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脂肪     
相关语句
  fat
    IDF Standard 16C-1989:Cream——Determination of Fat Content (Rose-Gottllieb Reference Method)
    国际乳品联合会标准IDF 16C:1987稀奶油——脂肪含量的测定(罗兹—哥特里伯基准法)
短句来源
    IDF Standard 80-1977:Butter-Determination of Water, Solids-Non-Fat and Fat Contents on the Same Test Portion
    国际乳品联合会标准IDF 80:1977 奶油—用同一样品测定水分、非脂乳固体和脂肪含量
短句来源
    The Application of Linear Programming to the Low fat and Low Cholesterol Loaf-type Meat Products
    线性规划在低脂肪、低胆固醇肉麸型肉食品研究中的应用
短句来源
    Development of vegetable protein icecream containing low heat and fat
    低热量 低脂肪植物蛋白冰淇淋的开发
短句来源
    Determination of the Fat Content of Vegetable Protein Drink
    植物蛋白饮料中脂肪含量的测定
短句来源
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  lipid
    Result: The main nutritious components such as lipid(νC=O1 747cm-1,νCH2 2 854 cm-1,νCH2 2 925 cm-1),protein(νC=O 1 658 cm-1,νN-H,C-N 1 540 cm-1),and carbohydrate(νC-O 1200-900 cm-1) had distinct fingerprint characteristics on FTIR spectra.
    结果:脂肪(νC=O 1 747 cm-1、νCH2 2 854 cm-1、νCH2 2 925 cm-1)、蛋白质(νC=O 1658 cm-1、νN-H,C-N 1540 cm-1)和糖(νC-O 1200~900cm-1)等主要营养成分具有明显的红外指纹特征;
短句来源
    Factors of affecting lipid oxidation of cooked meat products by irradiating
    影响熟肉制品辐照所致脂肪氧化因素分析
短句来源
    Influence of light exposure on lipid oxidation in pork
    光照对猪肉脂肪氧化影响的研究
短句来源
    Study on the Lipid Oxidation and Its Influence Factors of Cured Meat
    腊肉中脂肪氧化变化及其影响因素研究
短句来源
    Results showed that the glycerides accounted for 73.2% of total lipid content in fresh ham, the phospholipids represented 25.3% and the free fatty acids 2.3% of the total lipid content, respectively.
    宣威火腿加工过程中各脂肪组分的水解结果表明:1) 宣威火腿原料腿股二头肌的脂肪含量约为2.9%。 其中中性脂肪、磷脂和游离脂肪酸所占的比例分别为73.2%,25.3%,2.3%。
短句来源
更多       
  fats
    CAC Codex Stan 19-1981: Codex General Standard for Edible Fats and Oils Not Covered by Individual Standards
    世界食品法典委员会标准CAC CODEX STAN19—1981食用脂肪和油类通用标准(不包括单列标准的脂肪和油类)
短句来源
    The result of material components analysis suggested that Buckwheat grain contains 13.96% water, 69.02% starch,12.74% proteins, 2.24% fats and 1.64% ashes.
    原料成分分析表明甜荞米中水分含量为13.96%、淀粉69.02%、蛋白质12.74%、脂肪2.24%、灰分1.64%。
短句来源
    The glycogen extract contained glycogen 68.74%, protein 15.89%, fats 8.65%, ash 1.62% and moisture 4.99%.
    糖原粗产品中糖原含量为68.74%,蛋白质含量为15.89%,脂肪含量为8.65%,灰分含量为1.62%,水分为4.99%。
短句来源
    The analysis of the components in Cyclina Sinensis meat showed that the moisture in Cyclina Sinensis meat was 86.56%(w/w), and it contained gross protein 52.38%(w/w), glycogen 13.62%(w/w), fats 19.42% (w/w)and ash 9.35%(w/w) based on dry basis.
    青蛤主要成分分析结果为:青蛤肉的水分含量为86.56%(w/w),干物质中蛋白质含量为52.38%(w/w),糖原含量为13.62%(w/w),脂肪含量为19.42%(w/w),灰分含量为9.35%(w/w)。
短句来源
    Natural Oils and Fats as Basis for Spin Finishes
    纺丝油剂的基本组份—天然油和脂肪
短句来源
更多       
  fat from
    The removal of fat from mayonnaise affected its stability and rheological properties, so we used the three factors orthogonal design to find out the optimal combination of technological parameters were 3% agar, 1: 6 as the rate ~f starch to water, 4% emulsifier.
    因此加入琼脂和乳化剂,并以琼脂添加量,淀粉与水的比例,乳化剂的添加量为影响因素,采用三因素正交实验设计确定脂肪淀粉乳化液制备的最佳工艺参数为:琼脂浓度3%,淀粉与水的比例为1:6,乳化剂浓度4%。
短句来源
    The pretreatment process shall consist of flocculation,centrifugation and MF,which could remove all the SS and more than 90% of the fat from the soy whey,with only about 10% of the protein lost.
    包括絮凝离心和微滤在内的预处理过程可以在蛋白质损失率只有10%左右的情况下将悬浮固体全部去除,脂肪去除率高达90%以上.
短句来源

 

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      fat
    Protein, fat, fiber, dry material, ash as well as major microelements: calcium, kalium, zincum, sodium in the food were analyzed by standard methodology.
          
