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低油脂
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  low-fat
     Study on Frying Technological Process of Low-fat Taro Slices at Atmosphere
     低油脂芋片的常压油炸工艺
短句来源
     Frying Technological Process of Low-Fat "Red Heart" Sweet Potato Slices at Normal Atmospheric Pressure
     低油脂红心甘薯薯片的常压油炸工艺研究
短句来源
  low fat
     Yolk weight was increased according to the increasing of M. sativa meal additive, addition of M. sativa meal cholesterol concentration, Eggs given the diets at 7% diet extremely significantly increased(P<(0.01))in the low fat treatment, the others had no difference.
     蛋黄重有显著增加,其中低油脂组中7%草粉添加组蛋黄重极显著高于不添加组(P<0.01),各添加组之间差异不显著; 高油脂组中各添加组之间无显著差异;
短句来源
  low grease
     Research on the Detecting Method of Acid Value in Low Grease Cake Foods
     低油脂糕点食品中酸价测定方法的探讨
短句来源
     [Objective]To improve the detecting method of acid value in low grease cake foods by experiment.
     [目的]通过实验对低油脂糕点食品中酸价的检测方法进行改进。
短句来源
     [Methods]Low grease cake foods sold in the markets were selected randomly and analyzed by the improved method and GB respectively.
     [方法]对市售的各类低油脂糕点食品进行随机采样,分别用本法和国标法进行检测。
短句来源
  “低油脂”译为未确定词的双语例句
     (3)Egg yolk color added alfalfa meal was significant higher(P<0.01)than that of no alfalfa meal and its color reached a steady level at the 30th day of experiment. Fat had no significant effect on egg yolk color(P>0.05).
     (4)添加苜蓿草粉和油脂后,对蛋黄相对重无显著影响(P>0.05); 蛋黄重有显著增加,其中低油脂组中7%草粉添加量蛋黄重极显著高于不添加组(P<0.01),各组之间差异不显著;
短句来源
     Lowering the concentration of substrates in the medium led to increasing selectivities of both lipids and unsaturated fatty acids synthesized by the fungus, and when mass fraction of octadecanol was 0.5%, the maximal selectivities of the corresponding fatty acid were obtained.
     催化转化条件下的研究表明 ,底物浓度越低 ,油脂和不饱和脂肪酸的选择性越好 ,当十八醇质量分数为 0 .5 %时 ,油脂和不饱和脂肪酸的选择性达到最大值 ;
短句来源
     Results Corn was the main food, the rate of milk and products intake was very low and the percentage of animal oil was too high.
     结果 该地区高血压患者膳食的主要特点是:主食以粮谷类为主,奶及奶制品摄入量低,油脂摄入以动物油脂为主;
短句来源
     Conclusion It was necessary to strengthen nutrition intervention and nutrition education. Food label law should be drafted in order to promote healthy behavior for Chinese.
     水果、蔬菜和豆制品摄入偏低,油脂和盐摄入过量等问题,农村居民尤为严重。 结论应加强营养干预和膳食指南的健康教育,加快制定营养改善相关政策,促进公众形成健康的饮食习惯,提高营养与健康水平。
短句来源
     less in vegetables,fruits,egg,milk and soy bean food; excessive in fats and salt.
     钠等超过参考摄入量:蔬菜、水果、蛋、奶类和豆类的摄入偏低,油脂、盐等摄入过量等问题。
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  low-fat
These two layers differ in total lipid and water content and demonstrate more subtle differences amongst DNA, protein, collagen, and sodium concentrations when comparisons are made in regard to age, sex, and breeding selection for low-fat animals.
      
Acetyl-CoA-carboxylase activities were measured in adipose tissues of pigs during a breeding experiment for a low-fat line, and of rats and obese mice under different nutritional conditions.
      
Twelve healthy, non-obese males and females (age: 26±2, BMI: 21.4±0.5, habitual fat intake: 29±1% energy) consumed a low-fat diet for 6 days (day 1-6) followed by a high-fat diet for 7 days (day 7-13).
      
