我们惊讶得发现这些食用油加热后风味被破坏得十分彻底，以至于尝起来都差不多一个味道。
We were surprised at how thoroughly heat obliterated the flavors in cooking oil until they all tasted more or less the same.
与食用生西红柿相比，人们食用加热后的西红柿，更能提高番茄红素的抗氧化剂的浓度。
With eating raw tomatoes compared to people to eat tomatoes after heating, but also to improve further in the antioxidant lycopene concentration.
经微波加热后，影响稻米品质的脱支酶活力明显下降，而稻米的食用品质和糊化特性变化不大；
After rice was dryied with microwave, the activity of debranching enzyme which effects on the rice quality decreased greatly, but the cooking quality and gelatinization property had little change.
经微波加热后，影响稻米品质的脱支酶活力明显下降，而稻米的食用品质和糊化特性变化不大；
After rice was dryied with microwave, the activity of debranching enzyme which effects on the rice quality decreased greatly, but the cooking quality and gelatinization property had little change.
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