甜味的

And it doesn t not decomposed , has no side effect and is not absorbed in human body , it is a good sweetness agent to the patients with diabetes and adiposis instead of the sucrose.

该甜味剂甜度高，甜味纯正，化学稳定好，无毒副作用，在人体内几乎不被吸收，热量值为零，是糖尿病和肥胖病人极佳的甜味替代品。

The aspartic acid of aspartame could be replaced by asparagine as reported in the literature.

文献已报道甜味肽的天冬氨酸可被天冬酰胺替换，仍保持甜味。

Roast Style 5 → Full City+ Roast means the coffee is roasted to the stage counted from 30 seconds after 2nd crack to 60 seconds after 2nd crack. End of North Italian Roast. At this stage you can hardly feel the acidity and dancing aromas; instead, you get more bittersweetness and pungency notes and more body in the cup. Dry-Processed Mochas and Sumatra/Sulawesi coffees are roasted to this stage in most cases.

Roast Style 6 →维也纳式烘焙 Vienna Roast，中义式烘焙的起点，第二爆60秒~90秒剧烈期的程度，烟熏类的香气结构，几乎已很难察觉到酸味的存在，苦味比例较高，因此带有黑巧克力苦甜味的豆种在此时会更像高纯度黑巧克力的风貌，另外像摩卡类的咖啡豆此时也会有迷人的酒香微熏感。

In addition,erythritol can strengthen the functionai concept since it is noncaloric,noncariogenic,and nonglycemic,and it has antioxidant properties. to be good on the international market.

和其他甜味剂同时使用可以起到协同增效作用，此外，它还是一种无热、不龋齿、不会引起血糖反应、抗氧化的甜味剂，目前在国际市场上很是看好。

The origin, chemical structure, physiological function and sweetness response of 8 kinds of functional sweetening agents including L-sugar, erythritol, and dihydrochalcone etc. were introduced briefly in this paper and their utilization in food industry, in medicine and sanitation etc. were also illustrated.

简要介绍了L-糖、异麦芽酮糖、赤藓糖醇、二氢查尔酮、阿力甜、索马甜、三氯蔗糖、人工合成甜味剂8种功能性甜味剂来源、化学结构、生理功能、甜味特性及在食品、医药卫生等方面的重要应用。

Sorbitol belongs to the polyalcohol class of sugar-free sweeteners, along with mannitol and xylitol, that in small amounts are useful as sweeteners because ...

山梨醇是属于该聚合醇类糖免费甜味剂，随着甘露醇，木糖醇，即在少量是有用的作为甜味剂，因为

The advance research of international and domestic natural sweetness inhibitor were summarized, mainly focused on the components and functions of three plants:Gymnema Sylvestre, Ziziphus jujuba and Hovenia dulcis Thunb.

对国内外天然甜味抑制剂的研究进展进行了综述，重点对含有天然甜味抑制成分的 3种植物———匙羹藤、大枣和枳橘的甜味抑制成分及其作用进行了阐述，为进一步研究和开发利用天然甜味抑制剂提供参考。

This study is design and preparation of active peptide analogues of mung bean trypsin inhibitor Lys fragment, Trichosanthes trypsin inhibitor I, carcinoembryonic antigen peptide and aspartame using solid and liquid phase peptide synthesis methods.

本论文研究活性多肽类似物的设计、制备和功能，分为四个部分，采用多肽固相和液相合成的方法，分别合成了活性多肽绿豆胰蛋白酶抑制剂 Lys片段长链16肽、天花粉胰蛋白酶抑制剂、癌胚抗原肽、甜味肽等一系列类似物，并测定了这些类似物的生物活性，有以下新的研究结果：1、furin酶抑制剂的设计、制备和功能；2、芳香氨基酸芳环之间的π-π共轭能部分补偿二硫键的作用；3、癌胚抗原肽Gly4被L-Pro替代可增加与HLA-A2分子的结合；4、肽键对甜味肽保持甜味是必须的。

The effect of adaptation to bitter substances (e.g., caffeine, quinine) can elicit or potentiate a sweet taste from water; adaptation to sweet substances (sucrose, fructose, and saccharin) results in a sour and bitter taste from water; adaptation to salts potentiates sour, sweet, and some bitter water tastes; and a sour adapting solution (e.g., citric acid) can produce a sweet water taste.

对苦味物质的适应影响可以引起或加强水的甜味。甜味物质的适应会引发水中的酸味和苦味。对咸味的适应会让水尝起来有酸味，甜味和一些苦味。对酸味的适应会让水尝起来甜。

Highly active, small-molecule furin inhibitors are attractive drug candidates to fend off bacterial exotoxins and viral infection. Based on the 22-residue, active Lys fragment of the mung bean trypsin inhibitor, a series of furin inhibitors were designed and synthesized, and their inhibitory activity toward furin and kexin was evaluated using enzyme kinetic analysis. The most potent inhibitor, containing 16 amino acid residues with a Ki value of 2.45×10~(-9) M for furin and of 5.60×10~(-7) M for kexin, was designed by three incremental approaches.

本论文研究活性多肽类似物的设计、制备和功能，分为四个部分，采用多肽固相和液相合成的方法，分别合成了活性多肽绿豆胰蛋白酶抑制剂Lys片段长链16肽、天花粉胰蛋白酶抑制剂、癌胚抗原肽、甜味肽等一系列类似物，并测定了这些类似物的生物活性，有以下新的研究结果：1、furin酶抑制剂的设计、制备和功能；2、芳香氨基酸芳环之间的π-π共轭能部分补偿二硫键的作用；3、癌胚抗原肽Gly4被L-Pro替代可增加与HLA-A2分子的结合；4、肽键对甜味肽保持甜味是必须的。

The split between the two groups can hardly be papered over.

这两个团体间的分歧难以掩饰。

This approach not only encourages a greater number of responses, but minimizes the likelihood of stale groupthink.

这种做法不仅鼓励了更多的反应，而且减少跟风的可能性。