结果表明，芦笋汁加工过程中以杀青和杀菌阶段的营养损失最大。
The results showed that blanching and sterilization were the main stages of nutrient losses during processing.
说明蝇蛆壳聚糖能减少蔬菜的水分损耗，限制其呼吸作用，减少营养损失。
It was also found that Chitosan can inhibit the evaporation of water, limit the respiratory reaction and reduce the nutrition loss in vegetables.
鲜食玉米穗速冻加工中存在水分、色泽、香味及营养损失等问题，严重影响产品的品质。
The quality of fresh unripe maize ears was affected by the lossing of moisture, color, flavor and nutrition during the quick-frozen processing .
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