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soymilk相关的网络例句

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与 soymilk 相关的网络例句 [注:此内容来源于网络,仅供参考]

This study was designed to investigate the effect of adlay soymilk on lipid metabolism in hamsters. Thirty male hamsters were used as experimental animals and divided into three groups. There are (1) control group,(2) 15% adlay soymilk (15% ASM) group, and (3) 30% adlay soymilk (30% ASM) group.

本研究探讨薏仁豆奶对仓鼠脂质代谢的影响,以30只雄性仓鼠为实验动物共分三组,分别是(1)控制组;(2)15%薏仁豆奶组;(3)30%薏仁豆奶组,试验共进行四周。

The soymilk prepared from the treated soybeans is devoid of beany taste and chalky mouthfeel, and has a higher shelf-life than the conventionally prepared soymilk.

由经过处理的大豆制备的豆奶没有豆腥味和白垩口感,比常规制备的豆奶具有更高的货架寿命。

With several different brands of soymilk collected in the market,we have test the microorganism content in the soymilk by using the methods of plate count,methylene blue reductase testing and direct microscope count.

以市售不同品牌的饮用豆奶为试验材料,采用平板菌落计数法、美蓝还原酶试验法和显微镜直接计数法对豆奶中的细菌含量进行检测。

The principal inconvenience of traditional soymilk is its beany flavor and short shelf-life.

同时,由于胰蛋白酶抑制素的抑制,儿童食用这些豆类是安全的。

However, my breakfast was very simple, just like the usual time, such as fried bread stick, soymilk, salted vegetables, fried eggs and bacons, though I knew it was not health and nutritional enough.

我需要的很简单,和平时一样的,油条、豆浆、咸菜、鸡蛋、培根,虽然我知道这不够健康不够营养。

The clotting time and breaking strength of soymilk curds coagula ted by 13 proteinases were investigated.

以凝固时间和凝固强度为指标,考察了13种蛋白酶的豆乳凝固能力,发现胃蛋白酶、凝乳酶和风味蛋白酶没有豆乳凝固活性,Alcalase、木瓜蛋白酶和菠萝蛋白酶具有较强的豆乳凝固能力。

According to the examining results of coagulum texture change during soymilk coagulation showing in this paper,when the coagulation is induced by Alcalase,a commercial alkaline proteinase,the pH value drops by (0.2,) and all the subunits of soy protein are hydrolyzed to 8-14 KDa peptides,indicating that the essential reason for the coagulation by Alcalase is the partial degradation of the peptide chains.

在Alcalase凝固豆乳过程中pH值下降程度小于0.2,SDS-PAGE电泳表明大豆蛋白质各亚基在凝固过程中均降解为8~14 Ku的肽段,说明大豆蛋白的部分降解可能是Alcalase凝固豆乳的根本原因。

The hardness and gumminess of the touhua increased as the coagulation temperature, the concentration of GDL and the solid content of soymilk increased.

黑豆豆花之硬度和胶质性随凝固温度、 GDL 浓度、和豆浆中固形物浓度之增加而增加。

The shear stress caused by flowing liquid and the tensive stress caused by the rapid decrease in pressure in high-pressure homogenizer s have been studied through soymilk homogenizing experiments, and their orders of magnitude have been estimated.

通过豆乳均质实验和理论分析研究了高压均质机中的液力剪切应力和压力突降引起的拉应力,估计了它们的数值量级。

The effects of heating temperature and heating time of raw soymilk on lactone bean curd gel strength and viscosity were investigated.

研究豆浆在不同加热条件下对内酯豆腐凝胶强度和黏度的影响。

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