Screening the processing of low-sugar preserved fruit of seed used watermelon peel
低糖籽瓜皮果脯加工工艺条件的筛选
Object:To establish a RP-HPLC method for the determination of liquiritin and glycyrrhizic acid in preserved fruit.
目的:建立用RP-HPLC法同时测定果脯中甘草苷和甘草酸含量的方法。
This paper introduces how to produce candied fruit of wild Rossa roxburghhi Tratt with wild Rossa roxburghhi Tratt and cane sugar as main materials.
介绍了以野生刺梨和蔗糖为主要原料生产刺梨果脯的方法,并对野生刺梨的营 养价值、质量指标及加工过程中应注意的问题进行了讨论,为充分利用山区的野生植物资源,发展山区经济找到一条可行之策。
Development of low-sugar pepino preserves and jam;
低糖人参果果脯、果酱的研制
Appling texture soybean protein as resources manufactures bionic preserves, which is a new way to develop anduse vegetable protein.
利用组织化大豆蛋白为原料研制仿生果脯,为植物蛋白产品的开发和利用探索一条新方法。
In this paper,methods to make preserves of radish through lactic acid fermentation were introduced.
介绍了以萝卜为原料,经乳酸发酵后再制成果脯的方法。
Screening the processing of low-sugar preserved fruit of seed used watermelon peel
低糖籽瓜皮果脯加工工艺条件的筛选
APPLICATION OF HACCP SYSTEM TO CONTROL QUALITY OF LOW-SUGAR ONION PRESERVED FRUIT
HACCP系统控制低糖洋葱果脯质量探讨
ADVANCED STUDY ON THE KEY TECHNOLOGY OF THE LOW SUGARED CHESTNUT IN PROCESS
低糖板栗果脯加工关键技术研究进展
Decolorization of Waste Sugar Solution by active carbon in the Production of Preserved Sweet Potato
活性炭对甘薯果脯废糖液的脱色效果研究
Effect of Sugar Permeability Technique by Microwave on Quality of Preserved Small Tomato
微波渗糖工艺对圣女果果脯品质的影响
tudies of the Production Technique of Clearing Concentrated Sugar Solution Come from Produce Preserved Hawthorn
生产山楂果脯剩余浓糖汁澄清工艺研究
Research on clarification and detreated of cherry tomato′s sugar cooking liquid
樱桃番茄果脯糖煮液的澄清与脱色研究
To Test the Content of Liquiritigenin and Glycyrrhizic Acid in Dried Fruit Foshou by RP-HPLC;
HPLC法测定果脯佛手中甘草苷和甘草酸的含量
Preserved Kiwi Fruit Process Optimization and Control System for HACCP
HACCP在猕猴桃果脯加工应用与关键工艺优化研究
Processing Technology of Cherry Tomato Preserves with Lactic Acid Bacteria Fermentation
乳酸菌发酵樱桃番茄果脯加工工艺研究
Application of the Method of Fuzzy Math Evaluation in the Manufacture of Onion Preserved Fruit
模糊数学评价法在洋葱果脯研制中的应用
Production of preserved fruits of low-sugar and original flavor and vacuum-assisted impregnation apparatus
低糖原味果脯生产与真空辅助浸渍装置
Research on clarification and decolorization of waste sugar solution of preserved sweet potato
甘薯果脯废糖液果胶酶澄清及活性炭脱色工艺研究
The optimization research is given on the technological conditions of preserved kiwi fruit, such as peeling, color and luster protection and drying.
对猕猴桃果脯生产过程中的去皮、护色、干燥等工艺条件进行了研究。
Deep, dense and rich showing tones of chocolate and prunes, this is full bodied with soft, velvety tannins.
此酒颜色深厚，蕴涵着巧克力和果脯的气息，单宁柔顺耐人寻味。
Isolation of the Lactobacillus and Study on Quality of Tomato Preserved Fruit
乳酸菌的分离选育及对樱桃番茄果脯品质的研究
Dried fruits such as prunes, pears, and peaches, are stewed.
梅干、梨脯、桃脯等干果，都是炖过的。
Cadmium tolerance and proline accumulation in Rorippa globosa(Turcz.) Thell
球果蔊菜脯氨酸的积累及与Cd耐性的关系