查询词典 soy

Static emulsion property of ink, the emulsion rate of soy ink is 29.6% higher than traditional ink, but cyan of soy is about 38.3% exceed the acceptable range, easier to pickup too much water, and cause dot gain, drying slowly, scumming, low printing density, etc.

在静态乳化，乳化率约29.6%较传统高，其中青墨乳化水量偏高约38%，较易导致网点扩大，乾燥缓慢、版污、色彩强度被冲淡等问题。

Through analyzing of the theory and the results, we concluded that method 2, namely mixed reaction of defatted soy flour, Urea-SDS solution and Ellman's reagent, can determined exactly sulphydryl content of defatted soy flour.

通过理论和数据分析得到，方法二即脱脂豆粕、尿素－SDS溶液和Ellman's试剂相混合反应可用于测定脱脂豆粕中的巯基含量。

The dry heated defatted soy flour was treated with three different methods respectively. then the sulphydryl content of defatted soy flour was determinated with Ellman's reagent.

采用3种不同方法对干热处理后的脱脂豆粕进行处理，再加入Ellman's试剂来测定脱脂豆粕中的巯基含量。

With yeast autolysis technology,the harvested yeast cells were autolyzed for soy sauce production.The results showed that when the soy sauce wa...

结果表明：利用酵母自溶液配制的酱油，其全氮达到1.50g/100mL，氨基酸态氮达到0.78g/100mL，同时酱油的鲜味也得到了明显提高。

Using defatted soy flour as raw material,the modified soy protein were prepared in microwave oven.

以低温脱脂大豆粉为原料，采用微波加热方式制备接枝改性大豆蛋白。

Yeast J,isolated and screened from traditional soy sauce mashes by modern biotechnology,was utilized in the new technology by which considerable product quality and flavor were obtained compared to that of the traditional product,besides the mechanization,channelization and industrialization of the soy sauce produ...

利用现代生物技术从传统的母子酱油发酵酱醪中分离、筛选出的J酵母添加到绍兴母子酱油新工艺中，产品质量和风味与传统工艺基本相同，并实现了绍兴传统母子酱油机械化、管道化、产业化的生产。

We use whole soya beans and not protein isolates because soy protein isolates are one of the most refined soy products available.

我们选择完整大豆而不是分离蛋白制作豆奶，因为分离大豆蛋白是精加工提炼过的，在提取的过程中大部分的营养元素已经丢失。

We wanted to compare the effects of soy protein hydrolysates and soy peptides with those of ...

我们要比较的影响，大豆蛋白水解物和大豆肽与这些

When buying soy bean oil, I only buy soy bean oil labelled as "GM free".

买豆油的时候，我只买标有&非转基因&字样的豆油！

Adding soy protein powder can decrease the specific volume of breadsignificantly correlativewith extension properties of wheat dough, and the firmness of bread crumb, especially of those enzyme-active full-fat soy protein powder.

大豆蛋白粉有软化面包质地的作用，活性全脂粉表现最为明显。

This is not an ordinary box, which is used as a background picture of the dialog box, very pretty.

详细说明：这可不是一个一般的对话框，它是用图片作为背景的对话框，非常好看。

Conceal me what I am,and be my aid for such disguise as haply shall become the form of my intent.

遮掩我的身份，帮助我，我的面具将成为我的目的。