lecithin信息详情
n.[生化]卵磷脂；蛋黄素
lecithins───n.[生化]卵磷脂；蛋黄素
lecithic───adj.有卵黄的（等于lecithal）
alecithic───Alecitic的
lecithal───adj.有卵黄的；卵黄的
lectin───n.[生化]外源凝集素；植物血凝素
lecythi───莱西提
lecythis───莱西斯
lecithinase───n.卵磷脂酵素
alecithal───adj.少蛋黄的，无蛋黄的
The whole wheat germs contain lecithin.───完整的小麦胚芽含有卵磷脂。
Eggs contain cysteine, sulfur, lecithin, amino acids and lutein.───蛋类含有半胱氨酸、硫磺、卵磷脂、氨基酸类和叶黄素。
This is because eggs are full of vitamin B12 as well as lecithin.───这是因为鸡蛋富含维生素b12和卵磷脂。
After two weeks no longer continue. Egg yolk contains lecithin is an emulsifier, can fat cholesterol emulsified into very small particles.───两周后不再继续。鸡蛋黄中含有卵磷脂是一种乳化剂，可使脂肪胆固醇乳化成极小颗粒。
The rheological properties of different gluten wheat flours without and with powdered soy lecithin were studied.───研究不同筋力小麦粉添加不同比例粉末大豆磷脂后流变特性的变化。
The characteristics of lecithin and its application in foods, feedstuffs, coating materials and cosmetics were reviewed.───对卵磷脂的物理化学特性以及在食品、饲料、涂料和化妆等方面的应用进行了概述。
Cholesterol, lecithin and bile salts are the main component of human bile and cholesterol is the main composition of gallstones.───胆汁中与胆结石形成有关的主要成分是胆固醇、卵磷脂和胆汁酸盐。
The results of the about study would be of significance on guiding the use of lecithin and the manufacture of new products of lecithin.───本研究结论对于指导磷脂的使用和新产品开发具有重要意义。
Airs are produced by using a submersion blender with cooking juices or fruit juices combined with a stabilizer - usually lecithin.───空气是由带着平衡器的淹没搅拌机和烹饪果汁或者水果汁产生出来的-经常是卵磷脂。
Our data show that the addition of lecithin shifts biliary cholesterol from the vesicular to the non-vesicular phase.
Thin-layer chromatographic analysis indicated the contents of lecithin and phosphatidyl ethanolamine in deteriorative phosphatide were reduced visibly.
Other Ingredients : Soy Lecithin Concentrate, Gelatin, Vegetable Glycerin.
The invention discloses a process for refining lecithin and cephalin from mixed bed ion exchange resin.
Lecithin from soybeans and vitamin E from vegetable oil.
Objective : To prepare lecithin suitable for intravenous injection.
Lecithin is an emulsifier that helps break down fats and cholesterol to maintain good cardiovascular health.
The author selects monoglyceride sucrose esters and lecithin to make a food emulsifying agent test.
Increasing amounts of egg lecithin progressively prolonged the nucleation time.