1) Avoiding browning
褐变防止
2) anti-browning
防褐变
1.
Juice was obtained from yacon by blanching and adding anti-browning agents.
以雪莲果为原料,采用热烫和添加防褐变剂技术制取雪莲果汁,并提出了生产雪莲果汁时应注意的工艺要点。
2.
Effect of 19 inhibitor on PPO , anti-browning effect of inhibitors on fresh apple juice and apple juice during storage was investigated.
本试验以粉红女士苹果为试验材料,研究粉红女士苹果多酚氧化酶的最适提取条件及其酶学特性;同时研究试验选用的19种抑制剂对粉红女士PPO的效应,揭示抑制机理;并在此基础上研究抑制剂及其组合在鲜榨苹果汁及苹果汁贮藏过程中防褐变的效果,筛选出安全高效的酶促褐变抑制剂,从而为粉红女士苹果采后的加工提供理论和参考依据。
3.
Wampee preserves processing technology is the key to the removal of epidermal bitter taste,anti-browning treatment,the best flavor and the formation of sugar permeability of vacuum parameters determined.
黄皮果脯加工的关键技术在于表皮苦涩味的去除、防褐变的处理、最佳风味的形成和真空渗糖工艺参数的确定。
3) anti-enzymatic regent
防褐变剂
4) antibrowning techniques
防止褐化措施
5) anti-browning medicaments
防褐变药剂
1.
By researching in the properties of PPO from lily,the browning degree during storage and PPO activities from lily,this article have stating these and also selected some anti-browning medicaments.
本论文对百合PPO的特性、百合贮藏中褐变度和PPO活性的变化进行了研究并筛选出了防褐变药剂。
6) Anti-browning research
防褐变处理
补充资料：黄变防止剂 HN-130
分子式：C12H28N6O2
分子量：288.39
CAS号：69938-76-7
性质：
分子量：288.39
CAS号：69938-76-7
性质：
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