食品科技 的翻译结果

  本文关键词：先秦时期北方食品科技变迁研究，，由笔耕文化传播整理发布。

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食品科技

     The project is the investigation on probing the strategic problem of functional food science and technology from different aspects in the 21~(st) century in China.

     本论文采用资料收集、问卷调查以及案例分析等研究方法，从功能食品科技发展的不同层面和方向，系统地探讨了21世纪我国功能食品科技发展战略问题。

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     He has worked in the field of food science and technology for nearly 70 years and made great contributions to the development of food industry in China and the talents training.

     他在食品科技领域奋斗了近70年,为我国的食品工业发展和人才培养做出重大贡献。

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     Study on Development Strategy of Functional Food Science and Technology

     功能食品科技发展战略研究

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     Research into Transition of Food Science and Technology in Northern Pre-Qin Dynasty

     先秦时期北方食品科技变迁研究

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     To get development status of food science literature, conclude study focus, and predict developing trends of the subject, using the method of literature measure, the paper searches all the literature of FSTA from 1990 to 2004, and analyzes literature quantity, papers' published time, and subject frequency. The results show that the quantity of published papers on the study of food science and technology has been increasing in the new age.

     为掌握食品科学文献的发展状况,推断研究热点及预测学科的发展趋向,检索了FSTA(《食品科学与技术文摘》)1990年-2004年的全部文献,利用文献计量学方法统计分析文献数量、论文年代、主题词频等,结果显示进入新世纪后食品科技研究论文数量有了新一轮的增长。

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     Development and utilization of food technology Information on Internet

     互联网上食品科技信息的开发与利用

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     Exploitalion and applieation nalural is trend for development food technology, there are abundant of antioxygens in vegetable.

     开发利用天然抗氧化剂是当前食品科技发展的趋势 ,蔬采中富含许多抗氧化物质 ,是理想的天然抗氧化剂。

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     New trends of food technology

     食品科技新趋势

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     In order to cultivate creative talents of food technology in the 21th century,practice teaching is not only to deepen the specialized knowledge,but also to improve the student's comprehensine ability.

     为了培养21世纪食品科技的创新人才,实践教学不仅要加深学生对所学知识的认识,更应注重提高学生的综合素质.

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     The research object in this paper is students in Class 03305 and Class 03306, Speciality of Food Technology, Hunan Biology and Mechanical and Electrical Technique Vocational School.

     本文的研究对象选取湖南生物机电职业技术学院食品科技专业03305班、02306班学生,这两个班级在大一时相关学科成绩基本相同。

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     Ancient dietary culture is a very important component of Chinese traditional culture. As the most active and most revolutionary factor in ancient dietary culture , Food Science Technology , playing on especial role on its central position, should be paid adequate and wide attentions.

     古代饮食文化是中国传统文化的重要组成部分,而食品科技作为饮食文化中最活跃的因素,其核心之地位、独特之作用,颇值得充分、广泛予以关注。

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     But, the development of Food Science Technology is extremely slow for it has been take into the research of dietary culture for long, some scholars have done some fragmentary or segmental researches on various aspects, but there haven’t been a systematic history of Food Science Technology nowdays , even some basic problems faced in its researches are waiting for discussion argently .

     但因长期主要被融入饮食文化的研究之中,其发展是极其缓慢的,虽有一些学者从不同侧面做过零星的、片段性的研究,但至今尚无一部系统的食品科技史面世,甚至在其研究中必须面对的一些基本问题尚亟待深入地探讨。

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     The strategic objective of functional food development in china in 2020: realize the of functional food science technology and push forward the revolution of new science and technology;

     我国功能食品科技发展的战略目标：到2020年，实现功能食品科学技术的跨越发展，推进新的科技革命；

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     Development and Utilization of Food Technological Information on Internet

     Internet上食品科技信息的开发与利用

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     Development and Utilization of Food Sci-Tech Information on Internet

     互联网上食品科技信息的开发与利用

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     Analyzed the Development Prospect and Development Tendency of Food Trade

     食品行业的经济背景、态势与发展趋势──《北京市食品科技发展方向与对策》研究之一

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     How to Foster the Skilled Personnel of Modern Food Industry

     如何培育现代食品科技人才——访中国农业大学食品科学与营养工程学院院长

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     Some Ways to Retrieve Food Science and Technological Information by Electronic Documents

     利用电子文献检索食品科技信息的几种途径

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  food science and technology

By a comparison with gaschromatography the advantages and disadvantages of the new method are discussed by the author together with additional possibilities of application in the field of food science and technology.

