1) browning reaction
褐变反应
1.
The non-enzymatic browning reaction during drying of litchi fruit with model solutions;
模型溶液研究荔枝干制过程中的非酶褐变反应
2.
It is the base producing Maotai-flavor substances because the main flavor of Maotai-flavor liquor comes from high temperature daqu (the color change and the flavor change of high temperature daqu caused by browning reaction under high temperature).
褐变反应与形成酱香型酒的风格质量有着十分密切的关系——它是产生酱香物质的基础,因为酱香型酒的主体香来源于高温曲。
2) nonenzymatic browning reaction
非酶褐变反应
1.
During thermal processing and storage of food,nonenzymatic browning reaction occurs and leads to the effects on food products.
非酶褐变反应主要指碳水化合物在热作用下的复杂反应。
3) Maillaid braun reaction
美拉德褐变反应
1.
In the paper, some factors which influence the Maillaid braun reaction were introduced, especially the effect of hydrogen sodium suflite was discussed.
本文介绍了影响美拉德褐变反应的一些因素 ,讨论了亚硫酸氢钠对褐变的影响。
4) maillard browing reaction
美拉得褐变反应
5) browning
[英]['brauniŋ] [美]['braʊnɪŋ]
褐变
1.
Study on browning and color protecting of fast-dissolving instant Chinese chestnut powder;
速溶即食板栗粉加工过程中的褐变及护色的研究
2.
Controlling and its mechanism on the browning and softening of the lotus sprout;
藕鞭褐变与软化的控制及其机理的研究
6) brown stain
褐变
1.
The brown stain of enzyme-acceleration has avoided by enzyme-passivation.
研究了不同温度、水分、pH值条件下对板栗糊化过程中褐变的影响,并通过钝化酶处理,消除酶促褐变的影响;通过正交试验,确定护色液最佳配方为:抗坏血酸0。
2.
：This paper deeply studied formula for making seasoned bamboo shoot and its process techniques,and proposed new solution of some questions, such as brown stain,colourfading and tyrosine separation.
对竹笋调味笋的各种配方和加工工艺作了深入研究，并对竹笋加工中存在的褐变、褪色、酪氨酸析出等问题提出了新的解决方案。
补充资料：短褐
【诗文】：
闲披短褐杖山藤，头不是僧心是僧。
坐睡觉来清夜半，芭蕉影动道场灯。
【注释】：
【出处】：
全唐诗：卷677-9
闲披短褐杖山藤，头不是僧心是僧。
坐睡觉来清夜半，芭蕉影动道场灯。
【注释】：
【出处】：
全唐诗：卷677-9
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