| 单词 | enzymatic browning | ||||||||||||
| 释义 | enzymatic browning
更多释义 收起释义 例句释义: 酶促褐变,酵素性褐变,酶性褐变 1. The results show that tannin was the main substrate of persimmon enzymatic browning. 结果表明，柿子酶促褐变的底物主要是单宁。 www.fabiao.net 2. The inhibition of calcium treatment on enzymatic browning influenced 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。 terms.shengwuquan.com 3. 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。 www.chemyq.com 4. Non-enzymatic browning results from caramelization and the Maillard reaction to produce melanins . 非酶棕色着色剂形成于焦糖形成过程以及梅拉德反应中产生的黑色素。 dictsearch.appspot.com 5. 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。 dictsearch.appspot.com 6. The results showed that cysteine, ascorbic acid, kojic acid, NaCl and CaCl2 are all effective inhibitors of enzymatic browning. 结果表明，半胱氨酸、抗坏血酸、曲酸、氯化钠和氯化钙均是较好的防褐变剂。 www.chemyq.com 7. Polyphenol oxidase is caused enzymatic browning of fruits and vegetables major enzymes, cause browning of fruit juice most important factor. 生意小百科网：多酚氧化酶是引起果蔬酶促褐变的主要酶类，是引起果汁褐变的最主要因素。 www.go-abroad-insurance.com 8. Achievements of Studies on Enzymatic Browning and Its Prevention in the Processing of Cloudy Apple Juice 混浊苹果汁生产中的酶促褐变及其防止研究进展 www.ilib.cn 9. The research discovered that the enzymatic browning is the main reason of banana turning brown; 研究发现酶促褐变是香蕉褐变的主要原因； www.dictall.com 10. Extraction of Polyphenol from Lotus Roots and Its Enzymatic Browning Substrate 莲藕中酚类物质的提取分析及酶促褐变底物的研究 www.ilib.cn 1. Effects of Stable Chlorine Dioxide on Fresh-Cut Potato Quality and Its Enzymatic Browning 稳定态二氧化氯对鲜切马铃薯贮藏性及酶褐变的初步研究 www.ilib.cn 2. Enzymatic Browning and Its Control During Sweet Potato Processing 甘薯加工过程酶促褐变及控制研究 www.ilib.cn 3. Mechanism of Enzymatic Browning in Fruit and Vegetable And Its Inhibition Study 果蔬酶促褐变机理及酶促褐变抑制研究进展 www.ilib.cn 4. Analysis and Determination of the Enzymatic Browning Substrate in the Fresh-cut Sagittaria 鲜切慈菇酶促褐变底物的分析确定 www.ilib.cn 5. Characteristic and enzymatic browning inhibition of polyphenol oxidase in lettuce 莴笋多酚氧化酶的主要特性及其酶促褐变的抑制 www.ilib.cn 6. Enzymatic browning and its prevention in the processing of cloudy apple juice 混浊苹果汁加工过程中的的酶促褐变及其防止的研究 www.ilib.cn 7. Enzymatic browning and its control in concentrated apple juice 浓缩苹果汁酶促褐变及其控制 service.ilib.cn 8. Inhibition of enzymatic browning in minimally processed vegetables and fruits 切分果蔬的酶促褐变抑制 www.ilib.cn 9. Initial study on inhibition of enzymatic browning by pineapple juice during the process of banana processing 菠萝果汁抑制香蕉加工过程中酶褐变的初步研究 www.ilib.cn 10. Enzymatic Browning of Aloe Product and its Control Methods 芦荟制品的酶促褐变及其控制措施 www.ilib.cn 1. Effects of calcium infiltration treatment on enzymatic browning of red Fuji apples 钙处理对红富士苹果酶促褐变的影响 www.ilib.cn 2. Effect of Moisture on the Non-enzymatic Browning and Glass Transition Temperature of Tomato Powder 水分含量对番茄粉非酶褐变及玻璃化转变温度的影响 www.ilib.cn 3. Identification of Enzymatic Browning Substrates in Fresh-cut Lotus Roots 鲜切莲藕酶促褐变底物的分析确定 www.ilib.cn 4. The non-enzymatic browning reaction during drying of litchi fruit with model solutions 模型溶液研究荔枝干制过程中的非酶褐变反应 www.ilib.cn 5. Experimental Study on Microwave Inhibiting of Enzymatic Browning of Yam 微波对山药酶促褐变抑制作用的试验研究 www.ilib.cn 6. Preliminary Study on the Mechanism of Enzymatic Browning in Apricot Fruits 杏果实酶促褐变机理的研究初报 www.ilib.cn 7. Recent progress in inhibition of enzymatic browning of fruit and vegetable 果蔬酶褐变控制的研究进展 service.ilib.cn 8. Study on Anti Enzymatic Browning in Blueberry Cloudy Juice Processing 蓝莓混汁加工中的防酶促褐变工艺 www.ilib.cn 9. study on inhibiting enzymatic browning in fresh - cut lotus roots 鲜切莲藕酶褐变的控制方法 www.ichacha.net 10. The non-enzymatic browning of greengage juice in processing 青梅果汁加工过程非酶褐变 www.ilib.cn 1. Studies on Enzymatic Browning Mechanism of Fresh-cut Yams 鲜切山药酶促褐变机理的研究 service.ilib.cn 2. A Study on Control of Enzymatic Browning in Banana Processing 香蕉加工过程酶促褐变控制的研究 ilib.cn 3. A Review on Enzymatic Browning in Postharvest Fruit 果实采后酶促褐变研究进展 www.ilib.cn 4. Control of Enzymatic Browning in Loquat Fruit 枇杷果实酶促褐变控制研究 service.ilib.cn 5. 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 www.ichacha.net 6. Study on the Non-enzymatic Browning of Skim Milk Powder 脱脂乳粉非酶褐变影响因素的实验研究 www.ilib.cn 7. Non-enzymatic browning in beer jelly 干制牛肉中的非酶褐变 www.ilib.cn |
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