脂肪含量

词组短语

fat content

与脂肪含量相关的网络例句 [注：此内容来源于网络，仅供参考]

There had no significant difference between the groups in protein,fatty and water, the protein of group C was highest.From the result of nutrient constituent, the cholesterol content was determined in the Chinese herb additive groups.the relative content of group C was highest, the second and the third were B and D,they were 25.10%,22.04% and 21.40% respectively.

C、D、E组的系水力及熟肉率均优于A、B组；嫩度值对照组最低，说明肉质较嫩，C组最高为87.13，其次为B、D组，各个处理间的粗蛋白、粗脂肪及水分含量差异均不显著(P﹥0.05)。C组的粗蛋白含量高于其它组，粗脂肪含量略高于其它组。C组的氨基酸相对含量最高。

The results indicated that.the protein contents of soybean and green bean after the germination are higher than it before, But the fat contents are reduced.

研究发现，经过发芽之后的大豆和绿豆蛋白质含量比未萌发时的蛋白质含量增加了，萌发的大豆和绿豆脂肪含量比未萌发时脂肪含量有所降低。

Using fuji apple seed and new red star apple seed as the material,focuses on determination of the content of crud protein and crude fat,and analysis of physical-chemical properties and fatty acid composition in their oil.

以富士和新红星两个品种的苹果籽为原料，经索氏提取后测定了它们的粗蛋白含量、粗脂肪含量及理化性质，用气相色谱法分析了其脂肪酸组成，结果表明，富士和新红星苹果籽的粗蛋白含量分别为48.85%和49.55%，粗脂肪含量分别为23.69%和24.32%；苹果籽油的理化指标符合食用油标准，富士苹果籽油中油酸和亚油酸的含量分别为37.49%和51.40%，新红星苹果籽油中油酸和亚油酸的含量分别为38.55%和50.70%，苹果籽油具有良好的商业开发前景。

The result indicates that apple seed is rich in protein arid fat, the content of crude protein in fuji and new red star apple seed is 48.85% and 49.55%, respectively, and the content of crude fat is 23.69% and 24.32%, respectively. In addition, apple seed oil is rich in unsaturated fatty acids, especially oleic acid and linoleic acid.

结果表明，富士和新红星苹果籽中富含粗蛋白和粗脂肪，粗蛋白含量分别为48.85%和49.55%，粗脂肪含量分别为23.69%和24.32%；苹果籽油中富含不饱和脂肪酸，尤其是油酸和亚油酸，两者在富士苹果籽油中含量分别为37.49%和51.40%，在新红星苹果籽油中含量分别为38.55%和50.70%。

Result In the soft tissues C. sinensis and V. variegate the protein content reached 44.05% and 57.09% resp., the fat content were 11.31% and 13.52%, and their heavy metals were 200.63 and 120.74 mg/kg for Fe resp., 15.27 and 5.13 mg/kg for Zn resp., 2.14 and 1.93 mg/kg for Cu resp., 0.17 and 0.23 mg/kg for Ph resp., and were undetected for Cr resp. C. sinensis and V.

结果］青蛤和杂色蛤软体组织中蛋白质含量分别为44.06%和57.09%，脂肪含量分别为11.31%和13.52%，是高蛋白、低脂肪的水产品；重金属含量，铁分别为200.63和120.74mg/kg，锌分别为15.27和5.13mg/kg，铜分别为2.14和1.93mg/kg，铅分别为0.17和0.23mg/kg，铬均未检出。

In addition, both the moisture content of the mature and seedling of Sparus macrocephalus and the fat content of seedling of Sparus macrocephalus increased with the growing of feeding frequency, whereas the fat content of mature Sparus macrocephalus decreased with the growing of feeding frequency.

2黑鲷成鱼和鱼种的水分含量随饲喂频率的增高而增加，黑鲷成鱼脂肪含量随饲喂频率的增高而下降，黑鲷鱼种脂肪含量随饲喂频率的增高而增加。

The results showed:the fatty acid composi- tion of crude fish oil and refined fish oil of Rachycentron canadum Linnaeus muscle have not the obvious change,mainly the 18 kinds of fatty acids of C_(14)～C_(22);the content of unsaturated fatty acid was 44.31% and 48.53% respectively;the total content of eicosapentaenoic acid and doconsahexaenoic acid...

结果表明：军曹鱼鱼肉粗鱼油和精制鱼油脂肪酸组成没有明显变化，主要由C14～C22的18种脂肪酸组成，不饱和脂肪酸含量分别为44.31%、48.53%；二十碳五稀酸和二十二碳六稀酸总量分别为13.67%、14.88%；酶解蛋白粉粗蛋白含量为95.77%，脂肪含量0.32%，灰分5.45%，具有高蛋白、低脂肪、矿物元素丰富的特点；必需氨基酸占氨基酸总量的41.58%，必需氨基酸之间比例适宜，符合FAO/WHO推荐的理想蛋白质模式。

There was a significant inverse correlation between sarcomere length and A/I (r=-0.686, P.05). 4 Relations of the skeletal muscle histological characteristics and meat quality The muscle fibre and the myofibrils diameter were thinner, the muscle fiber density was denser, the sarcomere length was longer and the meat color was redder. The A/I was bigger, the meat color was whiter, contrarily was redder. The right amount of fat content may improve the meat brightness. The muscle fiber diameter and the myofibrils diameter were the biggest factors to influence the skeletal muscle shearing force, their assumed the obvious linear correlation. The muscle fiber density influence on the shearing force was only inferior to the muscle fiber and myofibrils diameter. Mensurate the IFA from tectology angle may reflect in intramuscular fat content. However intramuscular fat was not enough to carry weight on the shearing force, it may mostly affected on the smack, but not the tenderness expression.

