1) Yacon
[jɑ´kɔn]
雪莲果
1.
ICP-OES Determination of Trace Elements in Yacon by Microwave Digestion of Samples;
微波消解ICP-OES法快速测定雪莲果中的微量元素
2.
Improvement on Microwave Technology of Extracting Polysaccharide from Yacon Leaves;
雪莲果叶片多糖的微波提取技术改进
3.
Lead(Pb) and Cadmium(Cd) Determination of Yacon by Graphite Furnace Atomic Absorption Spectrometry(GFAAS);
石墨炉原子吸收法测定雪莲果中的铅·镉
2) Smallanthus sonchifolius
雪莲果
1.
Research Advance on Chemical Constituents and Pharmacological Action of Smallanthus sonchifolius;
雪莲果化学成分及其药理作用的研究进展
2.
Determination of Mineral Elements by ICP-AES and Amino Acids in Yunnan Smallanthus Sonchifolius;
云南雪莲果矿质元素的ICP—AES测定和氨基酸含量测定
3.
Tissue Culture in Vitro and Establishment of Regeneration System of Smallanthus sonchifolius;
雪莲果离体培养及植株再生体系的建立
3) yacon(Smallanthus Sonchifolius)
雪莲果
1.
The experiment was performed using yacon(Smallanthus Sonchifolius)to study the effect of four kinds of drying methods on the quality of yacon powder,including sun-drying,hot air drying,microwave drying and vacuum drying.
以雪莲果为试验材料,研究了自然干燥、热风干燥、微波干燥、真空干燥4种不同干燥方法所制得的雪莲果果粉的品质。
2.
Based on the traditional brewing technology of Jiaxing rice wine,the yacon fruit rice wine was produced using the yacon(Smallanthus Sonchifolius) and two kinds of rice as the raw materials,in which the lin-fan rice wine starter,the koji and the complex enzymes were applied as the sacchariferous agents.
以雪莲果和双粮(粳米和糯米)为主要原料,在嘉兴喂饭黄酒传统发酵的工艺基础上,以制淋饭酒母、米曲,复合酶为糖化剂,共同参与糖化发酵,并在压榨分离清酒中加入益生元低聚异麦芽糖,通过科学的品评、组合和调味,研发出一种新颖的雪莲果清爽型果露黄酒。
3.
Yacon(Smallanthus Sonchifolius) is dicotyledonous herbage from helianthus of the composite,which was originally cultivated in South America in the Andean highlands with altitude of 880-3500m from Ecuador to the northwest of Argentina.
雪莲果(Smallanthus Sonchifolius)为菊科向日葵属双子叶草本植物,起源于从厄瓜多尔到阿根廷西北海拔880-3500m的南美洲安第斯山脉的中高原地带。
4) yacon leaves
雪莲果叶
1.
Study on purifying process of phenolic acid in yacon leaves by macroporous resin
大孔树脂纯化雪莲果叶酚酸工艺的研究
2.
In this study,yacon leaves were used as raw material to extract polyphenols.
以雪莲果叶为原料,采用醇提方法提取其多酚物质。
5) yacon juice
雪莲果汁
1.
In single factor tests, the inhibitory effects of vitamin C (VC), DL- malic acid and L-cysteine (L-Cys) amounts and temperature on yacon juice browning were investigated.
研究了抑制雪莲果汁褐变的条件,通过单因素试验选取各因素的水平,根据Box-Benhnken的中心组合试验设计原理,利用SAS软件进行响应面回归分析,以褐变变化率为响应值,确定了雪莲果汁褐变抑制条件中各影响因素的水平,结合验证实验结果得到了最佳条件,即抗坏血酸0。
6) fresh-cut yacon
鲜切雪莲果
1.
Study on storage and preventing browning technology of fresh-cut yacon
鲜切雪莲果护色保鲜工艺的研究
补充资料：雪莲果
雪莲果｜英语解释：Yacon 雪莲果原产地南美洲安地斯山脉，国外名称"yacon"(亚贡)，果品外观如地瓜，内则晶莹剔透，水分含量高，口感甜脆爽口，生津止渴,特有无糖水果蔬菜之称的保健功能。
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