风味酶,flavourzyme英语短句,例句大全

风味酶,flavourzyme
1)flavourzyme风味酶
1.On hydrolysis of duck egg white by Flavourzyme;Flavourzyme风味酶水解鸭蛋蛋清研究
2.In order to prepare corn sorber-up peptides with high function and good flavor,an orthogonal experiment and the determination of alcohol dehydrogenase activity were carried out to compare the debittering effects for corn sorber-up peptides by using active carbon,flavourzyme,and β-cyclodextrin,and meanwhile to investigate their influences to the sorber-up function.为了制备具有高醒酒活性及风味良好的玉米肽功能食品,采用正交实验、体外乙醇脱氢酶活性试验,比较了活性炭吸附法,风味酶酶切法和β-环糊精掩盖法3种脱苦工艺对脱苦效果和醒酒活性的影响,以期获得醒酒活性高、风味口感好的产品。
3.The optimum reaction conditions for flavourzyme were: pH6.风味酶水解脱脂鸡蛋蛋黄粉的最适条件为:pH6。

英文短句/例句

1.On hydrolysis of duck egg white by Flavourzyme;Flavourzyme风味酶水解鸭蛋蛋清研究
2.Study on Ham Flavoring Base by Modulation Exogenous Enzymes Activity;外源酶调控生产火腿风味调味料的研究
3.Enzymatic Preparation of Flavor-enhancing Peptide from Soybean Meal Protein酶法水解蛋白制备风味增强肽的研究
4.Research of the enzymatic hydrolysis processes on bovine bone and characteristics of flavor牛骨酶解工艺条件及风味特征的研究
5.A study on hydrolysis shrimp powder by double enzyme and preparation of shrimp flavoring bas双酶水解虾粉制备虾风味基料的研究
6.Study on the Preparation of Flavor Precursor of Jinhua Ham Seasoning by Enzymolysis Technology金华火腿调味料风味前体物质酶解制备工艺研究
7.Study on the effect on Chinese-bacon flavor by additon of papain添加木瓜蛋白酶对腊肉风味的影响研究
8.Effect of Enzymatic Hydrolysis on Natural Milk Fat Composition and Flavor;酶处理对天然乳脂组成和风味的影响研究
9.Study on the Materials of Natural Milk Flavor and Milk Flavoring by Enzymes酶法制备天然牛奶风味基料及牛奶香精的研究
10.Study on Enzymatic Hydrolysis Fish Sauce with Salted Fish and Volatile Odor Compounds盐渍鱼酶解制备鱼露及挥发性风味物质的研究
11.Study on superoxide dismutase to improve the beer flavor stability超氧化物歧化酶改善啤酒风味稳定性的研究
12.Influence of Neutral Protease on Formation of Volatile Aroma Components in Anchovy Souce中性蛋白酶对鯷制鱼露风味形成的影响
13.Study on the flavourzyme enzymolysis of soybean protein for preparing Foam powder风味蛋白酶酶解制取大豆蛋白发泡粉的工艺研究
14.Preparation of wheat bran antioxidant peptide from wheat bran protein by flavourzyme复合风味蛋白酶酶解麦麸蛋白制备麦麸抗氧化肽的研究
15.The Effect of Different Low-valued Fish Hydrolysates on Sauce Flavor Synthesis by Maillard Reaction低值鱼蛋白酶解产物对酱香型美拉德反应产物风味的影响
16.Studies on the Improvements of Flavor and Texture of Low-fat Processed Cheese by Enzyme-modified Cheese and Inulin酶改性干酪和菊粉改善低脂再制干酪风味和质构的研究
17.Study on Technology of Preparing Thermal Reaction Meat Flavor Using the Hydrolysate of Jinhua Ham利用金华火腿酶解液制备热反应肉类风味料的研究
18.Typical Chinese local dishes taste wonderful.中国风味莱，味道好极了。

相关短句/例句

flavourease风味酶
1.In this study, we supposed that hydrolysis dynamics model controlled by flavourease at the same temperature followed the course of limit hydrolysis dynamics model of inner-enzyme, that obtained hydrolysis dynamics model controlled by flavourease at the same temperature.在假设风味酶恒温控制水解动力学遵循内切酶限制水解动力学历程的前提下,通过实验方法求出了风味酶恒温控制水解动力学模型。
3)flavourzyme风味蛋白酶
1.Study on the flavourzyme enzymolysis of soybean protein for preparing Foam powder风味蛋白酶酶解制取大豆蛋白发泡粉的工艺研究
2.In this paper, the debittering study of cod protein hydrolysates is carried out, and flavourzyme is usedas debittering enzyme.利用风味蛋白酶进行了鳕鱼蛋白水解产物脱苦的试验研究。
3.Hydrolyzing protein in beer distiller's grains with flavourzyme Through perpendicular test,the result confirms the best combinatio研究了风味蛋白酶对啤酒糟中蛋白质的水解条件 ,确定了最佳酶解工艺。
4)food flavor enzyme食品风味酶
5)Flavorzyme风味蛋白酶
1.Study on hydrolytic conditions of rape-seed protein by flavorzyme风味蛋白酶水解菜籽蛋白条件研究
2.Step hydrolysis process with Alcalase and Flavorzyme was optimized to get good quality and hemin enriched hydrolysis product.以静脉采集的抗凝梅花鹿血为材料,考察了蛋白酶种类、酶解条件对鹿血中血红蛋白水解度、氮收率和血红素含量的影响,优化了碱性蛋白酶(Alcalase)和风味蛋白酶(Flavorzyme)的分步酶解工艺,以获得具有良好感官品质和富含血红素的鹿血酶解产品。
6)flavourzyme复合风味蛋白酶
1.Study on the flavourzyme hydrolyzed soy bean protein seasoning;复合风味蛋白酶水解豆粕调味液的研究
2.Preparation of wheat bran antioxidant peptide from wheat bran protein by flavourzyme复合风味蛋白酶酶解麦麸蛋白制备麦麸抗氧化肽的研究
3.This paper studied the hydrolysis of crab meat by Alcalase and flavourzyme.研究碱性蛋白酶和复合风味蛋白酶水解螃蟹肉的工艺条件。