助手标题  
全文文献 工具书 数字 学术定义 翻译助手 学术趋势 更多
查询帮助
意见反馈
   fresh-cut chinese water chestnut 的翻译结果: 查询用时:0.007秒
图标索引 在分类学科中查询
所有学科
更多类别查询

图标索引 历史查询
 

fresh-cut chinese water chestnut
相关语句
  鲜切荸荠
     Study on the Enzymatic Browning and Browning Control for Fresh-cut Chinese Water Chestnut
     鲜切荸荠酶促褐变及褐变控制研究
短句来源
     Inhibitory Effect of Chitosan Coating on Browning of Fresh-Cut Chinese Water Chestnut
     壳聚糖被膜对鲜切荸荠褐变的抑制
短句来源
     Effects of some processing treatments on the browning of fresh-cut Chinese water chestnut
     几种加工处理对鲜切荸荠褐变的影响
短句来源
  “fresh-cut chinese water chestnut”译为未确定词的双语例句
     Accelerated Senescence of Fresh-cut Chinese Water Chestnut Tissues in Relation to Hydrogen Peroxide Accumulation
     鲜切加工加速荸荠组织衰老与H_2O_2累积的关系
短句来源
     Accelerated senescence of fresh-cut Chinese water chestnut (CWC) tissues in rela- tion to active oxygen species (AOS) metabolism was investigated.
     以荸荠为材料,研究了鲜切加工加速组织衰老与活性氧代谢的关系。
短句来源
  相似匹配句对
     Fresh and tender
     春天鲜嫩嫩
短句来源
     FRESH GAME
     游戏节情报站
短句来源
     g~(-1) fresh leaves.
     g-1鲜重,占总可溶性蛋白的0.033%。
短句来源
     Fresh Water Pollution
     淡水的污染
短句来源
     Changes in Fresh Water Biota
     世界淡水生态的变化
短句来源
查询“fresh-cut chinese water chestnut”译词为用户自定义的双语例句

    我想查看译文中含有:的双语例句
例句
没有找到相关例句


Accelerated senescence of fresh-cut Chinese water chestnut (CWC) tissues in rela- tion to active oxygen species (AOS) metabolism was investigated. Fresh-cut CWC (2 mm thick) and intact CWC were stored at 4°C in trays wrapped with plastic films. Changes in super- oxide anion production rate, activities of super- oxide dismutase (SOD), catalase (CAT) and ascorbate peroxidase (APX) were monitored, while contents of hydrogen peroxide, ascorbic acid, MDA as well as electrolyte leakage were measured. Fresh-cutting...

Accelerated senescence of fresh-cut Chinese water chestnut (CWC) tissues in rela- tion to active oxygen species (AOS) metabolism was investigated. Fresh-cut CWC (2 mm thick) and intact CWC were stored at 4°C in trays wrapped with plastic films. Changes in super- oxide anion production rate, activities of super- oxide dismutase (SOD), catalase (CAT) and ascorbate peroxidase (APX) were monitored, while contents of hydrogen peroxide, ascorbic acid, MDA as well as electrolyte leakage were measured. Fresh-cutting of CWC induced activi- ties of SOD, CAT and APX to a certain extent (Fig.2B and Fig.3), but simultaneously stimu- lated superoxide anion production markedly (Fig. 2A), enhanced hydrogen peroxide accumulation and accelerated loss in ascorbic acid (Figs.4 and 5), which resulted in increased lipid peroxidation indicated by malondialdehyde (MDA) content and electrolyte leakage (Fig.1). Statistics analy-sis indicated that there was a significantly posi- tive correlation among hydrogen peroxide accumulation, MDA content and electrolyte leak- age (Table 1). Histochemical detection with 3, 3’-diaminobenzidine further demonstrated that hydrogen peroxide accumulation increased in fresh-cut CWC during storage (Fig.5). AOS pro- duction rate and activities of SOD, CAT and APX changed little while no obvious hydrogen per- oxide accumulation was observed, in intact CWC during storage.

以荸荠为材料,研究了鲜切加工加速组织衰老与活性氧代谢的关系。结果表明:鲜切加工提高了荸荠切片抗氧化酶(超氧化物歧化酶、抗坏血酸-过氧化物酶和过氧化氢酶)的活性;但同时明显刺激了O2-·产生,促进了H2O2累积,加速了抗坏血酸在贮藏后期的损失,加强了膜脂过氧化作用和增加了电解质渗出率。统计分析表明H2O2含量、丙二醛含量、电解质渗出率三者之间存在正相关性。H2O2组织定位结果也证实鲜切加速组织衰老与H2O2累积密切相关。完整荸荠组织O-2·产生比较平稳,抗氧化酶活性维持稳定,H2O2未有明显累积。

To reduce the browning of fresh-cut Chinese water chestnut(Eleocharis tuberosa),the anti-browning additive of Vc,sodium sulphite,citric acid,cane were detected by L9(34)othodoxy table.The browning and taste were compared among citric acid,gluctolactone,lactic acid.And the effect of different temperature on storage time was investigated.The result shows that Vc was the best anti-browning additive.Gluctolactone was both anti-browning and acid additive.The fresh-cut Chinese water chestnut could be kept...

To reduce the browning of fresh-cut Chinese water chestnut(Eleocharis tuberosa),the anti-browning additive of Vc,sodium sulphite,citric acid,cane were detected by L9(34)othodoxy table.The browning and taste were compared among citric acid,gluctolactone,lactic acid.And the effect of different temperature on storage time was investigated.The result shows that Vc was the best anti-browning additive.Gluctolactone was both anti-browning and acid additive.The fresh-cut Chinese water chestnut could be kept fresh quality for ten days when put at 2~4℃.

为了减少鲜切荸荠的褐变并延长其货架期,采用L9(34)正交表筛选亚硫酸钠、柠檬酸、Vc、白砂糖等抑制褐变的护色剂,比较柠檬酸、葡萄糖酸内酯、乳酸等食用酸对褐变和风味的作用,探讨室温和冰箱存放温度对褐变和食用品质的影响。结果表明:Vc是较好的护色剂,葡萄糖酸内酯用作护色剂时兼有改善产品风味的作用,鲜切荸荠在2~4℃冰箱中可以存放10d以上。综合采用这些处理措施,可以大大延迟褐变,并使鲜切荸荠具有较长的货架期。

 
图标索引 相关查询

 


 
CNKI小工具
在英文学术搜索中查有关fresh-cut chinese water chestnut的内容
在知识搜索中查有关fresh-cut chinese water chestnut的内容
在数字搜索中查有关fresh-cut chinese water chestnut的内容
在概念知识元中查有关fresh-cut chinese water chestnut的内容
在学术趋势中查有关fresh-cut chinese water chestnut的内容
 
 

CNKI主页设CNKI翻译助手为主页 | 收藏CNKI翻译助手 | 广告服务 | 英文学术搜索
版权图标  2008 CNKI-中国知网
京ICP证040431号 互联网出版许可证 新出网证(京)字008号
北京市公安局海淀分局 备案号:110 1081725
版权图标 2008中国知网(cnki) 中国学术期刊(光盘版)电子杂志社