erythritol

erythritol

1. erythritol anhydride

[化] 赤藓醇酐; 赤藓糖醇酐

2. Breeding of Erythritol Producing Strains by Mutagenesis of Ultraviolet Irradiation

产赤藓糖醇菌种的诱变育种

3. Keywords cactus;cactus juice;fermentation;acetic acid drink;erythritol;

仙人掌;仙人掌汁;发酵;醋酸饮料;赤藓糖醇;

4. Keywords cactus;erythritol;ice cream;

仙人掌;赤藓糖醇;冰淇淋;工艺;

5. Current research situation and application of erythritol as low-cal sweetener

低热值甜味剂赤藓糖醇的研究现状及应用

6. As a latent heat storage material with phase change, erythritol exhibits the disadvantage of large extent of supercooling in the process of solidificating heat release.

作为相变蓄热材料的赤藻糖醇在凝固释热过程中有强烈的过冷倾向,且过冷度很不稳定。

7. Using erythritol to make healthy candies

利用赤藓糖醇开发健康糖果

8. Characteristic, Application and Manufacture of Erythritol

发酵法生产无热量的赤藓糖醇及其特性和应用

9. Erythritol has a superior digestive tolerance to rival polyols, claims Cargill.

嘉吉公司声称，赤藓糖醇具有优越的消化耐受性相对于其它多元醇。

10. Keywords potato;Erythritol;ice cream;

土豆;赤藓糖醇;冰淇淋;

11. Research on Production of Erythritol by Microbial Fermentation

微生物发酵法生产赤藓糖醇的研究

12. All EU Member States will allow the use of erythritol by February 2008.

所有欧盟会员国将于2008年2月允许使用赤藓糖醇。

13. The physical, chemical and physiological feature of erythritol and its production technlogy have been introduced , together with its distinctve advantages and potential application prospects.

本文介绍了赤薛糖醇的物理、化学、生理特性及其生产工艺，评述了赤藓糖醇的优点与潜在应用前景。

14. The article give an introduction about development situation of market and application for Erythritol.

本文着重介绍了目前世界赤藓糖醇市场的发展状况,并对其应用情况作了阐述。

15. The character ,production methods and the application of Erythritol are introduced in this paper .

本文简述了赤藓糖醇的物理化学特征、生理代谢特性、生产及应用情况。

16. Refined itaconic acid, itaconic anhydride, erythritol, kojic acid, kojic acid depalmitate, arbutin, long chain dibasic acids, calcium citrate, nano-zirconia powder, NdFeB magnet, high efficiency water treatment agent, disinfector and so on.

精制衣康酸,衣康酸酐,赤藓糖醇,曲酸,曲酸衍生物,熊果苷,长链二元酸,柠檬酸钙,纳米氧化锆,钕铁硼,高效水处理剂,消毒剂等。

17. Keywords sweet potato;Erythritol;ice cream;

红薯茎叶;赤藓糖醇;冰淇淋;

18. Result: Compound-sweeteners with Sucralose and Erythritol was the best choice.Conclusion:Fuzzy integrated evaluation can be used to evaluate the taste of traditional...

结论:模糊数学综合评价方法可以用于中药制剂的感官评价,克服了人为主观因素的影响,获得比较客观的结论。

19. Keywords osmophilic yeast;erythritol;mutation breeding;

耐高渗酵母;赤藓糖醇;诱变育种;

20. Factors Affecting Erythritol Production by An Osmophilic Yeast

耐高渗酵母产赤藓糖醇的影响因素

21. Keywords Asparagus;Fermentation;Acetic acid drink;Erythritol;

芦笋;发酵;醋酸饮料;赤藓糖醇;

22. Keywords aloes;erythritol;health care;ice cream;technics;

芦荟;赤藓糖醇;保健;冰淇淋;工艺;

23. Keywords balsampear;erythritol;ice cream;

苦瓜;赤藓糖醇;冰淇淋;

24. Keywords chicory;cider;fermentation;acetic acid drink;erythritol;

苦菜;苹果汁;发酵;醋酸饮料;赤藓糖醇;

25. Keywords heat storage material;PCM;erythritol;supercooling;ultrasonic;

蓄热材料;PCM;赤藻糖醇;过冷;超声波;

26. Keywords erythritol;fermentation;glucose concentration;fed-batch;

赤藓糖醇;发酵;葡萄糖浓度;中间流加;

27. Keywords erythritol;fermentation supernatant;periodate oxidation;quantitative analysis;

赤藓糖醇;发酵液;高碘酸氧化;定量分析;

28. Keywords erythritol;productiong method;microorganism;fermentation mechanism;application;

赤藓糖醇;微生物;发酵机理;应用;

29. Keywords erythritol;sweetener;fermentation;application;

赤藓糖醇;甜味剂;发酵;应用;

30. Keywords erythritol;osmophilic yeast;screening;identification;

赤藓糖醇;耐高渗酵母;筛选;鉴定;

31. Keywords erythritol;food indusny;progress;

赤藓糖醇;食品工业;进展;

32. Keywords Erythritol;Osmopilic yeast;Treatment of UV;Electrofusion;

赤藓糖醇;高渗酵母;紫外诱变;电融合;

33. Erythritol has a high digestive tolerance, is safe For people with diabetes, and does not promote tooth decay.

赤藓糖醇在自然界中分布极广，如水果、蘑菇、地衣等。

34. Erythritol is a kind of adding sweetener, with lower heat, cool feeling and food safety.

赤藓糖醇属于填充型甜味剂,口感清凉,热量低,安全性高。

35. Erythritol is a kind of popular sweetening agent in the 21th century, with the features of high crystallinity and low moisture absorbability, also easy to smash.

赤藓糖醇是21世纪流行的一种填充型甜味剂，号称“零”值配料。赤藓糖醇具有结晶性好，吸湿性低，易于粉碎等特点。

36. Erythritol is a kind of sweeteners with clean sweet taste and good flavor profile close to sucrose.It has many advantages, such as lower energy, high stability, better taste and no hygroscopicity etc.

赤藓糖醇是一种多元醇类甜味剂，具有类似于蔗糖的口味，具有热量低、稳定性高、甜味协调、无吸湿性、无龋齿性、不发酵及不会引起肠胃不适等优点。

37. Erythritol kinase

赤藓糖醇激酶

38. Development and application of Erythritol in food industry

赤藓糖醇的开发及其在食品工业中的应用

39. Keywords erythritol;property;function;application;

赤藓醇;性质;功能;应用;

40. Erythritol catabolic gene

赤藓醇代谢基因

41. erythritol tetranitrate

赤藓醇四硝酸酯

42. erythritol laurate

赤藓醇月桂酯

43. erythritol palmitate

赤藓醇棕榈酸酯

44. erythritol oleate

赤藓醇油酸酯

45. erythritol albumen agar

赤藓醇白蛋白琼脂

46. Keywords Chinese toon;nitrite;erythritol;ice cream;

香椿;亚硝酸盐;赤藓糖醇;冰淇淋;

47. Keywords Osmopilic yeast;fermentation conditions;erythritol;

高渗假丝酵母;发酵条件;赤藓糖醇;

48. Quantitative Analysis in Erythritol in Fermentation Supernatant by Periodate Oxidation

高碘酸氧化法直接测定发酵液中赤藓糖醇