1) extruded nutrition-fortified rice
挤压营养米
1.
The stability of vitamin D_3-β-cyclodextrin inclusion compound and its effects on the quality im- provement of extruded nutrition-fortified rice(ENR)were studied.
对维生素D_3-β-环糊精(VD_3-β-CD)包合物的稳定性及其改善挤压营养米品质进行了研究。
2) nutrition rice
营养米
1.
The research current situation and outlook of nutrition rice;
营养米的研究现状与前景
3) nutritional rice flour
营养米粉
1.
The convenient nutritional rice flour was studied with rice,soybeans and sugar in this paper.
以大米、黄豆、蔗糖等为原料开发方便营养米粉食品,以色、香、味和质地感官评定作为评价指标,通过单因素实验、正交实验,结合经济指标,确定最佳配比,得到米粉的最佳配方为:米粉:豆粉为1:0。
4) nutrition strengthening rice
营养强化米
5) nano-nutraceuticals
纳米营养物
1.
Study on the preparation of core-shell complex nanoparticles and nano-nutraceuticals Ⅰ. Preparation of core nanocapsules encapsulating tea catechins;
芯-壳复合纳米颗粒及其纳米营养物制备技术的研究 Ⅰ.儿茶素纳米胶囊的研制
6) rice bran nutritive elements
米糠营养素
1.
The increment of benefit in rice bran was taken out and the rich nutrition in rice bran nutritive elements have some effects of improving increase in the modern disease.
采用先进的挤压工艺,将米糠原料(果皮、种皮、米胚、糊粉层的混合物)加工成米糠营养素,不仅方便食用,而且也适合食品工业作天然营养食品添加剂使用。
补充资料：冲击挤压(见冷挤压)
冲击挤压(见冷挤压)
impact extrusion
ehongji jiya冲击挤压(impaet extrusion)见冷挤压。
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