助手标题  
全文文献 工具书 数字 学术定义 翻译助手 学术趋势 更多
查询帮助
意见反馈
   food 在 轻工业手工业 分类中 的翻译结果: 查询用时:0.015秒
图标索引 在分类学科中查询
所有学科
轻工业手工业
预防医学与卫生学
农业经济
水产和渔业
化学
农业基础科学
一般服务业
生物学
蚕蜂与野生动物保护
更多类别查询

图标索引 历史查询
 

food
相关语句
  食品
    Study on Growth of the Food Processing Industry in China
    中国食品加工业增长研究
短句来源
    Structure Analysis and Optimization Research of Food Processing Industry Supply Chain
    食品加工业供应链结构分析与优化研究
短句来源
    Theotetical and Experimental Study on Non-Thermal Pasteurization Food by Pulse Electric Fieleds
    脉冲电场食品非热处理的理论与实验研究
短句来源
    Study on Key Technique for Improving Traditional Technology of Roast Sheep Leg of Mongolia Special Food
    蒙族特色食品——烤羊腿传统工艺改进的关键技术研究
短句来源
    Mathematical Modeling of Microwave-vacuum Drying and Its Application in Food Processing
    微波真空干燥的数学模拟及其在食品加工中的应用
短句来源
更多       
  食物
    The Study on the Food Development and Regional Comparison in China
    中国食物发展与区域比较研究
短句来源
    Study on Enzymatic Polymerization of Food Proteins and Mechanism of Its Modification
    酶法聚合食物蛋白质及其改性机理研究
短句来源
    Food Protein Films Formed by Enzyme Modification and Its Mechanism
    酶法改性食物蛋白质成膜及其机理
短句来源
    FOOD FIBRE AND ITS PHYSIOLOGICAL FUNCTIONS
    食物纤维及其生理功能
短句来源
    Discussion of Some Problems in Strategy of Food Development in our Country
    对我国食物发展战略中几个问题的探讨
短句来源
更多       
  食用
    STUDY on FOOD HYDROXYL-PROPYL STARCH
    食用羟丙基淀粉的研究
短句来源
    Overview of Leaf Protein as Food in China and Abroad
    叶蛋白食用研究概述
短句来源
    Study on preparation of food cellulose from orange peels
    柑桔皮制备食用纤维素粉的研究
短句来源
    Study on the food quality boosters of collagen protein
    胶元蛋白质食用品质改良研究
短句来源
    Present Situation and Development of Food Chemicals in China
    中国食用化学品的现状与发展
短句来源
更多       
  “food”译为未确定词的双语例句
    Study on the Development of Green Food Economy in China
    中国绿色食品经济发展研究
短句来源
    Study on Theory and Practice of Health Food in China
    我国保健食品的理论与实践研究
短句来源
    Digesting Canned Food Samples in Closed PTFE Vessel under Pressure over Microwave Oven
    微波高压消化罐头样品
短句来源
    Study on Health Food—BB Milk
    保健食品—BB乳的研究
短句来源
    Laws and hygienic evaluation of food colors
    食用色素的法规及卫生评价
短句来源
更多       
查询“food”译词为用户自定义的双语例句

    我想查看译文中含有:的双语例句
例句
为了更好的帮助您理解掌握查询词或其译词在地道英语中的实际用法,我们为您准备了出自英文原文的大量英语例句,供您参考。
  food
Nanotechnology is thus expected to thoroughly affect the way science addresses medicine, food, electronics and the environment.
      
Almost periodic solution of a nonautonomous diffusive food chain system of three species
      
In this paper, the most periodic nonautonomous diffusive food chain system of three-species is discussed.
      
Persistence and stability in a ratio-dependent food-chain system with time delays
      
A delayed three-species ratio-dependent predator-prey food-chain model without dominating instantaneous negative feedback is investigated.
      
更多          


Rosa roxburghii Tratt is a wild plant. The fruit contains Vc about 2000mg/100g. It is the best material for processing food rich in Vc. In order to store the raw materials of the fresh fruits of rosa roxbuighii for longer periods of time, we adopted the method of temperature contrpd on the basis of store experiments in the room temperature so as to probe the most suitable store conditions to prolong the store days of fresh fruits and keep the fruits superior in quality. The fruits of Rosa roxburghii were...

