1) fresh-cut fruits and vegetables
切割果蔬
1.
Advances in nonthermal sterlization technologies during the processing of fresh-cut fruits and vegetables;
切割果蔬加工中冷杀菌技术研究进展
2.
This article summarized the current biocontrol on microorganism of fresh-cut fruits and vegetables,including applies of microorganism antagonists,phages and metabolizing products.
综述了目前切割果蔬中微生物的生物控制,包括采用微生物竞生菌株、噬菌体以及微生物代谢产物等进行微生物的生长控制。
3.
With the development of fresh-cut fruits and vegetables industry, people are paying more attention to minimally processed fruits and vegetables, due to their convenience, nutrition and sanitation.
切割果蔬由于其食用方便、营养丰富、清洁卫生等特点近年来受到人们的广泛关注。
2) fresh-cut
切割果蔬
1.
The mathematical model of respiration balance for fresh-cut fruits and vegetables MAP was also researched in theory.
对切割果蔬的呼吸过程与包装薄膜材料透气性的关系进行了分析,从理论上提出了切割果蔬在采用气调包装时的数学模型,对控制包装内的气体成分,延长切割果蔬的货架期具有一定的现实指导意义。
2.
Demand for fresh convenient fresh-cut has led to an increase in the quantity and variety of products available to theconsumer.
切割果蔬是近年来国际上流行的新型食品。
3) minimally processed vegetables
切割蔬菜
1.
Study on the inhibitant activities of nature substance against microbes from minimally processed vegetables;
天然物质对切割蔬菜中常见微生物的抑制作用研究
2.
Minimally processed vegetables contrast significantly with fresh vegetables in that they are cleaned, peeled,cutted, sliced, trimmed and packaged after picking for market purposes.
切割蔬菜与新鲜蔬菜相比区别在于切割蔬菜是新鲜蔬菜原料经过清洗、去皮、切割、切片、修整、包装而成的蔬菜制品。
4) fresh-cut fruit and vegetable
鲜切果蔬
1.
According to a large number of research results, discussing molecular structure and characteristic of chitosan on keeping freshness, reviewing application of chitosan on fresh-cut fruit and vegetable and food keeping freshness.
对壳聚糖特有的分子结构和良好的防腐保鲜性能及其在鲜切果蔬和食品保鲜中的应用研究作一论述,展望其应用前景。
2.
The number of microorganism is an important index that can be served as one of determinations of shelf life of fresh-cut fruit and vegetable.
微生物数量往往被作为衡量鲜切果蔬产品货架期的一个重要指标,针对鲜切果蔬中微生物的感染途径,对感染鲜切产品常见微生物的类型及生产贮藏中控制微生物的措施进行概述。
5) Fresh-cut fruits and vegetables
鲜切果蔬
1.
The microbial infection and sterilization techniqueof fresh-cut fruits and vegetables
鲜切果蔬的微生物污染及其杀菌技术
2.
Enzymatic browning is one of the most reactions impacting quality of fresh-cut fruits and vegetables.
酶促褐变是影响鲜切果蔬品质的重要原因之一。
3.
The paper discusses the factors affecting the quality of fresh-cut fruits and vegetables from the aspects of physiological and biochemical reactions, nutrition changes and microbial infection.
从鲜切果蔬生理生化反应、营养成分变化、微生物侵染等几个方面阐述了影响其品质的若干因素,对当前已实施的几种实用保鲜技术作了介绍。
6) cutting effect
切割效果
1.
Based on the working properties of the Self-propelled Row Independent Forage Harvester,the main design parameters affecting cutting effect and their possible varying ranges in it were determined.
根据自走式不分行青贮机工作的性能要求,确定了影响其切割效果的主要参数及其变化范围。
补充资料：塑料袋不宜久贮果蔬
蔬菜、水果在塑料袋内贮存，是人们在冬、春季节常用的一种科学保鲜法。其原理是降低氧的浓度，增加二氧化碳的浓度，使果蔬处于休眠状态，延长贮存期。然而，贮存的时间不能过长。
因为蔬菜、水果含水分较高(60％-95％)，并含有水溶性营养物质和酶类，在整个贮存期间仍进行着很强的呼吸活动。在一般情况下，每上升10℃呼吸强度就增加一倍。在有氧的条件下，果蔬中的糖类或其他有机物质氧化分解，产生二氧化碳和水分，并放出大量热量；缺氧呼吸产生的酒精留在果蔬里，会引起果蔬腐烂变质，所以塑料袋不宜久贮蔬菜和水果。——摘自《黑龙江林业2000.11》
因为蔬菜、水果含水分较高(60％-95％)，并含有水溶性营养物质和酶类，在整个贮存期间仍进行着很强的呼吸活动。在一般情况下，每上升10℃呼吸强度就增加一倍。在有氧的条件下，果蔬中的糖类或其他有机物质氧化分解，产生二氧化碳和水分，并放出大量热量；缺氧呼吸产生的酒精留在果蔬里，会引起果蔬腐烂变质，所以塑料袋不宜久贮蔬菜和水果。——摘自《黑龙江林业2000.11》
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