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      苹果     
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  apple
    A Study on Brewing Techniques and Flavor Substances of High Quality Apple Vinegar
    优质苹果醋酿造技术及主要风味物质研究
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    Study on Mechanism and Controlling Technology of Formation of the Second Haze in Apple Juice Concentrate
    苹果浓缩汁二次混浊形成机理及控制技术研究
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    Working Principles of 6 GPJ-90 Type of Apple Peeled,Cored and Sliced Machine and Design of Its Working Parts
    6GPJ—90型苹果削皮挖心切瓣机的工作原理及工作部件的设计
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    RELATIONSHIP BETWEEN SENESCENCE AND PEROXIDATION IN APPLE FRUIT
    苹果果实衰老与过氧化作用的关系
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    As Study on Rheological Characteristics of Apple Fruit Ⅱ.Experiments of Apple Relaxation Properties
    苹果流变特性的研究 Ⅱ.松驰特性的试验与研究
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  apples
    A STUDY ABOUT THE SAMPLE PREPARATION METHOD IN GC ANALYSIS OF APPLES′ FRAGRANCE INGREDIENT
    苹果香气成份GC分析样品制备方法的研究
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    The average recoveries of captan and folpet from the apples spiked at three levels ranged from 69.3%-106% and 101%-108%,with RSD of 3.7%-4.7% and 1.3%-5.4%,respectively.
    苹果样品中3个添加水平的平均加标回收率为克菌丹69.3%-106%,RSD为3.7%-4.7%; 灭菌丹101%-108%,RSD为1.3%-5.4%。
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    Correlation between moisture of apples and values of CT
    苹果水分与CT值相关性的研究
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    Numerical Simulation and Experimental Study on Pressure Cooling of Apples
    苹果差压预冷包装箱的传热数值计算与实验研究
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    Determination of Mineral Elements in Apples with Microwave Digestion
    微波消解技术测定苹果中的矿物质元素
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  apple cider
    The development and production of apple cider vinegar drink
    苹果醋饮料的研制与生产
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    Development of apple cider vinegar peptide drink
    苹果醋肽饮料的研制
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    Study on application of enzyme in clarification of apple cider vinegar
    酶在苹果醋澄清中的应用研究
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    Study on the brewing process of apple cider vinegar of apple pulp
    果肉型苹果醋酿造工艺的研究
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    Quality apples from southern Liaoning Province are subjected to liquid fermentation (alcoholic fermentation and acetic acidfermentation)to give apple cider vinegar with rich apple flavour,which is formulated to make a high-grade health-beneficial drink.
    该技术以辽南优质苹果为主要原料 ,采用液态发酵法生产工艺 ,经酒精发酵、醋酸发酵制成果香味浓郁的苹果醋 ,最后再经调配制成高级营养保健饮品。
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  apple brandy
    Based on experiments, we have studied out the optimum condition of apple brandy produced by culturing distiller's yeast chosen by experiment during apple pomace and juice blend substrate fermentation: at 25℃, 5d, the inoculum size of microzyme is 0.1 g/L.
    本文在参阅大量文献的基础上,采用经试验所筛选的酿酒酵母,通过分批发酵试验,对苹果、大枣白兰地的生产工艺条件(包括果子的破碎、灭菌、酵母的接种量、发酵温度、发酵时间、蒸馏方案及酒的冷热处理)进行了系统的研究,根据试验结果,分别绘制出不同温度、不同接种量下的发酵曲线。
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  apple
       When the spider mites were transferred from apple to other fruit trees, negative effects on developmental duration, fecundity and life table parameters were found in the first generation, but the effects faded out in succeeding generations.
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       Besides, runoff and sediment produced in mixed planting of apple trees and crops were 16.14-fold and 2.96-fold than those of O.
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       A Protein Inhibitor of Polygalacturonase in Apple Fruits Treated with Aminoethoxyvinylglycine and Cobalt Chloride
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       Ethylene evolution changes were monitored during storage of apple fruits (Malus domestica Borkh., winter cultivar Mantuanskoe) treated with aminoethoxyvinylglycine and CoCl2.
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       This inhibitor has been previously isolated from apple fruit tissues.
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  apples
       Storage of apples after harvesting is accompanied by changes in the inhibitor activity, and the time pattern of these changes depends on the cultivar.
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       Role of the Polygalacturonidase Inhibitor Protein in the Ripening of Apples and Their Resistance to Monilia fructigena, a Causative Agent of Fruit Rot
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       Effects of Treatment with a Composite Preparation (2-Chloroethylphosphonic Acid and Methacide) or Butylated Hydroxyanisole on Ethylene Release in Apples
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       Treatment with the composite preparation was followed by an increase in ethylene release from both the whole apples and peel disks.
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       The development of microbial infection (fruit rot) in the whole apples became less pronounced after the treatment.
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  apple cider
       Samples of apple cider, beef carcass wash water, ground beef, and bovine feces were inoculated with both E.?coli O157:H7 and S.?typhimurium at various bacterial levels.
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       In addition, a larger survey of processors and an internet survey of apple cider consumers was conducted to supplement this data.
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       Apple cider was assayed directly and by using serial dilutions as described above.
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       Amplification from shigellae seeded in apple cider was more problematic irrespective of filter use.
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       Apple cider is made from different apple cultivars, so physical and chemical properties of apple ciders are different.
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