果糖

The foam amount with fructose, non-dairy creamer, taros power and time in shaking was experimentally investigated by Taguchi's method.

此外，为明了芋头粉、果糖、奶精与摇动时间对泡沫量之影响程度，本试验采用田口法品质工程试验进行分析。

The experimental results indicated that the fructose (P=68.7%) is the most significant factors, the next factor is shaking time (P=15.2%), the third factor is non-dairy creamer (P=13.5%) and last factor is taros power (P=2.6%).

实验结果显示，在影响新型泡沫摇摇机摇动的四个参数中，果糖(P=68.7%)影响程度最大，其次为摇动时间(P=15.2%)，第三影响参数为奶精(P=13.5%)，最后则为芋头粉(P=2.6%)。

For the maximum foam amount, the optimumconditions were chosen, such as A1, B1, C1, D2,(i.e., taros power=8gram, fructose=10cc, non-dairy creamer=4gram and shaking time=50sec).

而新型泡沫摇摇机摇动泡沫量最大化之最佳组合为A1B1C1D2（即8公克芋头粉、10cc果糖、4公克奶精与50秒摇动时间）。

Objective It is to evaluate the effect of fructose-1, 6-diphosphate on hypoxic ischemic encephalopathy of asphyxia neonatorum.

目的 观察 1，6-二磷酸果糖对新生儿窒息并发缺氧缺血性脑病的治疗作用。

Fructose, citric acid, natural cherry, orange and grape flavors, magnesium stearate, spirulina (naturally rich in essential nutrients), rose hips, whole brown rice, broccoli, spinach, mango fruit, carrot, West Indian cherry, papaya fruit, Mineral aminoates are whole brown rice chelates.

其他成分：果糖，柠檬酸，天然樱桃，橙，葡萄香料，硬脂酸镁，螺旋藻，野玫瑰果，全糙米，花椰菜，菠菜，芒果，胡萝卜，樱桃，番木瓜，氨基矿物质来自糙米的螯合。

Contents of fructose, cellulose and vitamin C were higher and contents of protein and free amino acid were lower in fruits of western pear varieties as Bayuehong Pear, Beurre Bosc, Packham"s Triamph, Bartlett Max Red and Red D" Ajou than that of fruits of other varieties.

八月红、红安久、帕克胜利、博斯克和大红巴五个西洋梨品种的果糖、维生素C和纤维素含量高于其他品种，而可溶性蛋白和游离氨基酸的含量则明显低于其他品种。

Red fresh meats contain only traces of available carbohydrate （D-glucose, D-fructose, and D-ribose） and these are extracted into bouillons and broths.

红色的新鲜肉类仅含极少可利用的碳水化合物（D-葡萄糖、D-果糖和D-核糖），而这些碳水化合物被溶出进入肉汁和肉汤。

The preparation of immobilized enzyme: The inulinase, used in the fructose production from Jerusalem artichokes, and the glucoamylase, used in the glucose production from dextrine were chosen as samples. The comparative tests were carried out on specially designed setups for the immobilization of enzymes, and a synthetic evaluation was made of the quality of the immobilized enzymes.

固定化酶制备方法的选择：选定了降解洋姜液生产果糖工艺的菊糖酶及降解糊精生产葡萄糖工艺的糖化酶分别进行了不同方法的酶的固定化；设置了相应的实验装置，进行对比实验，研究了各因素对酶的固定化的影响；并对所制备的固定化酶的效果进行了综合评价。

This can be a good point for dieters to think about.

因为果糖不进入血流，对血糖和胰岛素水平没有影响。

Fourth, protectants such as sucrose, lactose, maltose, isomaltooligosaccnaride, fructooligosaccnaride, sorbitol and glycin, improved the stability of IgG in thermal, acid and alkali solution.

蔗糖、乳糖、麦芽糖、低聚异麦芽糖、低聚果糖、山梨醇、甘露醇、甘氨酸等对IgG在热处理、酸及碱性环境下的活性有较好保护效果，随着浓度的增加保护效果也增大。

They weren't aggressive, but I yelled and threw a rock in their direction to get them off the trail and away from me, just in case.

他们没有侵略性，但我大喊，并在他们的方向扔石头让他们过的线索，远离我，以防万一。

In slot 2 in your bag put wrapping paper, quantity does not matter in this case.

在你的书包里槽2把包装纸、数量无关紧要。