1) artificial browning
前褐变
1.
The artificial browning reaction related with apple PPO was attempted to reduce the content of phenolic compounds and to prevent juice subsequent browning Results showed that the content of total phenol was reduced about 30% and the content of soluble solid was increased 2 8% in apple juice after artificial browning The qroperties of apple juice were improved obviousl.
苹果汁贮藏过程中色泽加深、色值和透光率不稳定是苹果汁生产中普遍存在的问题,文中尝试采用苹果自身的PPO进行前褐变反应,以减少果汁中的酚类化合物,防止后期褐变。
2) 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
3) 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。
4) browing
褐变
1.
Study on the relations of browing and the taking-out time of the pickling stems of cabbage;
酸渍白菜帮子起坛时间与褐变关系的探讨
2.
Research on Browing in Plant Tissue Culture;
植物组织培养中褐变现象的研究
3.
The articles studied the main factors of browning of drink to resolving the browing phenomenon during the processes.
为解决生产过程中褐变现象,研究影响饮料褐变主要因素。
5) brown
[英][braʊn] [美][braun]
褐变
1.
Studies on preventing method of brown-resistence in packaged pickled cabbage as chippings;
袋装酸菜末的防褐变方法研究
2.
Study on reasons of Aloe brown;
芦荟制品褐变原因的研究
3.
Preliminary study on Physiological factors of brown in chestnut fruit:;
板栗果实褐变的生理因子初探
6) brown change
褐变
1.
Preventing brown change when sweet brown sauce is processen,stored and sold;
甜面酱在加工贮存销售时褐变的预防
2.
The results showed:In honey canning,the kernet of walnut's brown was result of the tea polyphenols in the kernet of walnut,it is non-proteoly brown change.
通过褐变实验和护色试验表明 ,蜂蜜罐头中核桃仁的褐变是由于蜂蜜与核桃仁中的单宁物质作用的结果 ,属于非酶褐变。
3.
The development solves the problem of the short time of preserve and brown change of the low sugar jam.
重点解决了低糖果酱产品保质期及易褐变问题。
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