1) Bromeliafibre
菠萝属叶纤维
2) pineapple
菠萝
1.
Researches on technology for compound beverage of mung bean and pineapple;
绿豆菠萝复合饮料工艺的研究
2.
Development of a compound solid beverage of green gram and pineapple;
绿豆菠萝复合固体饮料的研制
3.
Effects of ultra high pressure on the changes in volatile composition of pineapple;
超高压处理前后菠萝香气成分的变化
3) pineapple juice
菠萝汁
1.
Investigation on the technology for clarification of pineapple juice using pectinase;
果胶酶澄清菠萝汁最佳工艺研究
2.
The changes in the aroma of pineapple juice during concentration;
菠萝汁香气物质在浓缩过程中的变化
3.
Preparation of ginkgo leaf and pineapple juice health drink;
银杏叶菠萝汁保健饮料的制作
4) jackfruit
菠萝蜜
1.
Comparison of pectin substances in different tissues of jackfruit;
菠萝蜜果实不同组织中果胶物质的比较
2.
Study on jackfruit germplasm in Leizhou peninsula;
雷州半岛菠萝蜜种质资源研究
5) pineapple peel
菠萝皮
1.
Study on pineapple peel biogas generation by anaerobic digestion;
菠萝皮厌氧发酵产沼气的研究
2.
The drying technologies of pineapple peel were investigated by varying the drying temperature and material thickness.
本实验采用了不同的干燥温度和物料厚度对菠萝皮进行干燥,对其干燥曲线进行分析,得出物料厚度对干燥效率影响较大,而干燥温度对菠萝皮的干燥速率呈正相关性。
3.
In this article, recent researches on the comprehensive utilization of pineapple peel is reviewed.
菠萝皮的随处丢弃既浪费了大量的生物资源 ,又破坏了生态环境。
6) pineapple powder
菠萝粉
1.
The β-cyclodextrin and magnesium stearate was add into pineapple juice according certain quality to study the effect of β-cyclodextrin and magnesium stearate on the property(aroma,fluidity and anti-coagulability)of pineapple powder.
为研究β-环糊精和硬脂酸镁的添加对菠萝粉性质的影响,在菠萝浆中添加不同比例的β-环糊精和硬脂酸镁,制备成果粉后,分别研究各添加剂对果粉香气、流动性、抗结性的影响。
参考词条
补充资料：碳(石墨)纤维增强体(见碳纤维、石墨纤维)
碳(石墨)纤维增强体(见碳纤维、石墨纤维)
earbon(graPhite)fibrereinforeements
，、、里z耽维增强体earbon(graphi现inforcements用于复合材料中承受负荷，田的磷纤始知五史纤俯亡e)fibre起增强作
说明：补充资料仅用于学习参考，请勿用于其它任何用途。