1) 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。
2) nonenzymatic browning
非酶褐变
1.
Study on nonenzymatic browning of litchi juice and its inhibition methods;
影响荔枝汁非酶褐变的因素及其控制方法
2.
Additive affecting nonenzymatic browning of apple juice concentrate during storage;
贮存过程中添加剂对浓缩苹果汁非酶褐变的影响
3.
Factors affecting nonenzymatic browning of apple juice during storage and the corresponding ways of controlling;
苹果汁贮存过程中非酶褐变因素及其控制
3) non-enzymatic browning
非酶褐变
1.
The non-enzymatic browning of greengage juice in processing;
青梅果汁加工过程非酶褐变
2.
Research on non-enzymatic browning of jujube juice during storage;
储藏过程中枣汁非酶褐变的研究
3.
Experimental Study on the Non-enzymatic Browning of Amorphous Powder and Juice;
非晶态粉体及果汁非酶褐变的实验研究
4) 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。
5) 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。
6) non-enzymatic browning
非酶性褐变
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