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アクリルアミドの生成は、調理又は食品の熱処理を行う時間と温度に依存する。同じ製品でもブランドにより、また同じブランドでもロットが異なればアクリルアミドの生成に大きな違いが生じ、家庭の調理においても大きな違いがあるとされている。食品の構成成分、特に遊離アスパラギン及び還元糖の含有量はアクリルアミドの生成量に影響を及ぼす決定的な要因である。また、pH や水分量も大きく影響する。ベーカリー製品で使用される膨張剤に炭酸水素アンモニウムを使用することで、有意にアクリルアミド生成が増加するという報告もある。食品原材料に含まれているアスパラギンや還元糖以外の食品成分が原因物質となっている可能性や、アミノカルボニル反応以外の反応経路からもアクリルアミドが生成する可能性があることも指摘されている。

The formation of acrylamide depends on the time and temperature at which cooking or heating up the food is carried out. For the same product, depending on brand, or even with the same brand but different lot, there is a big difference in the formation of acrylamide, and it is also said that there is a big difference in cooking at home. The constituents of food products, particularly free asparagine and reducing sugars content, is a deciding factor influencing the amount of acrylamide produced. In addition, pH and moisture content also greatly affects this. There are also reports that the production of acrylamide is significantly increased by the use of ammonium bicarbonate as a leavening agent in bakery products. It has also been pointed out that there is a possibility that food ingredients other than asparagine and reducing sugar contained in food raw materials are causative substances, and that acrylamide may be generated from reaction paths other than aminocarbonyl reaction.

The formation of acrylamide depends on the time and temperature at which cooking or heating up the food is carried out. Forcooked or heated up. It is said that for the same product, there can be big differences in the formation of acrylamide depending on the brand, or even withbetween lots of the same brand but different lot, there is a big difference in the formation of acrylamide, and. And it is also said that there is a big difference inwhen cooking at home. The constituents of food products, particularly free asparagine and reducing sugarssugar content, is a deciding factor in influencing the amount of acrylamide produced. In, in addition, to pH and moisture content also greatly affects this. There are also reports that the production of acrylamide is significantly increased by the use of ammonium bicarbonate as a leavening agent in bakery products. It has also been pointed out that there is a possibility that food ingredientsconstituents other than asparagine and reducing sugar contained in foodthe raw materials of food are causative substances, and that acrylamide may be generated from reaction paths other than the aminocarbonyl reaction.

Formation of acrylamide depends on the time duration and temperature at which food is cooked or heated up. It is said believed that for the same product, there can be big large differences in the formation of acrylamide depending on the brand, or even between different lots of the same brand. And it is also said that Moreover, there is a big difference can be observed when cooking at home. In addition to the pH and moisture content, Tthe different constituents of food products, particularly free asparagine and reducing sugar content, is a affect deciding factor in influencing the amount of acrylamide produced during cooking, in addition to pH and moisture content. There are also reports that the production of acrylamide is significantly increasesd when by the use of ammonium bicarbonate is used as a leavening agent in bakedery products. It has also been pointed out that tIt here is also a possibleility that constituents other than asparagine and reducing sugar in the raw food materials of food are responsible for the formation of acrylamidecausative substances, and that acrylamide may be generated from reaction paths other than the aminocarbonyl reaction.

Formation of acrylamide depends on the time duration and temperature at which food is cooked or heated up. It is said believed that for the same product, there can be big large differences can exist in the formation of acrylamide depending on the between different brands, or even between different lots of the same brand. And it is also said that Moreover, there is a big large difference can be observed when cooking at home. In addition to the pH and moisture content, Tthe different constituents of food products, particularly free asparagine and reducing sugar content, is a affect deciding factor in influencing the amount of acrylamide produced during cooking, in addition to pH and moisture content. There are also reports that tThe production of acrylamide has also been reported to is significantly increased when by the use of ammonium bicarbonate is used as a leavening agent in bakedery products. It has also been pointed out that there is a possibility that cConstituents other than asparagine and reducing sugar in the raw food materials of food are may also be responsible for the formation of acrylamidecausative substances, and that acrylamide may be generated from reaction paths other than the aminocarbonyl reaction.

アクリルアミドの生成は、調理又は食品の熱処理を行う時間と温度に依存する。同じ製品でもブランドにより、また同じブランドでもロットが異なればアクリルアミドの生成に大きな違いが生じ、家庭の調理においても大きな違いがあるとされている。食品の構成成分、特に遊離アスパラギン及び還元糖の含有量はアクリルアミドの生成量に影響を及ぼす決定的な要因である。また、pH や水分量も大きく影響する。ベーカリー製品で使用される膨張剤に炭酸水素アンモニウムを使用することで、有意にアクリルアミド生成が増加するという報告もある。食品原材料に含まれているアスパラギンや還元糖以外の食品成分が原因物質となっている可能性や、アミノカルボニル反応以外の反応経路からもアクリルアミドが生成する可能性があることも指摘されている。

The formation of acrylamide depends on the time and temperature at which cooking or heating up the food is carried out. For the same product, depending on brand, or even with the same brand but different lot, there is a big difference in the formation of acrylamide, and it is also said that there is a big difference in cooking at home. The constituents of food products, particularly free asparagine and reducing sugars content, is a deciding factor influencing the amount of acrylamide produced. In addition, pH and moisture content also greatly affects this. There are also reports that the production of acrylamide is significantly increased by the use of ammonium bicarbonate as a leavening agent in bakery products. It has also been pointed out that there is a possibility that food ingredients other than asparagine and reducing sugar contained in food raw materials are causative substances, and that acrylamide may be generated from reaction paths other than aminocarbonyl reaction.

