
短句来源
     Study on Chitosan as a Natural Food Preservative
     壳聚糖作为天然食品防腐剂的研究
短句来源
     Nisin is a natural food preservative. The results of the experiments showed that 0.30 g/kg Nisin combined with 0.40g/Kg postassium sorbate was added into the packet pickled nustard, they can be kept in a safe storage.
     Nisin是一种天然食品防腐剂、试验发现0.30g/kg Nisin与0.40g/kg山梨酸钾复合使用于盐含量7%左右的小包装榨菜中,可安全保存。
短句来源
     In the paper,the characteristics of Nisin — a natural food preservative — are surveyed and the inhibition of Alicyclobacillus acidoterrestris in apple juice,orange juice and grapefruit juice by Nisin is studied.
     简述了天然食品防腐剂乳酸链球菌素 (Nisin)的特性 ,并研究了Nisin对苹果汁、桔子汁和葡萄柚汁中酸土芽孢杆菌的抑制作用。
短句来源
更多       
  crude food
     The conclusions were made: the vanillin had the inhibiting effect to the bacteria, the MIC was 0.235% to Escherichia coli, the MIC was 0.294% to Staphylococcus aureaus, it could be empoldered and developed as a new type of crude food preservative.
     结果表明,香兰素对细菌有抑制作用,对大肠杆菌的最小抑菌浓度(MIC)为0.235%,对金黄色葡萄球菌的最小抑菌浓度为0.294%,可开发研制为一种新型天然食品防腐剂。
短句来源
     Effect of Various Crude Food Antioxidants on Antioxidative Activity of the Puffed Oats
     几种天然食品抗氧化剂对膨化燕麦抗氧化稳定性的影响
短句来源
     A NEW CRUDE FOOD PRESERVATIVE-CHITOSAN
     新型的天然食品保鲜剂——壳聚糖
短句来源
     The crude food materials, lemon oil and sweet orange oil were extracted by 60% alcohol according to the weight rate of 10:1. The extracts mixed with potassic salt to form the solutions which can be used as additives for tobacco.
     用 60 %的酒精按重量比 1 0 :1萃取天然食品原料柠檬油或甜橙油中水溶性的香味物质 ,与钾盐一起配成溶液 ,作为卷烟添加剂使用到卷烟中 ;
短句来源
     The conclusions were made: the vanillin had the inhibiting effect to the epiphyte,the MIC was 0.118% to Saccharomyces cerevisiae,the MIC was 0.059% to Aspergilla sp.,it could be empoldered and developed as a new type of crude food preservative.
     结果表明:香兰素对真菌有抑制作用,对酿酒酵母的最小抑菌浓度(MIC)为0.118%,对黑曲霉的最小抑菌浓度为0.059%。 可开发研制为一种新型的天然食品防腐剂。
短句来源

 

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      natural food
    The common shrimp, Crangon crangon (Linnaeus, 1758) was reared in the laboratory under controlled conditions (15°C; 34; 12/12 LD), using natural food: frozen muscle of Nephrops and prawns.
          
    Planting or encouraging the growth of the panda's natural food-bamboo-will form an important part of the corridor formation.
          
    The production of nisin, a natural food preservative, by Lactococcus lactis subsp.
          
    The production of nisin, a natural food preservative, by Lactococcus lactis subsp.
          
    A biorefinery process that utilizes cheese whey as substrate to simultaneously produce nisin, a natural food preservative, and lactic acid, a raw material for biopolymer production, was studied.
          
    更多          
      natural foods
    With the use of the spin trapping methods, the scavenging effects of the extracts of green tea and other natural foods are studied.
          
    Larval development of Lygaeus equestris (Heteroptera, Lygaeidae) on different natural foods
          
    Feeding preference by the male blowfly Phormia regina for some natural foods and its relation to carbohydrate, amino acid, and a
          
    The Big Belly Carp was domesticated under conditions of Chinese subsistence aquaculture, which apparently generated an adaptation to gathering and utilizing natural foods.
          
    Most natural foods which contain resting cell tissue, such as grains of seed, have only high-molecular-mass nucleic acid components with different concentrations; however, growing cell tissue (e.g.
          
    更多          
      a natural food
    The production of nisin, a natural food preservative, by Lactococcus lactis subsp.
          
    The production of nisin, a natural food preservative, by Lactococcus lactis subsp.
          
    A biorefinery process that utilizes cheese whey as substrate to simultaneously produce nisin, a natural food preservative, and lactic acid, a raw material for biopolymer production, was studied.
          
    The feasibility of using cull potatoes as substrate for the simultaneous production of nisin, a natural food preservative, and lactic acid, a raw material for biopolymer production, was studied.
          
    An assay to test the effect on potency of a natural food, pounded broodcomb, was less precise.
          
    更多          
      crude food
    Labotatory mosquitos are commonly maintained using larval media based on crude food materials such as powdered animal chows, dried yeast, liver powder, etc.
          


