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- This paper presents a new method for making the cocoa butter equivalent from Chinese vegetable tallow. 本文介绍一种以乌桕皮油为原料制取类可可脂的新方法。
- This research synthesized of AP with VC and by-product methyl palmitate from Chinese Vegetable Tallow biodiesel, also determined HLB value of AP. 本研究以乌桕脂生物柴油副产物-棕榈酸甲酯为原料,与VC经酸催化合成AP,并测定了其HLB值。
- The enzymecatalyzed interesterification of Chinese vegetable tallow and methyl stearate to produce cocoa butter equivalent was studied. 对利用固定化脂肪酶催化乌桕脂与硬脂酸甲酯进行酯交换生产类可可脂作了研究。
- This paper mainly studied the lipase-catalyzed interesterification of Chinese vegetable tallow and methyl stearate to produce cocoa butter equivalent in solvent-free system. 主要以乌桕脂与硬脂酸甲酯在固定化脂肪酶催化下的酯交换反应作为模型体系研究了无溶剂体系酶催化酯交换反应。
- The cocoa butter equivalent(CBE) was prepared with Chinese vegetable tallow and fully hydrogenated oil by means of incompletely random interesterification and fractional extraction technology. 以乌桕皮油与极度氢化油为原料,将不完全随机酯交换与分提技术相结合对皮油进行改性制取类可可脂(CBE)。
- A kind of cocoa butter equivalent(CBE) prepared with Chinese vegetable tallow 乌桕皮油改性制取类可可脂
- Keywords Chinese Vegetable Tallow;Non-hydrogenated;Margarine;Short-ening; 乌桕脂;无氢化;人造奶油;起酥油;
- PRELIMINARY STUDY ON STABILITY OF CHINESE VEGETABLE TALLOW AND COCOA BUTTER EQUIVALENT 乌桕脂及制取的类可可脂的稳定性初步研究
- Keywords interesterification;Chinese vegetable tallow;nonaqueous phase;lipase;immobilization; 酯交换反应;乌桕脂;非水相;脂肪酶;固定化;
- Keywords interesterification;Chinese vegetable tallow;solvent-free system;lipase;immobilization; 酯交换反应;乌桕脂;无溶剂体系;脂肪酶;固定化;
- Keywords Interesterification;Margarine;Chinese Vegetable Tallow(CVT);Soybean oil; 酯交换;人造奶油;乌桕脂;大豆油;
- Keywords modification of Chinese vegetable tallow;incompletely random interesterification;cocoa butter equivalent; 乌桕皮油改性;不完全随机酯交换;类可可脂;
- Keywords Chinese Vegetable Tallow;Cacao Butter Equivalent;vacuum distillation;organic solvent extraction; 乌桕脂;类可可脂;真空蒸馏;有机溶剂抽提;
- Keywords Chinese Vegetable tallow(CVT);Crystallization;Cocoa butter equivalent(CBE);Polymorphism; 乌桕脂;结晶;类可可脂;同质多晶;
- Keywords Chinese Vegetable Tallow (CVT);Cocoa Butter Equivalent (CBE);Anti-oxidant;Tea polyphenol (TPE); 乌桕脂;类可可脂;抗油脂氧化;茶多酚;
- Chinese vegetable tallow 乌桕油
- Chinese vegetable(Brassica rapa var. Chinensis) in the mustard family, having a leafy head similar to that of the common cabbage. 小白菜,青菜:一种中国蔬菜(芜菁芸苔属变种中国芜菁),属十字花科,菜叶与一般卷心菜类似
- Competitiveness of Japanese and Chinese Vegetables: Price vs. Safety? 日本蔬菜和中国蔬菜的竞争:价格对安全?
- As a result promoting its competitiveness to cope with hot international competition and possess more and more foreign market has turned out to be an emergency for the Chinese vegetable industry. 提升蔬菜产业国际竞争力,积极应对激烈的国际竞争,不断占领国际蔬菜市场,已成为当前中国蔬菜产业进一步发展亟待解决的关键问题。
- Oh, did you make the cabbage? Tell me how you make it. Chinese vegetables are so green, crisp and tasty. 哦.;是你做的卷心菜吗?告诉我你是怎么做的