本文關(guān)鍵詞：先秦時期北方食品科技變遷研究，，由筆耕文化傳播整理發(fā)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.

     本論文采用資料收集、問卷調(diào)查以及案例分析等研究方法，從功能食品科技發(fā)展的不同層面和方向，系統(tǒng)地探討了21世紀我國功能食品科技發(fā)展戰(zhàn)略問題。

短句來源

     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.

     他在食品科技領(lǐng)域奮斗了近70年,為我國的食品工業(yè)發(fā)展和人才培養(yǎng)做出重大貢獻。

短句來源

     Study on Development Strategy of Functional Food Science and Technology

     功能食品科技發(fā)展戰(zhàn)略研究

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

     先秦時期北方食品科技變遷研究

短句來源

     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.

     為掌握食品科學(xué)文獻的發(fā)展狀況,推斷研究熱點及預(yù)測學(xué)科的發(fā)展趨向,檢索了FSTA(《食品科學(xué)與技術(shù)文摘》)1990年-2004年的全部文獻,利用文獻計量學(xué)方法統(tǒng)計分析文獻數(shù)量、論文年代、主題詞頻等,結(jié)果顯示進入新世紀后食品科技研究論文數(shù)量有了新一輪的增長。

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     Development and utilization of food technology Information on Internet

     互聯(lián)網(wǎng)上食品科技信息的開發(fā)與利用

短句來源

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

     開發(fā)利用天然抗氧化劑是當前食品科技發(fā)展的趨勢 ,蔬采中富含許多抗氧化物質(zhì) ,是理想的天然抗氧化劑。

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     New trends of food technology

     食品科技新趨勢

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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.

     為了培養(yǎng)21世紀食品科技的創(chuàng)新人才,實踐教學(xué)不僅要加深學(xué)生對所學(xué)知識的認識,更應(yīng)注重提高學(xué)生的綜合素質(zhì).

短句來源

     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.

     本文的研究對象選取湖南生物機電職業(yè)技術(shù)學(xué)院食品科技專業(yè)03305班、02306班學(xué)生,這兩個班級在大一時相關(guān)學(xué)科成績基本相同。

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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.

     古代飲食文化是中國傳統(tǒng)文化的重要組成部分,而食品科技作為飲食文化中最活躍的因素,其核心之地位、獨特之作用,頗值得充分、廣泛予以關(guān)注。

短句來源

     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 .

     但因長期主要被融入飲食文化的研究之中,其發(fā)展是極其緩慢的,雖有一些學(xué)者從不同側(cè)面做過零星的、片段性的研究,但至今尚無一部系統(tǒng)的食品科技史面世,甚至在其研究中必須面對的一些基本問題尚亟待深入地探討。

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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;

     我國功能食品科技發(fā)展的戰(zhàn)略目標：到2020年，實現(xiàn)功能食品科學(xué)技術(shù)的跨越發(fā)展，推進新的科技革命；

短句來源

     Development and Utilization of Food Technological Information on Internet

     Internet上食品科技信息的開發(fā)與利用

短句來源

     Development and Utilization of Food Sci-Tech Information on Internet

     互聯(lián)網(wǎng)上食品科技信息的開發(fā)與利用

短句來源

     Analyzed the Development Prospect and Development Tendency of Food Trade

     食品行業(yè)的經(jīng)濟背景、態(tài)勢與發(fā)展趨勢──《北京市食品科技發(fā)展方向與對策》研究之一

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     How to Foster the Skilled Personnel of Modern Food Industry

     如何培育現(xiàn)代食品科技人才——訪中國農(nóng)業(yè)大學(xué)食品科學(xué)與營養(yǎng)工程學(xué)院院長

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

     利用電子文獻檢索食品科技信息的幾種途徑

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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

本文采用載文量統(tǒng)計、文摘量統(tǒng)計和引文分析三種方法,分別統(tǒng)計分析了1988—1990年三年的國內(nèi)食品科技期刊,得到三個核心期刊子序列表。并用加權(quán)平均的方法,綜合處理三個統(tǒng)計結(jié)果,得出國內(nèi)食品科技核心期刊17種。

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熱敏蛋白質(zhì)或糖蛋白，由于其多價構(gòu)型及對持定細胞多糖具結(jié)合親和力，它們選擇凝集某些細胞（包括脊椎動物血球及一些病原微生物）和沉淀某些復(fù)雜碳水化合物；其凝集活動常被單糖所抑制，有的卻需某些二糖、三糖或多糖。外源凝集素分離自廣泛的低等和較高等的生物。一些地區(qū)水產(chǎn)養(yǎng)殖業(yè)受挫，因素較多，但對發(fā)病機理認識之缺乏和調(diào)動養(yǎng)殖對象本身防病積極性之不足，是其重要原因。外源凝集素可在諸如凝集外來細胞，調(diào)理作用等的防御活動中扮演識別因子，協(xié)助一些生理活性物發(fā)揮作用，參與吞噬、胞囊、凝固、止血及創(chuàng)傷修復(fù)等作用。在生物學(xué)、細胞學(xué)、生物化學(xué)、醫(yī)學(xué)和食品科技上有廣泛用途。迄今外源凝集素的許多性能并未全清，在自然界中的精細生理作用仍是個謎。本文論述外源凝集素的定義、性能及用途，以提請有關(guān)人士重視。

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.

該文從《文海》中歸納、整理出１４６條字或詞條，對西夏食品科技的發(fā)展進行了初步探討。

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  本文關(guān)鍵詞：先秦時期北方食品科技變遷研究，由筆耕文化傳播整理發(fā)布。