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wir’s
gestärkt

v slovarju PONS

Angleščina
Angleščina
Nemščina
Nemščina

starched [stɑ:tʃt, am. angl. stɑ:rtʃt] PRID.

starched collar, shirt:

starched

I. starch [stɑ:tʃ, am. angl. stɑ:rtʃ] SAM. no pl

1. starch GASTR.:

Stärke ž. spol <-, -n>
Stärkemehl sr. spol <-(e)s, -e>
Maisstärke ž. spol <-> kein pl
Maizena®sr. spolšvic.

2. starch MODA:

Stärke ž. spol <-, -n>
Sprühstärke ž. spol

3. starch KEM.:

Stärke ž. spol <-, -n>

4. starch fig. (formality):

Steifheit ž. spol <->

II. starch [stɑ:tʃ, am. angl. stɑ:rtʃ] GLAG. preh. glag. MODA

Vnos OpenDict

starch gelatinization SAM.

Nemščina
Nemščina
Angleščina
Angleščina
starch no mn.
maize [or am. angl. corn] starch
etw steifen Wäsche

Strokovni slovar za biologijo Klett

starch suspenison SAM.

insoluble starch [ɪnˈsɒljəblˌstɑːtʃ] SAM.

starch grain SAM.

Present
Istarch
youstarch
he/she/itstarches
westarch
youstarch
theystarch
Past
Istarched
youstarched
he/she/itstarched
westarched
youstarched
theystarched
Present Perfect
Ihavestarched
youhavestarched
he/she/ithasstarched
wehavestarched
youhavestarched
theyhavestarched
Past Perfect
Ihadstarched
youhadstarched
he/she/ithadstarched
wehadstarched
youhadstarched
theyhadstarched

PONS OpenDict

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Prosimo, pošljite nam nov vnos za PONS OpenDict. Oddane predloge pregleda uredniška ekipa PONS in jih ustrezno vključi v rezultate.

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Primeri iz slovarja PONS (uredniško pregledani)

Stärkemehl sr. spol <-(e)s, -e>
Maisstärke ž. spol <-> kein pl
Maizena®sr. spolšvic.

Enojezični primeri (nepregledani od uredništva PONS)

Because of the high starch and amylopectin content, ahipa is a good material for the starch industry.
en.wikipedia.org
The hydrolyzed starch (dextrin) then undergoes hydrogenation to convert the dextrins to sugar alcohols.
en.wikipedia.org
Historically, this has usually been done using gels made from potato starch, but acrylamide gels provide better resolution.
en.wikipedia.org
Starch, which is an energy storage system for plants, undergoes fast decomposition by bacteria and fungi.
en.wikipedia.org
This is possible because these enzymes remove two glucose units (i.e. one maltose molecule) at a time from the end of the starch molecule.
en.wikipedia.org

Primeri iz spleta (nepregledani od uredništva PONS)

[...]
turn meat in 20 g starch, stir-fry in a pan and remove, stir-fry onions and mushrooms
[...]
www.ronny-pannasch.de
[...]
Fleisch in 20 g Stärke wenden, anbraten und herausnehmen, Zwiebeln und Pilze im Bratfett andünsten
[...]
[...]
During the production of different starch derivates from wheat, vital gluten (wheat gluten) appears as by-product in a margin of several thousand tons.
www.ttz-bremerhaven.de
[...]
Während der Herstellung verschiedener Stärken auf Weizenbasis fällt Vitalkleber (Weizengluten) in einer Marge von mehreren Tausend Tonnen jährlich als Nebenprodukt an.
[...]
2002 ) were cited in the opinion ( both also cited in each of the expert reports ) as the best available studies that addressed the effects on body weight of exchanging sugars with starch over six months in adults eating these diets freely without energy restriction.
www.efsa.europa.eu
[...]
2002 ) als die besten derzeit vorliegenden Studien zu den Auswirkungen des Austauschs von Zuckern gegen Stärke für einen Zeitraum von sechs Monaten auf das Körpergewicht von Erwachsenen, welche diese Diäten nach Belieben ohne Reduzierung der Energiezufuhr zu sich nehmen, angeführt.
[...]
Cargill has been active in Germany since 1955 and following the acquisition of Cerestar, a leading provider of starch and starch derivatives, and Degussa´s food ingredients business, has now over 1.700 employees in 13 locations in the country:
[...]
www.cargill.de
[...]
Cargill ist seit 1955 in Deutschland aktiv und hat seit der Übernahme des Stärke− und Stärkederivate−Herstellers Cerestar und des Lebensmittel− zutaten−Geschäfts von Degussa nunmehr über 1.700 Mitarbeiter an 13 Standorten im Land:
[...]
[...]
proteins that generate crude gluten, starch that sets the gelatinization characteristics and other polymer carbohydrates and relevant activities of enzymes.
www.ttz-bremerhaven.de
[...]
Die der kleberbildenden Proteine, die Stärke, die Verkleisterungseigenschaften bestimmt sowie andere polymere Kohlenhydrate und die relevanten Enzymaktivitäten, wie z.B. die der - und -Amylasen.