1) bitter peptides
苦味肽
1.
The causes of production of bitter peptides in various food hydrolysates and progress to date in the development of methods for the prevention, reduction, and elimination of bitterness in enzymatic food protein hydrolysates are reviewed in this paper.
该文综述不同食物蛋白质酶解物中苦味肽形成机理及蛋白质酶解物苦味的降低、去除及控制方法研究最新进展,主要包括选择性分离、苦味掩盖、酶法及微生物脱苦等。
2.
There are some debittering methods of removing or decomposing the bitter peptides.
酪蛋白肽的苦味主要是由其所含的一些疏水性氨基酸的肽(苦味肽)导致,目前大多脱苦方法是将苦味肽去除或降解。
2) bitterness
[英]['bitənis] [美]['bɪtɚnɪs]
苦味
1.
Research and application of natural bitterness lnhibitors;
天然苦味抑制剂的研究与应用
2.
Discussion on the Bitterness of Enzymic Hydrolysates of Proteins;
蛋白酶水解物苦味的探讨
3.
Establishment of bitterness appraisal method of Chinese drugs and preparation;
中药及其制剂苦味评价方法的建立
3) bitter taste
苦味
1.
The original of the "bitter taste",the intermixed taste that affects the quality of the liquor,and the measures to eliminate its influence on liquor quality to the greatest extent are reviewed.
介绍了影响白酒产品质量最常出现的杂味之一"苦味"的来源,并对尽可能消除苦味对酒质影响的措施进行了综述。
2.
Sometimes bitter taste appears as numb and sore bitterness,burnt bitterness,acerbity,and sweet bitterness etc.
白酒中存在许多不同阈值的苦味物质,苦味有时表现为麻苦、焦苦、涩苦、甜苦等,会影响酒体质量,影响消费和企业效益。
3.
The bitter taste in liquor derived from raw materials,production techniques,and blending process.
酒的苦味主要来自原辅料、工艺和勾调过程。
4) bitter
[英]['bɪtə(r)] [美]['bɪtɚ]
苦味
1.
Studies on Bitterness Reduction of Citrus Juice with Three Methods;
三种脱苦方法脱除柑桔汁苦味的研究
2.
Compared of naringin content and fruit bitter in Citrus grandis;
柚果中柚皮苷含量与果实苦味相关性研究
5) bitter to the taste
苦味.
6) gustin
味肽，味多肽
补充资料：苦味
【苦味】
苦，苦味也。其性冷，能解腑藏之热，故味之冷者为苦。
苦，苦味也。其性冷，能解腑藏之热，故味之冷者为苦。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条