Şunu aradınız:: reducirajoči (Slovence - İngilizce)

reducirajoči sladkor
reducing sugar

reducirajoči sladkor g/l
reducing sugars g/l

reducirajoči sladkorji: g/l
reducing sugars: g/l

preskus na reducirajoči sladkor
test for reducing sugar

običajno so to reducirajoči sladkorji.
such substances will normally be reducing sugars.

reducirajoči sladkor: najmanj 110 g/l.
reducing sugars: not less than 110 g/l,

pozitivni reakciji na sladkor in na reducirajoči sladkor
positive tests for sugar and for reducing sugar

reducirajoči sladkorji, izraženi v g/l invertnega sladkorja:
reducing sugars expressed as g/l of invert sugar:

s to metodo se določajo reducirajoči sladkorji, izraženi kot invertni sladkor, v: - raztopini sladkorja,
the method determines the reducing sugars, expressed as invert sugar, in: - sugar solution,

reducirajoči sladkorji so vsi sladkorji, ki imajo keto in aldehidne funkcionalne skupine in je njihovo določevanje povezano z redukcijo alkalne raztopine bakrove soli.
reducing sugars comprise all the sugars exhibiting ketonic and aldehydic functions and are determined by their reducing action on an alkaline solution of a copper salt.

"reducirajoči sladkorji, izraženi kot invertni sladkor": vsebnost reducirajočih sladkorjev, kakor je določena z opisano metodo.
"reducing sugars expressed as invert sugar" : the content of reducing sugars as determined by the method specified.

med 40 in 60 % vsebnosti suhe snovi v proizvodih na osnovi paradižnika običajno predstavljajo reducirajoči sladkorji, predvsem glukoza in fruktoza, v približno enakem razmerju.
usually between 40 and 60 % of the dry weight content in tomato derivatives consists of reducing sugars, mostly glucose and fructose in roughly equal proportions.

"reducirajoči sladkorji, izraženi kot invertni sladkor": vsebnost reducirajočih sladkorjev, kakor je določena z opisano metodo.
"reducing sugars expressed as invert sugar" : the content of reducing sugars as determined by the method specified.

„procesna aroma“ pomeni izdelek, dobljen, v skladu z dobro proizvodno prakso, s segrevanjem do temperature največ 180 °c največ 15 minut mešanice sestavin, za katere ni nujno, da imajo aromatične lastnosti, vendar mora najmanj ena vsebovati dušik (amino skupina), druga pa je reducirajoči sladkor,
'process flavouring' means a product which is obtained according to good manufacturing practices by heating to a temperature not exceeding 180°c for a period not exceeding 15 minutes a mixture of ingredients, not necessarily themselves having flavouring properties, of which at least one contains nitrogen (amino) and another is a reducing sugar;