1) Multiplex bio-preservative
复合生物保鲜剂
1.
Multiplex bio-preservative on preservation for aquatic products was proposed basing on the characteristics of bio-preservative and hurdle technology,the feasibility of preservation combined with low temperature preservation and modified atmosphere packaging was analyzed.
按照栅栏理论结合不同保鲜剂的特点,提出复合生物保鲜剂保鲜水产品,以及分析了生物保鲜剂与低温、气调保鲜结合的可行性。
2) compound preservative
复合保鲜剂
1.
Under 4℃ temperature, strawberry is treated by polyphenols compound preservative After half a month, good fruit rate reaches 90 9%, and increases by 40 2%～64 5% than stored by single polyphenols or water In addition, fruit respiratory density and permeability change slightly, appearance and quality keeps well, and Vc and SOD activity in cell can keep certain leve
草莓果实在贮藏过程中，采用茶多酚复合保鲜剂处理，在４℃低温下贮藏半个月，好果率达９０。
3) complex freshness keeping preparation
复合保鲜剂
1.
The effect of lysozyme complex freshness keeping preparation on keeping aquatic products fresh;
溶菌酶复合保鲜剂对水产品的保鲜作用
4) compound fresh-preserving agent
复合保鲜剂
1.
The introduction of compound fresh-preserving agent can prolong the quality guarantee period of the products.
引入复合保鲜剂可以延长产品的保质期 ,但卤煮过程中 ,其合理用量一直成为瓶颈问题。
5) biologic preservative
生物保鲜剂
1.
Effects of biologic preservative on chilled pork;
生物保鲜剂对冰鲜猪肉的保鲜效果
2.
This paper reviews the mechanism,characteristics,research and applications of several kinds meat biologic preservative,and forecasts the prospects and the developments of meat biologic preservative.
本文综述了几种肉类生物保鲜剂的作用机理、特点、研究与应用,并对今后肉类生物保鲜剂的发展趋势进行了展望。
6) Bio-preservative
生物保鲜剂
1.
Application of Bio-preservative on Preservation for Aquatic Products
生物保鲜剂在水产品保鲜中的应用
2.
Study Progress on the Effect of Aquatic Products Preservation with Several Bio-preservatives
生物保鲜剂对水产品保鲜效果影响的研究进展
补充资料：国外保鲜包装：电子保鲜机
法国制成了一种电子保鲜机。将这种机器放在果蔬储藏室，可使里面存放的水果和蔬菜75天鲜嫩如初摘。这种保鲜机利用高城市负静电场所产生的负氧离子和臭氧来达到保鲜目的：负氧离子可使果蔬进行代谢过程的酶纯化，从而降低果蔬的呼吸过程，减少果实催熟剂乙烯的生成；臭氧则是一种强氧化剂，又是一种良好的消毒剂和杀菌剂，能杀灭和消除果蔬上的微生物及其分泌的毒物，抑制并延缓有机物的分解，从而延长果蔬储存期。
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