1、

Methods of separation of phytic acid by ion exchange resin from rice bran are described.

本文介绍了用离子交换树脂从米糠中提取植酸的方法和条件.

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2、

Research progress on the processing of rice bran oil with membrane was reviewed in the paper.

膜分离技术是一种有效、低成本工艺;该文综述膜分离技术加工米糠油研究进展.

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3、

The optimum hydrolytic process of producing antioxidant peptide from rice bran and antioxidant activity were studied.

研究了米糠抗氧化肽制备的最佳酶解工艺及抗氧化活性.

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4、

Review on the Research of the Relation Between Acetyl CoA Carboxylase and Fatty Acid Metabolism; Study on Purification and Characterization of Rice Bran GAD

乙酰CoA羧化酶与运动和饮食减肥关系研究现况米糠谷氨酸脱羧酶的分离纯化及其性质研究

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5、

Some foods and beverages that could be the culprits include: beans, onions, broccoli, brussel sprouts, cauliflower, artichokes, asparagus, apples, pears, prunes, peaches, gum, whole-wheat bread, bran, beer, soda, milk, cream, and ice cream.

有一些食物和饮料可能是罪魁祸首:豌豆,洋葱,西兰花,比京芽菜,花椰菜,朝鲜蓟,芦笋,苹果,梨,梅干,桃子,口香糖,全麦面包,麸皮,啤酒,汽水,牛奶,奶油和冰激凌。

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7、

Eating high fiber foods, slow burning carbohydrates like rolled oats, wheat and bran is best.

摄入高纤维食物和缓慢燃烧的碳水化合物,例如:燕麦、小麦和小麦麸皮,这些都是最好的。

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8、

An orthogonal design L27 ( 313) was taken to optimize the compound fiber forming with six factors, i. e., degrease wool, ginger fiber, bran fiber, bagasse fiber, konjac fiber, and beat fiber;

选择脱脂羊毛、姜纤维、麦麸纤维、蔗渣纤维、魔芋纤维、甜菜纤维六因素做L27(313)正交实验,并且考虑前三者交互作用。

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9、

Bran saw his father's face change, saw the other men exchange glances. He loved Jon with all his heart at that moment.

布兰看到父亲的脸色转变,其他人交换眼神,就在那一刻,他全心全意地爱著琼恩。

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10、

Equipment and Process on Producing Moldy Bran for Vinegar

食醋生产用麸曲制作设备与工艺操作

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11、

The conservation of 12 genera. 216 strains of molds at room temperature for 16 yrs was carried out by moldy bran method.

用麸曲法室温保藏木霉、曲霉和青霉等12属共216株,存活率因种而异。

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12、

Application of flavourzyme, acidic proteinase and glucoamylase of moldy bran in hydrolyzing yellow wine lees into very tasty soybean sauce is studied in this article.

本文研究了应用复合风味蛋白酶及麸曲酸性蛋白酶、麸曲糖化酶水解黄酒糟生产特鲜酱油的技术。

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13、

The fermentation of lactic acid by rye bran flour was studied here.

最后,论文对黑麦麸皮生粉乳酸发酵进行了研究。

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14、

The experimental results indicated that grain powder and water had strong regulating functions of chemical compositions& physical properties of fermented grains and bran flour had strong regulating functions of physical properties of fermented grains.

实验结果表明,粮粉和水对粮糟的物理特性和化学组分具有较强的调节作用;糠对粮糟的物理特性有很强的调节能力。

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15、

Coarsely ground wheat mixed with bran. Flour is made from wheat in a mill.

粗面粉混有麸子的粗制面粉面粉是在面粉厂用麦子磨成的。

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16、

By adding different proportions of food fiber from wheat bran into flour, the effects on the cooking quality of noodles were analyzed.

通过添加不同比例的麦麸膳食纤维于面粉中,分析其对面条烹煮品质特性的影响。

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17、

Water soluble and water insoluble pentosan fractions were prepared from wheat bran and wheat flour separately. Different pentosan fractions were added into wheat flour in ratio of 0.5% for the influence comparison on dough properties and bread-making quality.

从小麦麸皮和面粉中分别制备水溶和水不溶戊聚糖,将其以0.5%的比例添加到面粉中,以研究其对面团特性及面包烘焙品质的影响。

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18、

Physical Property Analysis and Sensory Fuzzy Comprehensive Evaluation of Rice Bran Bread

米糠面包的物性分析及其感官质量的模糊综合评判

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19、

Study on the Application of Stabilized Rice Bran in Bread

稳定化米糠在面包中的应用研究

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20、

Application of Diet Fibre from Wheat Bran in Bread

麦麸膳食纤维在面包中的应用研究

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