糖化过程

Hair sugaring is a process that can be used quite beneficially for hair removal.

头发糖化是一个过程，可以用一个比较有利除毛。

The metabolism of these extreme microbes during the production of Maotai Liquor would further produce multiple enzymes of thermal stability such as amylase, protease, saccharifying enzyme, cellulose, glucase, xylanase, and each kind of dehydrase involved in redox reaction, and DNA polyase etc.

茅台酒酿造过程中极端酿酒微生物代谢产生多种热稳定性的酶，如淀粉酶、蛋白酶、糖化酶、纤维素酶、葡萄糖甘酶、木聚糖酶、参与氧化还原反应的各种脱氢酶、磷酸烯醇丙酮酸激酶及DNA聚合酶等。

This paper mainly dealed with the factors influencing the formation of fusel oil in liquor during solid fermentation and the impact on the formation of fusel oil by adding different dosages of proteinase, saccharifying enzyme, dry yeast and amylase under the original manufacturing conditions or by changing the dosage of Daqu used in the original manufacturing conditions.

本文主要研究了影响固态白酒发酵过程中杂醇油生成的各种因素，探讨了原工艺条件下分别添加不同用量的蛋白酶、糖化酶、干酵母或淀粉酶对杂醇油生成的影响，还有改变原工艺中不同的大曲用量对杂醇油生成的影响。

Raw fermentation is the process of liquescence, saccharification and fermentation conducting at the same time. By cutting the cook process, besides energy saving, the deoxidized sugar in the broth is in the low level during the whole process, which has the advantage of avoiding the fermenting material to be infected by other bacteria and being suitable for high gravity fermentation.

近年来兴起的生料发酵，是液化、糖化和发酵同时进行的过程，生料发酵无蒸煮工序，不仅大大降低了能耗，而且还原糖始终处于低水平，这有力避免了染菌，可以进行高浓度发酵，提高了发酵罐的生产能力。

These changes are brought about in specially designed vessels, and the overall operation is known as mash ing.

这些变化是在特殊设计的反应罐中完成的，整个过程被称为糖化。

E, the perchloric acid soluble protein, the phosphatidylinositol transferase, the phosphoglycerate kinase and the endoplasmic reticulum-60 protease;（4） The expressions of the above-mentioned four proteins in the FHD group were nearly the same as those of normal level.

在肝纤维化过程中伴有蛋白质合成与分解异常和糖酵解活动增强；中药调节物质代谢相关蛋白质的表达是抗肝纤维化的途径之一。

The effects of liquefaction time and the addition of Ca(superscript 2+) in liquefaction process on the saccharification quality were investigated.

模拟水解玉米淀粉的生产工艺，初步探讨液化时间、液化过程引入Ca(上标 2+)对糖化质量的影响。

The process of saccharification is the first working procedure during the beer produce process.It is the most complex one and it determines the quality of beer.

1引言在啤酒生产过程中，糖化是最复杂，最为重要的一个环节，直接影响到成品酒的质量。

Turthermore, the technological measures in ensuring beer abiological Stability were given in the production of Saecharification, fermentation, filter and filling and package.

就啤酒酿造过程中的蛋白质、多酚、氧物质对啤酒非生物稳定性的影响机理进行了分析阐述，说明了高分子蛋白质和多酚物质是影响啤酒非生物稳定性的主要因素；并就糖化、发酵、过滤、灌装各生产工序提出了工艺控制措施以保证啤酒的非生物稳定性。

Several non-enzymatic types of browning reactions that might possibly occur in citrus juice during storage were also discussed, the result indicated that degradation of Vc was the main cause of browning, whereas the possibility for Maillard reaction, Caramelization, Polyphenol oxidation and condensation to take place in juice was little.

在贮藏过程中，还对橙汁中可能发生的几种非酶褐变类型进行了探讨，发现Vc的降解反应是橙汁褐变的主要原因，而美拉德反应、焦糖化反应或酚类化合物的氧化缩合反应在橙汁中发生的可能性都很小。

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。