food color
英 [fuːd ˈkʌlə(r)]
美 [fuːd ˈkʌlər]
网络 食用色素; 色素; 红色食用染料; 食用染料; 食品着色剂
英英释义
noun
- a digestible substance used to give color to food
- food color made from vegetable dyes
双语例句
- As a novel kind of food resource, color wheat will receive more and more attention because of its special nutritional values.
彩粒小麦作为小麦中的一类，以其特殊的营养价值而日益受到人们的重视。 - Food size had significant effects on diet selection of Norway Rats, but food shape and food color were not significantly affect food preference in Norway Rats. The degree of preference of small size was significantly higher than middle and large size.
食物的颜色和形状对褐家鼠选择新异食物无影响，食物的大小对食物的选择有明显的影响，褐家鼠对体积小的食物的喜食程度显著高于体积中等和体积大的食物。 - The food nutrition and sensory properties including color, flavor, taste and texture can be most largely kept by using of glass transition.
玻璃化保藏可以最大限度地保存食品原有的色、香、味、形以及营养成分。 - The government execution was dreadful, and the regulators'" bull management "makes the duty unclear, so that people talked about food color change and food caused social panic and worry.
政府执行不力、监管部门多头管理职责不清，以致民众谈食色变，食品问题一度引起社会的恐慌与担忧。 - Quality control of analysis of artificial food color in
饮料中人工合成食用色素的分析质量控制 - Many studies have shown that high pressure processing can inactivate microorganisms and enzymes in product at room temperature or a lower temperature, thus providing food security while retaining product color, texture and nutrition.
许多研究表明，超高压处理可以在室温或更低温度下完成产品的杀菌钝酶，从而在保证食品安全的同时，很好保持产品的色泽、质地和营养。 - Chinese food is world famous for its color, smell and taste.
中国菜以其色香味享誉世界。 - The effects of 60 Co γ-ray irradiation on seed germination, bud length and living index of legumes, and food qualities including color and taste of cereals were studied.
研究了60Coγ射线辐照对豆类的发芽率、活力指数、芽长以及对谷物类的色、香、味等食用品质的影响。 - In6, after visiting: after a meal is not only flood pulse and tongue corrosion, thinning, red tongue qualitative change, plus some food easily tongue color;
不宜饭后就诊：饭后不但脉多洪缓，而且舌变薄，舌质变红，加上有些食物容易使舌苔变色； - Food is processed by combining the application of the non-thermal effect of magnetic fields along with the technology of food science, making food retain the original color, flavor and nutrition.
通过应用磁场的非热效应结合食品加工工艺对食品进行微处理，使其保持原有的色泽、风味、营养，这已经成为一个新兴的学科交叉领域。