关键词：混浊苹果汁；非酶褐变；多酚；聚原花青素(缩合单宁)；VC [gap=1144]Key words：cloudy apple juice；non-enzymatic browning；polyphenol；polymeric proanthocyanidin；VC
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... Non-enzymatic browning 食品褐变（非酶褐变） Lipid oxidation 脂肪氧化 Degradation of vitamins 维生素破坏 ...
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Maillard reaction is a complicated non-enzymatic browning reaction between reducing sugar and amino acid in food processing.
Maillard反应是食品加工过程中在还原糖和氨基酸之间发生的复杂的非酶褐变反应。
参考来源 - 美拉德反应对食品加工的影响及应用Both enzymatic browning and non-enzymatic browning appeared inlongan juice, but the non-enzymatic browning only occurred in theheat-treated juice.
在果汁褐变方面，新鲜果汁在贮藏期间出现酶促褐变和非酶促褐变，而热处理后果汁主要是非酶促褐变。
参考来源 - 龙眼果汁低温贮藏质量特性的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
The process is referred to as non-enzymatic browning or Maillard reaction, named after the discoverer.
这个进程叫非酶褐变或美拉德反应（以它的发现者命名）。
But when the pulps were highly blanched, non enzymatic Browning was the main cause for Browning of pear or peach juice during processing.
当果浆热烫充分时，非酶促褐变是果汁褐变的主要因素。
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