猪骨骼肌组织学特性与肉质性状的关系肌纤维和肌原纤维直径越小、肌纤维密度越大、肌节长度越长，肉色鲜红；肌节中暗带比例越大，肉色偏白，而明带比例大，肉色偏红；适量的脂肪含量可以改善肉的亮度；肌纤维直径和肌原纤维直径对骨骼肌剪切力的贡献率最大，呈明显的线性相关，肌纤维密度对剪切力的贡献率仅次与肌纤维和肌原纤维直径；从组织形态学角度测定肌内脂肪面积比一定程度上可以反映肌肉内的脂肪含量，而肌内脂肪对肌肉剪切力的贡献率比较微弱，对肉食用品质的影响可能更多表现在改善肉的风味，而不是嫩度的表达。

The content and composition of glycerides?phospholipids and free fatty acids in intramuscular and subcutaneous fat of Jinhua ham were measured. The content of intramuscular fat was 12.4%. Glycerides?

提取成熟金华火腿中的肌间脂肪和皮下脂肪，分离并测定了其中甘油酯、磷脂和游离脂肪酸的含量，并对其脂肪酸组成进行了分析，结果表明：肌间脂肪含量为 12。

The results showed that the general energy of the leaves, apparent digestibility and digestible energy of general energy were 15.99 MJ/kg, 68.10% and 10.54 MJ/kg respectively; crude fat content, apparent digestibility and digestible fat were 3.20%, 30.13% and 0.93% respectively; and nitrogen-free extract content, apparent digestibility and digestible nitrogen-free extract were 42.24%, 83.22% and 35.23% respectively.

结果表明：构树叶的总能、总能表观消化率和表观消化能分别15.99MJ/kg、68.10%和10.54MJ/kg；粗蛋白质含量、表观消化率和可消化粗蛋白质分别22.97%、76.5%和17.41%；粗脂肪含量、表观消化率和可消化粗脂肪分别为3.20%、30.13%和0.93%；粗纤维含量、表观消化率和可消化粗纤维分别为9.07%、32.61%和2.91%；无氮浸出物含量、表观消化率和可消化无氮浸出物分别为42.24%、83.22%和35.23%。

与脂肪含量相关的网络解释 [注：此内容来源于网络，仅供参考]

butterfat content：乳脂肪含量

butterfat content乳脂肪含量 | calcium content钙含量 | caloric content热含量;含热量

liver steatosis and fatty liver：脂肪肝

脂肪肝(liver steatosis and fatty liver)是一种病理学概念,系指肝内脂肪含量超过肝湿重的5%,或肝活检30%以上肝细胞有脂肪变且弥漫分布于全肝. 根据肝细胞内贮存脂滴的大小,分大泡型和小泡型脂肪肝,类脂质沉积病属于小泡型脂肪肝范畴. 典型的小泡型脂肪肝罕见,

toffee：太妃糖

相比之下,太妃糖(toffee)的脂肪含量更高,可达25%,而糖含量低一些,在70%左右. 目前,大部分奶油糖中所添加的都不是真的奶油,而是氢化植物油制成的植物奶油,其中饱和脂肪占一半左右,而且可能含有反式脂肪酸. 所以这些糖并不是健康的食物选择.

intermuscular fat：肌间脂肪

肌内脂肪是指肌肉组织内所含的脂肪,是用化学分析方法提取的指肪量,不是通常肉眼可见的肌间脂肪(intermuscular fat). 在主观品味评定中,富含适量肌内脂肪对口感惬意度、多汁性、嫩度、滋味等都有良好作用. 肌内脂肪含量受品种因素的影响.

body fat percentage：脂肪含量

aqueous:水的. | body fat percentage:脂肪含量 | body low:身体降低.

Nutrient content claims for fat, fatty acid, and cholesterol content of foods：食品脂肪、脂肪酸和胆固醇的营养含量声称

§ 101.61 食品钠的营养含量声称 Nu... | § 101.62 食品脂肪、脂肪酸和胆固醇的营养含量声称 Nutrient content claims for fat, fatty acid, and cholesterol content of foods. | § 101.65 隐含营养含量声称及相关标示...

:Sorbet：果汁冰糕

1、美式冰淇淋(Icecream)主要特征:甜度较高,奶味浓郁,脂肪含量不低于10%.2、意式冰淇淋(Gelato) 主要特征:糖度低,口感细腻润滑,脂肪含量为4%.3、果汁冰糕 (Sorbet) 主要特征:糖度低,突出的是水果的原味与芳香,口感清爽,无脂肪.

fat content：脂肪含量

fat and oil 油脂 | fat content 脂肪含量 | fat hardening 油脂硬化

lower fat content：降低脂肪含量

mineral 矿物质 | lower fat content 降低脂肪含量 | fob off 欺骗,卖冒牌货

fat content controller：(分离机)稀奶油脂肪含量控制器

egg roll蛋卷 | fat content controller(分离机)稀奶油脂肪含量控制器 | flow controller流量控制器