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1)  starch retrogradation
淀粉回生
1.
The research on starch retrogradation is of great importance for improving food texture.
淀粉回生研究对改善食品品质有重要意义。
2)  retrogradation of amylopectin
支链淀粉回生
1.
The effects of storage temperature on the changes of firmness and retrogradation of amylopectin of steamed bread during storage were investigated by using Texture Analyzer(TA) and Differential Scanning Calori-metry(DSC)in this paper.
采用食品质构仪(Texture analyzer,TA)和差示扫描量热仪(Differential scanning calorimetry,DSC)分别测定馒头贮存过程中的硬度和支链淀粉回生的变化,并且考查贮存温度对它们的影响。
3)  starch reclaim
淀粉回收
1.
Remnant of waterchestnut which are processed for starch is studied in this article for its starch reclaim, waste residus drying and fermentation for single cell protein.
从淀粉回收、淀粉渣组合干制及发酵成单细胞蛋白等方面,对马蹄提取淀粉后的残渣的利用进行研究,为马蹄等淀粉废渣的综合利用提供了可借鉴的方案。
4)  gelatinization and retregradation of cereal starch
淀粉的糊化与回生
5)  uncooked starch
生淀粉
1.
The molds having saccharifying enzyme capable of dehydrolyzing uncooked starch are Aspergillus niger, Aspergillus awamori,Rhizopus and endomycopsis fibuligera etc.
具有水解生淀粉能力的糖化酶的霉菌包括黑曲霉、泡盛曲霉、根霉、罗尔伏格菌和扣囊拟内孢霉等。
6)  raw starch
生淀粉
1.
Kinetics of mixed enzymes hydrolyzing raw starch;
复合淀粉酶酶解生淀粉机理探讨
2.
The use level of decomposing enzyme,the ratio of starch and water,ye ast inoculation quantity,and fermentation time were the four major factors infl uencing alcohol production by direct fermentation of raw starch.
生淀粉分解酶的酶用量、料水比、酵母接种量、发酵时间是生淀粉直接发酵生产酒精的4大主要影响因素。
3.
The paper aims at production of CD directly from raw starch, gets the character of the enzyme as the substrate is raw starch and compares the reaction of potato, corn and cassava starches.
介绍了以马铃薯生淀粉生产环糊精的方法。
补充资料:羟乙基淀粉代血浆 ,淀粉代血浆,羟乙基淀粉
药物名称:羟乙基淀粉

英文名:Hetastarch

别名: 706代血浆;低分子羟乙基淀粉;羟乙基淀粉代血浆 ,淀粉代血浆,羟乙基淀粉
外文名:Hydroxyethyl Starch
适应症: 用于各种手术、外伤的失血、中毒性休克等的补液。
用量用法: 静注:用量视病情而定,一般为500~1000ml。
注意事项: 剩余溶液不宜再用,因有空气进入。
规格: 注射液:6%500ml。



类别:血浆及血浆代用品
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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