食用明胶

本研究以胃粘膜电位差（PotentialdifferencePD）为主要检测手段，观察了食用明胶（Gelatin）、胃粘膜素对动物急性胃粘膜损伤的保护作用。

The therapeutic effectiveness of gelatin and gastron on acute injury gastric mucosa in animal were observed by assay for the potential difference ( PD ) of gastric mucosa .

酶法从猪皮制备食用明胶工艺的研究

Studies on the Enzymatic Processing Technology of Preparing Edible Gelatin from Pigskin

结果表明超高压明胶水分、灰分、pH值和凝胶强度等指标达到了A级皮食用明胶的标准，透明度和色泽明显优于商品明胶。

The results showed that the moisture and ash contents , pH and gel strength of UHP gelatin reached A-degree standard of edible gelatin .

明胶蛋白质的营养价值与食用明胶应用技术的研究

The Nutritional Value of Edible Gelatins and Study of Their Application Technique

食用明胶辐照杀菌技术及质量控制

The edible gelatin irradiation sterilization technology and quality control

食用明胶辐照杀菌工艺研究

The process study on edible gelatin irradiation sterilization

食用明胶在糖果工业中的应用

The Use of Edible Gelatin in Confectionary Manufacturing

以制得的优质胶原蛋白替代食用明胶，用壳聚糖作为主要改性材料研制医用创伤敷料。

Based on the investigation of extracting process , a new kind of collagen medical wound dressing was made with the obtained collagen protein .

研究了食用明胶辐照杀菌工艺、剂量均匀性、堆码高度以及粘度与剂量的关系。

The process of edible gelatin irradiation sterilization has been studied , It conclude the dose relationship with dose heterogeneity , pile height and viscosity as well .

鱼皮是鱼类加工的主要副产物之一，鱼皮中含有丰富的胶原蛋白，可制成高质量的照相明胶和食用明胶以及医用明胶，从而提高其附价值。

Fish skin is a main by-product of fish processing , which contains large amount of collagen and can be produced good quality gelatin to enhance the value .

研究了染菌数为4×10~3-4×10~6个/g的食用明胶用电子束进行辐射杀菌。

The radiation sterilization of gelatin contaminated with 4 × 103 to 4 × 106 bacteria pel : gram was investigated with electron beam from a JJ-2 accelerator .

某乳企也表示，大企业绝不可能使用工业明胶，而食用明胶对身体是无害的，而且是国家允许的添加剂。

While an unidentified dairy company said big firms wouldn 't use industrial gelatin , adding that edible gelatin causes no harm to human consumption and is a nationally-approved addictive .

用不同浓度的壳聚糖可食性膜对鲜切葡萄的保鲜试验结果表明，1.0%的壳聚糖+1.5%柠檬酸+0.5%食用明胶+0.5%甘油具有最佳的保鲜效果；

The results of fresh-cut grape treated with edible coatings showed that 1.0 % chitosan + 1.5 % citric acid + 0.5 % edible - gelatin + 0.5 % glycerine is the best effect ;

用蔬菜和食用明胶与肉类混合制作灌肠，可以改变灌肠品质结构和风味，同时起到动植物营养互补，达到提高营养成分，增加花色品种，降低产品成本的目的。

Using blend of vegetable meat and eatable gelatin can improve the structure and flavour of sausage , it can also form the mutual supplement between animal and plant , increase the variety and the content of nutrient and can reduce production cost .