1) fresh-cut sweet potatoes
鲜切甘薯
1.
The selection of browning control inhibitors combination for fresh-cut sweet potatoes was studied and its effectson PPO activity and browning degree(BD) of fresh-cut sweet potatoes during storage period was investigated.
试验筛选了鲜切甘薯能取代亚硫酸盐的化学褐变抑剂组合,分析了其对甘薯贮藏期间PPO活性和褐变度的影响。
2) fresh sweetpotato
鲜食甘薯
1.
Cultivation practices on fresh sweetpotato were conducted on both farmland and interplanting poplars field with three factors of cultivar,planting density and potassium fertilizer.
在普通生产田和林间生产田,从品种、栽植密度和施用钾肥3方面研究了鲜食甘薯栽培技术。
3) fresh sweet potato
鲜甘薯
1.
The ethanol production with simultaneous saccharification and fermentation(SSF)by Zymomonas mobilis 232B using fresh sweet potato as raw material was studied.
对运动发酵单胞菌232B同步糖化发酵(SSF)鲜甘薯快速生产燃料乙醇的条件进行了研究。
2.
The very high gravity fermentation of ethanol with fresh sweet potato by Saccharomyces cerevisiae was studied.
本研究采用酿酒酵母以鲜甘薯为底物进行了快速高浓度乙醇发酵的研究。
3.
As fresh sweet potato syrup shows high viscosity,it is hard to be fully converted to glucose by enzymes in the traditional saccharification process.
但由于鲜甘薯具有粘度大的特点,传统液化糖化处理很难在短时间内充分糖化原料;高粘度的醪液也难以进行管道输送,容易堵塞管路;同时,也会降低后续的乙醇发酵效率。
4) fresh-cut potato
鲜切马铃薯
1.
Effect of chitosan film on the browning degree of fresh-cut potato;
壳聚糖涂膜对鲜切马铃薯褐变程度的影响
2.
The effects of chlorine dioxide (ClO2) on the browning and quality of fresh-cut potato were studied.
本文对不同浓度二氧化氯(ClO2)对鲜切马铃薯褐变和贮藏性的影响进行了研究。
3.
This paper studied the effects of variety,temperature,and the thickness of chitosan on fresh-cut potato about chromatism(E),polyphenoloxidase(PPO)and content of total sugar.
探讨了马铃薯品种、温度、壳聚糖浓度对鲜切马铃薯的色差(ΔE)、多酚氧化酶(PPO)活性、总糖含量的影响。
5) fresh shredded cabbage
鲜切甘蓝
1.
This article observed and analyzed the quality changes of fresh shredded cabbage by regulating several technical factors such as shredding, pre-processing, heat treatment, immersion in additives solvents, centrifugal dehydration, packaging and preservation.
通过对鲜切甘蓝的切分、前处理、蒸烫、添加剂溶液浸泡、离心脱水、包装、贮藏等工艺点的调控,研究其对鲜切甘蓝品质的影响,并通过测定呼吸强度、多酚氧化酶(PPO)活力、褐变度等指标观察鲜切甘蓝质量变化,以确定最佳保鲜工艺条件。
6) fried potato chips
鲜切油炸薯片
1.
On-line control of concentration of acrylamide inhibitors during processing of fried potato chips;
抑制鲜切油炸薯片中丙烯酰胺产生的在线控制研究
补充资料：切木尔切克古墓群
切木尔切克古墓群，距阿勒泰市约30公里，距切木切克乡集镇15公里，位于平坦戈壁向山区过度地带，数约有100余琢，分布在约5平方公里范围内。墓有大、有小，有的较集中，有的分散。较大的一座长约65米，宽35米，位于哈底那尔村西，平均海平面高764米，墓前立有高1.5米，宽60公分，厚400 公分，4块巨大黑石石碑，上刻有凸形浮雕头像， 较小的墓大多分散在起伏土丘的制高点，墓前大多有一块立石，四周大多铺成直植的块石围护，隆起略高于地平面。
1963年新疆社会科学院考古研究所，有计划进行了部分发掘，发现墓葬形式有墓院制和单墓制两种，墓院制地表大多无封土，周缘多有列石围护，单墓制四周无列石围护。但两种墓葬都又分为石棺和竖穴土坑，石棺表面有的有封土，有的没有，竖穴土坑均有封土，埋葬方式为：屈肢、仰身直肢、俯身直肢和乱首葬。出土文物有石器、陶器、铜器、铁器、骨首质器等，时代起于战国延伸至突厥时期，近千年。
墓区除古墓以处，还有左文字石刻，岩画，这些可能是此方草原上的游牧民族匈奴、突厥等民族的遗迹。考古学界有人将切木尔切克墓葬称为切木尔克文化，可见地位之高。
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