07:19 May 26, 2011 |
Czech to English translations [PRO] Chemistry; Chem Sci/Eng / juice production | |||||||
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| Selected response from: Dalibor Uhlik Czech Republic Local time: 11:14 | ||||||
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4 | Resistant starches (RS) min. 10% |
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4 | RS min. 10% |
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3 | Refractometric Dry Matter min 10% |
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Refractometric Dry Matter min 10% Explanation: refraktometrická sušina že by? |
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Resistant starches (RS) min. 10% Explanation: "Resistant starches (RS) can be used in the food industry aiming to enhance the dietary fibre content and reduce the glycaemic response of food. ...." see ref link "Resistant starch type III (RS III) derived from enzymatically debranched high amylose rice starch was prepared and used to make butter cake at different levels (0, 5, 10, 15 and 20%)" .... see ref link Reference: http://www.akademiai.com/content/a77l353112152202/ Reference: http://www.nutriweb.org.my/publications/mjn0014_2/mjn14n2_ar... |
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RS min. 10% Explanation: RS = Rapid Set Vysokoesterifikované pektiny rychle tuhnoucí • DE ≥ 70-72 %, • RS = Rapid Set, Technologie zpracování ovoce a zeleniny II http://www.vscht.cz/ktk/www_324/studium/OZ/zelenina_2.pdf Pectin rapid set In fruit, pectin has a very high degree of esterification (DE). During the acid hydrolysis used to extract it, some of the esters are converted into the free acid form (that is to say they are saponified). By careful control of this process, high methoxyl (HM) pectins with different degrees of esterification are obtained. The higher the DE, the faster the setting rate, so these pectins are classified as Rapid Set (RS), or Slow Set (SS) (for example). http://www.cargill.com/food/ap/en/products/hydrocolloids/pec... -------------------------------------------------- Note added at 1 дн20 час (2011-05-28 04:01:10 GMT) -------------------------------------------------- Protože Asker nabídl velice málo kontextu (dokonce nebyl pojmenován ani druh produktu), to mám ještě jeden předpoklad. solids content estimated by refractometric method, min. 10% ČSN EN 12143 Ovocné a zeleninové šťávy - Odhad obsahu rozpustné sušiny - Refraktometrická metoda Fruit and vegetable juices - Estimation of soluble solids content - Refractometric method http://csnonline.unmz.cz/Vysledky.aspx EN 12143:1996 Fruit and vegetable juices - Estimation of soluble solids content - Refractometric method http://www.standardsstore.org/RecordDetail.aspx?sku=ONORM EN... |
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