The formation of acrylamide depends on the time and temperature at which cooking or heating up the food is carried out. Forcooked or heated up. It is said that for the same product, there can be big differences in the formation of acrylamide depending on the brand, or even withbetween lots of the same brand but different lot, there is a big difference in the formation of acrylamide, and. And it is also said that there is a big difference inwhen cooking at home. The constituents of food products, particularly free asparagine and reducing sugarssugar content, is a deciding factor in influencing the amount of acrylamide produced. In, in addition, to pH and moisture content also greatly affects this. There are also reports that the production of acrylamide is significantly increased by the use of ammonium bicarbonate as a leavening agent in bakery products. It has also been pointed out that there is a possibility that food ingredientsconstituents other than asparagine and reducing sugar contained in foodthe raw materials of food are causative substances, and that acrylamide may be generated from reaction paths other than the aminocarbonyl reaction.

The fFormation of acrylamide depends on the time and temperature at which food is cooked or heated up. It is said believed that for the same product, there can be big large differences in the formation of acrylamide depending on the brand, or even between different lots of the same brand. And it is also said that Moreover, there is a big difference can be observed when cooking at home. The constituents of food products, particularly free asparagine and reducing sugar content, is a affect deciding factor in influencing the amount of acrylamide produced, in addition to the pH and moisture content. There are also reports that the production of acrylamide is significantly increasesd when by the use of ammonium bicarbonate is used as a leavening agent in bakedery products. It has also been pointed out that tThere is also a possibility that constituents other than asparagine and reducing sugar in the raw food materials of food are causative substances, and that acrylamide may be generated from reaction paths other than the aminocarbonyl reaction.

The fFormation of acrylamide depends on the time and temperature at which food is cooked or heated up. It is said believed that for the same product, there can be big large differences can exist in the formation of acrylamide depending on the brand, or even between different lots of the same brand. And it is also said that Moreover, there is a big large difference can be observed when cooking at home. The constituents of food products, particularly free asparagine and reducing sugar content, is a affect deciding factor in influencing the amount of acrylamide produced, in addition to the pH and moisture content. There are also reports that tThe production of acrylamide has also been reported to is significantly increased when by the use of ammonium bicarbonate is used as a leavening agent in bakedery products. It has also been pointed out that tThere is also a possibility that constituents other than asparagine and reducing sugar in the raw food materials of food are causative substances, and that acrylamide may be generated from reaction paths other than the aminocarbonyl reaction.

アクリルアミドの生成は、調理又は食品の熱処理を行う時間と温度に依存する。同じ製品でもブランドにより、また同じブランドでもロットが異なればアクリルアミドの生成に大きな違いが生じ、家庭の調理においても大きな違いがあるとされている。食品の構成成分、特に遊離アスパラギン及び還元糖の含有量はアクリルアミドの生成量に影響を及ぼす決定的な要因である。また、pH や水分量も大きく影響する。ベーカリー製品で使用される膨張剤に炭酸水素アンモニウムを使用することで、有意にアクリルアミド生成が増加するという報告もある。食品原材料に含まれているアスパラギンや還元糖以外の食品成分が原因物質となっている可能性や、アミノカルボニル反応以外の反応経路からもアクリルアミドが生成する可能性があることも指摘されている。

The formation of acrylamide depends on the time and temperature at which cooking or heating up the food is carried out. For the same product, depending on brand, or even with the same brand but different lot, there is a big difference in the formation of acrylamide, and it is also said that there is a big difference in cooking at home. The constituents of food products, particularly free asparagine and reducing sugars content, is a deciding factor influencing the amount of acrylamide produced. In addition, pH and moisture content also greatly affects this. There are also reports that the production of acrylamide is significantly increased by the use of ammonium bicarbonate as a leavening agent in bakery products. It has also been pointed out that there is a possibility that food ingredients other than asparagine and reducing sugar contained in food raw materials are causative substances, and that acrylamide may be generated from reaction paths other than aminocarbonyl reaction.

The formation of acrylamide depends on the time and temperature at which cooking or heating up the food is carried out. Forcooked or heated up. It is said that for the same product, there can be big differences in the formation of acrylamide depending on the brand, or even withbetween lots of the same brand but different lot, there is a big difference in the formation of acrylamide, and. And it is also said that there is a big difference inwhen cooking at home. The constituents of food products, particularly free asparagine and reducing sugarssugar content, is a deciding factor in influencing the amount of acrylamide produced. In, in addition, to pH and moisture content also greatly affects this. There are also reports that the production of acrylamide is significantly increased by the use of ammonium bicarbonate as a leavening agent in bakery products. It has also been pointed out that there is a possibility that food ingredientsconstituents other than asparagine and reducing sugar contained in foodthe raw materials of food are causative substances, and that acrylamide may be generated from reaction paths other than the aminocarbonyl reaction.

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