高蛋白食品 的英文怎麼說

中文拼音 [gāodànbáishípǐn]
高蛋白食品 英文
high protein foods
  • 高 : Ⅰ形容詞1 （從下向上距離大; 離地面遠） tall; high 2 （在一般標準或平均程度之上; 等級在上的） above...
  • 蛋 : 名詞1. （鳥類或龜、蛇類所產的卵） egg 2. （像蛋形的東西） an egg-shaped thing 3. （辱罵之詞）
  • 白 : Ⅰ形容詞1 （似雪的顏色） white 2 （清楚; 明白; 弄明白） clear 3 （空的; 沒加他物的） pure; clear; ...
  • 食 : 食名詞（用於人名） a word used in person's name
  • 品 : Ⅰ名詞1 （物品） article; product 2 （等級; 品級） grade; class; rank 3 （品質） character; qualit...
  • 高蛋白 : high protein
  • 食品 : foodstuff; food; provisions; viands; pabulum; eatable: vivers; toke; fare;sito-
  1. The peanut is chinese tradition food 。 the value of peanut protein overtops animal, and does not contain cholesterin

    花生是中國人喜歡的傳統食品，花生蛋白的營養價值高於動物蛋白且不含膽固醇。
  2. In addition to protein soup, here are just a few of the available products and new protein foods : protein breakfast cereals, protein cookies, protein dessert bars, protein pasta, protein coffee creamer, protein pudding and even high - protein ice cream

    除了蛋白質湯之外，還有一些功效不錯的產品和一些新的蛋白質食品：早餐穀物蛋白，蛋白餅干，蛋白棒，蛋白面條，蛋白咖啡奶昔，蛋白布丁以及高蛋白冰淇凌。
  3. Bingquan brand dried bean - curd stick bean - curd sheet is a kind of food made from soybean and contains high vegetable protein and fat, and also richs in soybean lecithin. it is an ideal nutritious food for all ages

    冰泉牌三邊腐竹元枝腐竹是先用優質黃豆製成的高植物蛋白食品，含有豐富的蛋白質大豆卵磷脂植物脂肪等營養成份，不含膽固醇，是老少最理想的食品。
  4. The egg powder is a food additive adjuvant with its characteristics of high gel, emulsion, water - retention and high bubble

    雞蛋白粉有良好的功能性質，是食品添加劑的配料，具有高凝膠性，乳化性，保水性，高打攪起泡性的特點。
  5. A study conducted by loma linda university in california, usa, showed that high protein vegetable sources including nuts, beans and soy protected vegetarian women from wrist fracture

    大學進行了一項研究，結果顯示蛋白質含量高的植物性食品，如堅果豆類，能保護素食女性，防止她們發生腕骨骨折。
  6. Soybean has a good reputation as the " nutritious flower ", this product is made of unpolluted hige quality soybean. the soybean was chosen carefully and refined by the dry process. it retained the nutritional composition of the soybean. the protein in it is 1 - 5 times more than that in beef, fish or eggs. it has varieties of vitamins. it is a kinds of ideal food for health

    大豆素有「營養之花」的美稱，本產品採用無污染的優質大豆，經過干法工藝精製而成，保存了大豆原有的營養成分，比牛肉、魚、蛋的蛋白質高1 - 5倍，並含有人體必須的的多種維生素，是調整膳食結構的理想食品。
  7. Results history of intesttional disease, over intake of fish and eggs are correlative risk factors of colon cancer, ample intake of regetables is a correlative protection factor

    結果：分析結果顯示腸道既往病史、魚肉和蛋類高蛋白食品攝入過多為大腸癌的相關危險因素；而足量蔬菜攝入則為大腸癌的相關保護因素。
  8. When eaten instead of junk food high in saturated fats ( like potato chips and doughnuts ), nuts lower blood levels of triglycerides and ldl ( bad ) cholesterol while raising hdl ( good ) cholesterol - - a perfect formula for preventing heart disease

    用乾果取代含有大量飽和脂肪的「垃圾」食品（如薯片和炸面圈） ，就可以降低血液中甘油三酯和低密度脂蛋白膽固醇（有害的）的水平，同時提高高密度脂蛋白膽固醇的水平? ?這是預防心臟病的完美方法。
  9. Hanxia powder, a kind of pure high - contented protein powder, has dual characteristics of shrimp - type food and milk product

    漢蝦粉為純天然高蛋白粉，它具有蝦類食品和乳品的雙重特性。
  10. Reduce consumption of animal foods. high - protein foods raise brain levels of dopamine17 ) and norepinephrine18 ), both of which are related to higher levels of anxiety and stress

    減少食用動物性食品。高蛋白食物會提升大腦中多巴胺和降腎上腺素的含量，而這兩者都與焦慮和壓力的產生有關。
  11. To achieve optimal nutrition, grains should contribute to half of the lunch box and the rest should be filled with meat or high - protein food such as bean products