    Vitamin B_1 and B_2 content in natural food have been determined by high performanceliquid chromatography in this laboratory with a fluorescence detector. For vitamin B_1 determinaion, a -Boudapark C_(18). column with a temperature of 45℃ a mobilephase of 45:55 CH_3OH and 0.01 M KH_2PO_4 with a flow rate of 1.5ml/min, Ex 390nm and Em 470 nm were required. For vitamin B_2 determination, a column of strong cation exchangeresin at a temperature of 45℃, a mobile phase of CH_3OH and 0.01M KH_2HO_4 with a flow rateof...

    Vitamin B_1 and B_2 content in natural food have been determined by high performanceliquid chromatography in this laboratory with a fluorescence detector. For vitamin B_1 determinaion, a -Boudapark C_(18). column with a temperature of 45℃ a mobilephase of 45:55 CH_3OH and 0.01 M KH_2PO_4 with a flow rate of 1.5ml/min, Ex 390nm and Em 470 nm were required. For vitamin B_2 determination, a column of strong cation exchangeresin at a temperature of 45℃, a mobile phase of CH_3OH and 0.01M KH_2HO_4 with a flow rateof 1.5ml/min, Ex 449nm and Em 530nm were used. In determination of B_2 gradient elution of10 mins was used at CH_3OH concentration of 30~70%. The recoveries and variation coefficientsof vitamin B_1 and B_2 were 85.84~104.64% and 87.80~98.86% and 0.27~6.15% and 1.64~6. 32% respectively.

    本文着重介绍使用高效液相色谱荧光测定天然食品中维生素B_1、B_2含量。在测试维生素B_1时,使用键合C_(18)分析柱,流动相为CH_3OH-0.01M KH_2PO_4 45/55,流速1.5ml/min,Ex:390nm,EM:470nm,柱温45℃;测维生素B_2时用强阳离子交换柱,流动相CH_3OH/0.01M KH_2PO_4,CH_3OH由30~70%10分钟梯度淋洗,流速1.5ml/min,柱温45℃,Ex:449nm,EM:530nm。在上述条件下所测部分食物中维生素B_1的回收率是92.51~101.85%,变异系数2.14~6.57%;维生素B_2的回收率为89.91~95.18%,变异系数0.19~6.19%。部分食物样品的测试结果令人满意。

    Konjacmannan was extracted from the roots of amorphophallus konjac. It is a polysaccharide characterized by colourless, tasteless and odourless. The effect of konjacmannan on the preservation of soybean products, fresh mushroom, houttuynia cordata thunb and eggs is reported. It was found that, except soybean products, the preservation period of food in experimental gro- ups was significant longer than that of control groups, and the fascinating shapes and colours of food were kept up. Therefore, it will become...

    Konjacmannan was extracted from the roots of amorphophallus konjac. It is a polysaccharide characterized by colourless, tasteless and odourless. The effect of konjacmannan on the preservation of soybean products, fresh mushroom, houttuynia cordata thunb and eggs is reported. It was found that, except soybean products, the preservation period of food in experimental gro- ups was significant longer than that of control groups, and the fascinating shapes and colours of food were kept up. Therefore, it will become a hopeful and new type of natural preserving agent of food.

    用硷液法从鲜魔芋块茎中提取魔芋葡甘聚糖,为一种无色、无臭、无毒的多糖。用0.5%、1.0%和1.6%的葡甘聚糖水溶液对豆制品、平菇、折耳根(鱼腥草)、鸡蛋进行了保鲜效果研究。实验表明,除豆制品外,其余食品保鲜时间均比对照组明显延长,并保持良好的外观色泽。对平菇、折耳根、鸡蛋的保鲜期分別为20天、50天、180天。据此认为,魔芋葡甘聚糖是一种很有发展前途的天然食品保鲜剂。

    The antimicrobial activities of the leaf extracts from three species of bamboo have been studied. The extracts by organic solvents were fractionated into four parts—ZYT_1, ZYT_2, ZYT_3, and ZYT_4. Plate culture tests have shown that the inhibition of ZYT_3 and ZYT_4 on bacteria, yeast and mold were rather strong especially at the concentration of 0.1—0. 35% (pH 7 and pH 5.5), while ZYT_1 and ZYT_2 were very weak.

    本文研究了黄金间碧竹、禄竹、青秆竹三种竹叶的提取物(代号ZYT)的抗菌活性,重点以禄竹为研究材料。结果表明:竹叶经加酶破壁,有机溶剂提取,所得的非水溶性物质经分馏得到ZYT_1、ZYT_2、ZYT_3和ZYT_4四个部分,其中ZYT_3和ZYT_4在酸性和中性条件下,对细菌、酵母菌、丝状真菌均具有较强的抗菌活性,且明显高于或不低于常用化学防腐剂。气相色谱—质谱联合分析证明其主要组份为有机酸和酚类,在高温、高压、紫外线、酸碱等外界条件下,具有较高的稳定性,保存时间长。经动物毒性试验表明ZYT是一种无毒性的天然食品防腐剂。

     
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