1) enzymatic browning
酶促褐变
1.
Effect of antibrowning reagent without sulfite on enzymatic browning of Dioscorea opposita Thunb. cv. Tiegun fresh-cut slices and research of its PPO characteristic;
无硫护色剂对鲜切铁棍山药片酶促褐变的影响及其PPO特性研究
2.
A review of enzymatic browning in fruit during storage;
果实贮藏期间的酶促褐变
3.
Inhibition of enzymatic browning in minimally processed vegetables and fruits;
切分果蔬的酶促褐变抑制
2) Enzyme browning
酶促褐变
1.
It could not only prevent effectively the enzyme browning,but also solve the chlorophyll browning problem,by various components synergism in the compound phosphate.
将复合磷酸盐食品添加剂应用于鲜切青苹果保鲜中,利用复合磷酸盐中各组分的协同作用,既能有效防止酶促褐变,又能解决叶绿素褐变问题。
2.
Results were that, △L* for the Hong Se-guo apple was most and the enzyme browning of it was the most remarkable.
为了探明影响苹果酶促褐变的理化因素,选五种苹果,分别测定了pH值、VC含量、多酚氧化酶(PPO)活力、总酚和单宁含量,并用Excel软件求出五种苹果的一些主要理化指标和苹果破碎过程的△L*的相关系数(R2)。
3) non-enzymatic browning
非酶促褐变
1.
Toatl amino acid content (AA) and each single amino acid concentration were evaluated for non-enzymatic browning during storage of Dangshan pear juice concentrate.
本实验研究了浓缩砀山酥梨汁贮存中,因非酶促褐变所至总氨基酸和各氨基酸含量的变化。
2.
The degree of non-enzymatic browning was no.
结果表明:过氧化物酶易导致脱水黄花菜严重的酶促褐变,需严格的灭酶条件;多酚氧化容易杀灭,不影响脱水品质;鲜黄花菜的氨基酸含量相对于其还原糖含量较小,尤其促使美拉德反应强烈的碱性氨基酸含量更小,因此,非酶促褐变程度不大,不显著影响脱水品质。
4) postharvest enzymatic browning
采后酶促褐变
6) Phenolase Browning
酶促褐化
补充资料：酶促褐变
氧和酚类物质在多酚氧化酶的催化下发生的反应.
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条