英语释义

• a white crystalline amide of propenoic acid can damage the nervous system and is carcinogenic in laboratory animals;

  "they claimed that acrylamide is produced when certain carbohydrates are baked or fried at high temperatures"

片语

acrylamide eopolymer丙烯酰胺共聚物

Acrylamide AA丙烯酰胺

Acrylamide ultrapure丙烯酰胺

Acrylamide Acr丙烯酰胺

acrylamide analysis丙烯酰胺分析

acrylamide grout丙凝灌浆

acetone acrylamide双丙酮丙烯酰胺

acrylamide gel丙烯酰胺凝胶

acrylamide mortar丙乳砂浆

英汉例句

• they stop the actions of molecules like acrylamide before they get rolling.

  他们会阻止丙烯醯胺这类分子的活动。

• the experts concluded at that time that a number of additional studies were necessary in order to fully evaluate the toxicity and health impact of acrylamide exposure through foods.

  专家们当时的结论是，为了充分评价通过食品接触丙烯酰胺造成的毒性和健康影响，必须再进行一些研究。

• the eu’s european food safety authority examined 22 different food groups known to contain high levels of acrylamide in 23 countries, including britain, and compared levels recorded in 2007 and 2009.

  欧盟欧洲食品安全局检验了包括英国的23个国家的22种具有高含量丙烯酰胺的不同食品，并将其跟2007年和2009年的进行比较。

• food industry seeking ways to lower acrylamide levels in food

  食品工业设法降低食品中的丙烯酰胺含量

• acrylamide is considered a possible human carcinogen.

  据认为，丙烯酰胺可能是一种人类致癌物。

• a potential cancer-causing compound called acrylamide forms as a result of the chemical changes that occur in foods when they're baked, fried, or roasted.

  当食物被烘烤煎炸时，它们会产生一种叫做丙烯酰胺的致癌化学物质。

• this study could be regarded as a pioneer contribution to the reduction of acrylamide in various foods by natural antioxidants.

  该研究对于通过天然抗氧化物质来减少丙稀酰胺含量做出了先驱性的贡献。

• this caused public health concerns, though the health impact of acrylamide levels in foods was uncertain.

  这引起了公共卫生关注，不过还不能确定食品中丙烯酰胺含量对健康的影响。

• the amount of acrylamide can vary dramatically in the same foods depending on several factors, including cooking temperature and time.

  相同食品中的丙烯酰胺含量可能显着不同，这取决于包括烹调温度和时间在内的若干因素。

• the commission approved measures for reducing the formation of acrylamide in food.

  委员会核準了关于减少食品中丙烯酰胺形成的措施。

• moreover, the latest information available on acrylamide reinforces general advice on healthy eating.

  而且，目前掌握的有关丙烯酰胺的最新信息可加强健康饮食方面的一般建议。

• studies in animals have also shown that acrylamide causes reproductive problems and cancer.

  对动物的研究已经表明，丙烯酰胺能够引起生殖问题和癌癥。

• the committee recommended that efforts to reduce acrylamide concentrations in foods continue.

  委员会建议继续努力降低食品中的丙烯酰胺浓度。

• in subsequent tests, acrylamide levels in the chicken wings had dropped by more than half in the wings treated with bamboo compared with untreated wings.

  随后的测试里，撒上竹叶提取汁的鸡翅与没有撒上的相比，丙稀酰胺的含量减低了一半多。

• chemicals in this group, such as acrylamide and methylvinyl ketone, also show up in car exhaust, cigarette smoke, industrial settings, even french fries.

  同组化学物质（如丙烯酰胺和甲乙烯酮）也存在于汽车尾气、二手烟、工业环境中，甚至炸薯条里也有。

• acrylamide formed in some foods by high cooking temperatures

  丙烯酰胺产生于某些经高温烹制的食品

• as an aside, the researchers noted that most of the acrylamide formed on the batter, not on the chicken itself.

  顺带提下，研究者指出大部分的丙稀酰胺并不是由鸡翅本身带来的，而是涂抹在鸡翅身上的调料。

• scientists do not know exactly what causes acrylamide to form but they believe it occurs as a result of a chemical process during baking, frying, grilling or toasting.

  科学家并不确定是什么导致丙烯酰胺的形成，但是他们相信这是在烘焙，油煎，烧烤或烘烤过程中产生的一种化学物质。

• the report, by a committee of 35 experts from 15 countries, called for continued efforts to reduce acrylamide in food.

  这份由来自15个国家35名专家组成的委员会提出的报告呼吁继续努力减少食品中的丙烯酰胺。

• jecfa finally recommended that acrylamide be re-evaluated when results of on-going toxicological studies become available.

  食品添加剂联合专家委员会最后建议在目前正进行的毒理学研究结果出来以后对丙烯酰胺进行重新评价。

• jecfa noted that the food industry has reported that it is evaluating means to reduce acrylamide levels in various foods.

  食品添加剂联合专家委员会注意到，食品工业报告正在评价降低各种食品中丙烯酰胺含量的办法。

• based on this evaluation fao and who recommend that efforts to reduce acrylamide levels in foodstuffs should continue.

  根据这一评价，粮农组织和世卫组织建议继续努力降低食品中的丙烯酰胺含量。

• reduction of acrylamide in food

  减少食品中的丙烯酰胺