1) non-enzymatic browning
非酶性褐变
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) enzymatic browning
酶性褐变
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) 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。
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