采用生物保鲜技术的间室能使食品保鲜时间比常规冷藏室内保鲜时间丧3倍左右。
The bio - fresh technology can prolong the freshness keeping time 3 times longer compared with that in normal cooler.
在抑制果蔬采后贮藏病害过程中，对新的安全的生物保鲜剂的研究受到日益重视。
The studies of the new and safer creature preservatives have been researched during the process of the restraint of the fruits and vegetables postharvest disease.
传统的食品保鲜技术将逐步被一种全新、无毒、高效的保鲜技术-微生物保鲜技术所取代。
Microbial preservation technology, a new hopeful substitute of traditional technology in food preservation has been confirmed to be a natural, safe, residue free, and highly efficient method.
昆虫学家乔治·波因纳尔在1982年的一片论文中探讨了从这些保鲜生物中提取DNA的可能性。
A 1982 paper by entomologist George Poinar explored the potential for extracting DNA from preserved creatures.
是一家从事生物技术、健康直饮水和食品保鲜产品研究开发、生产和销售的高科技企业。
Is one in biotechnology, health direct drinking water and food preservation product research and development, production and marketing of high-tech enterprises.
采用正交试验方法，分析了生物抑制剂对龙眼果皮褐变和保鲜效果的影响。
Using orthogonal experiment, the effects of biological inhibitors on longan pericarp Browning and the freshness quality were analyzed.
对冰核细菌的生物学特性、安全性及其在食品冷冻保鲜与冷冻浓缩中的应用进行了概述，并对其今后在食品工业中的应用前景进行了展望。
The biological characteristics, safety and application in food industry of ice nucleation active bacteria were summarized in this paper, moreover, its development in the future was also discussed.
本研究在绿茶栽培、加工、贮运过程中采用生物制剂、微波杀青、纳米保鲜包装材料等多种技术提高绿茶保鲜品质。
The paper put an emphasis on the key technology to improve the preservation quality of green tea including applying of biology preparation, enzyme inactivation by microwave, nano-packing material.
食品保质或保鲜的关键是致食品中的微生物失活。
The key of the food pasteurization is inactivation of the microorganism in food.
霉菌是果蔬保鲜过程中，特别是在湿冷系统中常见的一种致腐烂性微生物。
Mold is one of the common microorganisms found during the preservation of fruit and vegetable, especially in the"Humidicool System".
使用过的纸箱可回收再利用，还可生物降解，可用于瓜果蔬菜保鲜包装、肉类、海鲜冷冻制品，是真正的绿色环保包装制品。
The wax carton is recycled, degradable and really green package product. It is widely used to pack fresh vegetable, fruit, frozen meat and seafood etc.
目的研究柠檬提取物抗微生物和保鲜作用。
Objective To study antimicrobial and fresh-maintaining effects of lemon extract.
防腐保鲜的基本原理主要是在尽可能减少肉品中微生物的残留量的前提下，抑制肉品中微生物的生长代谢和酶的活性。
The principle of antiseptic preservation is laid on restraining microorganism growth and microbial enzymatic activities in meat of minimal initial microbial loads.
褐变和微生物活动是影响微加工蚕豆瓣品质及保鲜效果的主要因素。
Browning and microbe activity are main factors limiting fresh-keeping effect and reducing quality of the mini-processing broad bean seeds.
冰盒：适用范围：用于冰箱：能蓄冷节电、食品保鲜。在冰箱断电时维持低温。用于冷藏运输：家禽、水产品等其它食品长距离冷藏运输、冷冻生物制品、药品、血浆、疫苗等冷藏运输。
For cold storage and transportation: it can be used for cold storage and transportation of poultry, aquaculture product and other kinds of food, biological product, drug, plasma, vaccine.
从鲜切果蔬生理生化反应、营养成分变化、微生物侵染等几个方面阐述了影响其品质的若干因素，对当前已实施的几种实用保鲜技术作了介绍。
The paper discusses the factors affecting the quality of fresh-cut fruits and vegetables from the aspects of physiological and biochemical reactions, nutrition changes and microbial infection.
脱氢醋酸钠是一种新型的食品保鲜剂。对食品微生物有明显的抑制作用。
Sodium dehydroacetate is a new type of preservatives and has obvious inhibiting action to microbiology in food.
本文主要概述了冷却肉的各种保鲜方法，以及成为冷却肉之前原料肉的微生物控制情况。
This paper Outlines a variety of preservative methods of chilled meat, and summarizes the microbial prevention of raw materials before turning into chilled meat.
辐照保鲜的低温肉制品的感官指标、主要营养成分与冷藏对照无明显差异，微生物指标优于冷藏。
The indices of sensory organ, nutrition and microbe evaluation of irradiated low temperature meat products were tested.
辐照保鲜的低温肉制品的感官指标、主要营养成分与冷藏对照无明显差异，微生物指标优于冷藏。
The indices of sensory organ, nutrition and microbe evaluation of irradiated low temperature meat products were tested.
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