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蕨菜的气调保鲜应用研究（Effects of Modified Atmosphere on the Preservation of Pteridium aquilinum）
蕨菜 气调 保鲜 品质
2010/1/28
为研究气调对蕨菜贮藏期间保鲜效果的影响，设置不同CO2和O2的体积分数，对蕨菜采后SOD活性、POD活性、呼吸强度、乙烯释放量、蕨菜干鲜重以及丙二醛、叶绿素、可溶性糖、VC含量进行了研究。结果表明：适宜的CO2和O2组合有利于采后蕨菜维持较高的SOD和POD活性，减少了MDA的积累，维持恰当的呼吸强度和乙烯释放速率，减少蕨菜干鲜重的损失，利于蕨菜采后叶绿素、可溶性糖、VC的保存。试验得出了最好的气...
华南理工大学食品加工与保藏原理课件Chap10 Chemical Preservation
华南理工大学 食品加工与保藏原理 课件 Chap10 Chemical Preservation
2009/12/7
华南理工大学食品加工与保藏原理课件Chap10 Chemical Preservation。
Effects of Salt and Mustard on Hydrolysis of Egg Yolk Protein in Mayonnaise during Preservation
mayonnaise aspartic proteinase egg yolk
2009/5/20
The effects of salt and mustard on egg yolk protein hydrolysis in mayonnaise during preservation were investigated. Both the amount of liberated tyrosine and changes in the band around 200kDa on SDS-P...
Effect of Low Temperature Preservation on Quality and Shelf Life of Buffalo Meat
Buffalo meat chiller freezer physicochemical microbial sensory quality storage period
2008/10/29
Buffalo meat is the only future remedy for nutritional security in India. If the quality gets deteriorated, the meat preserved in refrigerator would impact greatly on the health of consumers. Hence me...
Evaluation of the Effects of Freezing on the Preservation of Fresh Shiitake Fruit Bodies and Lenthionine Formation after Thawing
lenthionine freezing thawing
2010/11/23
The effects of freezing-thawing on the physical and chemical properties of shiitake were evaluated. It was observed that freezing-thawing did not cause apparent changes in the physical state of shiita...