麦麸膳食纤维,wheat bran dietary fiber
1)wheat bran dietary fiber麦麸膳食纤维
1.Optimization of processing conditions of buckwheat noodles by addingwheat bran dietary fibers;麦麸膳食纤维荞麦面条的工艺条件优化
2.Study on the technique of processing bread withwheat bran dietary fiber;麦麸膳食纤维面包制作工艺研究
3.Development and nutritional evaluation of sausages enriched withwheat bran dietary fiber麦麸膳食纤维火腿肠的研制与营养价值评价
英文短句/例句
1.Study on the Treatment of the Wastewater of Dietary Fiber from Small Wheat Bran with Membrane Separation Technology;膜分离技术处理小麦麸膳食纤维废水的研究
2.Fermentation using Agaricus blazei on wheat bran medium for producing dietary fiber姬松茸固体发酵制备麦麸膳食纤维的技术效果
3.Development and nutritional evaluation of sausages enriched with wheat bran dietary fiber麦麸膳食纤维火腿肠的研制与营养价值评价
4.Effect of Adding Wheat Bran Dietary Fiber on the Quality of Bread and steamed Bread麦麸膳食纤维添加对面包和馒头品质影响
parative Study on Different Methods of Wheat Bran Dietary Fiber Yield不同方法提取麦麸膳食纤维的比较研究
6.A Study on the Conditions for Preparation of High-quality Dietary Fiber from Wheat Bran by Cellulase纤维素酶法制备高品质麦麸膳食纤维条件的研究
7.Study on Preparation of High-quality Wheat Bran Dietary Fiber and Their Monosaccharide Compositions and Properties高品质麦麸膳食纤维的制备及其单糖组成与性质的研究
8.Effects of Ultrafine Comminution and Freeze-grinding on Physico-chemical Properties of Dietary Fiber Prepared from Wheat Bran超微及冷冻粉碎对麦麸膳食纤维理化性质的影响
9.The Effect of Wheat Bran Fiber on Rheological Properties of Wheat Dough and Quality of Northern-Style Chinese Steamed Bread麦麸膳食纤维对面团流变学特性及馒头品质的影响
10.By adding different proportions of food fiber from wheat bran into flour, the effects on the cooking quality of noodles were analyzed.通过添加不同比例的麦麸膳食纤维于面粉中，分析其对面条烹煮品质特性的影响。
11.Study on the Modification and Application of Wheat Bran Dietary Fibre;小麦麸皮膳食纤维的改性及应用研究
12.Study on technology of extracting dietary fiber from wheat bran by enzymatic method酶法提取小麦麸皮膳食纤维工艺研究
13.Study on the Decoloration and Micronization of Wheat Bran Dietary Fibre;小麦麸皮膳食纤维的脱色及超微粉碎加工
14.Study on the Submicron Wheat Bran Insoluble Dietary Fiber亚微米级小麦麸皮不溶性膳食纤维的研究
15.Rheological Properties of Water-Soluble Dietary Fiber of Wheat Bran Extracted under Acidic Condition麦麸水溶性膳食纤维流变学特性的研究
16.Studies on the Technology for Extracting Dietary Fiber from Wheat Bran by a Combined Enzymatic and Chemical Method酶-化学法从麸皮中提取膳食纤维的工艺研究
17.Sprinkle a spoonful of bran onto the stew to increase the fibre content .往炖煮的食物上加一匙麦麸，以增加其纤维含量。
18.The Effect of Triticale Dietary Fiber on Dough Farinographic Properties黑小麦膳食纤维对面团粉质特性的影响研究
相关短句/例句
oat bran dietary fibre燕麦麸膳食纤维
1.Decoloration and properties ofoat bran dietary fibre;燕麦麸膳食纤维脱色工艺及对产品特性的影响
3)wheat bran water-soluble dietary fibre麦麸水溶性膳食纤维(WBSDF)
1.The rheological properties ofwheat bran water-soluble dietary fibre(WBSDF) extracted under acidic condition were studied,and the factors affecting the viscosity of WBSDF were tested with HAAKE Rheo Win.研究了用酸提法提取的麦麸水溶性膳食纤维(WBSDF)的流变学特性,并对影响其粘度的主要因素进行了探讨。
4)oat dietary fiber燕麦膳食纤维
1.The optimum recipe for cake added withoat dietary fiber (ODF) is studied.对添加燕麦膳食纤维(ODF)的蛋糕的生产技术、制作工艺参数和配方进行了研究。
5)Oat Dietary fiber bran雀麦膳食纤维粉
6)wheat dietary fiber小麦膳食纤维
延伸阅读
膳食纤维分子式：CAS号：性质：植物性食品中含有的一些不能被人体消化酶分解维持人体健康不可缺少的碳水化合物。主要包括纤维素、半纤维素、木质素、果胶等。膳食中纤维含量不足或缺乏，当许多疾病（便秘、结肠癌、动脉硬化、冠心病、糖尿病、高血脂、肥胖症、痔疮、下肢静脉曲线和胆结石等）的发病率与发病程度有很大关系。增加纤维摄入量已成为防治这些病症的一种重要途径。膳食纤维作为一种重要的功能性食品基料，已成为国内外研究的热门课题。已研究过的膳食纤维包括谷物纤维、果蔬纤维、豆类纤维、微生物纤维、其他天然纤维和合成、半合成纤维六大类约30余种。但其中只有少数几种产品被实践证明生理功能较好，已进入工业化生产规模。
