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Ice Recrystallization in Sucrose Solutions Stored in a Temperature Range of -21°C to -50°C
recrystallization ice crystal cryo-SEM
2009/6/10
The recrystallization of ice crystals in sucrose solution was investigated by cryo-SEM in a temperature range of -21°C to -50°C, including temperatures around Tg′. By using the technique of image anal...
Effects of Sucrose Palmitic Acid Ester Coating on the Internal Gas Concentrations of Cavendish Bananas in Relation to the Ripening, Respiration and Ethylene Production
internal gas ripening respiration ethylene production
2010/11/23
The effects of a 2% sucrose palmitic acid ester coating were studied on the internal oxygen, carbon dioxide and ethylene concentrations of banana fruits in relation to ripening, respiration and ethyle...
Effect of Sucrose Fatty Acid Ester Coating on the Ripening of Ethylene-Treated Cavendish Bananas
ripening storage life hue angle
2010/11/23
Sucrose fatty acid esters were used as coating materials to observe their effects on the ripening of ethylene-treated cavendish bananas. Bananas were coated with 2% sucrose fatty acid esters namely su...
Sucrose Metabolism in Stored Green Peas
sucrose phosphate synthase sucrose synthase invertase
2010/11/22
Changes in the sugar content and sucrose metabolizing enzymatic activities of stored green peas were studied. Green pea seeds were removed from their pods, and the pods without seeds or whole peas wer...