- 更多网络例句与酸败的相关的网络例句 [注：此内容来源于网络，仅供参考]
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The paper also studied the antioxidation capacity of soybean peptides in the food system and non-food system. The results showed that the soybean peptides can prolong the inducing period of the axunge oxygenation and cooperate with hydroxybenzene antioxidant which was more obvious in the food system. In the non-food system, the soybean peptides can control the autooxidation speeds of octadecadienoic acid and diphenolic compound and the effect on the latter was more obvious.
论文对大豆多肽在食物体系与非食物体系中的抗氧化性能做了研究，结果表明：大豆多肽在食物体系中能够延长油脂氧化酸败的诱导期，而且与酚类抗氧化剂协同作用，效果更为明显；在非食物体系中，大豆多肽能够抑制亚油酸的自氧化及邻苯三酚的自氧化速率，其中对后者的抑制作用较前者显著。
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Packing with material of low venting quality and adding deoxidant were applied to inhibit rancidification of stir-fired sunflower seed during storage.
针对实际生产中原香味葵花籽在储藏中容易发生氧化酸败的情况，选用添加脱氧剂包装对葵花籽进行抑制氧化酸败效果的研究。
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Compared with the control, the vacuum package or adding deoxidant package with materials of low venting quality can constrain the accelerating speed of PV and AV, and delay rancidity.
采用低透气性的包装材料进行真空包装或添加脱氧剂包装，可明显抑制过氧化值和酸价的增加速度，延缓酸败。
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The vacuum package and adding deoxidant model 100 package with material of low venting quality can constrain the accelerating speed of peroxide values,TBA values and carbonyl group values,and delay rancidification obviously.
针对实际生产中原香味葵花籽在储藏中容易发生氧化酸败的情况，选用添加脱氧剂包装对葵花籽进行抑制氧化酸败效果的研究。
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Objective: To understand the different storage conditions and time of fried food in oil rancidity of the situation, analysis of its impact factor.
谁能帮忙把论文摘要翻译成英文的？目的：了解在不同存放条件以及时间下油炸食品中油脂酸败的情况，分析其影响因素。
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The results show that the formation of stable radical AH-R*between the antioxidant and the carbon-centred free radical R*from fat may be a main mechanism of the antioxidation to retard lipid rancid, and dihydrotanshinone I can also act as an antioxidant by donating a hydrogenatom to R*, becoming themselves an unreactive radical A*.
结果表明，抗氧化剂与油脂中碳中心自由基复合成稳定自由基，可能是丹参醌抑制或阻止油脂氧化酸败的主要途径，双氢丹参醌Ⅰ也可借助释放活泼H（本身转化成稳定自由基A*）有效清除R*。
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The results show that the formation of stable radical AH-R* between the antioxidant and the carbon-centred free radical R* from fat may be a main mechanism of the antioxidation to retard lipid rancid, and dihydrotanshinone Ⅰ can also act as an antioxidant by donating a hydrogenatom to R*, becoming themselves an unreactive radical A*.
结果表明，抗氧化剂与油脂中碳中心自由基复合成稳定自由基，可能是丹参醌抑制或阻止油脂氧化酸败的主要途径，双氢丹参醌Ⅰ也可借助释放活泼H（本身转化成稳定自由基A*）有效清除R*。
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The effects of four trace element treatments, Pelleting process and antioxidants on the lipid rancidity in formula feeds were discussed using trial design of single factor.
采用单因素试验设计，探讨了4种微量元素Cu、Fe、Mn和Zn的4个水平组合以及制粒、添加抗氧化剂对配合饲料脂质酸败的影响。
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Results showed that: the AV and PV increased with the electric field strength, but no significant changes of CGV were observed after PEF treatments. During the storage period oil auto-oxidation occurred, its AV、PV and CGV increased gradually. Meanwhile PEF treatments could effectively reduce the oxidation speed.
结果表明：强脉冲电场处理后，花生油的酸价及过氧化值随电场强度的增加而增大，羰基价无明显变化；在贮藏期油样发生氧化酸败，各值随贮藏时间的延长而不断增加，PEF处理有效降低了其氧化速率。
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AThe term "butter" means natural butter, whey butter or recombined butter (fresh, salted or rancid, including canned butter)derived exclusively from milk, with a milkfat content of 80% or more but not more than 95% by weight, a maximum milk solids-not-fat content of 2% by weight and a maximum water content of 16% by weight.
一&黄油&，仅指从乳中提取的天然黄油、乳清黄油及调制黄油(新鲜、加盐或酸败的，包括罐装黄油)，按重量计乳脂含量在80%及以上，但不超过95%，乳的无脂固形物最大含量不超过2%，以及水的最大含量不超过 16%。
- 更多网络解释与酸败的相关的网络解释 [注：此内容来源于网络，仅供参考]
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acescence：发酸;变酸;酸化;酒的酸败
acervulus 分生孢子盘 | acescence 发酸;变酸;酸化;酒的酸败 | acescency 微酸味
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acescency：微酸味
acescence 发酸;变酸;酸化;酒的酸败 | acescency 微酸味 | acescent 容易变酸的;有酸味的;酸败的
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Aerobacter aerogenes：产气杆菌
例如大肠杆菌(Escherichiacoli)和产气杆菌(Aerobacter aerogenes)是常出现于牛乳中的产气菌. 产气杆菌能在低温下增殖,牛乳低温贮藏时能使牛乳变酸败的一种重要菌种. 另外,丙酸菌是一种分解碳水化合物和乳酸而形成丙酸、醋酸、二氧化碳的革兰氏阳性短杆菌,
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rancidity：酸败
油脂在空气中暴露过久即产生难闻的臭味,这种现象称为"酸败"(rancidity). 其化学本质是油脂水解放出游离的脂肪酸,后者再氧化成醛或酮,低分子的脂肪酸(如丁酸)的氧化产物都有臭味. 脂肪分解酶或称脂酶(lipase)可加速此反应.
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hydrolytic rancidity：(脂肪的)加水分解型或酸败
hydrolytic enzyme 水解酶 | hydrolytic rancidity (脂肪的)加水分解型或酸败 | hydrolytic spoilage 水解变质
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acescent：容易变酸的;有酸味的;酸败的
acescency 微酸味 | acescent 容易变酸的;有酸味的;酸败的 | acetator 酿醋罐
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acidific：使酸的;生酸的
acidifiable能变酸的 | acidific使酸的;生酸的 | acidification酸化;酸败;(酒中)补酸
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liparoid：脂肪的;似脂的
liparoid脂肪的;似脂的 | lipase脂(肪)酶 | lipasetaste(牛奶)酸败味
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rancescent：酸败的
quiescent freezing静态冷冻;静止冻结 | rancescent酸败的 | scent气味;香料,香味
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rancidify：酸败
radium tube 镭管 | rancidify 酸败 | random 无规则的,任意的,随机的