食物營養強化 的英文怎麼說

中文拼音 [shíwùyíngyǎngqiánghuà]
食物營養強化 英文
fortification of food
  • 食 : 食名詞（用於人名） a word used in person's name
  • 物 : 名詞1 （東西） thing; matter; object 2 （指自己以外的人或與己相對的環境） other people; the outsi...
  • 營 : Ⅰ動詞1 （謀求） seek 2 （經營; 管理） operate; run; manage Ⅱ名詞1 （軍隊駐扎的地方） camp; barrac...
  • 養 : Ⅰ動詞1 （供養） support; provide for 2 （飼養; 培植） raise; keep; grow 3 （生育） give birth to ...
  • 強 : 強形容詞（強硬不屈;固執） stubborn; unyielding
  • 食物 : food; eatables; edibles; aliment; eating; eat; meat; bait; gear; vivers; nosh; provend; 代用食物 ...
  • 營養 : nutrition; nourishment; pabulum; tropho-; troph-; -trophy; -trophic; -trophin
  1. But cannot emphasize nutrition overly, because suffer from hepatitis ancon, digest to alimental, absorb a function to drop, increase nutrition again by force, receive fine constrainedly, can make epigastrium unwell feeling is aggravating, and increase to already was damaged the burden of liver cell, cause abdominal distension, diarrhoea

    但不能過分強調營養，因患肝炎肘，對食物的消化、吸收功能減退，再強調高營養，勉強進良，會使上腹部不適感加重，且增加已受損肝細胞的負擔，引起腹脹、腹瀉。
  2. Pmc specializes in the production of food nutrition fortifier, as well as function food and hygienical food preparations. the major products include calcium preparations, microele - ments, extracts, conjugated linoleic acid, etc. the quality of products meets the requirements of chinas pharmacopoeia, national standards of china, usp, and bp

    始建於1995年，專業生產食品營養強化劑功能食品和保健食品主劑，公司的主要產品為鈣劑及其它微量元素提取物共軛亞油酸葡萄糖酸鉀，葡萄糖酸鋅等。
  3. The scientific name of spirulina is arthrospira platensis. it has along history of being a safe and nutritious food for human consumption, and over 30 years of intense safety testing

    藍藻植物科化學名稱為arthrospira platensis ，己有超過30年的強烈測試研究歷史，為人類最安全及含營養豐富的食品。
  4. The comparative advantages to develop inner mongolia beef cattle industry are the price, non - pollutions and vast grasslands etc. the disadvantages are as follows : be short of specific beef - cattle kind ; individual productivity ability ; meat nature promoting slowly ; raises method and management standard being fairly backward ; butcher, process, circulate, and the link aspect receives the technology restriction unfavorably factors such as serious etc. the suggestions for development of beef industry in inner mongolia are as follows : strengthening the bioengineering technology and setting up the inner mongolia beef cattle breeds system ; quickening the breed cultivating ; optimizing the breed structure ; effectively increasing the safe forage supplies ; strengthening epidemic disease prevention ; curing quarantining work ; developing the nutrition hygiene " green food " ; changing traditional raising method ; raising the management standard, and carrying on scope production

    發展內蒙古肉牛業具有價格、無污染、草原廣闊等優勢，但存在著專有肉用牛品種缺乏、個體生產性能和肉質提升緩慢、飼養方式和管理水平比較落後、屠宰、加工和流通環節方面受技術制約嚴重等不利因素，因此，要利用生物工程技術，建立內蒙古肉牛繁育體系，加快品種培育，優化品種結構；有效地增加安全飼料供應；強化疫病防治和檢疫工作，發展營養衛生「綠色食品」 ；轉變傳統飼養方式，提高飼養管理水平，進行規模化生產；重視開拓農村市場，促進內蒙古肉牛業發展。
  5. Examples include the green color on the yolk of a hard - boiled egg, peeled applepotato turning rusty, the yellow color of margarine ; the use of ginger in steaming fish, forking pineapple juice into pork chops, washing fish - smelling hands with lemon juice, adding milk to tea, and the use of lard in baking fluffy moon - cake crumb etc. part 2 discusses the chemistry and nutritional values of various categories of food stuff ; the role of food additives in the enhancement of color, aroma and taste as well as in commercial food processing and preservation

