SPOILAGE相关论文
本文通过对荣华二采区10...
冷却肉腐败,实是一种细菌性食物腐败变质.本文综述了导致冷却肉腐败的微生物种类、代谢特点以及影响致腐微生物生长的主要条件,为......
综述了干腌火腿腐败的类型、致腐败微生物的种类、食盐浓度和温度等因素对腐败菌的影响、腐败火腿中挥发性化合物的成分以及防止火......
综述了国内外物理保鲜技术在水产品贮藏加工中的应用进展,主要介绍水产品的腐败机理以及低温保鲜、辐照保鲜、超高压保鲜、气调保......
把不同来源的冷却猪肉分别托盘包装，4℃贮藏1、3、5、7、9、11天，研究各品质指标的变化。结果表明，在品质变化的各指标中，微生物数量与......
新鲜腿肉经切块、干腌、干燥和发酵制成块状干腌火腿.肉块盐分含量小于9%,发酵时腐败变质;肉块盐分含量大于15.5%,发酵后不会腐败......
The prevention of fungal spoilage is an essential consideration in wheat storage.Recent studies have revealed that volat......
为了调查微生物与哈密瓜采后腐败变质的关系,采用传统微生物培养技术研究不同温度保藏过程中哈密瓜表皮可培养微生物动态变化。研......
High Pressure Treatment Changes Spoilage Characteristics and Shelf Life of Pacific Oysters (Crassost
The effects of high pressure (HP) treatment on spoilage characteristic and shelf life extension of Pacific oysters(Crass......
就意大利巴马火腿的现代化生产技术、风味物质、呈色物质、主要的质量问题及其防止方法等方面进行了阐述。......
细菌是个体微小、形态简单的一类原核微生物。在自然界中，数量最多、分布最广，是导致食品腐败变质的主要原因。因此，本文对细菌的基本......
加工后的肉制品由于微生物污染、脂类物质氧化、肌红蛋白褐变等原因而导致败坏，必须对肉制品进行包装。本文综述了肉制品包装中存在......
以海产品腐败菌波罗的海希瓦氏菌（Shewanella baltica）为对象,评价了儿茶素单体抑制生物被膜的效果,并分析效果最佳的单体对该菌生物......
【目的】确定冷却猪肉贮藏过程中对腐败的群体效应起关键作用的腐败菌,为微生物的控制和货架期的延长提供理论依据。【方法】分别......
Essential oils(EOs)are more complex and comprise a number of volatile and natural bioactive compounds,which often used i......
图书馆的书是国家财产,是一个学校教学和科研的重要保证.学校和图书馆要发展,图书馆的书库也应该不断发展壮大.本文就高校图书馆开......
为了探讨生物胺指标评价鱼肉腐败进程的可能性及其安全范围,应用反相高效液相色谱法测定冷藏罗非鱼片贮藏过程的生物胺变化,用以判......
Pre-harvest Fruit Losses and Physico-Chemical Analysis of Different Varieties of Pomegranate in Gilg
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Nowadays, consumers are demanding for minimally processed, additive-free, high quality, fresh-like andmicrobiologically ......
食品腐败是影响食品安全的主要因素之一,向食品中添加防腐剂是比较普遍采用的防腐方法,食品防腐剂可以抑制微生物的生长,同时微生......
Milk spoilage is an indefinite term and difficult to measure with accuracy. This uncertainty can cause suffering for bot......
A bacteriocin producing strain of Lactococcus lactis subsp. lactis LABW4 was isolated from naturally fermented milk prod......
The Use of Chloride, Citric and Ascorbic Acid Dip and Packaged Film to Extend the Shelf Life of Peje
The objective of this study was to analyze the effect of chloride, citric and ascorbic acid dip treatments in conjunctio......
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Microorganisms play an important role in the conversion of grape juice into wine. Different species of yeast are mainly ......
Investigation of fungi responsible for the post harvest deterioration of Lycopersicum esculentus (tomatoes), Elaeis guin......
Growth curves fitted Penicillium digitatum were used to analyze the effect of temperature, pH and aw on their growth. To......
Fungal foodborne diseases pose serious public health problems and cause significant loss of the world’s food stock as a......
<strong>Background</strong>: Mealie Meal is one of the by-products of maize from dry milling. It constitutes more signif......
