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1)  lipid oxidation
脂肪氧化
1.
Inflence of light sources and intensity on lipid oxidation and color changes in pork;
光源和光照度对猪肉脂肪氧化程度和色泽变化的影响
2.
The effect of combined high,pressure and heat treatment on pH,tenderness and lipid oxidation of chicken muscle;
高压和热结合处理对鸡肉pH、嫩度和脂肪氧化的影响
3.
Factors of affecting lipid oxidation of cooked meat products by irradiating;
影响熟肉制品辐照所致脂肪氧化因素分析
2)  fat oxidation
脂肪氧化
1.
Study of Regulation of Skeletal Muscle Fat Oxidation during Exercise in Humans;
运动过程中人体骨骼肌脂肪氧化调节的探讨
2.
Research on sensory evaluation and fat oxidation degree of Muslim mutton in different temperatures
不同贮藏温度下清真羊肉脂肪氧化的研究及感官检验
3.
The POV value indicates that the degree of fat oxidation of fermented sausage by Lactobacillus brevis is clearly lower than by natural fermentation, this accords with the characteristic of Chinese style sausage and demand of green and healthy of food.
2发酵生产香肠,测定了发酵香肠的过氧化物值和pH,并对感官进行了评定,试验获得了理化和感官指标优良的产品,产品的过氧化物值表明接菌发酵香肠比自然发酵香肠的脂肪氧化程度明显偏低,符合中式发酵香肠的特点和食品绿色健康的要求。
3)  oxidized fat
氧化脂肪
4)  Lox [英][lɔks]  [美][lɑks]
脂肪氧化酶
1.
The grass-beany flavor of soybean foodstuff is related to lipoxygenase (Lox); 900 soybean cultivars in 26 provinces of China have been tested with IEF-PAGE.
大豆制品的豆腥味与脂肪氧化酶(Lox)引起酶促的脂质过氧化作用有关。
5)  lipoxygenase
脂肪氧化酶
1.
Research status of soybean lipoxygenase;
大豆脂肪氧化酶研究现状
2.
Study on using different antioxidants to decrease lipoxygenase activity \ in soy milk;
不同抗氧化剂对降低豆奶中脂肪氧化酶活性的研究
3.
Detecting the Deletion Mutations of Lipoxygenase in 5 Soybean Crosses by IEF-PAGE;
等电聚焦凝胶电泳检测5个大豆杂交组合中脂肪氧化酶的缺失突变
6)  fat anti-oxidation
抗脂肪氧化
1.
Original study on effect of tea powder on fat anti-oxidation and flavor congruity of Sichuan-type sausage;
茶叶粉对川式香肠抗脂肪氧化及调香作用初探
补充资料:环氧化妥儿油脂肪酸(2-乙基己酯)
CAS:61789-01-3
中文名称:环氧化妥儿油脂肪酸(2-乙基己酯)
英文名称:Fatty acids, tall-oil, epoxidized, 2-ethylhexyl esters
2-Ethylhexanol, tall oil fatty acids epoxidized ester
说明:补充资料仅用于学习参考,请勿用于其它任何用途。
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