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resistant starch 中文是什么意思

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用"resistant starch"造句"resistant starch"怎么读
中文翻译手机版
  • 抗酶解淀粉
  • 抗消化淀粉
  • 抗性淀粉
例句与用法
  • Resistant starch is a new resource of dietary fiber
    摘要抗性淀粉是一种新型的膳食纤维资源。
  • Green banana pulp contains large of starch and resistant starch
    摘要青香蕉含有丰富的淀粉和抗性淀粉。
  • The progress of studing enzyme - resistant starch and its application in food industry
    抗酶解淀粉的研究进展及其在食品工业中的应用
  • The level of starch and resistant starch decreased significantly during banana ripening
    结果显示,随着香蕉成熟度升高,香蕉淀粉及抗性淀粉含量逐渐下降。
  • The study on preparation of different kinds of resistant starch is of great significance for acceleration industrialization of the products
    研究不同抗性淀粉的制备方法对促进该产品的工业化生产具有重要意义。
  • Colonic fermentation , bacterial growth , fecal bulking , transit time and the energy value of foods are all affected by the presence of resistant starch
    结肠发酵、细菌生长、粪便体积、排空时间和饲粮能量值等都受到抗性淀粉的影响。
  • This article will be focused on these functions and factors and provide some evidence on the reasonable utilization of resistant starch in the diet of animals
    本文简要阐述了抗性淀粉的这些功能和影响因素,从而为合理利用动物饲料中抗性淀粉提供理论依据。
  • Four methods for preparation of resistant starch were introduced and the effect of food ingredients such as lipid sugar on the formation of resistant starch was simply described as well
    介绍了4类抗性淀粉的制备方法,简述了脂类、糖等食品成分对抗性淀粉形成的影响。
  • The green fruit of musa abb group xigong jiao contained the most level of starch and musa abb group niujiao contained the most level of resistant starch
    采摘七成半成熟度的香蕉尽快加工,可获得11 %的香蕉粉,其淀粉纯度达到95 % ,具有低直链淀粉( 11 % ~ 20 % )和高抗性淀粉含量( > 57 % )的特征。
  • The research results indicate that the resistant starch of extruded rice adjunct was 0 . 27 % and 6 . 17 % less than that of tradition cooking method and raw grain rice respectively
    研究结果表明,挤压蒸煮大米啤酒辅料比传统工艺中抗性淀粉含量减少约0 . 27 % ,比原料中抗性淀粉含量减少6 . 17 % 。
  • 更多例句:  1  2
用"resistant starch"造句  
百科解释
Resistant starch (RS) is starch and starch degradation products that escape fromdigestion the small intestine of healthy individuals. Resistant starch is considered the third type of dietary fiber, as it can deliver some of the benefits of insoluble fiber and some of the benefits of soluble fiber.
详细百科解释
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