英文标题与摘练习2.pptVIP

英文标题与摘要练习 大豆蛋白肽对香肠保水性的影响 Effect of soybean peptide on the water holding capacity of sausage 氯化钙、乙酸及巴氏杀菌对泡椒硬度的影响 Firmness Retention in Pickled Peppers as Affected byCalcium Chloride, Acetic Acid, and Pasteurization 盐浓度及盐的品质对自然大型酸菜发酵的影响 Impact of low salt concentration, salt quality on naturallarge-scale sauerkraut fermentation 贮存西兰花的最优人工气调条件 Optimal Controlled Atmosphere Conditions for Storage of Broccoli Florets 多胺对采后香蕉贮藏生理的影响 Effect of polyamine on postharvest storage physiology of banana 本研究以巴西香蕉为实验材料，分别测定了果皮与果肉中所含主要多胺的种类、分布及其变化，同时，就内、外源多胺在常温及冷害温度下对采后香蕉生理的影响进行了较为系统的研究。研究结果表明，香蕉果实中游离多胺含量以精胺最多，腐胺次之，亚精胺最少，另外，还可能含有极少量的尸胺。 The category, distribution and changes of PAs in banana peel and fruit were investigated, effect of endogenous and exogenous PAs on the postharvest physiology of bananas at both room temperature and chilling temperature were also studied systematically. The results show that the order of the content of free Pas in the banana fruit was精胺腐胺亚精胺, and very little XX was also presented. 在常温果实及低温果皮中，精胺在开始阶段逐渐积累，随着果实成熟含量逐渐下降，而在冷害过程中，果肉中的精胺则逐渐积累。在常温条件下，精胺与亚精胺的生成有助于延缓果实的衰老，而腐胺的积累是果实衰老的结果。 精胺 accumulated during the beginning stage in the peel at room temperature and in the fruit at low temperature, and decreased with the progress of maturation. While 精胺 continued to accumulated during chilling injury. At room temperature, production of 精胺and 亚精胺 help to retard the maturation, while accumulation of 腐胺 was the result of maturation. 2 周 Color of Whole-Wheat Foods Prepared from a Bright-White Hard Winter Wheat and the Phenolic Acids in Its Coarse Bran Flavonol Content in the Water Extract of the Mulberry (Morus alba?L.) Leaf and Their Antioxidant Capacities Effect of Extrusion on the Antioxidant Capacity and Color Attributes of Expanded Extrudates Prepared from Purple Potato and Yellow Pea Flour Mixes 加热对葡萄籽粉中多酚含量及其抗氧化活性的影响 Influence of Heating on the Polyphenolic Content and Antioxidant Activity of Grape Seed Flour Malaysian蜂蜜中酚酸组成及抗氧化性质 Phenolic