    In this study, we further isolated pluripotent stem cells from human fetal heart, liver, muscle, lung, derma, kidney, and fat and then analyzed the characteristics and function of these stem cells.
          
    The enrolled included control (basic chow), hyperlipidemia and fenofibrate-treated groups (high fat diet).
          
    Enzymatic hydrolysis of neutral fat of cotton oil soap stock with a nonspecific lipase produced byOospora lactis F-500 was designed.
          
    The rate of hydrolysis of soap stock fat strongly depended on the way of biological conversion of cotton oil soap stock.
          
    更多          
      lipid
    Hepatic glutathione, lipid peroxides, glutathione peroxidase, alcohol dehydrogenase, aldehyde dehydrogenase, glycogen and total protein in liver were also significantly altered.
          
    The fibrate class drugs effect on lipid metabolism through PPARα receptor.
          
    Thus, PPARα/γ dual agonists may provide superior therapy to the current PPARγ-selective agonists, due to the additional lipid control afforded by the PPARα component.
          
    Antioxidant activity of melatonin and some new melatonin analogue indole derivatives were investigated, using lipid peroxidation and superoxide anion radical scavenger activity assays, in rat liver tissue homogenate.
          
    Hyperlipidemic rats displayed a reduction of the intestinal glutathione level and an increase in intestinal lipid peroxidation levels, and in serum cholesterol, total lipid and phospholipids levels.
          
    更多          
      fats
    A positive effect of iron on the methanogenic fermentation of fats and their degradation products-long-chain fatty acids-in aqueous media was demonstrated.
          
    Biochemical Processing of Fats and Oils As a Means of Obtaining Lipid Products with Improved Biological and Physicochemical Prop
          
    Recent advances in the improvement of biological and physicochemical characteristics of lipids are reviewed, with emphasis on products of biochemical processing of natural (animal or plant) fats and oils.
          
    The kinetic method used could be applied to development of the method for biotransformation of poorly assimilated fats into more valuable products.
          
    The data on the amount of fatty acids in milk, animal, vegetable, and mixed fats were obtained by capillary gas-liquid chromatography.
          
    更多          
      fat from
    Qualitative Identification of Milk Fat from Chromatographic Data
          
    Changing the dietary fat from HCO to Lactovit caused a rapid decrease in serum cholesterol and increased significantly the proportion of linoleic acid in all serum lipid fractions.
          
    Three fats were used in a synthetic dietary formula containing 20% of its composition as fat from either lard, peanut oil or maize oil.
          
    The highest values of docosahexaenoic acid were observed in countries with apparently higher consumption of dietary fat from sea fish.
          
    Comparisons were also made with measurements of subcutaneous fat from skinfolds.
          
    更多          


    The freshly harvested mushrooms, subjected to 50-100 KR of 60Co r-irradiation, under the house stemperature (16-21℃) and low temperature (4-10℃) were demonstrated marked effects of fresh preservation. Under the house temperature conditions more than 95% of mushrooms, subjected to r-irradiation, were preservated their fresh state for 6 days, and the veils were not broken.Which is best in the conditions of 100 KR irradiation.The unstreatment mushrooms(control)began break their veils by the third day after the...

    The freshly harvested mushrooms, subjected to 50-100 KR of 60Co r-irradiation, under the house stemperature (16-21℃) and low temperature (4-10℃) were demonstrated marked effects of fresh preservation. Under the house temperature conditions more than 95% of mushrooms, subjected to r-irradiation, were preservated their fresh state for 6 days, and the veils were not broken.Which is best in the conditions of 100 KR irradiation.The unstreatment mushrooms(control)began break their veils by the third day after the experiment.Under the low temperature (4-10℃)conditions the duration of fresh preservation prolongated to 20-40 days,the unbroken veils reached 100%. The 50-100 KR r-irradiation can inhibite the activity of mould fungus.The paper boxes full of holes are the best material for the mushrooms which are kept fresh after irradiation.The second best material for package is the cotton yarn bags. The can keep the fresh mushrooms dry, clean and white and keep their good form.But the poly-ethlene plastic bags are the worst for keeping fresh because they make the mushrooms mud and turn to brown and black.There is liquid in the bage.The results from analysis of nutritional elements(Proteri-,Fat,car-bonbydrate,vitamine,water)of irradiated mushrooms shoued that they not losed-their nutritional value.The irradiated mushrooms were tasted by about 60-100 cooks, staffs and workers from 1978-1981.They all considered that the irradiated mushrooms were all in gay colour,fragrant,very dilicious and had no unusual smell,

