1) anti-browning
抗褐变
1.
A new type of toxiless natural anti-browning agent (KH—1)used for the frozen preservation of litchi fruits was reported in this paper.
本文报道一种天然、高效、无毒的新型抗褐变剂(KH—1)用于防止速冻荔枝果皮变褐的试验结果,新鲜荔枝经KH—1处理三分钟后,速冻冷藏三个月,解冻后其果皮保色时间可达24小时以上,裂果率为4％,果肉品质和风味保持良好,通过测定贮藏期间果皮多酚氧化酶活性和果肉中糖和维生素C等的含量,表明整体效果明显优于其它技术措施处理的速冻荔枝。
2.
The influences of phytohormones on different explants and the role of active carbon(AC) ,vitamin c(VC) ,polyvinylpyrrolidone(PVP) and darkness culture in anti-browning of explants were studied in this experiment by inducing the callus in different medium.
另外,还初步研究了活性炭(AC)、VC、聚乙烯吡咯烷酮(PVP)和黑暗培养对仙客来外植体抗褐变的作用。
3.
Spectrophotometer method was applied in this experiment to study characters of peroxidase(POD) in asafoetida mushroom,at the same time,the effect of anti-browning agents on POD activity were discussed.
本实验就阿魏菇贮运保鲜中的褐变问题以分光光度法研究了阿魏菇中过氧化物酶(POD)的特性,还研究了抗褐变剂对POD活力的影响。
2) antibrowning reagent
抗褐变剂
1.
Advances in study on antibrowning reagents in cell culture of Taxus L.;
红豆杉细胞培养过程中抗褐变剂研究进展
3) antioxidant
[英][,ænti'ɔksədənt] [美][,æntɪ'ɑksədənt]
抗氧化褐变
1.
This paper mainly deals with the study on phytic acid as a antioxidant material in vitro culture in Ginkgo biloba.
本文报道以植酸作抗氧化剂,对银杏愈伤组织抗氧化褐变的研究。
4) Anti-browning techeniques
抗褐变措施
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：旃褐
1.指粗衣。
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