进一步对反式脂肪酸加以区分，并对反式脂肪酸各异构体功能与作用机理进行深入研究，是目前反式脂肪酸领域研究的重要方向。
To make differences among these isomers of trans fatty acids and research the function and mechanism of trans fatty acids isomers on human health are very important for our future work.
大多数餐厅的的油炸食品含有反式脂肪酸——一种对心血管系统有害的脂肪酸。
Most Fried foods at restaurants contain trans fat - a type of fatty acid that is bad for your cardiovascular system.
相反，许多研究表明富含反式脂肪酸和饱和脂肪酸的食谱，诸如那些含有大量的油炸的食物和奶油的食谱，对认知功能有负面的影响。
In contrast, many studies suggest that diets which are rich in trans - and saturated fatty acids, such as those containing a lot of deep-fried foods and butter, have bad effects on cognition.
在纽约开始对“反式脂肪酸”(通常在炸鸡等类似视频中出现)发起争论，洛杉矶也和当地餐馆达成协议，18个月内消除“反式脂肪酸”食品。
The war on junk food. On the heels of New York's trans-fat ban, Los Angeles cut a deal with local restaurants to eliminate trans fats in 18 months.
由于氢化油中的反式脂肪酸严重威胁人类健康，很多西方国家已经对其封杀，而氢化油的生产和使用在我国依然十分普遍。
The trans-fatty acids contained in hydrogenated oil pose a severe threat to health that has led many Western countries to ban its use, but its production and use are still rather common in China.
详细探讨了9908型催化剂在不同氢化温度、氢气压力以及催化剂浓度下对氢化油固体脂肪含量以及反式脂肪酸的影响。
The effects of various hydrogenated temperatures, pressures and concentrations of 9908 catalyst on the solid fat content and trans fatty acids contents of hydrogenated oils were studied.
研究了脱臭温度和脱臭时间对猪油中反式脂肪酸含量的影响。
The effects of deodorizing temperature and time on the content of trans fatty acid in lard were studied.
研究了脱臭温度和脱臭时间对米糠油中反式脂肪酸含量的影响。
The effect of deodorizing temperature and time on the content of trans fatty acid in rice bran oil was studied.
同时对油脂加工业而言，这也意味着一场旨在减少食品中反式脂肪酸变革开始。
For fat and oil industry, it also means a chang start-to reduce the trans fatty acid content of the food.
研究了脱臭温度和脱臭时间对大豆油中反式脂肪酸含量的影响。
The effects of deodorization temperature and time on the contents of trans-fatty acids in soybean oil were studied.
综述了反式脂肪酸的定义、主要的来源以及反式酸对人体的危害以及减少反式脂肪酸对人体危害的措施。
This article summarizes their definition, resource, the dangers to human beings and the measures to decrease their dangers to human's health.
该文对油脂氢化过程中反式脂肪酸形成及降低反式脂肪酸含量措施进行论述。
The formation of trans fatty acids during edible oils hydrogenation and the measures of reducing the TFA content in edible oils were described.
科学家说：即使摄取相当少的反式脂肪酸，其对人体的伤害作用仍然明显的。
The scientists say the harmful effects of trans fatty acids were still evident when intake was really low.
研究了脱臭温度和脱臭时间对大豆油中反式脂肪酸含量的影响。
The effects of deodorization temperature and time on the content of oryzanol in rice bran oil was studied.
研究了脱臭温度和脱臭时间对大豆油中反式脂肪酸含量的影响。
The effects of deodorization temperature and time on the content of oryzanol in rice bran oil was studied.
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