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味精 monosodium glutamate英语短句 例句大全

时间:2019-12-21 11:34:58

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味精 monosodium glutamate英语短句 例句大全

味精,monosodium glutamate

1)monosodium glutamate味精

1.Determination of calcium inmonosodium glutamate production by calcium lon electrode;离子选择性电极法测定味精生产中的钙含量

英文短句/例句

1.Season soup with Accent!在汤水中加味精调味吧!

2.She flavoured the soup with gourmet powder.她往汤里加味精调味。

3.It has no nutritional value and no flavor of its own.味精本身既没有营养也没有味道。

4.But some people is allergic to it.不过有些人对味精过敏。

5.This is because MSG is a cost-effective way of simulating great taste.这是因为味精的确是很实惠的调味高手。

6.Monosodium glutamate( MSG) is a compound which intensifies the flavor of foods, and is the Primary component of gourmet powder.谷氨酸一钠是一种增强食物风味(味)物质,是味精的主要成分。

7.Research on iron removing technique during the crystallization process味精精制过程中的中和料液除铁技术研究

8.Laurie: Do we need some soy sauce, vinegar, Accent?劳丽:我们需要买酱油、和味精吗?

9.condensed chicken extract, a sheer delicate taste.浓缩鸡精,鲜味十足。

10.Ice cream flavored with vanilla extract.用香草精调味的冰淇淋。

11.delicate and light with a special charm精致轻巧,别具韵味

12.Good diction means the exact or near exact .好的表达意味着精确和接近精确。

13.A substance, such as an extract or a spice, that imparts flavor.调味品,调料一种增加味道的物质,如香精或香料

14.Alcohol has a very distinctive smell ; it" s quite distinct from the smell of wine.酒精有独特的气味,它和葡萄酒的气味明显不同。

15.A range of delicious dishes prepared with seasonal squash, melon and fruits, to delight a summer cuisine.选用时令瓜果、水果精心炮制一系列美味的菜式,带来一夏精彩美味。

16.Study of the Effect of the Jiaweijujingshiliaotang on Contorted Seminiferous Tubules in Rats with Oligospermatism加味聚精食疗汤对少精 弱精症大鼠曲细精管结构改善的实验研究

17.Study of the Effects of Jiaweijujing Decoction on Sperm Quality in Patients with Oligospermia;加味聚精食疗汤治疗少精子症的临床研究

18.This drink is soft and fruity.这种饮料不含酒精而且果味浓。

相关短句/例句

sodium glutamate味精

1.The production ofsodium glutamate with ring-closure technology through membrane separation technique was introduced.介绍通过膜分离技术开发出来的味精闭环生产工艺路线。

2.The method has been used for the determination of glutamate insodium glutamate .方法用于味精样品中谷氨酸根的测定,结果令人满意。

pared with the conventional methods of preparing nuclei forsodium glutamate and hydrated α-glucose crystallization,this new process is characterized by a high nucleation rate,easy operation,good-quality nuclei:perfect surface,uniform size,exact number of particles in the seed slurry,and so on.以味精、葡萄糖这两种食品工业中大量生产的结晶产品为研究对象,简要介绍了用超声波刺激与溶剂的协同作用使溶液快速起晶制种的新方法。

3)MSG[英][,em es "d?i:][美]["?m "?s "d?i]味精

1.Studying on crystal growth kinetics ofMSG in the cycling-fluidized bed;循环流化床中味精生长动力学的研究

2.The Analysis aboat ChinaMSG Industry Main Economic and Technical Index in 2001;2001年全国味精行业主要经济技术指标初探

3.The Cleaning Production verification ofMSG Industry;味精行业的清洁生产审核

4)MSG crystallization味精精制

1.For a long time,Na2S and Resin are used to get rid of iron during theMSG crystallization procedure.味精精制中和料液的除铁方法,有史以来一直沿用的是Na2S除铁法和极少企业使用的树脂除铁法,但Na2S无食品级规格,会带入产品中大量有害杂质,该法现已被国家取缔。

5)milk flavor奶味香精

1.Research progress of analysis techniques formilk flavor奶味香精分析技术研究进展

2.The fragrant ingredients of two kinds of naturalmilk flavors were analyzed by the gas chromatography-mass spectrum (GC-MS).利用气相色谱-质谱联用技术对两种天然奶味香精中的致香成分进行了分析鉴定,结合计算机质谱图库,确定两种香精中的主要致香成分为内酯类、中短链脂肪酸、酯类、噻唑类等化合物。

3.Cream,cheese and milk were hydrolyzed by lipase to producemilk flavor,and strong odor was obtained in non-aqueous media.在非水介质下水解,得到了奶香浓郁,赋香效果明显的奶味香精。

6)monosodium glutamate wastewater味精废水

1.Treatment ofmonosodium glutamate wastewater by Rhodotorula glutinis;粘红酵母处理味精废水的研究

2.Mix-cultivation of Rhodotorula glutinis and Spirulina platensis inmonosodium glutamate wastewater for lipid production;味精废水中粘红酵母和螺旋藻混合培养生产油脂

3.Application of double-membrane tomonosodium glutamate wastewater treatment;双膜法技术在味精废水处理中的应用

延伸阅读

味精味精monosodiumglutamateL-谷氨酸一钠的商品名。含一分子结晶水,呈白色柱状结晶,加入蔬菜、肉类中可增添风味,食盐能诱发其鲜味。主要成分为谷氨酸钠,还含少量的食盐、水分、脂肪、糖、磷、铁等。谷氨酸由德国的雷特豪生于1846年从小麦面筋中首次分离得到。1908年日本的池田菊苗从海带中分离出谷氨酸。1909年日本开始生产谷氨酸钠,称味之素。中国于19生产味精。谷氨酸参与人体新陈代谢过程,是构成蛋白质的主要成分;可作为人脑组织的能源,对维持和改进脑机能有益;对肝功能有障碍的人,有一定解毒作用。1956年,日本木下祝郎发表了用细菌发酵葡萄糖生成L-谷氨酸的方法,开创了味精生产的新时代。此法原料广,周期短,收率高,成本低,是目前世界各国主要采用的方法。1987年联合国粮农组织和世界卫生组织食品添加剂专家联合会第十九次会议认定,味精作为风味增强剂,食用是安全的。

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