browning reaction 中文意思是什麼
browning reaction
解釋
褐變反應-
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。 -
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。 -
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。 -
The result shows that the greater positive influence is from the dissolutions of carotene and browning reaction, next come the cembratriendid compounds and hypoglycemia compounds, while the negative influence is from indoles, toluene and some aldehydes, and the negative influence from the dissolutions of carotene and browning reaction is less
結果表明，對評吸結果影響較大的是胡蘿卜素降解產物類和棕色化反應產物類；類西柏烷類和苯丙氨酸類中性致香物質的貢獻較小；負面影響較大的成分主要集中在吲哚、甲苯及一些醛類上，類胡蘿卜素降解產物類和棕色化反應產物類中的個別成分也有一定的負面影響。 -
In fact, browning by ppo is not always an undesirable reaction ; the familiar brown color of tea, coffee and cocoa is developed by ppo enzymatic browning during product processing
事實上，多酚氧化酶的褐色化反應並非總是多餘的：茶、咖啡和可可常見的暗色調，就是在產品加工處理期間，通過多酚氧化酶的褐色化反應添加上去的。
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