褐變 的英文怎麼說

中文拼音 [biàn]
褐變 英文
brown stain
  • 褐 : Ⅰ名 [書面語] （粗布或粗布衣服） coarse cloth or clothingⅡ形容詞（像生栗子皮那樣的顏色） brown
  1. Research on postharvest physiology of table grape in recent years is summarized in this article. respiration, the mechanism of abscission, so2 injury and browning were systematically analyzed respectively

    圍繞葡萄采后的呼吸代謝、采后脫粒機理、 so2傷害機制及褐變原因等方面，綜述了近年來國內外葡萄采後生理研究進展情況。
  2. Studies on the browning control in tissue culture of capsicum chinense jacq

    黃燈籠辣椒組織培養中防褐變的研究
  3. 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

    用組織切片法觀察發現病菌能使香蕉苗球莖組織產生褐變，引起細胞壁木質素增加及澱粉顆粒減少。
  4. Study on inhibiting enzymatic browning in fresh - cut lotus roots

    鮮切蓮藕酶褐變的控制方法
  5. Advances of explant browning in plant tissue culture

    植物組織培養中褐變的研究進展
  6. Methods to prevent explant and its calli from browning in tissue culture in pinus thunhergii parl

    防止黑松外植體及其愈傷組織褐變的方法
  7. Recent advances in research of low lactose milk browning

    低乳糖牛奶褐變的研究進展
  8. Recent advances in research of pericarp browning of litchi

    荔枝果皮褐變機理研究進展
  9. The analysis results of the reducing sugar and hmf content in bread crumb with different storage time showed that the browning of bread crumb was caused by maillard reaction

    通過對不同貯存時間麵包瓤中還原糖含量和羥甲基糠醛（ hmf ）含量的測定，表明麵包褐變主要是由美拉德反應引起。
  10. And the effects of storage temperature and glucose addition on browning of bread were investigated, and it was further confirmed that the main browning reason of bread crumb was maillard reaction

    同時研究了貯存溫度、葡萄糖添加量對麵包褐變的影響，進一步驗證了美拉德反應是麵包褐變的主要原因。
  11. Water activity ( aw ) water is produced during maillard reaction, thus the reaction occurs less readily in foods with a high aw values while, at low aw, the mobility of reactants is limited, despite their presence at increased concentrations

    在生產加工中，亞硫酸氫鈉可以抑制褐變，水果熏硫處理，不僅能抑制酶褐變，還能延緩美拉德反應。
  12. The result showed that non - enzymatic browning of greengage juice could be inhibited and natural primrose yellow could be kept in the plasming of greengage by adding 0. 2 % ( mass fraction ) sodium erythorbate ; non - enzymatic browning of greengage juice was restrained more remarkably by vacuum concentration than by normal pressure concentration ; the non - enzymatic browning of greengage juice increased and the color darkened with the increase of concentration and processing temperature ; non - enzymatic browning of greengage juice in the storage could be inhibited under the condition of low temperature, and frozen storage was the best store method of greengage concentrated juice

    摘要結果表明：在青梅果打漿時加入質量分數為0 . 2 %的異抗壞血酸鈉，可防止果汁氧化褐變而保持天然淡黃色澤；減壓濃縮較常壓濃縮明顯抑制了非酶褐變的發生；隨著果汁含量和加工溫度的提高，非酶褐變加快，色澤加深；低溫有利於青梅濃縮汁的貯藏，冷凍貯藏是最佳的貯藏條件。
  13. Browning and its resoluble way in plant tissue culture

    植物組織培養中的褐變現象及解決途徑
  14. Construction and preliminary analysis of subtractive library for peel pitting of ' fengjie ' navel orange fruit

    奉節臍橙果皮褐變差減文庫的構建及初步分析
  15. Application and research of browning in apple jam processing

    蘋果醬加工中褐變利用研究與探討
  16. The study on controlling enzymatic browning reactions of preserved apricot during storage

    控制杏脯貯存期發生酶褐變的研究
  17. Many researchers have conducted experimellts about it, but not succeeded. culture media were compared to find the best medium of gingkgo culture for controlling callus browning by different sugars, antioxidants and sorbents. the result showed that the medium with ms + zt 1. 0mg / l + naa 1. 0mg / l + sucrose 50g / l + agar 8g / l + ac 2g / l was the best medium, at l5 days subculturing intervals

    銀杏組織培養過程中，尤其是在愈傷組織的繼代培養中，褐變現象特別嚴重，曾有不少的人做過這方面的研究，但都沒有成功，而本研究通過對不同糖類物質、抗氧化劑、吸附劑以及不同的培養基對褐變的影響和控制效果，探索出有效控制褐化現象發生的最佳培養條件，試驗結果表明： ms + zt1 . 0mg / l + naa1 . 0mg / l +蔗糖50g / l +瓊脂8g / l + ac2g / l培養基上的繼代效果最好，繼代時間最好在15d左右。
  18. It can benefit deficiency of each essence, change the color complexion becomes ruddy, turn to white complexion becomes white from tawny. improving acuity of sight and inducing sedation of the mind

    能補益精髓不足，易顏色面色轉紅潤，變白面色由黃褐變白，明目安神。 」
  19. Primary study on the browning of chestnut in plant tissue culture

    板栗組培過程中褐變研究初探
  20. Development of browning in sugarcane tissue culture

    植物組織褐變的研究進展
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