1) natural preservative
天然防腐剂
1.
Studies of Natural Preservative Value of Fresh Mutton During Cold Storage;
天然防腐剂在不同冷藏期鲜羊肉中的挥发性盐基氮和pH值变化研究
2.
, which cannot be restrained by other natural preservatives.
ε-多聚赖氨酸是目前天然防腐剂中具有优良防腐性能和巨大商业潜力的微生物类食品防腐剂。
2) natural preservatives
天然防腐剂
1.
Study on the effects of natural preservatives on control of spoilage organisms in pickled radish;
天然防腐剂对萝卜干腐败微生物的控制研究
2.
The results showed that the optimal technical parameter of extracting natural preservatives from pepper by edible alcohol are that ratio of solid to liquid is 1∶25,temperature of extract is 70℃ and time of extract is 20h.
研究了胡椒中天然防腐剂的提取方法和抑菌作用,结果表明,用食用乙醇提取胡椒中防腐物质的最佳提取工艺参数为:固液比1∶25、浸提温度70℃、浸提时间为20h。
3.
With the request of people for health,people have paid attention to them because of natural preservatives characteristic.
随着人们对健康的要求,天然防腐剂以其独特的优点已经受到了人们的关注。
3) natural antiseptic
天然防腐剂
1.
The contrast experiments of bacteriostasis with sodium benzoate and sorbic acid as chemical antiseptics,and natural antiseptics extracted from natural tea were done to study the varieties of fungi that cause bean products spoiled.
研究了引起豆制品腐败变质的真菌种类 ,并选用了化学防腐剂苯甲酸钠、山梨酸及从天然茶叶中提取的防腐剂做对比试验 ,证明了该天然防腐剂的效果与苯甲酸钠和山梨酸相当 ,提出了可用低毒的山梨酸、无毒的植物茶叶作豆制品复合保鲜剂的优选成分 。
2.
Using 10 percent propolis as natural antiseptic in stead of chemical antiseptic,the product of 2nd generation “Pure N.
用１０％蜂胶做天然防腐剂替代化学防腐剂，研制出王浆蜜的第２代产品“纯天然王浆蜜口服液”。
3.
Using 10 percent propolis as natural antiseptic instead of chemical antiseptic,the product of 2nd generationPure Nat.
用１０％蜂胶作天然防腐剂替代化学防腐剂而研制出王浆蜜的第２代产品“纯天然王浆蜜口服液”，在常温状态下经过１８个月的保存期试验表明，该产品存放一年，不分层、不发苦、不长霉、不结晶，各项指标均达到质量标准。
4) natural food preservative
天然食品防腐剂
1.
Antibacterial effect evaluation of natural food preservative——R-polysaccharide(Kemeiwang);
天然食品防腐剂——R-多糖(克霉王)的抑菌效果评价
2.
Nisin is a natural food preservative produced by certain strains of Streptococcus lactis.
乳链菌肽是某些乳酸链球菌产生的一种天然食品防腐剂。
5) natural food preservatives
天然食品防腐剂
1.
The paper dwells on the research of several natural food preservatives, their application in food industry and predicts their prospects.
综述了各种天然食品防腐剂的研究现状和在食品工业中的应用，展望了其应用前景。
2.
This thesis aimed at looking for natural food preservatives against two halotolerant yeasts: Debaryomyces hansenii and Zygosaccharomyces rouxii.
本文旨在针对食品中常见的两株耐盐酵母菌:汉逊德巴利酵母(Debaryomyces hansenii)、鲁氏结合酵母即酱油酵母(Zygosacchaomces rouxii)寻找天然食品防腐剂。
6) natural food antiseptic
食品天然防腐剂
1.
The antimicrobial characteristics of EEPH and the prospect for the development of EEPH as a natural food antiseptic were envisaged.
测定了花生壳乙醇提取物 (EEPH)对食品中常见污染菌的抗菌活性 ,探讨了热处理和 pH值对其抗菌活性的影响 ,阐明了花生壳乙醇提取物的抗菌特点以及作为食品天然防腐剂的开发价值。
补充资料：DMDM防腐剂
CAS：6440-58-0
分子式：C7H12N2O4
分子质量：188.1828
中文名称：1,3-二(羟甲基)-5,5-二甲基咪唑烷-2,4-二酮
DMDM防腐剂
1,3-二羟甲基-5,5-二甲基海因
英文名称：4-Imidazolidinedione, 1,3-bis(hydroxymethyl)-5,5-dimethyl-2
1,3-di(Hydroxymethyl)-5,5-dimethylhydantoin
1,3-bis(hydroxymethyl)-5,5-dimethylhydantoin
1,3-dimethylol-5,5-dimethylhydantoin
1,3-bis(hydroxymethyl)-5,5-dimethyl-4-imidazolidinedione
用途：洗发香波、护发素、化妆品杀菌防腐剂。
分子式：C7H12N2O4
分子质量：188.1828
中文名称：1,3-二(羟甲基)-5,5-二甲基咪唑烷-2,4-二酮
DMDM防腐剂
1,3-二羟甲基-5,5-二甲基海因
英文名称：4-Imidazolidinedione, 1,3-bis(hydroxymethyl)-5,5-dimethyl-2
1,3-di(Hydroxymethyl)-5,5-dimethylhydantoin
1,3-bis(hydroxymethyl)-5,5-dimethylhydantoin
1,3-dimethylol-5,5-dimethylhydantoin
1,3-bis(hydroxymethyl)-5,5-dimethyl-4-imidazolidinedione
用途：洗发香波、护发素、化妆品杀菌防腐剂。
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