Fat autoxidation and related subjects: A review of the 2nd International Congress of Food Science and Technology

Internation Congress on Food Science and Technology Announced

This study analyses activities in new biotechnology in food science and technology using bibliometric methods.

Growth of food science and technology literature: A comparison of CFTRI, India and the world

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  food technology

Mrak of Department of Food Technology-University of California (U.S.A.).

Microorganisms used in food technology and probiotics are exposed to technological and digestive stresses, respectively.

This is evidently driven by a growing consumer understanding of diet/disease links, aging-related consequences, rising health care costs, and advances in food technology and nutrition.

Detecting cells and microorganisms in different matrices is becoming an increasingly important task in a variety of fields including bioprocess control, food technology, health care, and environmental analysis.

Current advances have led to enhanced separation capabilities of a wide range of analytes in such areas as biological, environmental, food technology, pharmaceutical, and medical analysis.

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In this paper,the Chinese core journals on food science and technology have been

本文采用载文量统计、文摘量统计和引文分析三种方法,分别统计分析了1988—1990年三年的国内食品科技期刊,得到三个核心期刊子序列表。并用加权平均的方法,综合处理三个统计结果,得出国内食品科技核心期刊17种。

Lectins are heat-sensitive proteins of glycoproteins of non-immune origin. They can selectively agglutinate some cells including vertebrate erythrocytcy and pathogenetic microbes because of their polyvalent confisuration and binding affinity for specific cell surface polysaccharides.Lectins are isolated from a wide variety of biolosical resources such as seaweeds, sponges,molluscs, crustaceans, fish eggs, body fluids of invertebrates and lower vertebrates, etc.Huge scale intensive and semi-intensive aquaculture...

Lectins are heat-sensitive proteins of glycoproteins of non-immune origin. They can selectively agglutinate some cells including vertebrate erythrocytcy and pathogenetic microbes because of their polyvalent confisuration and binding affinity for specific cell surface polysaccharides.Lectins are isolated from a wide variety of biolosical resources such as seaweeds, sponges,molluscs, crustaceans, fish eggs, body fluids of invertebrates and lower vertebrates, etc.Huge scale intensive and semi-intensive aquaculture including marine culture has suffered setbscks in some placess. Although it is true, there are many causative factors for this, yet there are two Anpotunt aspects, i. e.lack of knowledge of disease mechanism and insufficient mobilization of the positive factors of the cultured species,that should not be neglected.Lectins and their agglutination activities act by recognizing and differentiation between self and non-self materials, guard against foreign invasion, repair wounds, assist in phagocytosis,encapulation, opsonisation, and so on. Besides, lectins are widely useful in biology, cytology,biochemistry, medicine, food science and technology. But their precise physiological role in nature is unknown.This article discusses definition, brief research history, properties and uses of lectins. It hoped that people, especially those aquaculturists, will pay more attention to the investigation and application of lectins.

外源凝集素是非免疫起源的热敏蛋白质或糖蛋白，由于其多价构型及对持定细胞多糖具结合亲和力，它们选择凝集某些细胞（包括脊椎动物血球及一些病原微生物）和沉淀某些复杂碳水化合物；其凝集活动常被单糖所抑制，有的却需某些二糖、三糖或多糖。外源凝集素分离自广泛的低等和较高等的生物。一些地区水产养殖业受挫，因素较多，但对发病机理认识之缺乏和调动养殖对象本身防病积极性之不足，是其重要原因。外源凝集素可在诸如凝集外来细胞，调理作用等的防御活动中扮演识别因子，协助一些生理活性物发挥作用，参与吞噬、胞囊、凝固、止血及创伤修复等作用。在生物学、细胞学、生物化学、医学和食品科技上有广泛用途。迄今外源凝集素的许多性能并未全清，在自然界中的精细生理作用仍是个谜。本文论述外源凝集素的定义、性能及用途，以提请有关人士重视。

Based on the 146 terms and entries in the Wenhai Chinese dictionary,an analysison the development of the food sciei1ce and technology of Xixia dynasty is presented.

该文从《文海》中归纳、整理出１４６条字或词条，对西夏食品科技的发展进行了初步探讨。

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  本文关键词：先秦时期北方食品科技变迁研究，由笔耕文化传播整理发布。