Effects of Ultrasound Combined with Calcium Impregnation on Lycopene and Quality Properties of Cherry Tomatoes During Storage(超声协同钙浸渍对樱桃番茄贮藏过程中番茄红素和品质特性的影响) [PDF]
Shipin kexue jishu xuebao, 2021 Effects of ultrasound combined with calcium impregnation on physico-chemical properties and lycopene of cherry tomatoes during storage were studied,and the mechanisms were further elucidated.
ZHANG Lifen(张丽芬) +5 more
doaj +1 more source
Effect of Photon Quantum Irradiation on Quality and Microstructure of Postharvest Tomato(光量子辐照对番茄采后品质及微观结构的影响) [PDF]
Shipin kexue jishu xuebao, 2020 As a new type of applied science and technology, photon quantum irradiation has attracted more and more attention in the field of preservation. To explore the role of photon quantum irradiation in the preservation of tomato, the effects of photon quantum
LI Zhenjing(李贞景) +8 more
doaj +1 more source
Quality and Safety Control of Whole Industry Chain of Tomato Products(番茄全产业链产品质量安全控制) [PDF]
Shipin kexue jishu xuebao, 2015 Tomatoes are known as fruits and vegetables. A growing number of tomato products have been developed in recent years and the innate value of tomato has been greatly increased after the deep processing. Therefore, the quality of tomato products has gained
MA Tingjun(马挺军)
doaj +1 more source
Effect of Storage Time on Qualities of High Pressure Treated Fresh Tomato Juice(贮藏时间对超高压处理鲜榨番茄汁品质的影响) [PDF]
Shipin kexue jishu xuebao, 2019 The qualities and aroma of fresh tomato juice treated by a high pressure treatment (25℃ and 400MPa for 30min) and a thermal treatment (100℃ for 5min) were compared after 3 months storage. The total number of colonies, mold and yeast of fresh tomato juice
MA Yue(马越) +5 more
doaj +1 more source
番茄红素微乳液的制备及表征Preparation and characterization of lycopene microemulsion
Zhongguo youzhi, 2023 为提高番茄红素的稳定性和水溶性，采用低能乳化法制备番茄红素微乳液，利用伪三元相图优化番茄红素微乳液配方。探讨油相、乳化剂、助乳化剂、乳化剂与助乳化剂质量比(Km值)对微乳液形成的影响，通过计算并比较伪三元相图微乳液区域面积确定各因素的最佳值，并对微乳液的类型、形态、粒径、多分散指数（PDI)和Zeta电位进行测定。结果表明，番茄红素微乳液最佳配方为油相为亚麻籽油、乳化剂为吐温80、助乳化剂为无水乙醇、Km值为2∶ 1，采用最佳配方得到的番茄红素微乳液为O/W型，微乳液液滴呈规则球形，粒径为（167.70±
李淑珍1,2，白羽嘉1,2，李晓红3，冯作山1,2 LI Shuzhen1，2， BAI Yujia1，2， LI Xiaohong3， FENG Zuoshan1，2
doaj +1 more source
Zhongguo youzhi, 2022 微生物发酵法生产番茄红素是直接提取和化学合成的有效替代策略。以油酸为外源脂肪酸，探究其对粗糙脉孢菌发酵产番茄红素的影响，通过响应面法优化确定最佳培养条件，并进一步探究油酸对番茄红素合成相关酶的影响。结果表明：在含油酸的培养基中，粗糙脉孢菌的番茄红素产量显著增加；在油酸质量浓度0.90 g/L、振荡速率100 r/min、振荡培养温度34 ℃、静置培养温度30 ℃条件下，番茄红素产量达到4.21 mg/L，是空白对照组的2.77倍。培养基中油酸的添加不仅促进了粗糙脉孢菌生物量的积累 ...
王瑞琪，陈钢，熊文能，朱宏林，简素平WANG Ruiqi, CHEN Gang, XIONG Wenneng, ZHU Honglin, JIAN Suping
doaj +1 more source
Development and Evolution of Tomato Ketchup Manufacture Industry in China(我国番茄酱加工业的发展与演进) [PDF]
Shipin kexue jishu xuebao, 2013 The duopoly structure and development of two tomato ketchup firms with high tomato ketchup production in the world, “Zhongliang Tunhe“ company and “Xin Zhongji“ company was analyzed in this paper. The feature, competitive behavior, and performance of
ZHOU Qing-jie(周清杰) +2 more
doaj +1 more source
, 2020 Plant phenomics is under rapid development in recent years, a research field that is progressing towards integration, scalability, multi-perceptivity and high-throughput analysis.
Guohui, Ding +6 more
core +1 more source
Optimization of mixed fermentation technology of Lactobacillus helveticus andLactobacillus rhamnosus based on high viable count [PDF]
, 2016 以瑞士乳杆菌和鼠李糖乳杆菌混合发酵培养,利用两菌株细胞代谢的差异,以静置发酵24 h后得到的活菌数目为指标,通过单因素实验和正交实验,研究了瑞士乳杆菌和鼠李糖乳杆菌高活菌数混合发酵的最适发酵条件。结果表明,瑞士乳杆菌和鼠李糖乳杆菌高活菌数混合发酵的最优条件为:发酵温度37℃,初始pH=6.8,接种量6%,瑞士乳杆菌:鼠李糖乳杆菌=1∶2,瑞士乳杆菌优先接种3 h。最终得到乳酸菌总活菌数为7.2×10~9m L~(-1)。与在相同条件下单独发酵的瑞士乳杆菌和鼠李糖乳杆菌活菌数相比,分别提高了1∶8倍和10.
李敬龙 +3 more
core +1 more source
Subspecies Determination of Leuconostoc mesenteroides BD3749 and Its Growth Characteristics(肠膜明串珠菌BD3749亚种水平的鉴定及其生长特性研究) [PDF]
Shipin kexue jishu xuebao, 2017 To identify Leuconostoc mesenteroides BD3749 at the subspecies level and to explore the application prospect of this strain in food industry, BD3749 was identified at the subspecies level by molecular biology and biochemistry techniques.
YAN Minghui(鄢明辉)
doaj +1 more source