雪梨衰老时，硬度下降，果肉褐变糠化。
During the senescence of Xue Hua Pears, the fruit firmness declined with the flesh developing the squarrose and browning.
各种非酶褐变类型间存在复杂关系。
在贮藏期间，鲜切荸荠比较容易褐变。
SOD的活性与褐变的直接关系不明显。
No marked relationship between SOD activity and browning was observed.
减小果汁及果浆与空气的接触面也可防止褐变。
Reducing the contact of juice and puree to air could also inhibit enzymatic Browning in them.
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.
这个进程叫非酶褐变或美拉德反应（以它的发现者命名）。
The process is referred to as non-enzymatic browning or Maillard reaction, named after the discoverer.
吸附剂AC不能防止外植体褐变，且抑制愈伤组织的诱导。
AC (activated charcoal) could not prevent the browning of explants, it restrained induction of callus.
就整体而言，褐变的风格有很大不同，其他维多利亚诗人。
On the whole, Browning's style is very different from that of any other Victorian poets.
为解决生产过程中褐变现象，研究影响饮料褐变主要因素。
The articles studied the main factors of Browning of drink to resolving the browing phenomenon during the processes.
绿茶水在高温条件下极易褐变，并且带有不愉快的熟汤味。
The green tea infusion easily browned and brought in unpleasant flavor.
人们普遍认为苹果浓缩汁的褐变和后混浊与多酚物质密切相关。
Polyphenols were always thought to be connected with Browning and haze in apple juice concentrate.
适宜的气体组合可延缓果实衰老，防止果实褐变且延长贮藏期。
The fitting gas combination can delay the fruit caducity, control fruit Browning and prolong fresh-storage period.
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。
Enzymatic browning is a ubiquitous and major problem which occurred during the fruits and vegetables' deeply processing.
在肉饼表面经过涂布褐变剂材料，微波加热后，褐变效果较好。
Browning material was coated on the face of beef Patty, and the Browning effect will be satisfactory after being heated by microwave.
本文报道以植酸作抗氧化剂，对银杏愈伤组织抗氧化褐变的研究。
This paper mainly deals with the study on phytic acid as a antioxidant material in vitro culture in Ginkgo biloba.
褐变和微生物活动是影响微加工蚕豆瓣品质及保鲜效果的主要因素。
Browning and microbe activity are main factors limiting fresh-keeping effect and reducing quality of the mini-processing broad bean seeds.
苹果浓缩汁中的褐变和后混浊一直是困扰果汁行业的重大技术难题。
Browning and haze have been crucial technical problems in apple juice concentrate (AJC) processing.
应用分光光度法，研究了甘薯中多酚氧化酶的特性及褐变的控制方法。
In this paper, the characteristics of Polyphenol Oxidase from sweet potato and its control methods were studied by spectrophotometry.
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.
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.
采用正交试验方法，分析了生物抑制剂对龙眼果皮褐变和保鲜效果的影响。
Using orthogonal experiment, the effects of biological inhibitors on longan pericarp Browning and the freshness quality were analyzed.
探讨了酶褐变的原理，以典型易褐变的果蔬为例，说明酶褐变的研究进展。
The study was inquired into mechanism and recent progress of enzymatic browning. It was discussed the method of controlling enzymatic in fruit and vegetable.
添加了板栗粉的面包，体积较小，内部有褐变，无板栗香味，但组织比较细腻。
Bread added chestnut powder had smaller volume, inside color Browning and no chestnut powder flavor, but its inner texture became softer.
本文探讨了亚硫酸钠和L-抗坏血酸抑制酪蛋白在水解过程中发生褐变的技术。
This text studied the technology about sodium sulfite and L-ascorbic acid restrain Maillard reaction which produces pigment accompanied with hydrolysis of casein.
不同浓度壳聚糖保鲜剂对酶活性影响不同，壳聚糖涂膜有效地防止了香梨的褐变。
Different coating preservation has different effects on CAT enzyme activity, chitosan coating significantly prevention and cure Browning of fragrant pear.
POD活性与果皮褐变指数呈正相关性，CAT活性与果皮褐变指数呈负相关性。
The activities of the browning index of peel were correlated positively with AAO, PPO and POD, correlated negatively CAT activity.
番茄粉贮藏的温度和贮藏环境的湿度以及包装材料对番茄粉的褐变也有较大的影响。
Ascorbic acid and packaging also influenced the rate of Browning of tomato pow - der as well as storage temperature and storage moisture.
即存在于液胞中的酚类物质与存在于细胞质中的PPO和POD接触而引起酶促褐变。
Namely, the phenol compound in the vacuole contacting with PPO and the POD in the cytoplasm caused enzyme catalyse Browning.
多酚氧化酶（PPO）和过氧化物酶（POD）是影响龙眼果实采后果皮褐变的关键酶。
Peroxidase (POD) and polyphenol oxidase (PPO) play the important roles of longan browning in period of postharvest storage.
应用推荐