1) extruded rice bran
挤压稳定化米糠
1.
Development of bread containing extruded rice bran;
富含挤压稳定化米糠粉面包的研制
2) stabilized rice bran
稳定化米糠
1.
It was evident that the stabilized rice bran could effectively adsorb Cu~(2+).
结果表明 ,稳定化米糠对Cu2 + 具有明显吸附作用 ,用盐酸溶液提取植酸可提高米糠对Cu2 + 的吸附率。
2.
Effects of the addition of stabilized rice bran on the farinograph parameters of dough and quality of bread were studied.
研究添加稳定化米糠对面团粉质特性和面包品质的影响。
3) extrude-stabilization
挤压稳定化
1.
According to the graphs of DSC, it indicated that extrude-stabilization seriously denatured the proteins in rice bran.
本文研究了挤压稳定化处理对米糠中蛋白质性质的影响,结果如下:经过本试验条件下的挤压处理,米糠中可溶性蛋白质组分由42。
4) defatted rice bran
脱脂挤压米糠
1.
Several extraction processes,such as traditional hot water extraction method,supersonic method and pulsed electric field(PEF)method,were used respectively to optimize the extraction process of defatted rice bran polysaccharide.
以脱脂挤压米糠为原料,采用热水浸提、超声波和高压脉冲强化提取三种不同方法提取米糠多糖。
2.
The microwave-assisted technology for extracting polysaccharide from defatted rice bran was studied.
以脱脂挤压米糠为原料,采用微波辅助法提取米糠多糖,并与传统热水浸提方法进行比较,通过考察料液比、微波辐射时间以及微波功率三个因素,设计正交试验,得出微波辅助提取米糠多糖的优化工艺条件为:料液比1∶10,微波辐射时间为2 min,微波炉功率400 W。
5) stable extrusion
稳定挤压
1.
It also has analysed the adjusting mechanism of the extruding speed stability and drawn the conclusion that stable extrusion is the key to develop extruder.
本文阐述了新研制ZZY/450T型注塞式挤压机的结构原理、性能参数和机床主要部件制造工艺,分析了挤压速度稳定性调节机理,得出了稳定挤压速度是研制挤压机床关键点的结论。
6) nonsteady extrusion
非稳定挤压
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