防腐保鲜,preservation
1)preservation[英][,prez?"ve??n][美]["pr?z?"ve??n]防腐保鲜
1.Synergistic effect of biological and chemical combined preservative on orange juicepreservation;生物化学复合防腐剂在橙汁防腐保鲜中的协同增效作用
2.In this paper we reviewed the application of microbiolgical research in foodpreservation.综述了微生物学研究在食品防腐保鲜中的应用,主要包括食品腐败菌的研究、防腐剂的发酵生产以及微生物细胞防腐保鲜剂、群体感应抑制剂、具有防腐活性的发酵剂等新型防腐剂的研制与开发。
3.This article briefly describes preservative methods of fish during storage and transportation: low temperaturepreservation,atmospherepreservation,preservativespreservation,hurdle technologypreservation.微生物的生长繁殖是导致鱼体腐败变质的主要原因,为减少储运过程中鱼体的腐败变质,需要采用一定防腐保鲜措施抑制微生物的生长繁殖。
英文短句/例句
1.Research for the Mechanism of Chinese Chestnut Putridity and the Antiseptic and Fresh keeping Technique板栗腐烂机理及防腐保鲜技术的研究
2.Effect of Compound Preservative on Storage Quality of Sweet Potato Dessert with High Moisture复合保鲜剂对高水分甘薯点心防腐保鲜的研究
3.Study of Preservative and Fresh-Keeping Effect of Clove Extract on Friut;丁香提取液对水果防腐保鲜效果研究
4.Chestnut Seed Rot during Storage and Studies of the Physiological and Biochemical Changes and the Antiseptic Technique;板栗贮藏期实腐病及其病生理和防腐保鲜研究
5.Study on Antagonists and Their Bio-control to Pear Disease during Storage梨储藏期病害生防菌及防腐保鲜的研究
6.Histological Observation of Mice Liver Treated by Natural Antiseptic Preservative Agent天然防腐保鲜剂对小鼠肝脏影响的组织学研究
7.The Present Situation and Prospect of Nature Food Antiseptic and Preservation Agent天然食品防腐保鲜剂的发展现状及前景
8.Study on the Optimization of the Factors of Craft and Supplementary Materials and Preservation of Traditional Fish-Cake;传统鱼糕的工艺和配方优化及防腐保鲜研究
9.Preparation and Application of Microcapsuled Sulphite as Preservative微囊化亚硫酸盐防腐保鲜剂的研制与应用
10.The antisepticise and preservation effect of polysaccharide in cuttlefish ink on freezing squid乌贼墨多糖对冷藏鱿鱼的防腐保鲜作用
11.Residue Analysis of Procymidone,Imazalil,Iprodione and Prochloraz in Apple,Banana and Citrus苹果、香蕉和柑橘中腐霉利等4种防腐保鲜剂残留分析方法
12.Synthesis of Cinnamyl Methyl Fumarate and Studies on Its Application in Litchi Fresh-keeping;丁烯二酸桂醇甲酯的合成及在荔枝防腐保鲜中的应用研究
13.Guideline for Safety Application and Determination of Common Fruit Preservatives on Typical Subtropical Fruits南方主要水果常用防腐保鲜剂使用准则及测定方法研究
14.Study on preservative effect of stable ClO_2 on shelled penaeus shrimp稳定态二氧化氯对南美白对虾防腐保鲜效果评价
15.Study on Preservation Effect of Plantaricin L-1 on Chilled Meat植物乳杆菌素L-1对冷却肉的防腐保鲜效果研究
16.Use of Compound Natural Preservatives for Preservation of Spiced Crisp Ducks复合天然防腐剂对香酥酱鸭保鲜效果研究
17.APPLICATION OF BIOLOGICAL PRESERVATIVES AND MAP IN FOOD INDUSTRY生物防腐剂和气调保鲜在食品中的应用
18.Studies on the Chemical Antiseptic Applying Techniques during Storage for Red Globe Grape化学防腐剂对红提葡萄贮藏保鲜的应用技术研究
相关短句/例句
antisepsis and freshness防腐保鲜
1.Study on theantisepsis and freshness of pasteurized neutral milk beverage;巴氏杀菌中性乳饮料防腐保鲜研究
2.Onantisepsis and freshness of pasteurized neutral milk beverages;巴氏杀菌中性乳饮料的防腐保鲜
3)preservatives[英][pri"z?:v?tiv][美][pr?"z?v?t?v]防腐保鲜剂
1.Applications of fruitpreservatives and the methods for their determination in China;我国水果防腐保鲜剂的使用及其检测方法
2.Based on external bacteriostasis experiment,the optimum formula of mixturepreservatives is B13B23 3%salt.对福建酸竹鲜笋采后防腐保鲜剂的研制进行试验研究,结果显示:福建酸竹笋发霉的致病菌为青霉、曲霉和枝孢霉。
3.In the meamime,the application effects of Shengtang’spreservatives and improvers based bioscientific technology were introduced.同时介绍了一种新型面包防腐保鲜剂及改良剂的应用效果。
4)antisepsis fresh-keeping pat防腐保鲜垫
5)antistaling agent preventing mildew and putrefy防霉防腐保鲜剂
1.Objective:applying propolis as a pure natural foodantistaling agent preventing mildew and putrefy into the manufacture of glace fruit product,replacing with the chemical preservative sodium benzoate.目的:将蜂胶作为一种纯天然食品防霉防腐保鲜剂应用于蜜饯产品加工中,替代化学防腐剂苯甲酸钠。
6)complex preservative复合防腐保鲜剂
延伸阅读
国外保鲜包装：电子保鲜机法国制成了一种电子保鲜机。将这种机器放在果蔬储藏室，可使里面存放的水果和蔬菜75天鲜嫩如初摘。这种保鲜机利用高城市负静电场所产生的负氧离子和臭氧来达到保鲜目的：负氧离子可使果蔬进行代谢过程的酶纯化，从而降低果蔬的呼吸过程，减少果实催熟剂乙烯的生成；臭氧则是一种强氧化剂，又是一种良好的消毒剂和杀菌剂，能杀灭和消除果蔬上的微生物及其分泌的毒物，抑制并延缓有机物的分解，从而延长果蔬储存期。
