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1.The Characters of Polyphenol Oxidase in Lotus Root and Prevention of Discoloration of Lotus Root
莲藕中多酚氧化酶的特性及莲藕的护色收藏指正
2.Experimental Research on Soft Peeling of Lotus Root
莲藕柔性脱皮试验研究收藏指正
3.Browning Reaction of Lotus Root Juice and Its Control
藕汁褐变反应及其控制收藏指正
4.Preparation of the Yam Lotus Root Biscuit by Microwave Baking
微波山药莲藕饼干的研制收藏指正
5.Study on Lotus Root Freezing Point Assay by Electrical Conductivity Method
用电导率法测定莲藕冻结点的研究收藏指正
6.Studies on the Extraction, Separation, Identification and Biological Activity of Polyphenol from Lotus Root
莲藕多酚提取分离鉴定及生物活性研究收藏指正
7.Peel and slice lotus root and turnip. Chop up chicken, roast duck and roast pork separately.
制法：1.莲藕、白萝卜刨皮，切片?鸡、烧鸭及烧肉分别切件。收藏指正
8.Bring half pot of water to boil. Add stock and seasoning. Add lotus root, turnip and black mushrooms, cook until soft.
煮滚半锅水，下上汤及调味料，先放莲藕、白萝卜及冬菇滚至稔。收藏指正
9.The re suits showed that during storage, the WI value of lotus epidermis were decreased, but not much change in inner lotus root; Polyphenol oxidase activity and phenols content were both showed increased and then de creased; The fiber content of lotus root can affect the change of tender; Taken the factor of WI value, tender and decomposed rate into account, the quality of JN Dawolong was the best.
结果表明：贮藏过程中表皮白度逐渐下降，但藕肉白度变化不大；多酚氧化酶活性和多酚含量变化均呈现出先上升后下降的趋势；纤维素含量对藕的脆度变化有一定的影响；综合白度变化、脆度和腐烂率等因素来考察，3个品种中以济南大卧龙品质最优。收藏指正
10.The relationship between polyphenol oxidase(PPO)and the browning deg ree(BD),the influence of environmental condition on browning of lotus root are discussed in this paper .
莲藕贮期褐变是影响质量的关键。 本文研究了莲藕贮期内多酚氧化酶和褐变度的关系,探讨了温度、氧气等环境条件对多酚氧化酶的活性和莲藕褐变的影响作用,通过褐变抑制效果试验,寻找出了几种较好的处理方法和贮藏环境。收藏指正
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汉英释义
n. 莲藕