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foods science
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     SCIENCE
     科学
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     science.
     science.
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     The continuous perfection of science and technology policy on the development of function foods.
     不断完善我国功能食品发展的相关科技发展政策。
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     Vegetarian Foods
     花样繁多的新型素肉类食品
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     HAIR AND FOODS
     秀发与人体营养
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In this paper,the Chinese core journals on food science and technology have been

本文采用载文量统计、文摘量统计和引文分析三种方法,分别统计分析了1988—1990年三年的国内食品科技期刊,得到三个核心期刊子序列表。并用加权平均的方法,综合处理三个统计结果,得出国内食品科技核心期刊17种。

Kyoho grapos were used as samples in this this experiment. Through concentration under vacuo, the rules of changes in chemical compositions of the grape juices of different concentrations, treated with different preassing treatments and stored in low temperature were analyzed and studied. The stability of grape juice depends upon the contents of tartaric acid and its salts, pigment and other substances. After concentration, the contents of the total sugar. total acid, tartaric acid and pigments increase, but...

Kyoho grapos were used as samples in this this experiment. Through concentration under vacuo, the rules of changes in chemical compositions of the grape juices of different concentrations, treated with different preassing treatments and stored in low temperature were analyzed and studied. The stability of grape juice depends upon the contents of tartaric acid and its salts, pigment and other substances. After concentration, the contents of the total sugar. total acid, tartaric acid and pigments increase, but the range of rising is not the same. The pH values are declining. During low temperature treatment, the contents of tartaric acid ,anthocyanidin decrease,and the range of decreasing of tartaric acid is greater than that of other substrances.As to the concentrated gragr juice,the higher the multiple of concentration will be more significant to enhance the crystullization of tartar.Department of Food Science,Agricultural University of Beijing Tsingtao Beer Ltd.

本试验选用巨峰葡萄为试材,通过对不同榨汁处理的葡萄汁进行真空浓缩,分析和研究不同浓度的葡萄汁在低温下贮放时,其中化学成分的变化规律。葡萄汁的稳定性取决于其中酒石酸及其盐类和色素等物质的含量。葡萄汁经浓缩后,其中糖类、总酸、酒石酸、花色素等物质含量提高,而pH值则降低。浓缩葡萄汁在低温下处理,酒石酸、花色素、总酸等物质含量降低,其中酒石酸含量下降程度高于其它物质,-5℃处理比0℃处理效果更显著。浓缩后的葡萄汁,其浓缩倍数越高,对酒石析出的促进效果越明显。浓缩葡萄汁在低温下处理,可加速其中酒石的沉淀,使其沉淀更彻底,达到提高葡萄汁质量稳定性的目的。

Lectins are heat-sensitive proteins of glycoproteins of non-immune origin. They can selectively agglutinate some cells including vertebrate erythrocytcy and pathogenetic microbes because of their polyvalent confisuration and binding affinity for specific cell surface polysaccharides.Lectins are isolated from a wide variety of biolosical resources such as seaweeds, sponges,molluscs, crustaceans, fish eggs, body fluids of invertebrates and lower vertebrates, etc.Huge scale intensive and semi-intensive aquaculture...

Lectins are heat-sensitive proteins of glycoproteins of non-immune origin. They can selectively agglutinate some cells including vertebrate erythrocytcy and pathogenetic microbes because of their polyvalent confisuration and binding affinity for specific cell surface polysaccharides.Lectins are isolated from a wide variety of biolosical resources such as seaweeds, sponges,molluscs, crustaceans, fish eggs, body fluids of invertebrates and lower vertebrates, etc.Huge scale intensive and semi-intensive aquaculture including marine culture has suffered setbscks in some placess. Although it is true, there are many causative factors for this, yet there are two Anpotunt aspects, i. e.lack of knowledge of disease mechanism and insufficient mobilization of the positive factors of the cultured species,that should not be neglected.Lectins and their agglutination activities act by recognizing and differentiation between self and non-self materials, guard against foreign invasion, repair wounds, assist in phagocytosis,encapulation, opsonisation, and so on. Besides, lectins are widely useful in biology, cytology,biochemistry, medicine, food science and technology. But their precise physiological role in nature is unknown.This article discusses definition, brief research history, properties and uses of lectins. It hoped that people, especially those aquaculturists, will pay more attention to the investigation and application of lectins.

外源凝集素是非免疫起源的热敏蛋白质或糖蛋白,由于其多价构型及对持定细胞多糖具结合亲和力,它们选择凝集某些细胞(包括脊椎动物血球及一些病原微生物)和沉淀某些复杂碳水化合物;其凝集活动常被单糖所抑制,有的却需某些二糖、三糖或多糖。外源凝集素分离自广泛的低等和较高等的生物。一些地区水产养殖业受挫,因素较多,但对发病机理认识之缺乏和调动养殖对象本身防病积极性之不足,是其重要原因。外源凝集素可在诸如凝集外来细胞,调理作用等的防御活动中扮演识别因子,协助一些生理活性物发挥作用,参与吞噬、胞囊、凝固、止血及创伤修复等作用。在生物学、细胞学、生物化学、医学和食品科技上有广泛用途。迄今外源凝集素的许多性能并未全清,在自然界中的精细生理作用仍是个谜。本文论述外源凝集素的定义、性能及用途,以提请有关人士重视。

 
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