1) CEO
食用油加热剩油
1.
[Objective] To observe the effects of the fume of edible cooking oil (FEO) and the cooked edible oil (CEO) to induce mutation using a Sex-Linked Recessive Lethal Test (SLRL test) in Drosophila melanogaster.
[目的]果蝇伴性隐性致死试验观察食用油烟雾(FEO)和食用油加热剩油(CEO)的致突变作用。
2) edible
食用
1.
Research on edible of flowers and develoqdpment;
花卉的食用及开发利用研究
2.
williamsii was over 36^7%, and in good quality; the components of the fatty acid was the same as those in common edible oils, and the α-Linolenic oil_bearing rate of %S.
对接骨木果油的毒性实验和一些功能实验结果表明 ,接骨木果油无毒无害 ,可食用、药用、保健用。
3.
The edible, officinal and feeding values of the new kind of high-oil corn were summarized and the developing prospect of the corn was looked forward.
综述了新型玉米品种———高油玉米的食用价值、药用价值和饲用价值 ,并对其发展前景进行了展
3) Edible fungi
食用菌
1.
Study on fresh-keeping technology of edible fungi using soft package;
食用菌软包装保鲜技术研究
2.
Simultaneous Determination of Ca,Mg,Fe,Mn,Cu and Zn in Edible Fungi by ICP-AES;
ICP-AES同时测定食用菌中钙、镁、铁、锰、铜和锌
4) edible oil
食用油
1.
Influence factors of polar components produced during frying of edible oil;
食用油煎炸过程中影响极性成分生成因素的研究
2.
Recent trends in new approaches in deacidification of edible oils;
食用油脱酸新方法研究进展
3.
Analysis of edible oil enrich with V_A;
浅谈维生素A强化食用油
5) eating quality
食用品质
1.
Analysis of new wheat cultivars quality characteristics and noodle cooking and eating quality;
育成小麦品种品质性状与面条蒸煮食用品质分析
2.
In this article, differences between the changes of carcass temperature, pH, meat color, eating quality (including tenderness, flavor, juiciness, overall likeness, and total score) and microbe in hot boned pork, traditionally chilled pork, and vacuum-packed chilled pork were compared.
比较研究了热鲜猪肉、普通冷却猪肉和真空包装冷却猪肉在加工过程中胴体温度、pH值、肉色、食用品质(嫩度、风味、多汁性、喜好程度和总体评价)、微生物等的变化。
3.
As a conclusion, the starch plays an important role on noodle′s quality, especially cooking and eating quality.
简要介绍了淀粉的功能特性及其与面条烹煮和食用品质的关系,阐述了不同种类面条对淀粉的不同要求,说明了淀粉对面条品质特别是对烹煮和食用品质的重要作用,从而为生产者选用合适的淀粉原料提供参考。
6) edible pigment
食用色素
1.
Present situation and prospect of edible pigment research;
食用色素的研究现状与前景
2.
Spectroscopic behaviour of edible pigment in PEG phase was investigated.
本文研究了在聚乙二醇2000(PEG)硫酸铵双水相体系中,溶液酸度、盐的浓度、PEG浓度、表面活性剂类型、加入金属离子等因素对常见食用色素赤鲜红、苋菜红、柠檬黄、靛蓝、落日黄萃取率的影响。
3.
In order to search and develop more natural edible pigment, this paper is about extracting brown pigment from the seed of Longan.
为寻找和开发更多的天然食用色素,以龙眼核为原料提取棕色素,研究了几种食品添加剂对该色素的影响,并对色素的耐热性、耐光性、耐氧化性、耐还原性等性能进行测试。
参考词条
补充资料：宽剩
1.见"宽剩钱"。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。