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momo198548新蟲 (小有名氣)
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[求助]
重金求論文摘要翻譯，急！��！
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求英語高手幫我翻譯下論文摘要，不要谷歌檢索，涉及到畢業(yè)答辯，請準(zhǔn)確翻譯，有不足會酌情給分，若翻譯的好還可以加碼，急用，希望能盡快有結(jié)果！謝謝了~為方便大家，附上關(guān)鍵詞：結(jié)構(gòu)油脂-structured lipid，微膠囊化結(jié)構(gòu)油脂-structured lipid microcapsules，穩(wěn)定性-stability 隨著現(xiàn)代分析技術(shù)與食品工業(yè)的發(fā)展，人們對結(jié)構(gòu)油脂的認(rèn)識與開發(fā)已逐漸加深，結(jié)構(gòu)油脂的使用不僅有助于促進(jìn)脂肪和鈣的吸收，提高營養(yǎng)元素的利用率，還能增強(qiáng)嬰兒的骨骼密度，并起到緩解便秘、軟化大便的作用，已經(jīng)有越來越多種類的結(jié)構(gòu)油脂被應(yīng)用于嬰幼兒食品、功能性食品及特殊營養(yǎng)膳食中。 近年來，結(jié)構(gòu)油脂作為食品營養(yǎng)強(qiáng)化劑被廣泛使用，然而，由于結(jié)構(gòu)油脂易受空氣中氧、光線的氧化分解，使其在食品行業(yè)中的開發(fā)應(yīng)用受到極大限制。為了解決這一問題，本研究采用噴霧干燥技術(shù)來制備微膠囊化結(jié)構(gòu)油脂以提高其氧化穩(wěn)定性，微膠囊技術(shù)可以使液態(tài)的結(jié)構(gòu)油脂轉(zhuǎn)變?yōu)楣虘B(tài)粉末，增強(qiáng)其在運(yùn)輸、儲藏、包裝及使用中的方便性，進(jìn)而提高了油脂的營養(yǎng)價(jià)值和應(yīng)用范圍，使之更適合大規(guī)模的工業(yè)化生產(chǎn)。本文主要研究了結(jié)構(gòu)油脂微膠囊的制備工藝、理化特性及其貯藏穩(wěn)定性等。 |
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至尊木蟲 (職業(yè)作家)
- 翻譯EPI: 110
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- 專業(yè): 金屬有機(jī)化學(xué)
【答案】應(yīng)助回帖
★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ...
momo198548: 金幣+60, 翻譯EPI+1, ★有幫助, 雖然有點(diǎn)中式英語的小毛病，但總體還可以，回復(fù)很快，感謝！ 2012-04-14 16:37:40
愛與雨下: 金幣+4 2012-04-15 12:37:44
愛與雨下: , 歡迎常來~！ 2012-04-15 12:37:52
momo198548: 金幣+60, 翻譯EPI+1, ★有幫助, 雖然有點(diǎn)中式英語的小毛病，但總體還可以，回復(fù)很快，感謝！ 2012-04-14 16:37:40
愛與雨下: 金幣+4 2012-04-15 12:37:44
愛與雨下: , 歡迎常來~！ 2012-04-15 12:37:52
|
With the development of modern Analysis technology and Food industry ,we have a deep knowledge about the exploition of structured lipid .The structured lipid has a convenient use for absorbing lipid and Calcium ,increasing the use of nutritive element ,and stringing skeleton density .Apart from that ,it also can soften stool, so more and more structured lipid has been used in baby food ,functional food and special nutritive food. In recent years ,structured lipid has been widely used for food enrichment .However ,the structured lipid is sensitived to oxygen and light ,so it has been largely limited in the exploition of the food industry .To solve this question ,our research sponging drying to form microencapsulation lipid ,which can transform the liquid structure to solid power .In this way ,we can transition ,store ,pack and use conveniently ,which can improve the nutrition value and the range of use .In this article ,we mostly studied the preparation technology ,physicochemical property and storge stability of microencapsulation structured lipid . |
2樓2012-04-14 14:41:14
YH_ChowF
木蟲 (正式寫手)
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- 注冊: 2010-06-04
- 性別: MM
- 專業(yè): 色譜分析
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★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★
momo198548: 金幣+40, ★有幫助, 謝謝 2012-04-18 12:37:15
momo198548: 金幣+40, ★有幫助, 謝謝 2012-04-18 12:37:15
| With the development of modern analysis technics and food industry, we have gradually known and exploded structured lipid. The structured lipid has effects in helping absorption of lipid and calcium, improving the utilization ratio of nutrient element, enhancing skeleton density for infants, relieving constipation, and softening stools. The increasing structured lipid has been applied in baby food, functional food and special dietary. In recent years, the structured lipid has been widely used as food nutrition enhancer. However, the structured lipid is susceptible to oxygenolysis of oxygen in air and light, which makes it largely limited in the exploitation of food industry .To solve the question ,our research adopts spray drying and preparing microcapsule structured lipid to enhance its oxidative stability. The microencapsule technology makes fluid structured lipid translate into solid powder, which increases convenience in storing, packaging and using, thereby improving the lipidic nutrition value and the applied range, and making it suitable for large-scale industry production. In this article, we have mainly studied the preparation technology, physicochemical property and storing stability of microcapsule structured lipid. |
3樓2012-04-16 18:50:42
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