对驰名中外的云南过桥米线进行营养成分分析及评价，为改进名特风味食品传统工艺及提高产品质量提供科学依据。
To analyze and evaluate the nutrients of the Cross Bridge Rice Noodles, so as to provide scientific reference for improving the process and quality of this traditional food.
本文对荞麦花粉的营养成分进行了分析和评价。
In this paper, the nutritional components of Buckwheat pollen and its nutrition was evaluated.
对潮州四种名特月饼采用国内外公认的标准方法进行水分，脂肪，糖，蛋白质等营养成分分析及评价。
This paper analyzes and evaluates the nutritious ingredients (including water, fat, sugar, protein) of the four famous brands of Chaozhou mooncakes on the basis of the publicly recognized standards.
膨化产品质量的评价指标包括膨化率、吸水性和质构等物性指标，以及产品的营养成分。
The qualities of extrusion products include some physical and nutritional characteristics, for example, expansion rate, water absorption, texture, etc.
通过化学分析、仪器分析法测定南瓜不同部位营养成分并进行比较分析及营养评价。
Nutritional components in different parts of pumpkin were analyzed by the chemical and instrumental methods in this paper.
目的评价复配式粗杂粮的营养成分及其血糖生成指数(GI)，探讨其营养成分与生物功效的关系。
Objective To evaluate the nutrients contents and the glycemic index (gi) of the mixed grains and analyze the relationship between the nutrients contents and biological effect.
以黑豆芽菜汁、芹菜汁为主要原料，利用它们丰富的营养成分及保健功能，运用正交试验、感官评价确定饮品的最佳配方和复合汁的加工工艺。
Aiming at the rich nutrients and healthcare functions of black bean sprout juice and celery juice, a mixed juice drink with unique flavour and fine taste was developed.
以黑豆芽菜汁、芹菜汁为主要原料，利用它们丰富的营养成分及保健功能，运用正交试验、感官评价确定饮品的最佳配方和复合汁的加工工艺。
Aiming at the rich nutrients and healthcare functions of black bean sprout juice and celery juice, a mixed juice drink with unique flavour and fine taste was developed.
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