    例如綠色的?蛋黃、脫皮萍果或馬鈴薯變24色、黃色的人造牛油；蒸魚加姜、檸檬汁去手上腥味、紅茶加奶和用豬油?制月餅的酥皮等。第二部份討論各類食品的化學及其營養價值；食物添加劑在增強色香味與在食物加工及貯存上的功能。
  6. Examples include the green color on the yolk of a hard - boiled egg, peeled apple potato turning rusty, the yellow color of margarine ; the use of ginger in steaming fish, forking pineapple juice into pork chops, washing fish - smelling hands with lemon juice, adding milk to tea, and the use of lard in baking fluffy moon - cake crumb etc. part 2 discusses the chemistry and nutritional values of various categories of food stuff ; the role of food additives in the enhancement of color, aroma and taste as well as in commercial food processing and preservation

    例如綠色的?蛋黃、脫皮萍果或馬鈴薯變24色、黃色的人造牛油；蒸魚加姜、檸檬汁去手上腥味、紅茶加奶和用豬油?制月餅的酥皮等。第二部份討論各類食品的化學及其營養價值；食物添加劑在增強色香味與在食物加工及貯存上的功能。
  7. Hebei buckwheat, is called healthy food for it ' s rich nutrition and special healthy elements. buckwheat is rich of protein, vitamins b, rutin which strengthen blood vessel, minerals and botanic fibrin

    河北蕎麥，因其含豐富營養和特殊的健康成分頗受推崇，被譽為健康食品。蕎麥的營養成分主要是豐富的蛋白質； b族維生素；蘆丁類強化血管物質；礦物營養素；豐富的植物纖維素等。
  8. The third component is adequate health services and food and nutrition programmes and the promotion of an active life, which strengthen the relationship between the school staff, health team and key stakeholders of other relevant sectors, as well as increase their understanding of each other ' s roles and their capacity to complement and strengthen one other

    第三個構件是足夠的健康服務、食物和營養計畫以及積極生活的促進，強化學校成員，健康團體和其他有關方面的主要利害關系人之間的聯系，也增加他們對彼此角色認識和相互補充加強的能力。
  9. Effects of nutrient fortified complementary food supplements on growth of infants and young children in poor rural area in gansu province

    營養強化輔助食品補充物對甘肅貧困農村嬰幼兒體格生長的影響
  10. It has been six years since the foundation of baoxin company in 1999. research on fruits, vegetables and mushrooms has been carried out for year in baoxin company, which becomes famous for its high - quality products. with the rise of peopleshealth care awareness, modem diet is more focused on natural food, so green food becomesa kind of fashion nowadays

    隨著人們對保健意識的加強，現代的飲食理念，更加註重人與生物圈自然界充分利用和吸取精華更加註重食品真正自然而不是化學製造更加註重健康營養增強自身免疫力。綠色食品店品必將成為人們現代生活新的時尚。
  11. Students are required first to take fundamental courses on human physiology, genetics, microbiology, cellular basis of biochemistry, and fundamentals of biochemistry, etc., to prepare for the study of food and nutritional sciences. they can then choose from a range of more specialized courses directly related to food and nutritional sciences, and conduct directed research on a relevant topic under the supervision of a lecturing staff

    課程設計方面，學生須先修讀人體生理基礎、遺傳學、微生物學、生物化學細胞基礎、基礎生物化學等課程，以增強修讀食品科學及營養學的能力及興趣；其後，學生選讀與食品科學及營養學有關之專門科目，及可在老師指導下進行有關之專題研究項目，以進一步加強對食品科學及營養學的專業知識。
  12. Mr carlos genardini welcomed eu yan sang to the yuen long industrial park : " the recently upgraded facilities we provide here in yuen long, as well as our bio - informatics centre at hong kong science park provide value to eu yan sang and also increase hong kong s competitive position as a center of technological innovation, not only for traditional chinese medicine vendors, but companies in the food processing and nutrition sectors as well

    鄭德年先生歡迎余仁生在元朗工業園設立中心：香港科技園最近在元朗加強了配套設施，加上我們在香港科學園的生物資訊中心，可為余仁生提供更佳的增值支援，鞏固香港作為創新科技中心的競爭地位，協助傳統中藥業界，以至食品處理及營養行業強化競爭條件。
  13. " results of the pharmacokinetic analysis - which revealed that higher plasma concentrations were associated with greater response rates - further reinforce the recommendation that, whenever possible, posaconazole should be taken with food or a nutritional supplement to maximize exposure, " the investigators add

    「藥物代謝動力學分析結果表明，藥物血漿濃度同療效呈正相關，如果可能的話，應該強烈推薦泊沙康唑作為食品或營養補充使其療效最大化， 」研究人員補充道。
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