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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。
Enzymatic browning and its prevention in the processing of cloudy apple juice. 混浊苹果汁加工过程中的酶促褐变及其防止的研究
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
The effectiveness of pineapple juice in enzymatic browning inhibition of banana slices and puree was studied. 对菠萝果汁抑制香蕉片和香蕉果浆的酶褐变效果进行了研究。
Browing is the key problem in banana processing.The major cause is enzymatic browning. 褐变是香蕉加工的首要难题，酶促褐变是导致香蕉皮褐变的主要因素。
The reaction kinetic of enzymatic browning is accordant with michaelis equation, the KM and Vmax are 2.59 mol/L and 0.127 U/min, respectively. 用Michaelis-Menten机理描述得茶树菇PPO相应的动力学参数KM=2.;59mol/L;Vmax=0
The reaction rate of non - enzymatic browning of tomato powder was low below Tg and increased as the temperature difference (T- Tg) increases above Tg. 而当贮藏温度高于玻璃化转变温度时,随着T-Tg的增加,番茄粉的非酶褐变速率迅速增加。
The results showed that polyphenoloxidase(PPO)was thermal stable and caused the enzymatic browning of inadequately blanched banana juice. 结果发现,香蕉中多酚氧化酶热稳定性高,不易失活,是造成热烫不充分、香蕉汁褐变的主要因素。
Enzymatic browning is a ubiquitous and major problem which occurred during the fruits and vegetables' deeply processing. 酶促褐变是果蔬深加工过程中存在的一个普遍且很严重的问题。
The inhibition of calcium treatment on enzymatic browning influened polyphenol oxidase (PPO) activity and lipoxygenase (LOX) activity. 渗钙对酶促褐变的抑制作用是通过影响PPO活性和LOX活性起作用的。
The enzymatic browning during storage in Pyrus bretschneideri Rehd was studied by determining PPO and POD activity,content of Phenolic sustance and MDA. 以贮藏后期的库尔勒香梨为研究对象,在一定的贮藏期内,定期对香梨中多酚氧化酶活性、酚类物质含量、过氧化物酶活性、丙二醛含量作测定。
The enzymatic browning during storage in Pyrus bretschneideri Rehd was studied by determining PPO and POD activity, content of Phenolic sustance and MDA. 摘要以贮藏后期的库尔勒香梨为研究对象，在一定的贮藏期内，定期对香梨中多酚氧化酶活性、酚类物质含量、过氧化物酶活性、丙二醛含量作测定。
In this paper, we introduced the keystone and the influence factor of enzymatic browning, and also introduced some inhibition ways with physical, chemical and biologic methods. 本文介绍了酶促褐变的基本原理、影响因素,并从物理、化学、生物技术等方面介绍了一些酶促褐变的抑制方法。
It can avoid enzymes browning and prolein denaturalization.This beverage taste fine and smooth,has abundant nutritions and definite officinal effect.It is a new hygienical drink. 由此制成的饮料具有风味独特、口感柔和细腻、营养丰富等特点和一定的药用价值,是一种具有保健功能的新型饮料。
Removing the gas in fruit puree could delay its enzymatic browning and reducing the time exposure of juice and puree to air also inhibit enzymatic browning. 果浆脱气可减缓其褐变;减小果汁及果浆与空气接触面以防止褐变。
Mr. Robert Brown was announced as the sponsor. 罗勃特·布朗先生被宣布为赞助人。
Phytic acid shows potential application in food industry because of its complexation property with metal ions,which can be used in preventing enzymatic browning and non-enzymatic browning reaction. 植酸络合金属离子可用于抑制酶促褐变和非酶褐变的发生,因而在食品工业表现出潜在的应用前景。
Do you know why Mr Brown has a heavy heart? 你知道为什么布朗先生心情不愉快吗？
The girl was dressed in brown from top to toe. 那女孩从头到脚穿着一身棕色的衣服。
Mrs Brown is known as a social climber. 布朗太太是有名的趋炎附势的人。