1) wheaten food
面食
1.
With the development of times and diversification of diet,wheaten food culture also possesses the certain status.
“米食文化”是日本食文化的主要特征,随着时代的发展、饮食的多元化,“面食文化”也占据了一定的地位。
2.
Investigation on the SP-viscoelasticity increaser for wheaten food has been worked out with experiment of practical application.
对SP-面食类粘弹性增强剂进行了研究,并作了应用实验;毒理实验和性能对比,表明本品是面食类中一种增强粘弹性的最优良的聚丙烯酸钠类食品添加剂。
2) wheat flour food
面制食品
1.
Detemination of Al in Wheat Flour Food by ICP-AES;
电感耦合等离子体发射光谱法测定面制食品中的铝
2.
This paper reviewed the enzymes used to process the wheat flour foods such as bread,biscuit,steamed bread,noodles and others.
论述了在面包、饼干、馒头、面条和其它面制食品加工过程中常用的生物酶,讨论了生物酶在面制食品改良中的作用机理和应用效果。
3.
The aluminum consists widely in food,especially in wheat flour food.
铝广泛的存在于食品中,特别是面制食品。
3) flour foods
面制食品
1.
Comparison of spectrophotometry and ICP-AES in the determination of Aluminum content in flour foods;
分光光度法和ICP-AES法对面制食品中铝含量的测定效果比较
4) flour food
面制食品
1.
The basic concept and classification of wheat flour foods are expounded, and a comparison is made between Chinese flour food and western flour foof.
阐述盟面制食品的概念及分类,对中西方面制食品进行了比较分析,总结了中国面制食品的现状,分析了中国面制食品存在的问题及原因,提出了中国面制食品发展的要求和目标。
2.
As the development of the economy and the society,and with the quick pace of modem life,the production process of flour food has gradually changed from hand-making to industrial processing.
随着经济社会的发展,人们生活节奏的加快,"一日三餐"的面制食品正从手工制作逐渐走向工业化生产。
3.
70 μg/L,Flour food determination of Al,the average recovery was 96%~104%,RSD 0.
目的:建立微波消解-石墨炉原子吸收光谱法测定面制食品中铝的方法。
5) cooked wheaten food
面食品质
1.
The varieties of the improvers of the cooked wheaten food are briefly presented, the main problems existing in the application of wheat flour and food additives at present are analyzed, and some suggestions for improving the fortification and functionalization of the nutrien.
对面食品质改良剂的品种进行了简介,并分析了目前面粉和面食添加剂使用中的主要问题,对通过面食品质改良实现营养的强化和功能化提出了建议,如过氧化钙代替过氧化苯甲酰,木聚糖酶的应用和某些具有防病、抗病功能添加剂的使用。
6) staple flour food
面制主食
补充资料：面食
1.亦作"面食"。 2.面粉制品的统称。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条