1) white rice
白米
1.
This paper expounds the functions, properties and performance affecting factors of the color sorter for white rice, and discusses how to understand it correctly.
对色选机性能、影响性能的因素及正确认识色选机进行论述 ,指出色选机的选别率、带出比、灵敏度及稳定性是评价白米色选机性能的主要指标 ;原料条件、人员操作及辅助设施等是影响色选机性能的主要因素 ;根据影响色选机性能的因素 ,提出通过测试及从实际使用效果去正确认识和评价白米色选
3) coated mill rice
上米精白米
4) corn gluten meal
玉米蛋白
1.
Study on the antioxidative activity of enzymatic hydrolysates of corn gluten meal;
玉米蛋白酶水解物抗氧化活性的研究
2.
Pilot preparation of enzymatic oligopeptides from 100kg corn gluten meal;
酶解100kg玉米蛋白粉制备玉米功能短肽的中试研究
3.
A method of improving the hydrolysis degree and the degradation percentage of the corn gluten meal;
一种提高玉米蛋白水解度和降解率的方法
5) rice bran protein
米糠蛋白
1.
Pulse ultrasound-assisted extraction of rice bran protein;
米糠蛋白的脉冲超声辅助提取技术
2.
Study on development of opioid antagonist peptides and antihypertensive peptides from rice bran protein;
利用米糠蛋白制备类阿片拮抗肽和降血压肽的研究
3.
Preliminary isolation of opioid antigonist peptides from rice bran protein by ion-exchange chromatography;
预分离米糠蛋白类阿片拮抗肽的离子交换工艺
6) rice protein
米蛋白
1.
Functional properties of rice protein extracted with papain and its application in meat products;
木瓜蛋白酶水解提取米蛋白的功能特性以及在肉得率中的应用
2.
Solubility and amino acid composition of rice proteins from rice flour and rice dreg were analyzed.
为探讨热变性米蛋白的性质与结构关系,分析了大米蛋白加热前后的溶解性能和氨基酸组成变化。
3.
Functional properties of rice protein included water retentivity, emulsification and stability, foamability and stability, protein gelation and oil-absorbility.
以木瓜蛋白酶和碱性蛋白酶水解法提取的米蛋白为试验材料,测定了其功能特性,包括保水性、乳化性和乳化稳定性、起泡性与泡沫稳定性、蛋白凝胶形成性、米蛋白吸油性,并对两种酶水解提取的米蛋白的功能特性进行了比较。
补充资料：白米
1.碾净去糠的米。 2.银子的隐语。
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