保藏的

The erythritol is produced industrially by Zhongshi Gerui biotechnology Co., Ltd., Zibo by means of utilizing Candida lipolyti developed by China Food Fermentation Industry Inst. And with the preservation number of CGMCC No.1431 as the high erythritol yield spawn and deep liquid fermentation of glucose. The erythritol is used as functional sweetening agent in sugar substitute for diabetics, low calorie sugar, low calorie beverage, low calorie cake, low calorie candy, low calorie milk product, etc.

具体是指淄博中食歌瑞生物技术有限公司与开发出赤藓糖醇高产菌种――解脂假丝酵母 Candida lipolytic 的中国食品发酵工业研究院合作，利用保藏编号为 CGMCC No.1431的解脂假丝酵母 Candida lipolytica 菌种，用葡萄糖深层液态发酵，工业规模制取的赤藓糖醇；作为功能性甜味剂，在下述产品中的应用：糖尿病人代用糖，低热量佐餐用糖，低热量饮料，低热量糕点，低热量糖果，低热量奶制品和低热量冰激淋或低热量雪糕或低热量冰糕。

Food microbiology covers the following topics: the distribution and zoology of pathogenic microorganism and the microbe that can cause putrescence of different foods, the theory and methods of restricting their growth and preserving food, their application in food fermentation, detected and identifiedmothods, the quality assure system and related technology, such as HACCP, hurdle technology and the standard developed by International Commission of Microbiological Specializations on Food .

课程简介：食品微生物学主要是讨论介绍各类食物中常发现的腐败与病原性微生物的分布与生态特征，及为限制其繁殖而形成的各种食品保藏方法及其原理；微生物在食品发酵中的应用及发酵原理；现代微生物检测和鉴定方法；讨论HACCP、栅栏技术及国际食品微生物标准委员会等制订的食品微生物标准等质量保证体系和方法。

Oxidative bleaching by oxidation of its own to make a strong oxidation of colored substances were destroyed, so as to achieve the purpose of bleaching; food mainly used to restore the bleaching agent, mostly belonging to sulfurous acid and its salts, they are generated through the reduction of the role of sulfur dioxide can fruits and vegetables fade, it is widely used in food products such as bleaching and preservation.

氧化漂白是通过其本身强烈的氧化作用使着色物质被氧化破坏，从而达到漂白的目的；食品中主要使用还原漂白剂，大都属于亚硫酸及其盐类，它们通过产生的二氧化硫的还原作用可使果蔬褪色，因此广泛应用于食品的漂白与保藏等。

The old hot summer day last year I wore sweat pants and coat sets, and several pairs of socks to sew onto the end of the line. My wife has to Dock Lane on the mountain -- fear that the KMT offers protection when attacked, were taken away, then going through the preparations for this year's hot summer day out; I only those considered the property.

去年暑天我穿的几套旧的汗裤褂，与几双缝上底的线袜，已交给我的妻放在深山坞里保藏着——怕国民党军进攻时，被人抢了去，准备今年暑天拿出来再穿；那些算是我唯一的财产了。

The results showed that the color changed and intenerate mostly happed in the beginning of processing,that is before turn over the pond.Beside,the effect of circumstance temperature is great to small radish of lanxi,the higher circumstance temperature the more quickly maturate ...

研究表明兰溪小萝卜的传统工厂腌制过程的变色和软化问题主要发生在腌制初期，即翻池前，同时环境温度对腌制小萝卜的品质影响也很大，环境温度高，小萝卜腌制成熟快，环境温度低，成熟慢，环境温度的波动对腌制池中小萝卜的品质影响很大，因此为提高小萝卜的后期保藏价值，其前期腌制工艺很重要，环境温度也应该加以控制。

The molecular weight of dextransucrase measured by SDS-PAGE was 170 kDa ,which was similar to the enzyme from Leuconostoc mesenteroides. The enzyme had an optimum temperature between 25and 30℃ and an optimum pH of 5.4. It was relatively stable in the range of pH 5.0 to 7.0, but the stability declined rapidly as soon as the temperature rose over 35℃.

以蔗糖为底物，酶促反应的最适温度为25～30℃，最适pH值为5.4，动力学常数Km值为10.43 mmol/L；酶活在pH 5.0～8.0较为稳定，在室温（25℃）保藏4 天仍有59%的酶活力，4℃保存7周酶活力仅下降一半，但在35℃以上失活很快；Ca2+对催化作用有较大的促进，Mg2+有微弱的促进作用，K+对催化反应无影响，Cu2+的抑制作用最强。

The method of preserving ligustilide includes setting ligustilide in a sealed bottle, vacuumizing and filling argon, and lucifugous preserving at -5 deg.c.

本发明的提取分离方法可比现有技术有更高的收率，本发明的保藏方法可以使藁本内酯不发生改变，并可长期保存。

However, to guard against reinfestation during the entire interval between treatment and export, the SWPM must be stored, handled, or safeguarded in a manner that excludes any infestation of it by plant pests.

但是，在处理和出口的整个间隔期内，为防止再侵染，木质包装的存放、搬动或保藏必须避免感染任何植物有害生物。到中国译典经典版本中查找关于reinfestation的最新解释和例句。。。。

The quality variety of whole chicken soft canduring the microwave sterilization was studied and the result found that:the longer the microwave sterilization time,the worse the sensive evaluation;when the microwave sterilization time increased,the temperature of WCSC increased continuously,the fat oxidated more and more quickly,the POV became more and more higher;by the microwave sterilization went on,the water in tissue of WCSC vaporized and out flew,the content of water in WCSC declined;the longer th...

研究了整鸡软罐头在微波杀菌过程中品质的变化，研究发现：微波杀菌时间越长，总体感官品质越差；微波杀菌时间增加，整鸡软罐头温度升高，脂肪氧化速度加快，过氧化值增高；随着微波杀菌的进行，水分不断从整鸡组织中蒸发和流失，0～10min下降速度快，此后减慢；微波杀菌时间越长，杀菌效果越好，10min时微生物被杀灭。研究结果表明：能较好的保持鸡肉软罐头的感官品质，又能实现25℃以下保藏6个月以上的最佳杀菌工艺为：整鸡重量0.8±0.1kg，微波频率2450MHz，功率670W，微波杀菌时间10min。

In this paper, the olive extract was investigated for its antimicrobial activities, functional components and application in food preservation, which provided the theoretical basis and experimental foundation for exploiting alternative natural food preservative.

本研究以橄榄为原料，系统地研究其提取物的抑菌活性、组成成份以及在食品防腐保藏中的应用，为天然食品防腐剂的开发提供理论依据和实验数据。

As she looked at Warrington's manly face, and dark, melancholy eyes, she had settled in her mind that he must have been the victim of an unhappy attachment.

每逢看到沃林顿那刚毅的脸，那乌黑、忧郁的眼睛，她便会相信，他一定作过不幸的爱情的受害者。

Maybe they'll disappear into a pothole.

也许他们将在壶穴里消失