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1)  bran [英][bræn]  [美][bræn]
2)  wheat bran
麦麸
1.
Enzyme technology optimization of extracting dietary fiber from wheat bran byresponse surface analysis;
响应面法优化酶法提取麦膳食纤维工艺
2.
Optimization of extraction of anti-oxidation compound from wheat bran with papain;
中抗氧化性物质的提取技术
3.
Technology optimization and kinetic characteristics of β-glucosidase production by fermentation of Aspergillus niger M85 with wheat bran;
黑曲霉发酵麦生产β-葡萄糖苷酶的工艺优化及动力学研究
3)  bran-koji
麸曲
1.
Isolation,screening and application of yeasts from fermented bran-koji of Maotai-flavor liquor;
曲酱香酒醅中酵母菌的分离、筛选及应用
2.
The measurement is proposed to improve the weaknesses of the technologies in brewing vinegar with bran-koji fermentation and submerged fermentation.
该文从食醋应具备营养性能和享受性能出发,依据食醋酿造的工艺条件,阐述了传统酿醋工艺多菌种、多酶系、低温混合发酵的特点,针对目前曲酒母酿醋工艺和液体深层发酵酿醋工艺的不足,提出了改进措施。
4)  Bran koji
麸曲
1.
Preparation of the growth yeast of yellow wine bran koji and the determination of its enzyme activity;
黄酒曲种曲的制备与活力的测定
2.
Adequate fresh spent grains are added in the bran koji production.
曲生产中添加适量的鲜酒糟,减少制曲原辅材料用量,降低生产成本,经生产实验曲糖化力稳定,经济效益可观。
5)  bran [英][bræn]  [美][bræn]
麸皮
1.
Primary study on the production of Monascus pigment from bran by fermentation;
发酵皮制取红曲色素的初步研究
2.
Study on the Thin-solid Craft of Vinegar Brewing Which Takes the Sweet Potato and Bran as Raw Material;
以红薯和皮为原料采用前稀后固法工艺酿造食醋的研究
3.
The Analysis of Mixed Silage quality of Brewer s Spent Grains(BSG) and Bran;
啤酒糟和皮袋装混贮品质分析
6)  bran oil
麸油
1.
The antioxidant activity of oat bran oil and mixed fatty acids made from bran oil was investigated.
对燕麦皮提取物油及由油制备的混合脂肪酸的抗氧化作用进行了研究,测定了二者对DPPH自由基、羟基自由基的清除作用、二者的还原能力以及对猪油的抗氧化能力。
补充资料:a-联麸酰二肟
分子式:C10H8N2O4
分子量:220.180
CAS号:522-27-0

性质:白色针状结晶。熔点166-168℃(无水物),84-85℃(含结晶水)。易溶于醇和醚,微溶于苯和石油醚,难溶于水。

制备方法:由糠偶酰(见前条)制得。将糠偶酰重量为基8倍的水及过量的盐酸羟胺混合后于水浴上加热至完全溶解。将溶液倒入为基体积6倍的沸水中,保持沸腾几分钟。冷却,滤出沉淀,用大量水洗涤,再于30-90℃下蒸发干燥即为成品。

用途:该品能与镍,铂,钯,铼等生成稳定的复合物,用作螯合萃取剂提取分离镍,钯等。

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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