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- Al~3+, Sn~2+ and Ca~2+ can inhibit nonenzymatic brown of Jujube pulp. Al~(3+)、Sn~(2+)和Ca~(2+)可抑制枣浆非酶褐变。
- There are many factors affecting NEB (nonenzymatic browning) of Apple Juice during storage. 苹果汁贮存过程中影响非酶褐变的因素很多。
- The paper discussed causes and kinetics of nonenzymatic browning during banana juice storage. 介绍了袋装酸菜末在贮藏过程中褐变和霉变的原因及防治方法。
- 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。
- 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。
- Reducing sugar can accelerate nonenzymatic brown of Jujube pulp, the effect of fructose is higher than glucose. 还原糖促进枣浆非酶褐变;果糖比葡萄糖的促进作用大。 加热5h;加入果糖的枣浆A_(420)值比加入葡萄糖的高0.;206。
- The article mensurated the browning index during the processes and reserve of litchi juice and studied the main factors of nonenzymatic browning of litchi juice. 通过测定荔枝汁加工和贮存过程中褐变度的变化,研究了影响荔枝汁非酶褐变的主要因素。
- The result showed that the nonenzymatic browning of Okubo peach nectar in processing was mainly caued by anthocyanins and that of Green No. 3 peach nectar by ascorbic browning respotively. 结果表明，大久保桃带肉果汁饮料在加工中非酶褐变主要由花青苷变色引起；绿化3号桃带肉果汁饮料在加工中非酶褐变主要由抗坏血酸氧化褐变引起。
- Mechanism of nonenzymatic browning of juice and affecting factors 果汁非酶褐变的反应机制及其影响因素
- Effect of Hot Air Drying on Nonenzymatic Browning of Chinese Jujube 热风干制对红枣非酶褐变的影响
- Keywords Chinese jujube;Nonenzymatic browning;controlling; 油枣;非酶褐变;抑制;
- Keywords Nonenzymatic browning Mechanism Affecting factors; 非酶褐变;反应机制;影响因子;
- Keywords nonenzymatic browning reaction;food;quality; 非酶褐变反应;食品;品质;
- Keywords litchi juice;nonenzymatic browning;inhibition; 荔枝汁;非酶褐变;抑制;
- 1% asparagine can inhibit nonenzymatic brown of Jujube pulp. 1%25天冬氨酸可抑制枣浆非酶褐变。
- NONENZYMATIC BROWNING MECHANISM AND CONTROLLING MEASUREMENTS OF FRUIT JUICE 果汁非酶褐变的机制及控制措施
- The effects of pectinesterase on nonenzymatic browning of grape juice 果胶酶对葡萄汁非酶褐变的影响
- Additives Affecting Nonenzymatic Browning of Apple Juice during Processing 加工过程中添加剂对苹果汁非酶褐变的影响
- Study on nonenzymatic browning of litchi juice and its inhibition methods 影响荔枝汁非酶褐变的因素及其控制方法
- Studies on Controlling the Nonenzymatic Browning of the Peach Nectar 控制桃带果肉饮料非酶褐变的研究
