enzymatic browning是什么意思，enzymatic browning的意思翻译、用法、同义词、例句

常用词典

酶促褐变；酶性褐变；发生酵素性褐变

Reducing the contact of juice and puree to air could also inhibit enzymatic Browning in them.

减小果汁及果浆与空气的接触面也可防止褐变。

Enzymatic Browning is one of the most reactions impacting quality of fresh-cut fruits and vegetables.

酶促褐变是影响鲜切果蔬品质的重要原因之一。

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）。

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。

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。

单词：enzymatic browning

酶催化褐变，是指食品中的酶，如多酚氧化酶、过氧化物酶、多酚氧化酵素等，通过催化物质的氧化还原反应，使得食品的颜色、口感、营养价值等发生变化的一种褐变现象。

The enzymatic browning of apples can be delayed by refrigeration or coating with an antioxidant.（苹果的酶催化褐变可以通过冷藏或涂抹抗氧化剂来延缓。）
Enzymatic browning in fruits and vegetables can be prevented by blanching them before freezing.（水果和蔬菜的酶催化褐变可以通过在冷冻之前进行烫煮来防止。）

酶催化褐变通常在食品加工和储存过程中发生，可以通过合适的方法来延缓或防止。常用的方法包括冷藏、热处理、添加抗氧化剂等。

酶催化褐变是一种食品质量问题，因为它会使食品的外观、口感和营养价值发生变化，降低食品的品质。此外，酶催化褐变也可以影响食品的保质期和市场价值。

酶催化氧化、酶催化变质

非酶催化褐变、非酶催化变质