1) food preservative technology
食品保鲜技术
2) food preservation
食品保鲜
1.
Mechanisms involved in the antisepticised effect of grape seed extract and its application in food preservation;
葡萄种子提取物在食品保鲜中的机理及应用
2.
The mechanisms and application of phytic acid in the food preservation;
植酸的食品保鲜机理及应用
3.
The application of enzymatic preparation in food preservation;
酶制剂在食品保鲜中的应用
3) food fresh keeping
食品保鲜
1.
The bacteriostatic mechanism of Syzygium aromaticum(L.) and its applications in food fresh keeping;
丁香抑菌作用及其在食品保鲜中的应用
4) food wrap film
食品保鲜膜
1.
Fast discriminative analysis of food wrap films with its additives by Pyrolysis Gas Chromatography/Mass Spectrometry;
Py-GC/MS技术快速鉴别和测定食品保鲜膜及其添加剂
5) food preservative
食品保鲜剂
1.
This paper summarized the mechanisms of the natural food preservative,and the characteristics,ap- plication status were also referred.
对天然食品保鲜剂的作用机理、特点、研究与应用现状进行了阐述,对几种新型天然食品保鲜剂的种类作一介绍,并对我国今后天然食品保鲜剂的发展趋势进行了展望。
2.
As one kind of food preservative,ε-PL shows a wide range of antimicrobial activity, water solubility,high safety and stability at high temperatures and wide pH range.
文中简单介绍了ε-聚赖氨酸有关微生物合成的方法,重点介绍了ε-聚赖氨酸作为食品保鲜剂的抑菌特性及在食品等方面的应用前景。
6) Fresh-keeping technology
保鲜技术
1.
Study on fresh-keeping technology of hypobaric and ozone of Dong jujube;
冬枣减压和臭氧联用保鲜技术研究
2.
The development status of longan industry in Guangxi is introduced at first,then the cause of sales dilemma of longan in Guangxi province is analyzed,the ideas of widening longan market are put forward in the end,namely developing the longan fresh-keeping technology,adopting the way of innovative propagandizing mode and changing traditional sales mode.
介绍广西龙眼产业发展现状,分析了广西产龙眼面临销售困境原因,并提出了扩大广西龙眼销路的思路,即开展龙眼保鲜技术研究、采用创新的宣传方式、改变传统的销售模式,最后通过实践验证上述思路。
3.
This review discussed current situation and development trend of shrimp fresh-keeping technology.
论述了对虾保鲜技术的研究现状及发展趋势,着重介绍了冰温保鲜技术在国内外的研究概况,尤其在对虾保鲜中的应用,以及冰温技术未来的发展前景,并初步提出了建立对虾冰温保鲜技术体系的设想。
补充资料：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。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条