1) Hypsizygus marmoreus functional food
真姬菇功能食品
2) Hypsizigus marmoreus
真姬菇
1.
Optimization of extraction of polysaccharides from Hypsizigus marmoreus fruit-body;
真姬菇子实体多糖的提取工艺优化
2.
Optimization of Nutrients for the Growth and Polysaccharide Production of Hypsizigus marmoreus in Liquid Cultivation;
真姬菇液体培养用菌种及其营养因子筛选
3.
Study on the Submerged Culture Condition for Hypsizigus marmoreus;
真姬菇深层培养条件的研究
3) Hypsizygus marmoreus
真姬菇
1.
Residual Dynamic of Chlorothalonil in the Hypsizygus marmoreus and Substrates;
百菌清在真姬菇及培养料中的残留
2.
Analysis of Nutrient Components and Bioactive Substance of Hypsizygus marmoreus and Study on Activity of Polysaccharides Scavenging Free Radicals;
真姬菇营养成分生物活性物质分析及其多糖清除自由基活性研究
3.
Determination and Analysis of Major Nutritional Components in Hypsizygus marmoreus Fruitbodies;
真姬菇营养成分的测定与分析
4) Hypsizygus marmoreus polysaccharide
真姬菇多糖
1.
The extraction process and components of Hypsizygus marmoreus polysaccharide were studied.
研究了真姬菇多糖的提取工艺和多糖组分。
5) functional food
功能食品
1.
Research and exploitation of edible fungus functional food;
食用菌功能食品的研究与开发
2.
Study on the development of the anti-fatigue functional food;
抗疲劳功能食品的研究进展
3.
Introduction to the global functional food industry and the application of phyto nutrients in functional foods;
全球功能食品市场概况和植物营养添加剂在功能食品中的应用
6) function food
功能食品
1.
The advancement on melatonin function food;
褪黑素功能食品的研究进展
2.
Presently, the function food empoldered mainly through such mechanism as antioxidation, inducing cell cycle arrest, apoptosis, improving the immune function, inducing gap junction intercellular communication, anti-mulogcnicity and so on to realize the anticancer function.
目前开发的功能食品主要通过抗氧化、诱导细胞周期停滞和细胞凋亡、提高机体免疫力、诱导细胞间隙连接通讯、抗突变、抗畸变等机制来实现其抗肿瘤的功能。
3.
The marketing strategy of function food is analyzed with the example of marketing compose theory, based on the analysis of marketing environment of function food.
在功能食品市场环境分析的基础上,以营销组合理论为例分析了功能食品营销策略,从增强食品可追溯性和构筑信用体系两个角度,系统地分析了功能食品安全营销控制策略,为解决我国功能食品营销体系中存在的食品安全问题提供了可行的方法。
补充资料：凉拌姬菇
凉拌姬菇
主料：
红椒、姬菇、葱花、盐、香油、辣椒油、胡椒粉。
制作：
1、将姬菇洗净，用手撕开（也可以不撕，看个人喜好）。
2、烧一锅水，水开后把姬菇放进去，焯1-2分钟捞出，用冷水冲凉，挤干水分待用。
3、取一个碗，把焯好的姬菇放进去，加适量盐、胡椒粉，滴入香油、辣椒油（看个人口味而定），加红椒段、葱花拌匀装盘即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。