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褐变

n.brown stain
网络browning; browning reaction; brown change

褐变

英-汉网络释义

褐变

browning

烘焙专业词汇 - 食艺xujin645的日志 - 网易博客 ... 风味 flavor 褐变 browning 褐变反应 maillard brown reaction ...

brown stain

Arg.的意思中文翻译 ... brown spot 褐斑病 brown stain 褐变(化学色变) brown stem rot 褐茎腐病 ...

browning reaction

与糖有关的褐变(Browning Reaction)，通常可以分为两种：一是在有胺伴随下的美德拉反应Maillard reaction，即由葡萄糖与NH…

brown change

褐变,browning,音标,... ... ) brown stain 褐变 ) brown change 褐变 Study on reasons of Aloe brown; 芦荟制品褐变原因的研究 ...

Non enzymatic Browning

...时会生成黑色聚合物 , 后来人们将这种没有酶参与的褐变（非酶褐变 ,Non enzymatic Browning ）又称为 Maillard 反应。

Browning change

六、褐变 (Browning change) 食品在加工、贮藏过程中，经常会发生变色现象，褐变就是一种最普遍的变色现象，在一些食品 …

caramelization

...no acid)以及磷脂和三甘酯等类脂物质,会产生褐变 (caramelization),散发出香味 ”。我想，她说的这种“褐变”就是我们中国人所 …

nonenzyme browning

...Maillard reaction) 或称非酵素性褐变(nonenzyme browning)。

例句：

Some chefs prevent the browning by brushing the surface of the fruit with lemon juice .

有些厨师为防苹果褐变，在苹果表面上涂上柠檬汁。

With prolonged storage time , the content of malondialdehyde (MDA) was increased gradually and chilling injury and browning were aggravated .

随着贮藏时间的延长，MDA 含量逐渐上升，冷害和褐变程度加剧。

The effects of different inhibitors on PPO activity, browning degree and quality of appearance of fresh-cut apples were studied .

文研究了不同褐变抑制剂对鲜切苹果 PPO 活性、褐变度、感官品质的影响。

The results show that tannin was the main substrate of persimmon enzymatic browning .

结果表明，柿子酶促褐变的底物主要是单宁。

Products formed by the activities of a- and 3-amylases are also available as reactants for nonenzymatic browning reactions .

由 a-和 α -淀粉酶作用所制得的制品也可以作为非酶褐变反应的反应物。

The inhibition of calcium treatment on enzymatic browning influenced polyphenol oxidase (PPO) activity and lipoxygenase (LOX) activity .

渗钙对酶促褐变的抑制作用是通过影响 PPO 活性和 LOX 活性起作用的。

Enzymatic browning is a ubiquitous and major problem which occurred during the fruits and vegetables' deeply processing .

酶促褐变是果蔬深加工过程中存在的一个普遍且很严重的问题。

The results indicated that the color of bread crumb changed from the white to the brown as the storage time increased .

结果表明，面包瓤的颜色随着贮存时间的延长逐渐加深，发生褐变现象。

Bread aroma is enhanced, As is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions .

面包的风味改善了，面包表皮的颜色也由于非酶褐变反应所生成的类黑精化合物而有所改善。

At last, the opinions about practical significance of browning research and industrial production prospect of browning was given .

最后对褐变研究的现实意义和应用产业化构想提出了见解。

This paper dealt with the influence of citric acid, salicylic acid and oxalic acid solution dipping on senescent spotting of ripe bananas .

以海南香蕉为实验材料，研究了柠檬酸、水杨酸、草酸溶液浸蘸处理对成熟香蕉表皮褐变斑点产生的影响。

The watery lesions rapidly led to the formation of conspicuous necrotic symptoms before the eggs hatched .

在卵孵化之前，水渍状褐变部位迅速形成坏死症状。

The articles studied the main factors of browning of drink to resolving the browing phenomenon during the processes .

为解决生产过程中褐变现象，研究影响饮料褐变主要因素。

The effectiveness of pineapple juice in enzymatic browning inhibition of banana slices and puree was studied .

对菠萝果汁抑制香蕉片和香蕉果浆的酶褐变效果进行了研究。

The inhibiting technologies against browning in dried persimmon were researched in part three.

第三部分主要研究了柿饼加工中抑制褐变的关键技术。

With the situation of production, browning mechanism and controlled pathway of fruit and vegetable were studied .

结合生产实际，对果蔬食品产生褐变的机理及其控制途径进行探讨。

The main factors effecting browning were PPO and POD in the Prunus mume juice during processing .

PPO 和 POD 是青梅果汁加工中褐变的主要影响因素；

The results showed that cysteine , ascorbic acid, kojic acid, NaCl and CaCl2 are all effective inhibitors of enzymatic browning .

结果表明，半胱氨酸、抗坏血酸、曲酸、氯化钠和氯化钙均是较好的防褐变剂。

roots brown, thickened, irregularly shaped and shortened.

根变褐、变粗、不规则形状和变短；

The factor of browning during the process of the goods and control method were studied in this text .

本文探讨了冷冻牛蒡加工过程中的褐变和控制方法。

You'd better not to choose those easily -corrupted fruits while cooking.

很多水果容易褐变，炒菜最好选择不宜褐变的水果。

A through study for many characteristics of enzyme caused browning of salinized eggplant pickles was made .

本文对盐渍茄子酱菜中褐变酶的酶学特性进行了详细研究。

The effects of anti- browning agents on browning and quality of fresh-cut potato were studied.

研究了不同褐变抑制剂对鲜切马铃薯褐变和品质的影响。

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