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- This is a quantitative determination of reducing sugars prior to and incubation of a flour suspension at 27℃ for 1 h. 这是一种将面粉悬浮在27℃条件下培养1小时之前和之后,对还原糖的定量测定的实验。
- The beverage contained 20%solid mater,15.4%reducing sugars,0.52%organic aciand 1.5% alcohol. 产品含20%25固形物,15.;45%25还原糖,0
- When abscission occurred,total sugar and soluble protein were decreased,but reducing sugar was increased. 当脱落发生时,培养体的总糖及可溶性蛋白的含量降低,但还原糖含量升高。
- The correlation between the reducing sugar content in phloem and xylem and the ratio of damaged trees was not close. 不同杨树品系韧皮部和木质部的还原糖含量与被害株率没有相关性。
- The formation of acrylamide in food is influenced mainly by the content of reducing sugars or asparagine in materials and the processing temperature. 原料中还原糖、天冬酰胺含量及加工温度是影响食品中丙烯酰胺形成的主要因素。
- Acrylamid content in materials decreases as the reducing sugars or asparagine decrease, and it decreases dramatically by lowering the temperature. 减少原料中的还原糖或天冬酰胺含量及降低加工温度能显著降低食品中丙烯酰胺的含量。
- By adding 0.09% sodium benzoate the soluble solids and flavour of samples remained constant and reducing sugars decreasedabout 35% . 添加0.;09%25苯甲酸钠的样品可溶性固形物下降很小;还原糖下降约35%25左右;风味色泽变化不大。
- The contents of polysaccharide, mannitol, glucose, and reducing sugars in A. mellea during different stages of development were determined. 测定蜜环菌不同发育阶段菌体中多糖、还原糖、葡萄糖和甘露醇的含量变化。
- Soluble sugars, reducing sugar and titratable acids in bagged fruits had almost the same dynamic changes as control, but all lower than control. 套袋后苹果可溶性总糖、还原糖和可滴定酸含量的变化趋势与对照基本一致,但明显低于对照。
- Increased ratio of reducing sugar to soluble nitrogen is associated with genetic resistance of peas to Acyrthosiphom pisum. 还原糖与可溶氮比率的增加同豌豆蚜虫的遗传抗性有关。
- Reducing sugar can accelerate nonenzymatic brown of Jujube pulp, the effect of fructose is higher than glucose. 还原糖促进枣浆非酶褐变;果糖比葡萄糖的促进作用大。 加热5h;加入果糖的枣浆A_(420)值比加入葡萄糖的高0.;206。
- The Relationship among the Oxidases Activity, Reducing Sugar and Vitamin C Contents in the Hip of Rosa laxa Retz. 疏花蔷薇果实中VC的积累与氧化酶活性及还原糖之间的关系
- With 100% ammonium, reducing sugar, Cl and amylum were highest, and K/Cl, nicotin and K were lowest. 100%25铵态氮时,还原糖、氯含量、淀粉的含量最高,碱、钾、钾氯比最低,同时显著地降低烤烟的等级结构。
- Reducing sugar content in wine was determinated by Direct titration under the principle of potentiometric titration of. 根据直接滴定法的原理,应用电位滴定法测定了葡萄酒中的还原糖含量。
- The results showed that it contains akaloids, phenols, organic acids, reducing sugars and polysaccharides, saponins, sterols and amino acids, but not tannins and protein. 结果表明,多裂骆驼蓬水浸液含有生物碱、酚类、有机酸、还原糖和多糖类、皂贰、街体、氨基酸,不含蛋白质和鞣质。
- Caramelization is the oxidation of sugar and the Maillard reaction occurs between amino acids and reducing sugars, normally requiring the addition of heat. 通常果汁中糖氧化则形成焦糖,而梅拉德反应则是在氨基酸和还原性糖之间产生的,这个过程往往需要加热来完成。
- The starch-sugar convertion and the contents of glycerol,total soluble sugars and reducing sugars in banana leaves were closely related to chilling resistance. 低温胁迫下,植物叶片中甘油等物质的含量及淀粉与糖之间的转化与植物的抗冷性密切相关。
- With 100% ammonium, reducing sugar, Cl and amylum were highest, and K/Cl,nicotin and K were lowest. 100%25硝态氮时,总氮、钾、氯在烟叶中的含量最低,吸收总量也最少,同时产量、产值、均价也处于最低水平;
- The most important properties of lactose can be summarized as follows. (i) It is a reducing sugar and can therefore participate in the Maillard reaction when milk is heated. 乳糖主要性质总结如下:(1)乳糖是还原糖,因此加热乳,会参与美拉得反应。
- The analysis results of the reducing sugar and HMF content in bread crumb with different storage time showed that the browning of bread crumb was caused by Maillard reaction. 通过对不同贮存时间面包瓤中还原糖含量和羟甲基糠醛(HMF)含量的测定,表明面包褐变主要是由美拉德反应引起。
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- 深远海浮式风电平台 - deep-sea floating wind power platform
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- 京雄高速公路 - Beijing-Xiongan expressway
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- 农业及相关产业增加值 - the added value of agriculture and related industries