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每日一推:朗阁雅思词汇话题Juice nutritio

上海朗阁培训中心Amy时间:2017-06-20 10:55


摘要:每日一推:朗阁雅思词汇话题Juice nutrition分享,可以与不同文章、阅读、语句、写作进行结合,完善您的雅思水平。
      每日一推:朗阁雅思词汇话题Juice nutrition分享,可以与不同文章、阅读、语句、写作进行结合,完善您的雅思水平。
1
黑穗醋栗品种(系)采收期果实性状和果汁营养成分初步研究
Elementary Study on Fruit Characters and Juice Nutrient Components of Blackcurrant Cultivars ( Strains) in Harvest Time 
 
2
从西番莲中榨取的果汁营养丰富,对人体健康非常有益。
Juice extracted from this fruit is of high nutritional value and of great importance to human health. 
 
3
据推测,即使这些水果和果汁的营养价值相似,同一食物的半固体状态和液体状态有一定区别也是有一定事实依据的。
It speculates that, even if the nutritional values of whole fruit and fruit juice are similar, the difference lies with the fact that one food is a semi-solid and the other a liquid. 
 
4
但苹果汁加工生产中的酶促褐变不仅影响了果汁的色泽及风味,而且会大大降低果汁的营养价值。抗氧化剂或抗褐变剂是防止果汁加工中褐变发生的重要措施之一。
But the browning occurred in the apple juice process, can not only affect the color and flavor of fruit juice, but also greatly compromise its nutrition; Therefore, the use of anti-browning agents is required. 
 
5
经C1处理的果汁中维生素C(VC)和还原糖含量几乎保持不变,说明C1在抑制褐变的同时并没有影响苹果果汁的营养品质。
The contents of VC and reduced sugars in the apple juice treated with C1 were almost unchanged, indicating that C1 did not affect the quality of apple juice when inhibiting browning. 
 
6
与添加PPO的抑制剂Vc相比,蒸汽热烫不仅使多酚氧化酶失活,还促进了花色苷和酚类物质的溶出,提高了果汁的营养价值。
Compared with the effect of PPO inhibitor Vc on juice quality, steam blanching was not only able to inactivate PPO, but also good for the recovery of anthocyanins and polyphenolics, improving cloudy juice quality. 
 
7
与传统的多级真空浓缩法相比,低温浓缩技术具有保持果汁风味营养物质、降低能耗、操作简单等优点。
The advantages of the low temperature concentration technique over the conventional multi-stage vacuum evaporation include the maintenance of flavour and nutritional components of fruit juice, lower energy consumption and simple operation. 
 
8
用0.20μm膜处理可以有效截留影响石榴清汁稳定性的悬浮物及大分子物质,同时能较好保留果汁中的营养物质和香气。
Use 0.20 micron membrane treatment can effectively intercept influence the stability of the pomegranates clear juice, suspended and macromolecular substances can retain juice of nutrients and aroma. 
 
9
桑果汁发酵前后营养成分的变化
Changes of Nutritional Components in Mulberry Juice Before and After Fermentation 
 
10
澄清后,果汁透光率达98·9%,果汁中的营养及活性成分损失较小。
The transmittance of clarified juice under this condition was up to 98.9%, the nutrient and bioactive ingredients in sea buckthorn juice were almost not destroyed.
 
11
尽管果汁和水果的营养成分近似,然而果汁从胃到肠子的时间更快。文章中提到。
Fluids pass through the stomach to the intestine more rapidly than solids even if nutritional content is similar, says the paper. 
 
12
通过不同条件保存紫果西番莲果汁,测定主要营养成分,并对果汁进行感官评价。
Passions fruit juice was stored by different conditions. Its chief nutritive component was tested. 
 
13
叶分析、土壤分析和果汁分析用于柑桔营养诊断的相关性研究
Correlations of Leaf, Soil and Juice Analyses Used for Citrus Nutrition Diagnosis
 
14
果汁饮料因其营养丰富及饮用方便而受到很多人的追捧,成为消费时尚。
Fruit juice drinks have become more and more popular due to the rich nutrients in them and the convenience of consumption. 
 
