荸荠
- water chestnut;eleocharis tuberosa
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(1) [water chestnut] 古称凫茈。又称乌芋。有些地区名地栗、地梨、马蹄。
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(2) 一种多年生草本植物,种植在水田中,具匐匍茎,先端膨大为球茎
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(3) 这种植物的球茎,可作蔬菜,可代水果,也可制淀粉,作中药
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HACCP在出口速冻荸荠加工中的应用
Application of HACCP in Processing of Quickly Frozen Water Chestnut for Export
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应用放射性核素示踪技术,研究了3种水生蔬菜(慈姑、荸荠和水芹菜)对稀土元素钷(147Pm)的吸收与富集。
Studies were carried out with radionuclide tracer on absorption , distribution and absorption coefficient of rare earth Promethium ( 147 Pm ) in three species of aquatic vegetables ( arrowhead , water chestnut and water dropwort ) .
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维生素C荸荠汁对大鼠镉排出的影响
Effects of Vitamin C and Eleocharis Dulcis on Cadmium Excretion in Mice
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鲜切加工加速荸荠组织衰老与H2O2累积的关系
Accelerated Senescence of Fresh-cut Chinese Water Chestnut Tissues in Relation to Hydrogen Peroxide Accumulation
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鲜切荸荠BD值与TP含量、PPO和PAL的活性有显著的相关性。
A positive correlation between BD and TP content or the activities of PPO and PAL was shown during storage .
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将不同浓度的荸荠皮提取物(EETP)和山梨酸钾、乳酸链球菌素(Nisin)添加到保鲜面团进行抗菌实验。
Extract of eleocharis tuberosa peel ( EETP ), compared with potassium sorbate and nisin , were added into fresh-keeping dough to detect their antibacterial effect at various concentrations .
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荸荠试管苗在生产中的应用研究
Study and Application on Production in Vitro Seedlings of Eleocharis Tuberose
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福建荸荠枯萎病病原菌鉴定
Identification of the pathogen causing chinese Water chestnut wilt in Fujian
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不同水分条件对荸荠品质的影响
Effect of different condition of water on quality of Eleocharis tuberosa
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荸荠功能组分在马蹄糕防腐保鲜中的应用初探
Preliminary Study of Chufa Functional Component in Preserving Water Chestnut Cake
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荸荠枯萎病&浙江省一种荸荠新病害
Chinese water chestnut wilt _____ a new disease in Zhejiang
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荸荠秆枯病的发生及其防治研究
Research on occurrence and control of stem blight of Chinese water chestnut
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荸荠总黄酮不同提取方法的比较研究
Comparison of different methods for extracting flavonoids from water chestnut
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荸荠皮中黄酮类化合物的微波提取工艺
The Microwave Extraction Techniques of Flavonoid in Eleocharis tuberose Peel
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荸荠皮提取物在保鲜面团中抗菌效果的研究
Study on Antibacterial Effect of Eleocharis Tuberosa Peel Extract in Fresh-keeping Dough
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本文旨在研究荸荠汁澄清工艺,开发澄清的荸荠汁饮料。
The new clarifying technique of the water chestnut juice was studied .
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荸荠皮膳食纤维酶化学法提取工艺研究
Study on extraction of dietary fiber from water chestnut pericarp by zymochemistry method
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荸荠贮藏期真菌性病害种类调查鉴定初报
Identification and investigation of fungus species of Chinese water chestnut during storage period
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几种加工处理对鲜切荸荠褐变的影响
Effects of some processing treatments on the browning of fresh-cut Chinese water chestnut
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对微波膨化荸荠脆片的加工工艺进行了研究。
The processing technology of microwave puffing water chestnut crisp chip was studied .
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荸荠总黄酮的提取方法对比及抗氧化活性研究
Study on different extracting methods and antioxidant activity of flavonoids from water chestnut
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对热风干燥生产荸荠片的加工工艺进行了试验研究。
The processing technology of Chinese water chestnut slices was studied in this article .
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荸荠秆枯病菌生物学性状研究
The Study on the Biological Characters of Stem Blight Pathogen of Chinese Water Chestnut
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荸荠果肉饮料生产工艺研究
Study on Processing Technology of Chufa Pulp Beverage
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温度和光照等因素对荸荠试管球茎形成的影响
Effects of factors such as temperature and light on Bulblet Formation of Chinese water chestnut
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荸荠英抑菌成分活性跟踪方法的研究
Study on Tracking Bacteriostatic Components in Puchiin
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然而,乙醛熏蒸处理可以加速荸荠切片中还原性抗坏血酸的降解。
However , the degradation of reduced ascorbic acid was accelerated due to acetaldehyde treatment .
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荸荠汁澄清工艺
Study on clarification of water chestnut juice
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荸荠枯萎病菌生物学特性及药剂防治研究
Biological characteristics of pathogen of Chinese water chestnut wilt and prevention and control by fungicides
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荸荠资源的征集及评价
Collecting and Evaluating of Water Chestnut Resource