Research on edible of flowers and develoqdpment;
花卉的食用及开发利用研究
williamsii was over 36^7%, and in good quality; the components of the fatty acid was the same as those in common edible oils, and the α-Linolenic oil_bearing rate of %S.
对接骨木果油的毒性实验和一些功能实验结果表明 ,接骨木果油无毒无害 ,可食用、药用、保健用。
The edible, officinal and feeding values of the new kind of high-oil corn were summarized and the developing prospect of the corn was looked forward.
综述了新型玉米品种———高油玉米的食用价值、药用价值和饲用价值 ,并对其发展前景进行了展
Study on fresh-keeping technology of edible fungi using soft package;
食用菌软包装保鲜技术研究
Simultaneous Determination of Ca,Mg,Fe,Mn,Cu and Zn in Edible Fungi by ICP-AES;
ICP-AES同时测定食用菌中钙、镁、铁、锰、铜和锌
Influence factors of polar components produced during frying of edible oil;
食用油煎炸过程中影响极性成分生成因素的研究
Recent trends in new approaches in deacidification of edible oils;
食用油脱酸新方法研究进展
Analysis of edible oil enrich with V_A;
浅谈维生素A强化食用油
Analysis of new wheat cultivars quality characteristics and noodle cooking and eating quality;
育成小麦品种品质性状与面条蒸煮食用品质分析
In this article, differences between the changes of carcass temperature, pH, meat color, eating quality (including tenderness, flavor, juiciness, overall likeness, and total score) and microbe in hot boned pork, traditionally chilled pork, and vacuum-packed chilled pork were compared.
比较研究了热鲜猪肉、普通冷却猪肉和真空包装冷却猪肉在加工过程中胴体温度、pH值、肉色、食用品质(嫩度、风味、多汁性、喜好程度和总体评价)、微生物等的变化。
As a conclusion, the starch plays an important role on noodle′s quality, especially cooking and eating quality.
简要介绍了淀粉的功能特性及其与面条烹煮和食用品质的关系,阐述了不同种类面条对淀粉的不同要求,说明了淀粉对面条品质特别是对烹煮和食用品质的重要作用,从而为生产者选用合适的淀粉原料提供参考。
Present situation and prospect of edible pigment research;
食用色素的研究现状与前景
Spectroscopic behaviour of edible pigment in PEG phase was investigated.
本文研究了在聚乙二醇2000(PEG)硫酸铵双水相体系中,溶液酸度、盐的浓度、PEG浓度、表面活性剂类型、加入金属离子等因素对常见食用色素赤鲜红、苋菜红、柠檬黄、靛蓝、落日黄萃取率的影响。
In order to search and develop more natural edible pigment, this paper is about extracting brown pigment from the seed of Longan.
为寻找和开发更多的天然食用色素,以龙眼核为原料提取棕色素,研究了几种食品添加剂对该色素的影响,并对色素的耐热性、耐光性、耐氧化性、耐还原性等性能进行测试。
Research and exploitation of edible fungus functional food;
食用菌功能食品的研究与开发
The progress and application of edible fungus' flavor research;
食用菌风味的研究进展及应用
Study on the quality safety of edible fungus in China;
浅析我国食用菌质量安全问题及对策
Study on the dyeing properties of food pigment Sunset Yellow on cotton fabrics;
食用色素日落黄对棉织物的染色性能研究
Research and development of anthraquinones food pigment;
蒽醌类食用色素的研究进展
Study on the extraction technology of food pigment extracted from chestnut shell;
板栗壳食用色素的提取工艺条件研究
A study on the edible film of oil wrapping for instant noodles;
方便面油包可食用膜研究
Study of edible film based on enzymatic modified whey protein concentrate and its involved mechanism;
乳清蛋白可食用膜的酶法改性及机理研究
Due to the recent increasing in ecological consciousness, research has been turned toward studying whey edible film.
由于近年来人们环境意识的增强,乳清蛋白可食用膜的研究引起了人们的关注。