1) browning
[英]['brauniŋ] [美]['braʊnɪŋ]
褐变程度
1.
Effect of chitosan film on the browning degree of fresh-cut potato;
壳聚糖涂膜对鲜切马铃薯褐变程度的影响
2) browning degree
褐变度
1.
The changes of the turbidity,color and browning degree of Hami-melon juice treated by high-density CO_2 and normal pressure
高密度CO_2和常压处理对哈密瓜汁浊度、色度、褐变度变化的研究
2.
The influence of the key parameters of cutter(knife-edge angle,sliding cutting angle and rotate speed of cutter head) to the browning degree in a week was discussed by using orthogonal experiment.
针对鲜切莲藕褐变问题,以刀片刃角为主要试验因素,探讨通过刀片刃角与莲藕切割阻力的关系,并以刀片刃角、刀片滑切角、刀盘转速为主要试验因素,研究回转式切割器主要性能参数对莲藕褐变度的影响。
3.
The study data showed that the polyphenol oxidase (PPO) activity and browning degree (BD) of purple sweet potatoes peel are higher than those of inner-tissue and intact sweet potato.
贮藏期间样品的褐变度随时间的延长而增加,前3d的褐变十分迅速。
3) browning
[英]['brauniŋ] [美]['braʊnɪŋ]
褐变度
1.
This paper researched the best formal to prevent the fresh-cut water chestnut from browning.
将新鲜荸荠经过清洗、挑选、去皮,在复合护色剂溶液中浸泡10min分钟后,甩干并包装,在温度4℃的条件下贮藏12d,测定其褐变度(BD)和多酚氧化酶活性(PPO)。
2.
The fresh chufas after cleaning, selecting and peeling were treated with different concentration combinations of browning inhibitors, and then stored at 4℃.
贮藏期间定期检测鲜切荸荠的褐变度(BD值)、总酚含量(TP)、多酚氧化酶(PPO)和苯丙氨酸转氨酶(PAL)的活性。
4) degree of browning
褐变度
1.
Effects of low temperatures on biophysiological and biochemical indicators have been studied, including water contents, the degree of browning, the phenolic content, the activities of PPO, POD, SOD and MDA during the period of storage.
研究了低温对薯蓣储藏期间含水量、褐变度、总酚含量、多酚氧化酶(PPO)、过氧化物酶(POD)、超氧化物歧化酶(SOD)和丙二醛(MDA)等生理生化指标的影响。
2.
The calcium infiltration could significantly maintain the higher firmness of red Fuji apples,and the degree of browning of treated fruits was lower than the control clearly.
渗钙处理能够明显保持红富士苹果的硬度 ,且褐变度明显低于对照。
3.
The changes of water contents, electric conductivity and ultraviolet absorption value, degree of browning, phenolic content, PPO activity, POD activity, SOD activity and MDA content of Dioscorea owenii Prain et Burkill of Zhejiang Rui an during storage had been studied.
对浙江瑞安真薯贮藏期间含水量、电导率和紫外吸收值、褐变度、总酚含量、PPO、POD、SOD活性和MDA含量的变化进行了研究。
5) browning degree
褐变强度
1.
Study on the changes of browning degree and polyphenol oxidase activity of potato during storage
马铃薯贮藏期间褐变强度与多酚氧化酶活性变化的研究
2.
The results indicated that the taxol yields of variant were much higher than those of prototroph(about 3～5 times),and that the growth rate,cell activity,pH values,soluble carbohydrates and browning degree of the former were markedly different from those of the.
结果表明 ,抗苯丙氨酸细胞系的紫杉醇含量显著高于原型细胞系的 3～ 5倍 ,并且抗性细胞系的生长速率、细胞活性、pH值、胞内可溶性糖含量及褐变强度均与原型细胞系存在显著差
6) degree of browning(BD)
褐变度(BD)
补充资料：艾褐
1.印染﹑绘画等所用的一种颜料。
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