Rosa roxburghii Tratt is a wild plant. The fruit contains Vc about 2000mg/100g. It is the best material for processing food rich in Vc. In order to store the raw materials of the fresh fruits of rosa roxbuighii for longer periods of time, we adopted the method of temperature contrpd on the basis of store experiments in the room temperature so as to probe the most suitable store conditions to prolong the store days of fresh fruits and keep the fruits superior in quality. The fruits of Rosa roxburghii were picked three times and were stored respectively. We adopted two dispositions: the fruits were packed into polythene plastic bags and the compared ones were not pocked. Five kinds of experiments were carried out at different store temperatures of 0℃, 5℃, 10℃, 15℃ and the room temperature. The results were as follows; The best fruits were those picked on September 17 and stored in bags under 0℃ on September 19, and their store days were over four times as long as those of the ones stored in bags at the room temperature. After 60 days the rate of the good fruit was still 78.4%. The stored fruits still preserved Vc over 70%. The fruits were still fresh, plump, yellow-green, juicy, crisp and tender. The stored fruits still retained strong flavour of Rosa roxburghii. So the fresh fruits of rosa rorburghii are good materials for drink and food processing.

野生刺梨(Rosa roxburghii Tratt)果实v_c含量高达2000mg/100g左右,是加工富含v_c食品的最佳原料。为了使刺梨鲜果制品的原料有较长时间的储备,作者在常温库贮藏试验的基础上,采用控温贮藏(鲜果)法,以探索延长鲜果贮藏期和保持果实品质的最适宜贮藏条件。刺梨果实分3次釆收和3次贮藏。采用聚乙烯薄膜袋包装和不包装两种处理。贮藏温度分0℃、 5℃、10℃、15℃和常温五种。试验结果以9月17日采收,9月19日入藏的0℃袋藏效果最好,果实贮藏时间比常温袋藏延长了3倍以上。果实贮藏60天以后,好果率为78.4%,V_c保存率在70%以上,果实新鲜饱满,果色黄绿,果汁多,肉质脆嫩,具有浓郁的刺梨果实风味,是加工刺梨食品的优质原料。

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。

Vitamine E in peanut oil was determined by means of f Juorometric method (Ex = 285nm, Em=324nm) and TLC scanning method (λ = 292nm). Both methods include saponification of the oil, isolation o'f the unsaponifiable matters and the respective final measurements. The result of the former method indicates the total vitamine E in terms of α-vitamine E and the latter method may indicate their α,β,γ and 6 analogues separately. These two methods are simple, time-saving and reliable. The recovery of VE and the standard...

Vitamine E in peanut oil was determined by means of f Juorometric method (Ex = 285nm, Em=324nm) and TLC scanning method (λ = 292nm). Both methods include saponification of the oil, isolation o'f the unsaponifiable matters and the respective final measurements. The result of the former method indicates the total vitamine E in terms of α-vitamine E and the latter method may indicate their α,β,γ and 6 analogues separately. These two methods are simple, time-saving and reliable. The recovery of VE and the standard deviation of replication of fluorometric method and TLC scanning method are 99.3%, ± 0.587mg/100g sample and 103.04%, ±0.959mg/100g sample respectively. Both methods are also applicable to other foods such as fortified cakes, confectionaries, infant foods etc., but the oil in these samples must be extracted before saponification.

用薄层扫描法和荧光法对照试验,测定花生油和某些食品中的维生素E含量其前处理二者基本相同,即均须经皂化,抽提不皂化物、蒸干,已烷定容等(食品样品还须预先将其中油脂抽提出)。荧光法是在E_x=295nm,Em=324nm测定,所得结果是总维生素E,按α-维生素E计算;薄层扫描法是利用维生素E对紫外光的吸收,其最大吸收波长为λ=292nm,此法可以分别求得α、β、γ和δ维生素E值,各同系物经过五氯化锑试剂和α,α联吡啶一铁试剂定性和测量hR_f值加以确定。用两种方法对同一样品进行数十次试验,重复性好,回收率和标准偏差都达到要求。荧光法的回收率为99.3%标准偏差±5.87ppm。薄层扫描法的回收率为103.04%标准偏差±9,59ppm。二种方法操作均较简单,省时和准确性好。

 
<< 更多相关文摘    
图标索引 相关查询

 


 
CNKI小工具
在英文学术搜索中查有关food的内容
在知识搜索中查有关food的内容
在数字搜索中查有关food的内容
在概念知识元中查有关food的内容
在学术趋势中查有关food的内容
 
 

CNKI主页设CNKI翻译助手为主页 | 收藏CNKI翻译助手 | 广告服务 | 英文学术搜索
版权图标  2008 CNKI-中国知网
京ICP证040431号 互联网出版许可证 新出网证(京)字008号
北京市公安局海淀分局 备案号:110 1081725
版权图标 2008中国知网(cnki) 中国学术期刊(光盘版)电子杂志社