2) pineapple pomace
菠萝果渣
1.
Study on extracting of polyphenols from pineapple pomaces fermented by Rhizopus oligosporus;
少孢根霉发酵菠萝果渣促进粗多酚溶出的研究
2.
Using dried pineapple pomace as experimental material and based on single tests including the factors of temperature,pH,enzyme dosage and time,the optimum conditions for the extraction of polyphenols from pineapple pomace treated with cellulase were obtained by Box—Benhnken center—united experiment design and Response Surface Analysis(RSA).
以干燥的菠萝果渣为实验原料,在浸提温度、浸提pH、加酶量、漫提时间4个单因素试验的基础上,利用Box-Benhnken中心组合实验和响应面分析法优化纤维素酶处理菠萝果渣提取多酚类物质的工艺条件。
3) pineapple fruit
菠萝果实
1.
The results showed that the dominant sugars in pineapple fruit were sucrose、glucose and fructose,The content of different sugars was low at the earlier development stage,but increased rapidly with slowing down of fruit growth,and peaked at the ripe stage.
结果表明:蔗糖、葡萄糖和果糖是菠萝果实的主要糖类;在果实发育早期,各糖分含量较低,随着果实生长速度减慢,糖含量迅速增加,在果实成熟期达到最大值;在成熟果实中,不同品种间糖份的比例有较大差异,其中,‘巴厘’为3。
4) pineapple juice
菠萝果汁
1.
Initial study on inhibition of enzymatic browning by pineapple juice during the process of banana processing;
菠萝果汁抑制香蕉加工过程中酶褐变的初步研究
2.
The pineapple produced in Zhanjiang as the raw material and the single factor tests and orthogonal test were used to study the effects of enzyme pretreatment on extraction rate of pineapple juice.
采用正交试验法研究了果胶酶和纤维素酶的酶用量、酶比例、酶解温度以及酶解时间对菠萝果汁提取率的影响。
5) pineapple wine
菠萝果酒
1.
Screening of brewing yeasts for pineapple wine
菠萝果酒酿造酵母菌的筛选研究
2.
This paper studied the fermentation of pineapple wine.
对五种酵母菌株在 2 5℃ ,糖度为 18°BX的菠萝果汁中进行发酵酿造菠萝果酒 ,研究了各菌株的发酵速率和产酒能力 ,并对菠萝果酒质量进行感官评定。
6) Pineapple Tea
菠萝果茶
补充资料：上果
1.亦作"上菓"。精美的果品。 2.佛家语。犹言正果。
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