像豆腐、豆豉和强化豆奶这类大豆制品在这方面有双重功能，因为它们可同时提供钙和蛋白。
Soy products like tofu, tempeh and fortified soymilk do double duty in this regard, since they provide both calcium and protein.
腐竹是我国历史悠久的大豆制品。
The dried beancurd sticks is a historical glorious soybean product of our country.
采购：大豆制品，奶制品，葡萄糖，淀粉。
将食用大豆制品作为一个时间依赖性的变量。
采购：大豆，麦片，大豆制品(大豆蛋白，大豆粉)。
诚然，大豆制品的消费早在明代就开始了，但只有发酵豆制品。
While it is true that soy products were consumed as far back as the Ming Dynasty, only fermented soy was used.
英国营养协会已经警告父母不要给6个月前的婴儿喂食大豆制品。
The British Dietetic Association has warned parents against using soy formula during the first six months of a baby's life.
结论：对于乳腺癌患者而言，食用大豆制品可显著降低死亡率及复发率。
Conclusion Among women with breast cancer, soy food consumption was significantly associated with decreased risk of death and recurrence.
异黄酮是一类具有重要生化活性的化合物，在大豆和大豆制品中含量丰富。
Isoflavones have important biochemical activities and are rich in soybeans and soybean products.
本文以大豆的化学组成为出发点，讨论大豆制品的加工工艺和产业化进展。
Starting from the chemical compositions of soya bean, the industrializing progress and manufacturing technology of soya products are discussed.
发酵大豆制品是酱油(小心其他有害的成分如糖、味精、防腐剂和染料)、味噌和豆豉。
Fermented soy products are soy sauce (watch out for other harmful ingredients such as sugar, MSG, preservatives and colorants), miso and tempeh.
大豆在加工过程中所产生的豆腥味是制约大豆制品进一步开发和利用的主要障碍。
In the soybean processing, the beany flavor is the main obstacle which constrains the further development and use of soybean products.
并通过反复的实验对比，最终可以快速准确地测定大豆制品中胰蛋白酶抑制剂活性。
Through repeated experimentation and comparison, this method could determine trypsin inhibitor activities quickly and accurately in the soybean product.
比较了近代大豆制品和中国传统大豆制品的加工工艺，提出了大豆制品产业化的途径。
Through the comparison of manufacturing technology between modern soya products and traditional Chinese soya products, the developing ways of soya products have been pointed out.
如大豆制品、胡萝卜、西红柿、柠檬、广柑、苦瓜、花生、豌豆、青豆、鱼类、蛋类、奶类等。
If soybean products, carrot, tomato, lemon, orange, balsam pear, peanut, pea, green soya bean, fish, egg kind, milk resemble wait.
所以，试着每天吃一些大豆制品吧，像豆类干果，豆奶，豆奶起司，蔬菜汉堡，豆腐，或者日本毛豆。
Try to eat a few servings a day of soy products, such as soy nuts, soy milk, soy cheese, veggie burgers, tofu, or edamame.
大豆异黄酮属于黄酮类化合物，是一类具有重要生物活性的化合物，在大豆和大豆制品中含量丰富。
As part of flavone compounds, soybean isoflavones have important biochemical activities and rich content in soybeans and soybean products.
豆腐等大豆制品含天然植物雌激素，专家认为，雌激素或能帮助女性度过自体雌激素日渐减少的更年期。
Soy products like tofu contain natural plant oestrogens and experts have suggested that these might help women going through the menopause whose own oestrogen levels are dwindling.
202在最近的一次调查中，那些每周至少吃五次大豆的调查对象的胆固醇值比不吃大豆制品的人低很多。
In a recent study, subjects who ate soybeans at least five times per week had significantly lower cholesterol levels than subjects who ate no soy products.
豆渣是豆腐、腐竹、豆奶等大豆制品加工中的主要副产物，富含膳食纤维、蛋白质、钙等营养元素，是一种新型保健食品资源。
Soybean residue is the mainly byproduct in the processing of soybean, it contains plenty of dietary fiber, protein and calcium, so it is a new type health care food resource.
大豆也许会对心脏有好处，但是如果你想保持心脏健康的同时又凑巧是一个乳腺癌患者，那么大豆制品会对你带来多大帮助就不是那么确定了。
Soy may be good for the heart, but if you're trying to keep the ticker healthy and happen to be a breast cancer patient as well, then it's not so clear how beneficial soy products may be for you.
研究了添加不同大豆制品对面包品质的影响，包括面包吸水能力、面包体积、感官以及面包质构等的变化，同时研究了乳化剂对这种影响的消除作用。
The effects of soybean proteins supplementation and the addition of emulsifier on the characteristics of bread, including water absorption, loaf volume and sensory valuation and texture.
主要研究了添加不同大豆制品对面包品质的影响，包括面包吸水能力、面包体积、感观品质以及面包质构等的变化，同时研究了乳化剂对这种影响的消除作用。
The influences of added different soybean products on bread quality were studied, including water adsorption capacity, volume, sensory quality of bread as well as changes of bread texture and so on.
主要研究了添加不同大豆制品对面包品质的影响，包括面包吸水能力、面包体积、感观品质以及面包质构等的变化，同时研究了乳化剂对这种影响的消除作用。
The influences of added different soybean products on bread quality were studied, including water adsorption capacity, volume, sensory quality of bread as well as changes of bread texture and so on.
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