1)low-sugar低糖
1.Preparation of the solidified low-sugar orange yoghurt;低糖凝固型柳橙酸奶的研制
2.Studies on processing technology no-sulfur and low-sugar preserved Prunus humilis;欧李无硫低糖果脯的加工工艺研究
英文短句/例句
1.Research of high protein,Low-sugar, Low-fat and expanding foods;高蛋白、低糖、低脂膨化食品的研究
2.Drives to popularize drinks with low sugar content raise the hackles of sugar producers.提倡低糖饮料的运动使食糖生产者甚为恼怒。
3.Both GT96-167 and GX97-18 are high-yielding in cane but with low sugar content and late maturity.桂糖96-167、桂辐97-18是晚熟低糖高产类型亲本。
4.for example, monosaccherides, alditols, disaccharides, and other low-molecular-weight oligosaccharides例如：单糖、醛糖醇、双糖和其它低分子量低聚糖
5.Of or relating to hypoglycemia.低血糖症的低血糖症的，或与之有关的
6.A carbohydrate that consists of a relatively small number of monosaccharides.低聚糖由相对少量的单糖构成的糖
7.leucine anaphylactic hypoglycemia亮氨酸过敏性低血糖症
8.The low-humidity atmosphere keeps the sugar from lumping.低湿度空气防止糖结块。
9.Lactose free: Breaks down sugar molecules to ease digestion. Not reduced-calorie or low-fat.含乳糖：分解糖分子有助消化。低热量、低脂肪。
10.An abnormally low level of glucose in the blood.低血糖症血液中葡萄糖不正常地低含量
11.Enzymolysis of Milk by Adding Lactase and the Production of Low Lactose Milk Powder;低乳糖奶酶解和低乳糖奶粉生产工艺研究
12.21 First do no harm [horizontal ellipsis] Hypoglycemia or hyperglycemia? *.哪个是无害的……低血糖还是高血糖？
13.Studies on Production of Xylooligosaccharides from Corncob with Xylanase;酶法水解玉米芯木聚糖制备低聚木糖
14.Study on soybean oligosaccharide separated from soy molasses从大豆糖蜜中分离大豆低聚糖的研究
15.Clinical Observation on 20 Elderly Diabetic Patients with Hypoglycemia Complicated by Consciousness Disturbance老年糖尿病并低血糖昏迷20例的探讨
16.Isolation of galacto-oligosaccharide by filtration葡聚糖凝胶过滤层析分离低聚半乳糖
17.Analysis of 57 old patients with diabetes mellitus hypoglycaemia老年糖尿病低血糖症57例临床分析
18.Results 62% of patients have experienced hypoglycemia,8% have serious hypoglycemia.结果62%的糖尿病患者曾发生过低血糖,发生严重低血糖的患者达8%。
相关短句/例句
Low sugar低糖
1.Study of effect factors on sugar osmosis of low sugar preserved carrot by microwave;低糖胡萝卜果脯微波渗糖影响因素的探讨
2.The study on low sugar preserved carrot with microwave technology.;微波低糖胡萝卜果脯的研究
3.Research on preparation technology of low sugar apricot jam;低糖杏酱的加工工艺研究
3)oxygen and glucose deprivation低糖低氧
1.Effects of melatonin on cellular viability and injury induced by oxygen and glucose deprivation at different phases of co-cultured neuron and glia;褪黑素对神经元和胶质细胞低糖低氧损伤不同时期的影响
2.Aim To investigate the protective effects of LMWH-SOD(Low molecular weight heparin- Superoxide dismutase Conjugate)on the injuries induced by oxygen and glucose deprivation in cultured neurons.目的研究低分子肝素超氧化物歧化酶结合物(LWMHSOD)对低糖低氧损伤的神经细胞的保护作用。
4)1kestose果糖低聚糖
5)oligosaccharide[英][,?lig?u's?k?raid][美][,ɑl?go's?k?,ra?d]低聚糖;寡糖
6)oligo-saccharide低聚糖，寡糖
延伸阅读
低糖南瓜果酱南瓜为葫芦科南瓜属一年生草本植物，在我国各地均有栽培。南瓜是具有多种功能的保健蔬菜，具有很高的营养价值和药用价值。据测定，100克老熟南瓜含水分81.9克，碳水化合物15.5克，蛋白质0.7克，胡萝卜素2.4毫克，钾181毫克，磷40毫克。此外，还含有瓜氨酸、精氨酸、天门冬氨酸、葫芦巴碱、腺嘌呤、聚糖、甘露醇、果胶和酶等。中医认为：南瓜性温味甘，具有补中益气、消炎止痛、解毒杀虫等功能。近代医学研究证实，常食用南瓜可有效预防糖尿病、高血压症、肝炎、肾炎等疾病，对于冠心病和肥胖症也有一定的疗效。配方南瓜、海藻酸钠、柠檬酸钠、甜味剂。工艺流程选瓜→清洗→去皮→切分→去瓤→切块→蒸熟→打浆→调配→浓缩→装罐→成品。操作要点1.选瓜：选择色泽金黄、肉厚的成熟老瓜，要求无污染、无病虫害。2.切分、去瓤、切块：将洗净去蒂、去皮的南瓜用不锈钢刀切成两半，去瓤、去籽后洗净再切成5cm×4cm×3cm大小的瓜丁。3.蒸熟：将南瓜丁放入蒸屉，用蒸气蒸熟。要注意控制蒸制时间，如蒸制时间太短造成南瓜不熟不易出浆，反之，蒸制时间过长造成南瓜过烂而出现异味。4.打浆：把蒸熟的南瓜丁投入打浆机中打浆，同时把南瓜的纤维物质一同打入浆液中。5.调配、浓缩：将南瓜浆液称重后倒入夹层锅中，加热浓缩。同时按果浆重量的5%加入海藻酸钠。海藻酸钠加入前需用少量的水浸泡；用柠檬酸将果酱的ph值调至3.5；根据口味加入甜味剂，并不断搅动，直至浓缩到固形物含量为50%以上，迅速出锅，趁热装罐。质量标准酱体的颜色为黄褐色或琥珀色，组织呈现粘稠状，均匀一致，具有南瓜酱应有的风味，无异味，可溶性固形物为65%。
