大师作文网食品控制英文翻译,求高手帮助
来源：学生作业帮 编辑：大师作文网作业帮 分类：英语作业 时间：2024/11/12 08:10:39
食品控制英文翻译,求高手帮助
the major species involved are aspergillus,fusarium,and penicillium.in addition to the great economic losses derived from the presence of mould,another concern is the potential mycotoxin production that may cause public health problem.contamination by moulds can be prevented by irradiating the goods with infrared rays or microwaves,by using modified atmospheres durings packaging,or by adding chemical preservatives such as propionic acid .the maximal concentration of that is allowed for packaged breads by the argentine alimentary coad is 0.4%.most bakeries in the country used this upper limit concentration for the conservation of bread.
in recent years,bio-preservation (the use of microorganisms and/or their metabolites to prevent spoilage and to extend the shelf life of foods)has gained increasing interest due to consumers'demands.lactic acid bacteria as bio-preservation organisms are of particular interest:they have been used for centuries as starter cultures in the food industry and are able to produce different kind of bioactive molecules,such as organic acids,fatty acids,hydrogen peroxide and bacteriocins.the antifungal activity of lab is documented.authors also reported that sourdough lab strains are able to inhibit mould growth in bakery .unfortunately,these studies rely on "in vitro" assays and the applicability of these strains in dough fermentations has not always been considered nor has the quality of the final product been described.
study was undertaken to evaluate the potentiality of lab strains of different origin to inhibit mould growth .the metabolites involved were identified,and the efficacy of antifungal lab as bio-preservative in bread manufacturewas evaluated.
我需要能读通的句子
the major species involved are aspergillus,fusarium,and penicillium.in addition to the great economic losses derived from the presence of mould,another concern is the potential mycotoxin production that may cause public health problem.contamination by moulds can be prevented by irradiating the goods with infrared rays or microwaves,by using modified atmospheres durings packaging,or by adding chemical preservatives such as propionic acid .the maximal concentration of that is allowed for packaged breads by the argentine alimentary coad is 0.4%.most bakeries in the country used this upper limit concentration for the conservation of bread.
in recent years,bio-preservation (the use of microorganisms and/or their metabolites to prevent spoilage and to extend the shelf life of foods)has gained increasing interest due to consumers'demands.lactic acid bacteria as bio-preservation organisms are of particular interest:they have been used for centuries as starter cultures in the food industry and are able to produce different kind of bioactive molecules,such as organic acids,fatty acids,hydrogen peroxide and bacteriocins.the antifungal activity of lab is documented.authors also reported that sourdough lab strains are able to inhibit mould growth in bakery .unfortunately,these studies rely on "in vitro" assays and the applicability of these strains in dough fermentations has not always been considered nor has the quality of the final product been described.
study was undertaken to evaluate the potentiality of lab strains of different origin to inhibit mould growth .the metabolites involved were identified,and the efficacy of antifungal lab as bio-preservative in bread manufacturewas evaluated.
我需要能读通的句子
所涉及的主要品种有黑曲霉,镰刀菌,青霉菌和除了从模具的存在所产生的巨大经济损失.,另一个令人关注的是潜在的霉菌毒素的生产,可能导致公众健康问题.由霉菌污染可以通过阻止辐射的商品用红外线或微波,通过使用改性气氛durings包装,或添加丙酸等化学防腐剂.该最大浓度为包装的面包所允许阿根廷消化道科德为0.4％.在该国最面包店使用本上极限浓度为面包的保护.
近年来,生物保存（微生物和/或它们的代谢物,以防止变质,延长食品保质期）获得了越来越大的兴趣,由于消费者需求.作为生物保护生物乳酸菌使用的特殊兴趣：他们已被用于在食品工业中作为首发文化世纪,并能产生如有机酸,脂肪酸,过氧化氢和bacteriocins.the实验室抗真菌活性,生物活性分子的不同类型是documented.authors还报告该菌株发酵实验室能抑制霉菌生长在面包店.不幸的是,这些研究依赖于“体外”检测和在面团发酵菌株的适用性并不总是被认为也没有最终产品的质量被形容.
研究的目的在于评估不同来源菌株实验室潜力,以抑制霉菌的生长.代谢产物参与了鉴定,并作为生物实验室在面包防腐剂抑菌效果manufacturewas评价.
近年来,生物保存（微生物和/或它们的代谢物,以防止变质,延长食品保质期）获得了越来越大的兴趣,由于消费者需求.作为生物保护生物乳酸菌使用的特殊兴趣：他们已被用于在食品工业中作为首发文化世纪,并能产生如有机酸,脂肪酸,过氧化氢和bacteriocins.the实验室抗真菌活性,生物活性分子的不同类型是documented.authors还报告该菌株发酵实验室能抑制霉菌生长在面包店.不幸的是,这些研究依赖于“体外”检测和在面团发酵菌株的适用性并不总是被认为也没有最终产品的质量被形容.
研究的目的在于评估不同来源菌株实验室潜力,以抑制霉菌的生长.代谢产物参与了鉴定,并作为生物实验室在面包防腐剂抑菌效果manufacturewas评价.