食用明胶
- gelatin
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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 .
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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
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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 .
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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
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食用明胶辐照杀菌技术及质量控制
The edible gelatin irradiation sterilization technology and quality control
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食用明胶辐照杀菌工艺研究
The process study on edible gelatin irradiation sterilization
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食用明胶在糖果工业中的应用
The Use of Edible Gelatin in Confectionary Manufacturing
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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 .
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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 .
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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 .
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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 .
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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 .
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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 ;
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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 .