    要獲得均衡營養，五穀類應占飯盒的一半份量，其餘則屬肉類或豆製品等高蛋白質食物。
  12. Maintain a nutritious and high protein diet e. g. meat, eggs, milk and beans to keep skin healthy

    多進食有營養，高蛋白質的食品如肉蛋奶類和豆類，以保持皮膚健康。
  13. To add it in not only can improve the nutritional value ， but also can improve the taste, texture and resilience, and to reduce costs ， too ; adding in ice cream, jelly and other water higher cold drink, can play a good role in emulsifying ; this can better reflect the economic value and nutritional value of the soy protein isolated

    在奶糖中加入大豆分離蛋白，不但能提高營養價值，而且產品的口味、口感、韌性及耐嚼性都有很大的改善，並能降低成本；在冰淇淋、冰淇淋、果凍等含水較高的冷飲食品添加，能起到很好的乳化作用，更能體現出大豆分離蛋白的經濟價值和營養價值。
  14. Extensive studies by the us food and drug administration show that walnuts, which are among the best sources of plant protein, are also ranked highly in helping prevent heart disease

    美國藥物食品管理局進一步研究顯示，胡桃是最佳植物蛋白來源之一，對于協助預防心臟病的功效上得到高度的評價。
  15. Bean curd is a high - proten food

    豆府是一種高蛋白食品。
  16. Bromelain is a widely used protease, purly natural and toxin - free. it can substantially help to improve the immunity of the human body and thus in widely used in the line of heath products, medical application and food industry etc

    菠蘿酶是一種運用很廣泛的植物蛋白酶，純天然，安全無毒，有顯著的提高人體免疫力等功效，廣泛應用在保健品、藥品、食品等行業上。
  17. Phytases catalyze the hydrolysis of phytic acid or phytate ( myo - inositol hexakisphosphate ) to inositol and inorganic phosphate. their roles in eliminating anti - nutritional effects of phytate in plant fodder or foods, in increasing the efficiencies of protein and various microelement utilizations in the animal body and the animal productivities, in reducing the amount of phosphorus in animal excretions and thus reducing environmental pollutions, etc, have been the research focuses domestically and internationally

    植酸酶是一類能催化植酸及植酸鹽水解成肌醇和無機磷酸鹽的酶，它具有解除植物性飼料（或食品）中植酸的抗營養作用、提高機體對蛋白質及多種微量元素的利用率、促進生長發育、提高動物生產性能、減少糞便中磷的排放量、降低磷對環境的污染等多種功能，因而受到國內外的廣泛關注。
  18. Cardinal ) were determined. rose flowers had high contents of protein, vc, dietary fibre, polyphenols and flavonols, high proportion of essential amino acid in total amino acid and high proportion of linoleic acid in total unsatured fatty acid. the great application value of rose flowers in the field of functional food was discussed

    以紅衣主教為材料，測定了玫瑰花的營養成分和多酚、黃酮等活性成分含量，發現玫瑰花中蛋白質、 v _ c 、膳食纖維和多酚、黃酮的含量較高，氨基酸中必需氨基酸所佔比例以及不飽和脂肪酸中亞油酸所佔比例較高，表明玫瑰花在功能食品領域具有廣闊的開發前景。
  19. The results showed that the 11 measured cooking and eating quality properties and taste value have manium significance genetic difference ; among the cooking and eating quality properties, varietal variation coefficent of gel consistency, peak viscosity, break down, setback is relatively large ; every cooking quality property has a different correlation with eating quality property, initial pasting temperature, finial viscosity, consistency and setback have significant or maximum significant inverse correlation with taste value, while peak viscosity, break down has a postive correlation with taste value, amylose content and protein content are inversely related to taste value, but gel consistency are positively related to taste value another, the correlation among varietal cooking and eating quality properties is significant or maximum significant ; in the analysis of principal components, the cumulative percent of 4 selected principal components reached 90. 58 %, initial pasting temperature of large second principal components is small, but amylose content and protein content is high, finial viscosity, consistency are large

    結果表明，所測定的11項蒸煮食味品質特性及味度值在供試品種間均存在著極顯著的遺傳差異；在蒸煮食味品質特性中，膠稠度、最高粘度、下降粘度值、粘滯峰消減值的品種間變異系數較大；糊化開始溫度、最終粘度、回冷粘滯性恢復值、粘滯峰消減值與味度值呈顯著或極顯著的負相關，而最高粘度、下降粘度值與味度值呈極顯著的正相關，直鏈澱粉和蛋白質含量與味度值呈負相關，而膠稠度與味度值呈正相關；在主成分分析中，被入選的4個主成分的貢獻率達90 58 ，其中第二主成分大的品種，糊化開始溫度低，直鏈澱粉和蛋白質含量高，最終粘度和回冷粘滯性恢復值大。
  20. Stem worms the product is valuable fish predators and the best high - protein feed and feed additives

    該產品是珍貴食肉動物及各種魚類最理想的高蛋白飼料及飼料添加劑。
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