您要查找的是不是:
- And the effect of naringinase on debittering of citrus juice was tested. 并对该菌株所产柚苷酶对柑桔类果汁进行了一定的脱苦性实验。
- Limonin and Naringin are the main bitters in citrus juice.They can decrease the quality of citrus juice. 类柠檬苦素和柚皮苷是柑桔果汁中的主要苦味成分,会明显的降低柑桔果汁的品质。
- Resin and the use of it in debittering and deacidifying citrus juice are reviewed in the paper. 综述了吸附树脂及吸附技术在柑桔汁中脱苦脱酸中的应用。
- Limonin and Naringin are the main bitter substances of citrus juice and other citrus's products. 柠碱和柚苷是柑桔汁及柑桔其它制品中主要苦味成份。
- This paper has introduced the bitter mechanisms of citrus juice and some debitterizing methods. 本文综述了柑桔果汁的苦味机理,苦味物质的去除方法。
- But naringin and limonin, the main bitter substances in Citrus juice are also determined. 类柠檬苦素和柚皮苷是柑桔果汁中的主要苦味成分,会明显的降低柑桔果汁的品质。
- Limonin and Naringin are the main bitters in citrus juice,so the citrus juice may become bitter. 胡柚汁营养丰富,但也有柠檬苦素、柚皮苷等苦味物质。
- This thesis mainly introduces some techniques for debittering citrus juice, and has a prospect for future techniques. 介绍了柑橘类果汁的几种主要脱苦方法,并对今后柑橘类果汁的脱苦方法进行了展望。
- Naringin and limonin are main bitter components in citrus juice, which can be removed by way of adsorption. 柑桔汁中主要的苦味成分是柚皮苷和柠碱,采用吸附的方法可以将它们除去。
- Using citrus as material, through bioenzyme treatment with citrus juice and debitter, and pure yeast fermentation, we produced a new type citrus wine. 采用柑桔为原料,生物酶法处理果汁、苦,纯种酵母生产新型柑桔果酒。
- Limonin and Naringin are the main bitters in citrus juice, so the citrus juice may become bitter.And they can decrease the quality of citrus juice. 摘要柠檬苦素和抽皮苷等物质是柑橘类果汁中主要的苦味物质,果汁中因含有这类物质而具有苦味,因而会明显降低柑橘类果汁的口感和品质。
- Limonin and Naringin are the main bitters in citrus juice,so the citrus juice may become bitter.And they can decrease the quality of citrus juice. 柠檬苦素和柚皮苷等物质是柑橘类果汁中主要的苦味物质,果汁中因含有这类物质而具有苦味,因而会明显降低柑橘类果汁的口感和品质。
- The international competititive ability of the common citrus juice is stronger than that of the concentrated citrus juice. The citrus can has very strong competititive ability. 柑橘类果汁均没有国际竞争力,但普通柑橘类果汁的国际竞争力比浓缩柑橘类果汁要强:柑橘罐头具有极强的竞争力。
- Bitterness in citrus juice is primarily due to the presence of both limonin and naringin,and determination of them is a standard in controlling the quality of juice. 柑橘汁的苦味主要是由于柚皮苷和柠檬苦素的存在所致,其含量的测定可用于控制柑橘类果汁的质量。
- He found that citrus juice increased recoverable (absorbable) catechin levels by more than five times, while vitamin C (ascorbic acid) boosted recoverable levels of the two most abundant catechins by six and 13 times. 他发现,柑橘汁将可恢复(可吸收的)儿茶素水平提高了5倍还多,同时维生素C(抗坏血酸)将其中两种含量最多的儿茶素中的可恢复水平提高了6倍和13倍。
- This paper discusses recent development of modern biotechnology for citrus industry on the citrus can, citrus juice, citrus juice brewing, utilization of citrus peel and wastewater treatment. 综述现代生物技术在柑橘罐头、柑橘果汁、柑橘果汁酿造、皮渣综合利用及废水处理中的研究进展。
- Adding citrus juices or vitamin C to green tea may raise its antioxidant goodness, a new study suggests. 一项新的研究表明,在绿茶中加入柑橘类果汁或维生素C可提高其抗氧化作用。
- Citrus juices and vitamin C may interact with catechins to prevent degradation in the intestines, Ferruzzi said. 柑橘类果汁和维生素C也可与儿茶素相互作用以防止肠子的退化,费鲁齐说。
- "If you want more out of your green tea, add some citrus juices to your cup after brewing or pick a ready-to-drink product formulated with ascorbic acid," he suggested. 他建议,"如果你想从绿茶获得更多好处,,在泡好的茶中加上一些柑橘类果汁,或挑选一种加抗坏血酸的即饮产品"。
- The bitter compounds, limomin and naringin in citrus juices, can be removed by the ways of absorption, immobilized enzyme and the other methods. 柑桔类果汁中苦味物质主要由柠檬苦素 ,柚皮苷等组成。 用吸附法、固定化酶法及其它方法可以将它们除去。