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- Enzymatic browning is not unique to apples. 酶的褐色化反应并非单单出现在苹果身上。
- Enzymatic browning and its prevention in the processing of cloudy apple juice. 混浊苹果汁加工过程中的酶促褐变及其防止的研究
- 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
- The effectiveness of pineapple juice in enzymatic browning inhibition of banana slices and puree was studied. 对菠萝果汁抑制香蕉片和香蕉果浆的酶褐变效果进行了研究。
- Browing is the key problem in banana processing.The major cause is enzymatic browning. 褐变是香蕉加工的首要难题，酶促褐变是导致香蕉皮褐变的主要因素。
- The reaction kinetic of enzymatic browning is accordant with michaelis equation, the KM and Vmax are 2.59 mol/L and 0.127 U/min, respectively. 用Michaelis-Menten机理描述得茶树菇PPO相应的动力学参数KM=2.;59mol/L;Vmax=0
- The reaction rate of non - enzymatic browning of tomato powder was low below Tg and increased as the temperature difference (T- Tg) increases above Tg. 而当贮藏温度高于玻璃化转变温度时,随着T-Tg的增加,番茄粉的非酶褐变速率迅速增加。
- The results showed that polyphenoloxidase(PPO)was thermal stable and caused the enzymatic browning of inadequately blanched banana juice. 结果发现,香蕉中多酚氧化酶热稳定性高,不易失活,是造成热烫不充分、香蕉汁褐变的主要因素。
- 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。
- The inhibition of calcium treatment on enzymatic browning influened polyphenol oxidase (PPO) activity and lipoxygenase (LOX) activity. 渗钙对酶促褐变的抑制作用是通过影响PPO活性和LOX活性起作用的。
- The enzymatic browning during storage in Pyrus bretschneideri Rehd was studied by determining PPO and POD activity,content of Phenolic sustance and MDA. 以贮藏后期的库尔勒香梨为研究对象,在一定的贮藏期内,定期对香梨中多酚氧化酶活性、酚类物质含量、过氧化物酶活性、丙二醛含量作测定。
- The enzymatic browning during storage in Pyrus bretschneideri Rehd was studied by determining PPO and POD activity, content of Phenolic sustance and MDA. 摘要以贮藏后期的库尔勒香梨为研究对象，在一定的贮藏期内，定期对香梨中多酚氧化酶活性、酚类物质含量、过氧化物酶活性、丙二醛含量作测定。
- In this paper, we introduced the keystone and the influence factor of enzymatic browning, and also introduced some inhibition ways with physical, chemical and biologic methods. 本文介绍了酶促褐变的基本原理、影响因素,并从物理、化学、生物技术等方面介绍了一些酶促褐变的抑制方法。
- Removing the gas in fruit puree could delay its enzymatic browning and reducing the time exposure of juice and puree to air also inhibit enzymatic browning. 果浆脱气可减缓其褐变;减小果汁及果浆与空气接触面以防止褐变。
- 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。
- The physio-biochemical changes in respiration rate,ethylene production,polyphenol oxidase(PPO) and enzymatic browning of fresh-cut apple(Malus pumila Mill) induced by wounding were investigated. 以鲜切苹果为实验材料,研究了切割伤害诱导呼吸强度、乙烯生成量、酶活性以及酶促褐变的发生及其生理生化变化。
- The PPO and phenolics involved in the enzymatic browning in apple and some methords to inhibit the enzymatic browning occurring in the processing of cloudy apple juice were discussed. 介绍了苹果中与酶促褐变有关的多酚氧化酶及酚类物质,以及在混浊苹果汁生产中防止酶促褐变的各种方法。
- 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。
- In this thesis the structure of polyphenol oxidase(PPO), its mechanism of catalytic reaction, and the physical, chemical and biological methods to inhibit enzymatic browning were summarized. 摘要从多酚氧化酶的结构及其催化反应机制出发，综述了抑制酶促褐变的物理、化学和生物学方法及其研究进展。
- Control of Enzymatic Browning in Loquat Fruit 枇杷果实酶促褐变控制研究
