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
  1. food color made from vegetable dyes
  Synonym:coloringcolouringfood coloringfood colouringfood colour

双语例句

• 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。
• 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。
• The study has developed the lycopene for food color and health care, and provides the reliable technology route and technical parameters for further industrialized production.
  这对于产业化生产番茄红素提供了可靠的生产工艺和技术参数，也为进一步开展番茄红素的研究奠定了基础。
• The method was applied to the determination of NO2& N in drinking water and food samples with reference color card for qualitative or semi-quantitative determination and satisfactory results were obtained.
  将显色结果与标准比色卡比对可进行生活饮用水和肉制品中亚硝酸盐含量的定性和半定量分析，结果满意。
• Annual Conference of Food Color Special Committee Held in Changshu
  协会着色剂专业委员会2006年年会在常熟召开
• 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；
• Effect of the Chinese Medicine Food on Cancer Radiotherapy; Color Doppler guided percutaneous oily chemoembolization for the treatment of portal vein tumor thrombus in HCC patients
  中药药膳对临床肿瘤病人放射治疗的影响经皮经肝穿刺注射碘油化疗药物治疗原发性肝癌门静脉癌栓的临床研究
• This prediction of food containing corn yellow color during storage of important changes in the actual meaning.
  这对预测含玉米黄色素食品在贮藏过程中颜色变化情况具有重要实际的意义。
• 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。
• 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。