片语

Sawdust Wheat-bran Medium木屑

winter-wheat-bran antifreeze protein冬小麦麸皮抗冻蛋白

wheat t bran麸皮

wheat-bran fiber麦麸纤维

wheat-bran brushing machine[粮食]

wheat bran millfeed面粉厂的副产品

wheat bran flakes小麦糠

wheat bran protein小麦麸皮蛋白

英汉例句

• these productions and their structures will be effected by the isolation methods. isolations andapplications of physiologically active materials from wheat bran were reviewed in this paper.

  不同的分离提取方法对这些生理活性物质的得率、结构影响明显，并影响其功用，本文综述了麦麸阿拉伯木聚糖、植酸、阿魏酸的提取方法及其应用情况。

• a method of producing wheat tea beverage is introduced by using the waste liquid enzymic hydrolysates in the process of preparation of wheat bran dietary fiber.

  介绍了以麦麸制备膳食纤维过程中废弃的酶解液为原料制作麦香茶饮料的方法。

• investigation of this function of wheat bran will make the most use of wheat resource and improve public health.

  对麦麸的降血脂功能进行深入的研究，将有利于充分利用资源，促进人群健康。

• in order to evaluate phytase activity more scientific and accurate, a new method was proposed by detecting phosphate releasing at different ph buffer using non-starch wheat bran as substrate.

  为提高体外检测方法的科学性和客观性，预测植酸酶在动物体内的活性和作用效果，研究以无淀粉麦麸为底物，探索并建立了一种更为客观评价植酸酶活性的检测方法。

• it is mainly found in wheat bran and bran cereals .

  木质素主要存于麦麸与麦片。

• the wheat bran without aleurone is still a good animal diet.

  去小麦糊粉小麦麸仍可作为动物饲料使用。

• sodium hydroxide was used to release ferulic acid from wheat bran in the paper.

  该文研究以麦麸为原料制备阿魏酸技术路线。

• introduced the nutritive constituents of wheat bran, the recently practical technology of production in which wheat bran is used as raw material.

  介绍了小麦麸皮的营养成分及近年来以小麦麸皮为原料的研究、开发中较为实用的生产工艺。

• the wheat bran that have been discarded starch and protein contents 34.51% pentosans.

  经过去淀粉和蛋白质的小麦麸皮中戊聚糖含量为34.51%。

• the functional properties of dietary fiber from wheat bran were discussed in detail and its application in food was studied.

  同时对小麦麸皮膳食纤维功能性及其在食品中的应用进行详细地分析讨论。

• dietary fiber is the edible part of a plant that is difficult to digest — found in wheat bran and green, leafy vegetables — and is known to improve health in a number of ways.

  膳食纤维是作物中最难以消化的一部分，富含于小麦麦麸和绿叶蔬菜中，在提高健康水平方面的益处众所周知。

• the feasibility and recipe of making nutrient wheat bran cake are studied.

  研究了将小麦麸皮应用于蛋糕生产的可行性及配方设计。

• tea, coffee, dark chocolate, spinach, nuts and wheat bran can also increase the risk of certain types of kidney stones.

  茶，咖啡，黑巧克力，菠菜，果仁和小麦糠都会提高患某些类型肾结石的风险。

• by using orthogonal test of l9(34), the factors influencing the processing conditions of buckwheat noodles by adding wheat bran dietary fiber were analyzed.

  通过l9（34）正交试验对麦麸膳食纤维荞麦面条的影响因素进行了研究。

• the optimal conditions for extracting pigment from green wheat bran with acidified alcohol were studied.

  以绿粒小麦麸皮为原料进行色素的酸化乙醇法提取。

• this article introduced the nutritive and functional constituents of wheat bran, the recently practical technology of production in which wheat bran is used as raw material.

  本文介绍了小麦麸皮的营养成分、功能成分及近年来以小麦麸皮为原料的研究、开发中较为实用的生产工艺。

• wheat bran water insoluble pentosan has negative influence on dough and bread-making properties.

  小麦麸皮水不溶戊聚糖对面团特性及面包烘焙品质有明显的弱化作用；

• since it is rich in crude fiber and tastes terrible, wheat bran is mainly used in animal diet.

  由于小麦麸含有较多粗纤维，口感粗涩，主要用于动物饲料。

• objective to explore the effects of different preparative products of wheat bran on invigorating spleen.

  目的观察麦麸的健脾功效及不同炒制程度对其影响。

• the preparation technology of dietary fiber using wheat bran as raw material was introduced.

  本文主要介绍以小麦麸皮为原料制取膳食纤维的方法。

• black plastic crates were stacked six feet high, filled with mealworms buried in their dinner (and bedding) of food-industry by products: wheat bran and carrot scraps.

  仓库里的黑色塑料箱堆到6英尺高，箱子里满是面包虫，麦麸和切碎的胡萝卜既是饲料也是垫料。

• the technology of wheat bran extrusion technology was studied to increase its content of soluble dietary fiber.

  研究了以小麦麸皮为原料，经挤压改性使其可溶物含量增加的生产工艺。

• introduced the utilization of wheat bran from two sides—direct usage and distillable usage. the processing technologies of wheat bran were also emphasized.

  从直接利用、提取利用两大方面阐述了小麦麸皮的利用现状，并对其主要深加工产品的生产工艺进行了重点介绍。

• the processing technology of the bread with wheat bran dietary fiber, supplementary quantity of the dietary fiber and the quality of the bread were studied.

  对麦麸纤维面包的制作工艺进行了研究，并对膳食纤维的添加量及其对面包质量的影响进行了探讨。