    经5—10万伦~60钴丙种射线辐射的新鲜蘑菇,在室温16—21℃和在低温4—10℃条件下,有明显的保鲜效果。在室条件下,可使蘑菇在6天内保持95%以上不破膜、开伞,以10万伦为最佳。对照组第三天即开始破膜开伞。在低温4—10℃条件下,可使保鲜时间延长至20—40天,100%不开伞,5—10万伦有抑制霉菌生长的作用。 辐射保鲜蘑菇的色装材料,以有孔的纸盒为最好,其次是纱布袋。它们保鲜的蘑菇干爽、洁白、形状好;而聚乙稀/尼龙薄膜效果最差,保鲜的蘑菇为粘稠,色褐黑,袋内有液体。 经过分析辐射保鲜蘑菇的营养成份(旦白质、脂肪、碳水化合物,维生素、水分)没有损失。辐射保鲜的蘑菇从1978—1981年经名厨师和各种工作人员约60—100人的品尝,一致认为,辐射的蘑菇色、香、味皆好,无异味。

    The determination of vitamine D in fortified milk powder was carried out by means of HPLC. Its pre-treatments include extraction of fat, sap onification, isolation of the unsaponifiable matters, and digitonin-celite and bentonite column chromatography. The HPLC was performed with 15cm × 4mm column of silica 5m 0.7% ethyl alcohol in iso-octane as mobile phase, at 254nm. Only 12 grams of sample which contained 400-500 IU vitamin D/100 g were used. Within the sample there were relatively large amounts of interfering...

    The determination of vitamine D in fortified milk powder was carried out by means of HPLC. Its pre-treatments include extraction of fat, sap onification, isolation of the unsaponifiable matters, and digitonin-celite and bentonite column chromatography. The HPLC was performed with 15cm × 4mm column of silica 5m 0.7% ethyl alcohol in iso-octane as mobile phase, at 254nm. Only 12 grams of sample which contained 400-500 IU vitamin D/100 g were used. Within the sample there were relatively large amounts of interfering materials such as fats, sterols,β-carotene, vitamin A, vitamin E and their decomposed products, but they could be separated by the above method. The recovery rate of vitamin D was 81% with standard deviation of 0.39μg/100g. This method could also be applied to other samples such as fortified cakes, confectionaries, infant foods and "Mairujing" (milk maltose mixture powder) etc.

    用高效液相法测定强化婴儿奶粉中维生素D的步骤是将样品经过抽出脂肪,皂化,抽提不皂化物及经过“毛地黄皂甙—硅藻土”和“皂土”二次柱层析,将干扰因素如脂肪、甾醇、维生素A、E及其分解物等依次除去,然后进入高效液相色谱仪,用含0.7%乙醇的异辛烷为移动相,以254nm的紫外检测器检测,样液中的维生素D可得到较好的分离,以外标法计算含量。本法回收率为81%,相对标准偏差为±3.7%,采用此法还可测定其他一些食品,如强化麦乳精,乐口福,强化夹心饼干等中的维生素D。

    Two species induding 25 strains of thermoduric bacteria which can cause spoilage of evaporated milk have been isolated from the spoiled evaporated milk. Of these strains, 18 strains (72%) were identified as Bacillus stearo-thermophilus, and 7 strains as Baeillus circulans. The spoilage characteristics of evaporated milk caused by these species were observed and the "TDT"、"D" and "Z" values for these species were examined. The "F_0" Value of thermal process for evaporated milk was measured and so this sterilizing...

    Two species induding 25 strains of thermoduric bacteria which can cause spoilage of evaporated milk have been isolated from the spoiled evaporated milk. Of these strains, 18 strains (72%) were identified as Bacillus stearo-thermophilus, and 7 strains as Baeillus circulans. The spoilage characteristics of evaporated milk caused by these species were observed and the "TDT"、"D" and "Z" values for these species were examined. The "F_0" Value of thermal process for evaporated milk was measured and so this sterilizing process is considered to be effective to distroy the spores of the most resistant pathogen—Cl. botulinum in the non-acid food to safeguard the health of the consumer,but it would be inadequate for the destruetion of the spores of B. stearother-mophilus based on reducing its number of a factor of 10~5 to ensure freedom from spoilage.

    从变质淡炼乳产品中分离到25株残留耐热细菌,经鉴定其中18株(72%)属于嗜热脂肪芽孢杆菌;7株(28%)属于环状芽孢杆菌。观察了它们对淡炼乳的变质特点并测定了它们的热力致死时间、D值和Z值。测定了淡炼乳生产杀菌过程的杀菌值“F_0”。作者认为该杀菌过程能有效杀灭耐热性最强的致病菌—肉毒梭状芽孢杆菌,符合食用安全要求,但不能使耐热性强的嗜热脂肪芽孢杆菌芽抱数减少10~5,以达到防止变质的杀菌要求。

     
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