近几年，利用这一技术对食物中蛋白质的种类差异、性质以及在贮藏加工过程中蛋白质的变化等研究有了新的进展。
In this paper, application of this technology in foods protein analysis are reviewed, including researching imparity of proteins category, their natures and protein changes in store.
通过贮藏试验，研究了甘氨酸螯合铁的理化性质。
The physicochemical characteristics of ferrous glycinate were evaluated by a storage test.
方法的性质为低乙烯、简易动态气调辅助下的化学贮藏。
This method is mainly based on the chemical storage assisted by low ethylene and simply dynamic controlled atmosphere.
研究了不同强度的机械损伤处理对草莓果实低温贮藏过程中生理生化性质的影响。
The effect of mechanical stress by falling from different height on senescence of the strawberry during cold storage was studied, and some important physiology indexes were measured.
最后通过对固定化酶和游离酶的性质比较可知，固定化酶的热稳定性、酸碱稳定性和贮藏稳定性等均要高于游离酶，且固定化酶可以重复多次使用。
By comparing the characters of free SHP and immobilized SHP to find that the immobilized SHP was used many times and more stable in temperature, pH and storage.
蛋白质的功能性质是指食品体系在加工、贮藏、制备和消费期间影响蛋白质在食品体系中性能的那些物理和化学性质。
Functionality of food protein refers to that food protein is affected by physical and chemical properties during the processing, storage, preparation and consumption.
探讨了辣椒红色素在仿真虾中的应用，并对其性质，着色效果和贮藏中的变化等方面进行了研究。
Application of capsicum red pigment in simulated food is discussed. And the pigment's character, pigmentation effect and change during the food storage are also studied.
探讨了辣椒红色素在仿真虾中的应用，并对其性质，着色效果和贮藏中的变化等方面进行了研究。
Application of capsicum red pigment in simulated food is discussed. And the pigment's character, pigmentation effect and change during the food storage are also studied.
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