browning reaction
英 [ˈbraʊnɪŋ riˈækʃn]
美 [ˈbraʊnɪŋ riˈækʃn]
褐变（麦勒）反应
双语例句
- In this paper, the law of inhibiting browning stain of Maillard reaction were studied by experiments of adding sulphite.
本文通过试验添加不同亚硫酸盐研究了美拉德褐变抑制的规律。 - The Application and Prospect of Controlling Techniques of Tobacco Browning Reaction
棕色化反应调控技术在烟草中的应用现状及展望 - These pathogenic characteristics that could cause corm tissue to bring browning reaction, lignose of cell wall to increase, and faecula granule to decrease, were also observed by using tissue sectioning.
用组织切片法观察发现病菌能使香蕉苗球茎组织产生褐变，引起细胞壁木质素增加及淀粉颗粒减少。 - Browning reaction mediated by Polyphenol Oxidase ( PPO) in tobacco can form unpleasant color, which is harmful to tobacco leaf quality. So many researches on tobacco PPO have been carried out in these years.
烟草多酚氧化酶（Polyphenoloxidase，PPO）介导的酶促棕色化反应会影响烟叶、烟丝的色泽和内在质量，因此多酚氧化酶一直是近年来烟草研究的热点。 - 2-acetyl furan from browning reaction had greatest direct positive influence on quality of aroma. Neophytadiene had greatest direct negative influence on quality of aroma.
香气质受棕化反应产物2-乙酰基呋喃的直接正面影响最大，新植二烯的直接负面影响最大； - The enzymatic browning reaction and its controlling ways in flue cured tobacco curing course
烟叶烘烤过程中的酶促棕色化反应及其调控途径 - The changing content of sugar, amino acid, VC, polyphenol of litchi fruit during the drying process are analysed. The results show that the major non-enzymatic browning reaction were caramelization and MLD in the process.
分析测定荔枝干制过程中糖、氨基酸、VC、总多酚等组分的变化，发现焦糖化反应和美拉得反应（MLD）是该过程中发生的主要非酶褐变反应。 - Fe3+, Fe2+, and Cu2+ can all promote non-enzymatic browning reaction, especially Fe3+ and Cu2+ which are almost equivalent.
铁离子、铜离子均具有促进橙汁非酶褐变反应的作用，Fe3+和Cu2+的促褐变活性强于Fe2+。 - With UHT 121 ℃, 10 s of sterilization, can effectively prevent the browning reaction and maintain the nutrition substance in banana. Therefore, this study improves the technique of banana clear juice.
高温瞬时121℃，10s的杀菌方法，能够有效防止褐变和保持香蕉汁中营养成分，由此改善了香蕉汁加工的澄清工艺。 - Browning Reaction of Lotus Root Juice and Its Control
藕汁褐变反应及其控制 - Nonenzymatic browning mechanism of fruit juice were reviewed in this paper: caramelization, maillard reaction, ascorbic acid oxidative decomposition and polyphenols oxidative dimerization, and the controlling measurements were also presented.
本文阐述了果汁非酶褐变的机制：焦糖化反应、美拉德反应、抗坏血酸氧化分解和多元酚氧化缩合，并对目前常用的抑制果汁非酶褐变的方法进行了综述。 - The results indicated that the non-enzymatic browning of the juice during sterilization was mainly caused by the oxidation and polymerization of polyphenols, and that the Maillard reaction did little to it.
结果表明：混浊苹果汁杀菌中发生的非酶褐变主要是由酚类的氧化聚合而引起，Maillard反应不显著。 - Studies on Browning Reaction Products in No oxygen Closed Systems
无氧密闭体系L-丙氨酸与D-葡萄糖棕色化产物的研究 - Study on Artificial Browning Reaction of Apple Juice Properties of Apple PPO
苹果汁的前褐变及苹果PPO的部分特性研究 - 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。 - Browning in the processing and storage of fruits and vegetables involves enzymatic browning and non-enzymatic browning ( Maillard reaction, caramel reaction, oxidation of ascorbic acid and oxidation of polyphenols).
果蔬贮藏、加工过程中的褐变包括酶促褐变和非酶褐变（Maillard反应、焦糖化反应、抗坏血酸氧化变色和多酚类氧化缩合）。 - Research on Non-enzymatic Browning ( NEB) Reaction during the Drying Process of Litchi Fruit
荔枝在干制过程中非酶褐变的研究 - Browning in the process of juice processing and storage involves enzymatic browning and non-enzymatic browning ( Maillard reaction, the oxidation of polyphenols, caramel reaction and oxidation of vitamin C).
果汁加工及贮藏过程中的褐变包括酶促褐变和非酶促褐变（美拉德反应，酚类物质氧化变色、焦糖化褐变和抗坏血酸氧化褐变）两种情况。 - Studies On the Model Browning Reaction Products Derived From the D-glucose and N-propyl amine
D-葡萄糖和正丙胺模型体系棕色化反应产物的研究 - Possible mechanisms of inhibiting browning reaction were described.
对抑制美拉德反应可能的机理进行了讨论。 - Moreover when the low class cut tobacco that was pretreated by papain for 4h was added to and reacted with the foregoing Maillard reaction model, it was observed that the new browning reaction product had a better sensory evaluation than the MRP GA.
用木瓜蛋白酶水解处理4h的低次烟丝加入上述模型体系并与其反应，新形成的棕色化产物产生了比模型体系反应产物更好的加香效果。 - Factors to Browning Reaction of External Implant during Tissue Culture in Brassica
影响芸苔属植物（Brassica）组织培养过程中外植体褐化的因素 - Studies on tobacco flavor enhancement by non enzymatic browning reaction
非酶棕色化反应在烟草增香中的应用研究 - Browning Reaction of Valine and D-glucose Under Microwave Heating
微波加热缬氨酸和葡萄糖的棕化反应 - These results show that the physiological cause of the core browning is due to the enzymic browning reaction.
这些结果证明：引起黑心病的生理原因是由于酶促褐变反应。 - The results showed: Cellulose in NaOH/ urea/ thiourea/ water solvent system is direct dissolve, the derivative Browning reaction did not happen; regeneration membrane has certain alkali, acidoresistant poor.
结果发现：纤维素在NaOH/尿素/硫脲/水溶剂体系中是直接溶解，没有发生衍生化反应；再生膜具有一定的耐碱性，耐酸性差。 - The browning reaction is the main cause of the product of the color substance.
褐变反应是导致有色物质生成的主要原因。 - In the sample drying process, litchi polyphenol oxidize readily reacts with oxygen, the drying time is longer, the more thoroughly the browning reaction, the more obvious.
样品干燥的过程中，荔枝中多酚氧化酶很容易和氧气发生反应，干燥时间t越久，反应越彻底，褐变越明显。 - Browning of pulps results from enzymatic reaction by integration of polyphenolics, polyphenol oxidase ( PPO) and oxygen.
（木奈）果肉褐变是多酚类物质、多酚氧化酶（Polyphenoloxidase，PPO）与氧结合起酶促反应的结果。