enzymatic browning中文是什么意思

• 酶性褐变,酶促褐变

• enzymatic    adj. 【生物化学】酶的，酶促的。 adv. -all ...
• browning    n. 布朗宁〔姓氏〕。
• enzymatic oxidative browning    酶促氧化褐变,酶性褐变
• enzymatic oxydative browning    酶促氧化褐变；酶性褐变
• enzymatic    adj. 【生物化学】酶的，酶促的。 adv. -ally
• browning method    布朗宁法
• browning of products    产品褐变
• browning oil    褐化油
• browning pass    布朗宁山口
• browning plaster    抹浆
• browning prism    布朗宁棱镜
• browning reaction    褐变反应; 棕黄反应
• browning version    白郎宁版本
• elizabeth browning    布朗宁夫人; 伊丽莎白
• emily browning    埃米利・布朗宁; 艾米莉・布朗宁; 布朗宁
• enzymic browning    酶促的褐变
• food browning    非酶褐变
• kurt browning    库尔特布朗宁
• marcus browning    马库斯布朗林
• nonenzymatic browning    非酶性褐变
• robert browning    勃特白朗; 罗勃特・白朗宁; 罗伯特白朗宁
• the browning version    白郎宁版本; 白朗宁版本; 白朗宁观点; 布朗宁版本; 布朗宁观点
• tod browning    陶德・布朗宁
• vascular browning    条腐
• enzymatic action    发酵作用, 酶促作用; 酶催化作用; 酶催作用

• Enzymatic browning is not unique to apples
  酶的褐色化反应并非单单出现在苹果身上。
• Study on inhibiting enzymatic browning in fresh - cut lotus roots
  鲜切莲藕酶褐变的控制方法
• Enzymatic browning and its control during sweet potato processing
  蒸煮过程中稻米水分状态的质子核磁共振谱测定
• The study on controlling enzymatic browning reactions of preserved apricot during storage
  控制杏脯贮存期发生酶褐变的研究
• In fact , browning by ppo is not always an undesirable reaction ; the familiar brown color of tea , coffee and cocoa is developed by ppo enzymatic browning during product processing
  事实上，多酚氧化酶的褐色化反应并非总是多余的：茶、咖啡和可可常见的暗色调，就是在产品加工处理期间，通过多酚氧化酶的褐色化反应添加上去的。
• Malonaldehyde , a marjor product of the peroxidation of polyunsaturated lipids , may play an essential role in the formation of the fluorescent products in lipofuscin - like fluorescent pigments and in the blood viscosity increase . fluorescence and non - enzymatic browning were observed in reactions between ascorbic acid ( asa ) and amino acids ( aa ) as well as in reactions involving asa autoxidation and / or polymerization in the presence of trace amounts of adventitious iron
  在同时进行的荧光测定中，我们发现，丙二醛( 20mm )能迅速地降低蛋白溶液的典型荧光( 280nm 350nm ) ，而就此产生在395nm的波长激发下，发射出波长为460nm的荧光，造成蛋白质的变构变性。
• The result showed that non - enzymatic browning of greengage juice could be inhibited and natural primrose yellow could be kept in the plasming of greengage by adding 0 . 2 % ( mass fraction ) sodium erythorbate ; non - enzymatic browning of greengage juice was restrained more remarkably by vacuum concentration than by normal pressure concentration ; the non - enzymatic browning of greengage juice increased and the color darkened with the increase of concentration and processing temperature ; non - enzymatic browning of greengage juice in the storage could be inhibited under the condition of low temperature , and frozen storage was the best store method of greengage concentrated juice
  摘要结果表明：在青梅果打浆时加入质量分数为0 . 2 %的异抗坏血酸钠，可防止果汁氧化褐变而保持天然淡黄色泽；减压浓缩较常压浓缩明显抑制了非酶褐变的发生；随着果汁含量和加工温度的提高，非酶褐变加快，色泽加深；低温有利于青梅浓缩汁的贮藏，冷冻贮藏是最佳的贮藏条件。