2) brown rice leaven
糙米酵素
1.
In this experiment,the optimum fermentation culture medium and condition,content of γ-amino-butyric acid as the index,was determined by orthogonal design method,and the contents of As,Hg,Pb,Cd in rice bran was also examined in this study to control the material's quality as well as the diet safety of brown rice leaven.
以糙米为主要原料,配入适量蜂蜜、玉米胚油进行发酵,以功能活性物质(γ-氨基丁酸)为指标,通过正交试验确定糙米酵素发酵培养基的最佳配方和最佳发酵条件。
3) germinated brown rice
发芽糙米
1.
Development of a nutritional compound beverage with germinated brown rice and pyracantha berry;
发芽糙米、火棘果复合营养饮料的研制
2.
Study on zinc enrichment germinated brown rice and HCl-extractability;
富锌发芽糙米的研制及其锌的HCl提取率的变化研究
4) Sprouted brown rice
发芽糙米
1.
The results indicated that the calcium content of the sprouted brown rice varied with the calcium preparation of different kinds and concentration.
试验结果表明,不同种类、不同浓度钙制剂对发芽糙米富钙均有影响;质量分数3。
2.
The result showed that the sprouting condition and chromium content of the sprouted brown rice varied with the chromium concentration in the solution.
0mm可获得富铬发芽糙米 ,其总铬和有机铬的含量分别约是普通发芽糙米的 4倍和 11倍。
3.
Fuzzy mathematics comprehensive evaluation method was applied to carry out a sensory evaluation of sprouted brown rice food made through 4 technological processes.
采用模糊数学综合评判法对4种采用不同工艺制备的发芽糙米食品进行了感官评价。
5) germinating brown rice
发芽糙米
1.
Influence of monosodium glutamate and ascorbic acid on the accumulation of γ-aminobutyric acid in germinating brown rice;
谷氨酸钠和抗坏血酸对发芽糙米中GABA富积效果的影响
2.
Effects of forced-air and microwave drying on the content of γ-aminobutyric acid in germinating brown rice were studied.
研究了热风干燥和微波干燥对发芽糙米中γ-氨基丁酸含量的影响。
6) rice germination
糙米发芽
1.
In order to provide theoretic basis for microbials hazards control of rice germination,growth of micro-organisms during rice germination was systematically studied.
在不同温度条件下(25℃、30℃、35℃),对糙米浸泡过程中微生物生长繁殖变化的情况和糙米发芽过程中(30℃,48h)不同微生物生长繁殖变化情况进行了研究。
补充资料：发酵
分子式：
CAS号：
性质：培养微生物细胞，利用微生物的代谢得到人们所需要产物的过程。最早的发酵是酿酒、制醋等厌氧过程，随着科学技术的发展，发酵产品的种类发展到抗生素、有机酸、氨基酸、酶制剂等许多产品。发酵从厌氧发酵发展到好氧发酵，发酵规模扩大，已形成了大规模工业生产。发酵类型有二大类，一类是微生物利用环境中的营养物来合成产物的过程，另一类是利用微生物的酶系将底物转化成产物的过程，后者也称为生技转化(bioconversion)。
CAS号：
性质：培养微生物细胞，利用微生物的代谢得到人们所需要产物的过程。最早的发酵是酿酒、制醋等厌氧过程，随着科学技术的发展，发酵产品的种类发展到抗生素、有机酸、氨基酸、酶制剂等许多产品。发酵从厌氧发酵发展到好氧发酵，发酵规模扩大，已形成了大规模工业生产。发酵类型有二大类，一类是微生物利用环境中的营养物来合成产物的过程，另一类是利用微生物的酶系将底物转化成产物的过程，后者也称为生技转化(bioconversion)。
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