近年来，磁载体法已经在生物细胞分离，废水处理，燃煤脱硫和矿物加工等过程中得到广泛地应用[4,5]。
In recent years, the magnetic carrier method has been widely applied in biology cell separation, wastewater treatment, coal desulfurization and mineral exploitation [4, 5].
发酵加工过程也被广泛应用于微生物培养物，酶制剂，调味剂，香料，食品添加剂以及其他一系列高附加值产品的生产。
Fermentation processing is also widely applied in the production of microbial cultures, enzymes, flavours, fragrances, food additives and a range of other high value-added products.
尽管从脂肪(甚至食用油)而不是糖分中，提取出的生物柴油已经成为媒体关注的焦点，但是杜米斯克表示，两种加工过程具有类似的环境与经济优点。
Although the biodiesel that has made headlines lately is made from a fat (even used cooking oil), not a sugar, both processes have similar environmental and economic benefits, Dumesic says.
食品加工过程中通常存在水和微生物（酵母）。
Water and bio-organisms (yeasts) are often present in food processing.
本研究试图从认知心理学、神经心理学、神经生物学等多学科领域探索快速阅读过程信息加工速度及特点。
The study tries to explore the information processing speed and its characteristics in fast reading from various fields view such as cognitive psychology, neuropsychology and neurobiology.
品种、季节、加工过程影响乌龙茶多糖的含量、组成及生物活性。
Cultivar, season and process could influence the content, compositions and biological activity of Oolong tea polysaccharide (OTPS).
可广泛应用于生物、化工、医药、食品、染料、轻工和农药等领域的喷雾、造粒、蒸发等干燥加工过程。
It can be widely used in the various drying processes in such the fields as biology, chemical, pharmacy, food, dyestuff, light industry and pesticide, etc.
因为这个加工过程是这些生物。
本研究在绿茶栽培、加工、贮运过程中采用生物制剂、微波杀青、纳米保鲜包装材料等多种技术提高绿茶保鲜品质。
The paper put an emphasis on the key technology to improve the preservation quality of green tea including applying of biology preparation, enzyme inactivation by microwave, nano-packing material.
这对于生物质传热和激光加工过程中温度的控制有重要意义。
It is very important for temperature control during biological heat transfer or laser process.
羧甲基纤维素，纤维素胶：一种纤维素衍生物，其钠盐在加工食品的制作过程中用作稳定剂和乳化剂，也在医药中用作通便剂。
A derivative of cellulose whose sodium salt is used in the manufacture of processed foods as a stabilizing and emulsifying agent and in medicine as a laxative.
芦荟制品中乳酸的含量反映芦荟制品加工过程中微生物控制情况，也反映芦荟制品品质的变化情况。
The content of lactic acid in aloe products reflects the microorganism controls during the process of aloe products. It also reflects the products quality change of the aloe.
高径比、酸度、还原糖、水分、重量、乳酸菌和酵母菌是馒头加工过程中主要的理化和微生物变化指标。
The ratio of height to diameter, ph value, reducing sugar, moisture, weight, lactobacillus, microzyme are primary physicochemical and microbial index during the process of steamed bread.
就黑茶加工过程中的主要微生物、微生物的酶促作用及其品质形成机理进行综述。
The mechanism of quality formation, the main microorganism and its function of promotion on enzymic action in the processing course were summarized.
根据乳粉生产过程中原料乳及加工过程中存在微生物的二次污染，论述了如何控制污染的措施。
This paper expounds second pollution of microorganism in raw milk and treatment process, and points out how to control pollution.
黑茶中存在着大量的生物活性物质，主要是黑茶加工过程中微生物作用所致。
There is a great deal of bioactive substances in black tea that is mainly caused by the function of microorganism in black tea processing course.
通过在焙烤食品加工过程中加入醋蛋液，可以较低的成本使传统的焙烤食品富含生物复合多肽氨基酸和钙。
By adding vinegar egg-juice to the course of working of baked food, the traditional baked food can be caused to be rich in biological polypeptide compound amino acid and calcium at lower cost.
超高压的这些生物学效应，使其不仅可以应用到食品杀菌、保藏及某些加工过程，而且在微生物菌种诱变方面具有很大的应用潜力。
Ultra high pressure not only can be applied into food sterilization, conserving and some processing, but also would play a important role in mutation breeding of microbe.
他们估计，假设由此生产的生物柴油以及该加工过程中获得的其它东西能被卖出的话，那么仅仅在美国的星巴克一年就可以从中获得800万美元的利润。
S. alone could turn a profit of $8 million a year from the process, assuming that both the biodiesel and leftovers of the process can be sold.
具体研究方向为：乳粉、乳清、干酪、发酵乳制品加工工艺以及加工过程中的营养及化学变化机理研究、植物蛋白产品开发和乳源生物活性物质制备。
The specific research interests include: milk powder, whey, cheese, dairy processing technology and changing mechanism during processing, development of vegetable protein products.
在肉制品加工过程中对微生物进行有效控制，能够延长其货架期，同时保证产品的营养和口感。
The effective control of microorganisms in the meat processing can extend its shelf-life, while ensuring the nutrition and taste of the products.
在肉制品加工过程中对微生物进行有效控制，能够延长其货架期，同时保证产品的营养和口感。
The effective control of microorganisms in the meat processing can extend its shelf-life, while ensuring the nutrition and taste of the products.
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