Lucian women was high in saturates and low in oleic acid, reflecting a high-carbohydrate, low-fat diet.
      
Background and Aims To test the hypothesis that a peptide-based enteral product was equivalent to a low-fat, free amino acid-based formula in the nutritional and functional recovery of the starved rat.
      
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  low fat
We investigated the nutritional value of a very low fat diet (diet I) adapted to nutritional habits in Germany.
      
Data were compared to a low fat diet (diet II) according to the American Heart Association.
      
Taking into account the nutritional habits in Germany, very low fat diets seem to be adequate with respect to their nutritional value.
      
Therefore, besides adhering to a low fat diet, patients with coronary artery disease should further be motivated to include physical exercise in their daily routine.
      
In a concurrent group of animals fed a low fat diet, no significant decrease in ACF was observed.
      
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  low grease
Unpolished, nonleafing powders of high purity and low grease have been found to be satisfactory in portland cement grouts.
      


The frying technological process of low-fat taro slices at atmosphere was studied in the experiment,and the results showed as follow:(1)conditions of color-protection is that dipeping the taro slices into the solution of NaHSO3 0.01% and citic 0.2% for 5min,then Hot-water treatment, at the temPerature of 95 100℃ for 2min.(2)dewatering at 60℃ for 2.5 h,and then the ratio of water contents of semi-finished products was comtrolled at about 45%before fryign.After the ptocess,the taro slipes were golden in color,...

The frying technological process of low-fat taro slices at atmosphere was studied in the experiment,and the results showed as follow:(1)conditions of color-protection is that dipeping the taro slices into the solution of NaHSO3 0.01% and citic 0.2% for 5min,then Hot-water treatment, at the temPerature of 95 100℃ for 2min.(2)dewatering at 60℃ for 2.5 h,and then the ratio of water contents of semi-finished products was comtrolled at about 45%before fryign.After the ptocess,the taro slipes were golden in color, crisp and fine in texture, even in bubble distribution. and fat contents were less that 20%.(3)Comparing with the taro slices fried without dewatering,the storage period of the taro products could be prologed.

研究了含低油脂芋片的常压油炸工艺,结果表明:(1)护色条件为NaHSO30.10%+柠檬酸0.20%浸泡5min,而后在95—100℃的热水中热烫2min;(2)脱水温度为60℃,2.5h,即油炸前半成品的含水率控制在45%左右.依此工艺油炸的芋片,色泽金黄,整片酥脆,气泡均匀,油脂含量低于20%(3)与不脱水油炸相比,可延长产品的贮藏期.

This paper introduces the study on direct extracting oil from rapeseed by using enyzme and 6 # solvent. We got more light color oil and good quality meal with less residual oil by this technology, so this technical method provides a new way for direct solvent extraction in the high-oil-content seed such as rapeseed.

本文介绍了在浸出过程中,使用酶与6号溶剂对菜籽进行直接浸出的工艺研究。结果表明,该工艺用于菜籽直接浸出,油脂提取率高、粕中残油低、油脂色泽浅、粕质量好。为菜籽等高含油料的直接浸出提供了新的工艺方法。

The Φ45 visual single screw extrusion was originaly used in studying natural food materials such as the corn flour. The flow of lower-moisture or lower-oil powder materials can approximately be considered as solid plug flow in the feeding section. The conveying cause of natural food material cannot develop into solid-bed and melting-poor condition. It also analyzed the effect of different parameters of extrusion process on product property.

用φ45全程视窗单螺杆挤出机,首次对玉米粉等天然高分子物料的挤出过程作直观的观察、测试、验证。研究得知:在加料段,低水分和低油脂的粉状食品原料可近似地看作固体塞流动。天然高分子物料在挤出加工过程中,难以形成明显的固体床和熔池。并通过实验挤压,初步分析了挤压诸加工参数,及其对挤出产品性能的影响。

 
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