利索-全球专利检索

  1. 登录
  2. 注册

搜索结果

286 条记录 (耗时 0.03 秒)

    Shower valve set
    8.
    外观设计
    Shower valve set 有权

    公开(公告)号：USD1029203S1

    公开(公告)日：2024-05-28

    申请号：US29846667

    申请日：2022-07-19

    申请人： Hui Zhang

    设计人： Hui Zhang

    摘要： FIG. 1 is a front perspective view of a shower valve set showing my new design;
    FIG. 2 is a front view thereof;
    FIG. 3 is a rear view thereof;
    FIG. 4 is a left view thereof;
    FIG. 5 is a right view thereof;
    FIG. 6 is a top view thereof;
    FIG. 7 is a bottom view thereof;
    FIG. 8 is an enlarged view of the detail in FIG. 1; and,
    FIG. 9 is another enlarged view of the detail in FIG. 1.
    The broken lines shown in the figures are for the purpose of illustrating portions of the shower valve set that forms no part of the claimed design. The broken lines showing the enlargements in FIGS. 1,8 and 9 form no part of the claimed design.

    Method for determining the amount of oat flour addition in compound flours and noodles
    9.
    发明授权
    Method for determining the amount of oat flour addition in compound flours and noodles 有权
    确定复合面粉和面条中燕麦粉添加量的方法

    公开(公告)号：US09518973B1

    公开(公告)日：2016-12-13

    申请号：US14975554

    申请日：2015-12-18

    申请人： Hui Zhang ,  Chaoqun Wang ,  Xiguang Qi ,  Li Wang ,  Haifeng Qian

    发明人： Hui Zhang ,  Chaoqun Wang ,  Xiguang Qi ,  Li Wang ,  Haifeng Qian

    IPC分类号： G01N33/10 ,  G01N33/02 ,  G01N33/92

    CPC分类号： G01N33/10 ,  G01N33/02 ,  G01N33/92 ,  Y10T436/25

    摘要： The invention relates to a method for determining the amount of oat flour addition in compound flours and noodles, and it belongs to the field of food detection technology. Based on the similarity of the fatty acid composition between oat and wheat, the quantitative analysis index used for measuring the oat flour addition was determined. Based on the differences of fatty acid contents in oat and wheat, the relationship between the changing trend of fatty acid composition and oat flour content in compound powders or noodles is employed to quantitatively determine the amount of oat added to these compound flours or noodles. The invention provides a highly sensitive and feasible method for safety monitoring and quality control of oat flours and oat noodles.

    摘要翻译： 本发明涉及一种用于测定复合面粉和面条中燕麦粉添加量的方法，属于食品检测技术领域。 基于燕麦和小麦之间的脂肪酸组成的相似性，确定了用于测量燕麦粉添加量的定量分析指标。 基于燕麦和小麦中脂肪酸含量的差异，采用复合粉末或面条中脂肪酸组成变化趋势与燕麦面粉含量之间的关系来定量确定添加到这些复合面粉或面条中的燕麦的量。 本发明提供了一种用于燕麦面粉和燕麦面条的安全监测和质量控制的高灵敏度和可行的方法。