菠萝果皮中原花青素含量是果肉的5倍，总酚含量高约50%，叶绿素主要存在于果皮中，这些物质是引起带皮榨汁法比去皮榨汁法产品褐变严重的主要原因。
Proanthocyanidin content in pineapple peel was about 5 times to fruit pulp, and the total phenol content was approximately 50% higher, chlorophyll mainly exists in peels.
在果蔬加工中防止酶促褐变是一个很重要的问题，直接关系到产品的质量。
It was an very important problem in vegetable and fruit processing to prevent products Browning by enzyme.
在脱水黄花菜加工过程中，非酶促褐变是影响产品质量的关键因素之一。
Nonenzymatic Browning is one of the key factors which influence product quality during processing of dehydrated daylily.
实验研究结果表明，该产品具有营养丰富全面、口味香甜纯正以及稳定性良好和无褐变等特点。
The results showed that the products have some characteristics such as plenty nutrition, good taste and stabilization etc.
探讨了褐变发生的成因及其对饲料产品质量的影响。
The reasons for the feed Browning and its effect on quality of finished feed were discussed.
并对生姜的添加量及防止褐变进行了研究，确定了最佳配方，制定了该产品的质量标准。
It also studies the addition and browning-inhibiting of ginger juice, optimizes the formula and establishes its quality standard.
以白花莲藕为试材，研究了4 -己基间苯二酚(4 - HR)对鲜切莲藕产品低温贮藏期间褐变和贮藏品质的影响。
The effects of 4-hexylresorcinol 4-hr and VC treatments on Browning and quality of fresh-cut Lotus Nelumbonucifera Gaertn. CV.
对鱿鱼丝产品加工及贮存过程中发生的褐变现象的机理进行了探讨。在此基础上提出了减缓、抑制这种褐变的方法。
The mechanism of the Browning of squid slice, which occurred in the manufacture and store stage, was studied and improvement method was presented.
重点解决了低糖果酱产品保质期及易褐变问题。
Preventing brown change when sweet brown sauce is processen, stored and sold;
重点解决了低糖果酱产品保质期及易褐变问题。
Preventing brown change when sweet brown sauce is processen, stored and sold;
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