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- 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
- Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions. 面包的风味改善了,面包表皮的颜色也由于非酶褐变反应所生成的类黑精化合物而有所改善。
- Browning reaction has close relations with the formation of the quality and the style of Maotai-flavor liquor. 摘要褐变反应与形成酱香型酒的风格质量有着十分密切的关系－它是产生酱香物质的基础，因为酱香型酒的主体香来源于高温曲。
- The two main types of browning reaction occurring during the process are maillard reaction and caramellization. 着重介绍了焦糖色素制备中的反应机制、美拉德反应、焦糖化反应。
- During thermal processing and storage of food,nonenzymatic browning reaction occurs and leads to the effects on food products. 非酶褐变反应主要指碳水化合物在热作用下的复杂反应。
- The result shows that the most important influence to quality of aroma,concentration of aromaand smoking total scores wasfrom the dissolutions of carotene and browning reaction. 结果表明,对评吸香气质、香气量和评吸总分直接正面影响较大的是胡萝卜素降解产物和棕色化反应产物;类西柏烷降解产物和酸性致香物的贡献较小;
- The author propose peeled fruit quick freezing technology, which can avoid browning reaction, reduce fruit peel breaking and juice leakage, enhance the quality of frozen fruit. 建议荔枝速冻采用去皮速冻工艺，这样既可避免果皮褐变问题，又可解决速冻与裂果的矛盾，减少汁液流失，提高速冻荔枝的商品价值，同时方便食用或加工其它制品。
- The nuclear binding is demonstrated here by immunoperoxidase staining in which the brown reaction product is localized to nuclei. 免疫过氧化物酶染色显示在细胞周围可见褐色的膜状物。
- The results of the experiment show that the main non-enzymatic browning reactions are Maillard and caramelization reaction, and VC or polyphenol does not play an important role in the color formation. 结果显示:美拉德反应和焦糖化是主要的非酶褐变反应,VC、多酚类物质对颜色形成不起主要的贡献作用;果糖和蔗糖在非酶褐变反应中起重要的作用,葡萄糖的作用几乎可忽略不计。
- 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。
- In the experiment,itwas indicated that VE. ,Vc,PVP and activated charcoal would have some in hibition of browning reaction tocallus,among them,10 mg/LVc was shown to have the most effecti ve action to browning reaction in thisrespect. 实验表明VE，Vc，PVP和活性碳对愈伤组织褐化有抑制作用，10mg/LVc抗褐化作用最好。
- 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。
- 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. 摘要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。
- Keywords ：Emblic juice;Sediment;Browning reaction; 余甘果汁;沉淀;褐变反应;
- Mr. Robert Brown was announced as the sponsor. 罗勃特·布朗先生被宣布为赞助人。
- Do you know why Mr Brown has a heavy heart? 你知道为什么布朗先生心情不愉快吗？
- The girl was dressed in brown from top to toe. 那女孩从头到脚穿着一身棕色的衣服。
- Mrs Brown is known as a social climber. 布朗太太是有名的趋炎附势的人。
- Could I ask for your reaction to this policy? 我能问一下您对这个政策的反应吗？
- This hen lays beautiful brown eggs. 这只母鸡下很漂亮的棕色蛋。
