牛肉风味肽,Beefy Meaty Peptide,在线英语词典,英文翻译,专业英语

1) Beefy Meaty Peptide

牛肉风味肽

The stability of a kind of Beefy Meaty Peptide in recombined yeast fermentation was studied using RP-HPLC.

使用反相高效液相色谱(RP-HPLC)对重组酵母发酵液中一种牛肉风味肽(BMP)的稳定性进行了研究,并分别运用D301离子交换层析和Sephadex G-25凝胶过滤层析对其进行了分离纯化,最后利用RP-HPLC对目标肽进行分析检测。

2) Beef

牛肉

Improving the Texture of Beef Product by Tenderizing and Transglutaminase Cross-linking Action;

嫩化和TG酶交联作用改善牛肉制品质构的初步研究

Effect of calcium chloride and vitamin c injection on beef quality;

注射氯化钙和Vc对牛肉品质的影响

Effect of Electrical Stimulation and Delay Chilling on Eating Quality of Beef;

电刺激和延迟冷却对牛肉食用品质的影响

3) bovine muscle

牛肉

[OBJECTIVE] In order to develop a liquid chromatography-electrospary tandem mass spectrometry (LC-MS-MS) for the detection of dexamethasone, betamethasone and beclomethasone in bovine muscle samples.

【研究目的】建立一种可检测实际牛肉样品中地塞米松、倍他米松和倍氯米松药物残留的液相色谱-电喷雾串联四极杆质谱方法;【方法】样品在碱性条件下经乙酸乙酯提取,正己烷脱脂,通过MCX固相萃取小柱净化后,进行液相色谱-质谱分析。

A method for determination of zeranol and related compounds(talernol,zearalanone,α-zearalenol)in bovine muscle by gas chromatography-mass spectrometry was described.

建立了能够同时检测牛肉组织中玉米赤霉醇(又名α-玉米赤霉醇)及3种相关物(β-玉米赤霉醇、玉米赤霉酮和α-玉米赤霉烯醇)残留的气相色谱-质谱联用法。

4) beef and beef products

牛肉及牛肉制品

5) artificial beef

仿生牛肉

Study on microwave assisted extraction technique and application in artificial beef of capsicum red pigment;

辣椒红色素的微波提取及在仿生牛肉中的应用研究

The preparation of new kind of konjac artificial beef using konjac glucomannan and soybean protein isoate as main raw materials was studied in this paper,and the organization appearance,tenacity,flexibility,texture,mastication,effect of dying,composition of nurishment of the konjac artificial beef were also researched.

以魔芋胶和大豆分离蛋白为主要原料进行魔芋仿生牛肉的研制,对其组织状态、韧性、弹性、质地、咀嚼性、染色效果、营养成分的配比进行研究,筛选出了产品的最佳配方,并进一步对产品的加工工艺进行了探讨。

6) beef slice

干切牛肉

Dynamic study on operation conditions for the higher sublimation rate during freezing drying of cooked beef slice;

干切牛肉冷冻干燥中高速率升华条件的动态研究

参考词条

牛肉片牛肉凝胶熟牛肉腊牛肉泡椒牛肉牛肉酱冻牛肉牛肉蛋白牛肉嫩化牦牛肉肠牛肉贡丸冷却牛肉分割牛肉聚合醇防塌剂桥体龈端

补充资料：巴西烤牛肉

巴西烤牛肉

烤牛肉是巴西上层宴客的一道国菜，也是民间最受欢迎的一道菜。烤牛肉不加调料，只在牛肉表面撒点食盐，表层油脂渗出，外面焦黄，里面鲜嫩，有一种特有的香味。烤牛肉依部位有大腿、前臀尖、后臀尖、牛峰、牛排、里脊等十多道，道道色泽不同，风格各异。你要吃什么，服务员便削什么到你盘中。

上国菜之前，先上若干道烤“小菜”：烤香肠、烤鸡心、烤鸡腿、烤猪脊、烤猪排……客人对这些菜最好浅尝辄止，不要填满了肚子，因为这些菜只能算是“配角”，烤牛肉才是真正的“大牌”。所以有经验的食客要等到香喷喷的烤牛肉出台时才大开吃戒。

