苦味 oor Engels

苦味

naamwoord

Vertalings in die woordeboek Sjinees - Engels

bitterness

naamwoord

采用骆驼凝乳酶替代传统的牛凝乳酶可以降低低脂切达干酪的苦味,但是增强了其硬度。
Replacing the traditional coagulant BC with CC reduced bitterness but increased hardness of the reduced-fat Cheddar cheese.

bitter

naamwoord

采用骆驼凝乳酶替代传统的牛凝乳酶可以降低低脂切达干酪的苦味,但是增强了其硬度。
Replacing the traditional coagulant BC with CC reduced bitterness but increased hardness of the reduced-fat Cheddar cheese.

bitter taste

向日葵苗再长得长一点,就会有苦味了。
If they grow any longer than that, they may acquire a bitter taste.

gall

naamwoord

voorbeelde

味觉感觉(味道):味细胞中的GPCR响应苦味和甜味物质介导味觉素(Gustducin)的释放。
The gustatory sense (taste): GPCRs in taste cells mediate release of gustducin in response to bitter-, umami- and sweet-tasting substances.

安哥斯图娜的苦味在众多鸡尾酒的配方中都是一个关键元素。
Angostura bitters are a key ingredient in many cocktails.

人们对这两种物质的苦味敏感度差异来自于TAS2R38的两种常见等位基因上。
The variation in sensitivity is determined by two common alleles at the TAS2R38 locus.

这是 苦味 苏打 。
This is club soda with bitters.

此时,巧克力仍然只用于制作玛雅人发明的苦味饮料。
At this time, chocolate still only existed in the bitter drink invented by the Mayas.

采用骆驼凝乳酶替代传统的牛凝乳酶可以降低低脂切达干酪的苦味,但是增强了其硬度。
Replacing the traditional coagulant BC with CC reduced bitterness but increased hardness of the reduced-fat Cheddar cheese.

骆驼凝乳酶加工的低脂切达干酪,干酪蛋白酶解的程度较低,苦味物质含量也较低,但断裂应力较高,体现在较硬的干酪质构。
Cheeses with CC, showed less extensive primary proteolysis, lower levels of bitterness and higher stress at fracture, which correlates to a harder structure.

在防冻剂中加入苦味剂,防止儿童或宠物因其中毒。
Bitterants are used in antifreeze to prevent pet and child poisonings.

新鲜的橄榄味苦,经盐水浸泡,苦味就除去了,有时生吃,有时腌渍后食用。 橄榄主要的价值在于橄榄油。
The fresh fruit contains a bitter substance that is removed by soaking the olives in brine, and the olives are then eaten raw or pickled.

然而用牛凝乳酶加工的低脂切达干酪,由凝乳酶释放的苦味肽β-酪蛋白(f193-209),或者由发酵剂蛋白酶产生的αS1-CN (f1-23) 肽含量都较高,干酪的质构较软。
Whereas cheeses with BC had a higher amount of peptides released by chymosin, e.g. the bitter peptide β-casein (f193–209) or by starter proteases from the chymosin-produced peptide αs1-CN (f1–23).

对于感官特性来说,用植物凝乳剂加工的干酪具有较低的坚固度和白度,但是苦味较浓。 然而,采用微生物凝乳剂和凝乳酶加工的干酪具有较高的坚固度和白度。
As regards sensory properties, cheeses made with vegetable coagulants showed less firmness and whiteness but higher bitterness while microbial coagulant and calf rennet showed similar and higher values.

而能在低阈值下品尝出这些苦味有毒的化合物,是一个很重要的保护机制 。
The ability to detect bitter-tasting, toxic compounds at low thresholds is considered to provide an important protective function.

厌恶剂主要有两种:苦味剂,一种带有苦味的化学制剂,和辛味剂(pungent agents),一种产生刺激性怪味的化学制剂。
There are two primary classes of aversive agents: bitterants, chemicals producing a bitter flavor, and pungent agents, chemicals producing an unpleasantly pungent flavor.

饶有趣味的是,甜、酸和咸味都使味觉细胞发出电信号,但苦味却促使味觉细胞产生化学信息,跟其他味道有所不同。
And it is of interest that the taste qualities sweet, sour, and salty set off electrical signals in the taste cells, but bitter apparently causes these cells to produce a chemical message.

巧克力 的 精髓 是 在 苦味 苦味 啊...
Bitterness sets it apart.

婴儿喜欢甜味 而讨厌苦味
Babies love the taste of sweet and hate the taste of bitter.

人类苦味感受器的基因分别被命名为TAS2R1至TAS2R64,然而其中有不少部分是空白的,包括找不到相关基因、假基因或者已经提议但尚未被记录在最新的人类基因组记录中。
Human bitter taste receptor genes are named TAS2R1 to TAS2R64, with many gaps due to non-existent genes, pseudogenes or proposed genes that have not been annotated to the most recent human genome assembly.

哥第斯一行人备受欢迎,阿兹特克族主人在设宴招待时飨以本族所爱好的苦味冷饮。
They were welcomed and feasted and served a cold, bitter drink that was very popular with the Aztec hosts.

自从 当上 王 之后 不管 吃 什么 都 觉得 有 苦味
After becoming the King, no matter what I eat, I also feel that there's a bitter taste.

自2005年起,对流行酒精饮料(这些加了香料的甜饮料掩盖了酒精的苦味,很受年轻人的欢迎)征收附加税,这是根据2004年8月9日颁发的有关公共健康政策的法律制定的,这项举措大幅度缩减了此类产品的市场,同时还减少了本来未被措施触及的葡萄酒或苹果酒类饮料的销售。
This law has significantly reduced the market for these products, and has also led to a decline in sales of wine- and cider-based drinks, which, however, were not covered by this measure.

我 喜欢 咖啡 的 苦味
I like the bitter taste of coffee.

为什么 是 你 的 母亲 苦味 ?
Why is your mother bitter?

实际上,盐浓度的降低造成了肽酶和蛋白酶活的比值显著下降,弥补了由于这两种酶活比例的不平衡而导致过多苦味肽形成的问题,并促进了干酪的成熟。
Remedies to counterbalance this ratio were discussed in order to avoid excessive accumulation of bitter peptides and promote the stage of maturity.

为什么 是 他 苦味 ?
Why was he bitter?

隨著動物的演化,那些可以提供最多能量的(如糖及脂肪)嘗起來最讓人愉快,而其他的(例如苦味)則有不好的味道。
As animals have evolved, the tastes that provide the most energy (sugar and fats) are the most pleasant to eat while others, such as bitter, are not enjoyable.