| cw |
ヒト, ﾋﾄ, human(primates), 012150, human, ガラス転移点, ｶﾞﾗｽﾃﾝｲﾃﾝ, glass transition point, 008924, *, 凍結乾燥, ﾄｳｹﾂｶﾝｿｳ, freeze drying, 003652, ケーキ, ｹｰｷ, cake, 010917, 賦形剤, ﾌｹｲｻﾞｲ, filler(pharmaceuticals), 012261, filler, 二糖類, ﾆﾄｳﾙｲ, disaccharide, 031152, フルクトオリゴ糖, ﾌﾙｸﾄｵﾘｺﾞﾄｳ, fructooligosaccharide, 059559, 熱伝導, ﾈﾂﾃﾞﾝﾄﾞｳ, heat conduction, 001207, スケールアップ, ｽｹｰﾙｱｯﾌﾟ, scale up, 013223, 製品品質, ｾｲﾋﾝﾋﾝｼﾂ, product quality, 050860, 許容限界, ｷｮﾖｳｹﾞﾝｶｲ, tolerance limit, 016886, アルドース, ｱﾙﾄﾞｰｽ, aldose, 018418, ガラクトシド, ｶﾞﾗｸﾄｼﾄﾞ, galactoside, 030557, ピラノシド, ﾋﾟﾗﾉｼﾄﾞ, pyranoside, 031310, ヘキソース, ﾍｷｿｰｽ, hexose, 010072, グルコシド, ｸﾞﾙｺｼﾄﾞ, glucoside, 031958, フラノシド, ﾌﾗﾉｼﾄﾞ, furanoside, 031381, 許容範囲, ｷｮﾖｳﾊﾝｲ, allowable range, 061018 |
| キーワード |
転移温度, ﾃﾝｲｵﾝﾄﾞ, transition temperature, 001065, *, 温度, ｵﾝﾄﾞ, temperature, 000303, 熱力学的性質, ﾈﾂﾘｷｶﾞｸﾃｷｾｲｼﾂ, thermodynamic property, 001215, 乾燥, ｶﾝｿｳ(ﾀﾞｯｽｲ), drying, 000417, ｶﾝｿｳ, 粉菓子, ｺﾅｶﾞｼ, flour confectionery, 022901, 菓子, ｶｼ(ｼｮｸﾋﾝ), confectionery, 003977, ｶｼ, 食品, ｼｮｸﾋﾝ, food, 002522, ベーカリー製品, ﾍﾞｰｶﾘｰｾｲﾋﾝ, bakery product, 012352, 穀類製品, ｺｸﾙｲｾｲﾋﾝ, processed cereal product, 022897, 農産食品, ﾉｳｻﾝｼｮｸﾋﾝ, agricultural food, 029410, 医薬品添加剤, ｲﾔｸﾋﾝﾃﾝｶｻﾞｲ, pharmaceutical excipient, 011508, 助剤, ｼﾞｮｻﾞｲ, auxiliary, 041964, 添加剤, ﾃﾝｶｻﾞｲ, additive, 003486, 混和材料, ｺﾝﾜｻﾞｲﾘｮｳ, admixture, 027991, 材料, ｻﾞｲﾘｮｳ, material, 034967, 少糖類, ｼｮｳﾄｳﾙｲ, oligosaccharide, 021898, 炭水化物, ﾀﾝｽｲｶﾌﾞﾂ, carbohydrate, 009924, フルクトシド, ﾌﾙｸﾄｼﾄﾞ, fructoside, 020872, グリコシド, ｸﾞﾘｺｼﾄﾞ, glycoside, 018512, 伝熱, ﾃﾞﾝﾈﾂ, heat transmission, 001131, 輸送現象, ﾕｿｳｹﾞﾝｼｮｳ, transport phenomenon, 001529, 現象, ｹﾞﾝｼｮｳ(phenomenon), phenomenon, 046036, ｹﾞﾝｼｮｳ, 品質, ﾋﾝｼﾂ, quality, 002861, 性質, ｾｲｼﾂ, property, 046046, 限界, ｹﾞﾝｶｲ, limit, 042779, 還元糖, ｶﾝｹﾞﾝﾄｳ, reducing sugar, 035191, 許容限界, ｷｮﾖｳｹﾞﾝｶｲ, tolerance limit, 016886 |