查询词典 bran-new

Rice bran could be used as raw material to prepare adhesive with good dry strength by simple operation technics.

探索了脱脂米糠在胶粘剂制备中的应用，为提高农副产品的附加值和制造环保型的天然胶粘剂开辟了新途径。

Rice bran is a sort of nutritious and functional food material, and its stabilization therefore, becomes a key f...

米糠是一种营养丰富、生理功能卓越的食品原料，米糠的稳定化技术已成为米糠资源利用的关键。

Rich in Nutritious, Stabilized Rice Bran.

富含营养的，稳定的米糠。

Water, Sweet almond oil, Cetearyl wheat bran glycosides and cetearyl alcohol, Hydrogenated jojoba oil, Zinc oxide, Rosehip oil, Evening primrose oil, Macadamia nut oil, Calendula oil, Honey, Camellia oil, Rose geranium oil, Frankincense oil, Lavender oil, Grapefruit seed extract, Vitamin E,marshmallow root,ginkgo bilboa, Phenoxyethanol, Iodopropynyl butylcarbonate.

水，甜杏油，麦秸鲸蜡硬脂基葡糖苷和十六烷基醇，氢化霍霍巴油，氧化锌，野玫瑰果籽油，月见草油，澳洲坚果油，金盏菊油，蜂蜜，山茶油，老鹳草玫瑰油，乳香油，薰衣草油，药属葵根，百果树，苯氧乙醇，碘代丙炔基氨基甲酸丁

Sirup and extract of bran play an important role on the growth of filament.

应用多因素试验正交优选法分析了影响松茸菌丝体生长的因素。

The effect of sirup, extract of potato and bran, yeast extract, temperature and pH on the growth of filaments of Tricholoma matsutake was determined by orthogonal test.

本文比较了不同浓度的糖蜜、马铃薯、麸皮、酵母膏以及温度和pH等因素对松茸菌丝体生长的影响。

When cultivated in the liquid medium containing 5% sirup, 25% extract of bran, pH5 0 and 15℃ for 20 days, the highest yield of filament was obtained.

实验结果表明，糖蜜、麸皮液是影响松茸菌丝体生长的主要因素，其次为温度和马铃薯，而pH和酵母膏为次要因素。

It was shown that adding 5% wheat-bran fiber and 15% oligofructose could result in satisfactory soda biscuit s.

试验结果表明，生产苏打饼干时，添加 5 %麦麸纤维、15 %低聚果糖可达到饼干的基本要求，取得满意的效

The rice bran protein can be separated by GP-HPLC with AUC buffer solution. 40 gliadin components and 20 low-molecular weight glutenin subunit could be separated by HPCE with the buffer solution of alkaline sodium borate from wheat. Therefore the differences between varieties can be identified.

用AUC缓冲液和排阻色谱能有效分离米糠蛋白；用毛细管电泳和碱性硼酸钠缓冲液分离小麦蛋白，可得到40多个醇溶蛋白组分和20多个低分子量谷蛋白亚基，以此可鉴别品种差异。

The effect of spontaneous sourdough starter and California almond bran on the shearing texture property of sourdough noodle was studied based on a traditional noodle process in this joint international project.

本实验主要在传统的面条工艺基础上，研究影响含有加州杏仁皮的经自然发酵酸面团发酵的风味面条剪切质构特性的关键因素。

Breath, muscle contraction of the buttocks; arch body, as far as possible to hold his head, right leg straight towards the ceiling (peg-leg knee in order to avoid muscle tension).

呼气，收缩臀部肌肉；拱起身体，尽量抬起头来，右腿伸直朝向天花板（膝微屈，以避免肌肉紧张）。

The cost of moving grain food products was unchanged from May, but year over year are up 8%.

粮食产品的运输费用与5月份相比没有变化，但却比去年同期高8％。