15
紫果西番莲果汁贮存过程中主要营养成分的变化
The chief nutritive component changes of passion fruit juice in storing 
 
16
杀菌是果汁饮料生产中的关键技术,杀菌技术的好坏直接关系到果汁饮料产品中各种营养成分的保存和果汁饮料产品的质量。
Killing bacteria are a key technology in the production of juice drink. 
 
17
由于采用瞬间杀菌工艺,使得产品既保持了鲜果汁的原有风味和营养,又达到长贮期的目的。
Due to use the instant sterilization technology, not only it keeps the fresh flavour and nutrition of the fruit and vegetable, but also the product has a long shelf life.
 
18
你可以在果汁里加一些添加物以增加营养成分。
You can have some things added to your juice for increased nutrition. 
 
19
用压榨法生产果汁饮料,采用本试验生产工艺,营养和色泽几乎没有损失。
There almost no loss in nutrition and pigment of blueberry beverage made by the squeezed juice. 
 
20
在构成柑橘果实品质的诸多因子中,类胡萝卜素的组成及含量不仅关系到柑桔果实外观与果汁的色泽,而且涉及柑橘果实的营养保健价值,因而是决定柑橘果实内外品质的重要指标。
Carotenoids are one of the important constituents which together with other factors constitute to citrus fruit quality, as carotenoid composition and its content in citrus fruit relates to fruit color and juice color, but also to health protection value of fruit.
 
21
利用金樱子果实制取果汁或其他食品,其风味、色泽和营养均优,可作为高营养饮料和天然Vc强化剂。
The fruit juice and other products to be processed with the fruit of cherokee rose, which could be used as abundantly nutritive beverage and natural Vc concentrate, had good taste, beautiful colour and lustre, rich nutrition. 
 
22
由于这种鲜榨果汁在加工过程中受热时间较短,所以营养损失较少,更好地保持了新鲜水果的原汁原味。
NFC Fruit Juice have less nutrient lossmaintain the original fresh fruit flavour due to short time heating in the fresh fruit juice process. 
 
23
草莓柔软多汁,适宜加工果汁。草莓汁保留了原果中大量的营养物质,具有与草莓鲜果相当的营养价值,且色泽鲜艳,甜酸适口,产品有较好的市场前景。
With large amount of nutrients reserved, the processed strawberry juice, almost having the same nutritive value as the fresh strawberry fruit, having a good market prospect for its bright color and nice sour-sweet taste. 
 
24
根据果汁粘度随温度的变化曲线,确定果汁调配温度为60°C,此时对产品的营养成分、颜色和风味影响较小。
The mixture dispensing temperature was fixed at 60 ℃ according to the changes of the viscosity of compound fruit-vegetable drinks as a function of temperature, which had little effect on the nutrition, the color and the flavor of products. 
 
25
牛奶和果汁中所含的各种维生素会丰富你食品中的营养。
Vitamins in milk and juice will add nutrition to your diet. 
 
26
阜阳市农村婴儿营养状况调查结果分析(3)大部分辅食(水、果汁类和淀粉类)的添加原因主要是出于婴儿营养和健康的考虑,添加乳类辅食的主要原因则是母乳不足。
Investigation of nutrition situation of infants within one year old in rural areas of Fuyang city ( 3) Giving water, fruit juice and rice were mainly for the baby's health and nutrition, and giving milk was because of mothers 'insufficient breast milk.
 
27
桑果汁含有丰富的糖类、蛋白质、氨基酸、维生素和矿物质等营养成分,添加一些蔗糖即可用于发酵生产桑果酒。
Mulberry juice is rich in carbohydrate, protein, amino acids, vitamins and minerals, can be fermented to mulberry wine after adding some sucrose. 
 
28
在果浆榨汁中,也只需采用相同的用量就能使果汁的粘度下降71%,出汁率提高10%以上,而营养物质基本无损耗。
When using the same dosage to KiWi fruit jam, the viscosity decreased 71%, the efficiency of juice expressing increased over 10%, but the loss of the nutriment was less. 


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