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薇菜方便风味食品生产工艺的研究 被引量:5
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作者 沈国华 陈黎红 +1 位作者 肖朝秋 叶玉仙 《食品科学》 EI CAS CSCD 北大核心 2005年第4期129-132,共4页
本研究以开发薇菜的系列方便风味食品为宗旨,以薇菜干为原料系统研究了包括复水条件、品质提升、风味调制以及与产品保存等相适应的工艺和配套条件。为薇菜的增值和产品向多元化、系列化方向发展奠定了基础。
关键词 天然薇菜干 复水还原 风味食品 生产工艺
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Soil Aeration Variability as Affected by Reoxidation 被引量:3
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作者 A.WOLIńSKA Z.STE PNIEWSKA 《Pedosphere》 SCIE CAS CSCD 2013年第2期236-242,共7页
The interplay between soil physical parameters during the recovery from anoxic stresses (reoxidation) is largely unrecognized. This study was conducted to chaxacterise the soil aeration status and derive correlation... The interplay between soil physical parameters during the recovery from anoxic stresses (reoxidation) is largely unrecognized. This study was conducted to chaxacterise the soil aeration status and derive correlations between variable aeration factors during reoxidation. Surface layers (0-30 cm) of three soil types, Haplic Phaeozem, Mollic Gleysol, and Eutric Cambisol (FAO soil group), were selected for analysis. The moisture content was determined for a range of pF values (0, 1.5, 2.2, 2.7, and 3.2), corresponding to the available water for microorganisms and plant roots. The variability of a number of soil aeration parameters, such as water potential (pF), air-filled porosity (Eg), oxygen diffusion rate (ODR), and redox potential (Eh), were investigated. These parameters were found to be interrelated in most cases. There were significant (P 〈 0.001) negative correlations of pF, Eg, and ODR with Eh. A decrease in water content as a consequence of soil reoxidation was manifested by an increase in the values of aeration factors in the soil environment. These results contributed to understanding of soil redox processes during recovery from flooding and might be useful for development of agricultural techniques aiming at soil reoxidation and soil fertility optimisation. 展开更多
关键词 air-filled porosity oxygen diffusion rate redox potential soil reoxidation water potential
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