说明：补充资料仅用于学习参考，请勿用于其它任何用途。

首页 \| 翻译 \| 影视 \| 论坛 \| 索引牛肉香肠牛肉香精清炖牛肉牛肉干酱制牛肉猪牛肉

1) Beefy Meaty Peptide 牛肉风味肽 1. The stability of a kind of Beefy Meaty Peptide in recombined yeast fermentation was studied using RP-HPLC. 使用反相高效液相色谱(RP-HPLC)对重组酵母发酵液中一种牛肉风味肽(BMP)的稳定性进行了研究,并分别运用D301离子交换层析和Sephadex G-25凝胶过滤层析对其进行了分离纯化,最后利用RP-HPLC对目标肽进行分析检测。 2) Beef 牛肉 1. Improving the Texture of Beef Product by Tenderizing and Transglutaminase Cross-linking Action; 嫩化和TG酶交联作用改善牛肉制品质构的初步研究 2. Effect of calcium chloride and vitamin c injection on beef quality; 注射氯化钙和Vc对牛肉品质的影响 3. Effect of Electrical Stimulation and Delay Chilling on Eating Quality of Beef; 电刺激和延迟冷却对牛肉食用品质的影响 3) bovine muscle 牛肉 1. [OBJECTIVE] In order to develop a liquid chromatography-electrospary tandem mass spectrometry (LC-MS-MS) for the detection of dexamethasone, betamethasone and beclomethasone in bovine muscle samples. 【研究目的】建立一种可检测实际牛肉样品中地塞米松、倍他米松和倍氯米松药物残留的液相色谱-电喷雾串联四极杆质谱方法;【方法】样品在碱性条件下经乙酸乙酯提取,正己烷脱脂,通过MCX固相萃取小柱净化后,进行液相色谱-质谱分析。 2. A method for determination of zeranol and related compounds(talernol,zearalanone,α-zearalenol)in bovine muscle by gas chromatography-mass spectrometry was described. 建立了能够同时检测牛肉组织中玉米赤霉醇(又名α-玉米赤霉醇)及3种相关物(β-玉米赤霉醇、玉米赤霉酮和α-玉米赤霉烯醇)残留的气相色谱-质谱联用法。 4) beef and beef products 牛肉及牛肉制品 5) artificial beef 仿生牛肉 1. Study on microwave assisted extraction technique and application in artificial beef of capsicum red pigment; 辣椒红色素的微波提取及在仿生牛肉中的应用研究 2. The preparation of new kind of konjac artificial beef using konjac glucomannan and soybean protein isoate as main raw materials was studied in this paper,and the organization appearance,tenacity,flexibility,texture,mastication,effect of dying,composition of nurishment of the konjac artificial beef were also researched. 以魔芋胶和大豆分离蛋白为主要原料进行魔芋仿生牛肉的研制,对其组织状态、韧性、弹性、质地、咀嚼性、染色效果、营养成分的配比进行研究,筛选出了产品的最佳配方,并进一步对产品的加工工艺进行了探讨。 6) beef slice 干切牛肉 1. Dynamic study on operation conditions for the higher sublimation rate during freezing drying of cooked beef slice; 干切牛肉冷冻干燥中高速率升华条件的动态研究参考词条牛肉片牛肉凝胶熟牛肉腊牛肉泡椒牛肉牛肉酱冻牛肉牛肉蛋白牛肉嫩化牦牛肉肠牛肉贡丸冷却牛肉分割牛肉聚合醇防塌剂桥体龈端补充资料：巴西烤牛肉巴西烤牛肉烤牛肉是巴西上层宴客的一道国菜，也是民间最受欢迎的一道菜。烤牛肉不加调料，只在牛肉表面撒点食盐，表层油脂渗出，外面焦黄，里面鲜嫩，有一种特有的香味。烤牛肉依部位有大腿、前臀尖、后臀尖、牛峰、牛排、里脊等十多道，道道色泽不同，风格各异。你要吃什么，服务员便削什么到你盘中。上国菜之前，先上若干道烤“小菜”：烤香肠、烤鸡心、烤鸡腿、烤猪脊、烤猪排……客人对这些菜最好浅尝辄止，不要填满了肚子，因为这些菜只能算是“配角”，烤牛肉才是真正的“大牌”。所以有经验的食客要等到香喷喷的烤牛肉出台时才大开吃戒。说明：补充资料仅用于学习参考，请勿用于其它任何用途。
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