查询词典 browning

Content of flavone is the hightest in browning callus. It is supposed, that suppose which the last pace of synthesize flavone is in brovwing callus. SDS-PAGE cataphoresis electrophoresis show protein has big change from differentiating callus to browning callus. The change may has relation with change of enzymire activiation of control flavone synthesize.

黄酮含量的变化以褐化愈伤组织中含量最高，因此我们推测：黄酮合成的最后几步，可能发生在褐化愈伤组织中，从可溶性蛋白质的 SDS-PAGE 平板电泳结果表明，分化愈伤组织与褐化愈伤组织相比蛋白质谱带发生了明显的变化，这可能与控制黄酮合成的有关酶的活性变化有关。

Results show that treating the pear juice with FPC-21 resin can reduced pH value, formol index and browning index. Reduction of pH value enhence the decolor ability of XAD-16 resin on pear juice. Reduction of pH value and formol index can control the browning rate of PJC during storage.

结果显示，阳离子树脂处理可降低酥梨汁的pH值、氨基态氮和褐变指数；降低pH值可提高吸附树脂对酥梨汁的脱色能力；降低pH值、氨基态氮可控制70 °Brix浓缩酥梨汁贮存中褐变速度。

Meanwhile, the experiment of three factors and three levels,whose influential factors are the kind and concentration of reagent for controlling nonenzymatic browning and the soaking time,is carried out and the results show that the optimal technological condition for controlling nonenzymatic browning is to soak the material in 2% edible citrin solution for 45 min before the material is blanched.

同时以抑制剂种类、浸泡液质量分数及浸泡时间为影响因素，进行了三因素三水平试验。结果表明，将原料在灭酶前用2%的食用柠檬酸溶液浸泡45 min为抑制非酶促褐变的最佳工艺条件。

Several non-enzymatic types of browning reactions that might possibly occur in citrus juice during storage were also discussed, the result indicated that degradation of Vc was the main cause of browning, whereas the possibility for Maillard reaction, Caramelization, Polyphenol oxidation and condensation to take place in juice was little.

在贮藏过程中，还对橙汁中可能发生的几种非酶褐变类型进行了探讨，发现Vc的降解反应是橙汁褐变的主要原因，而美拉德反应、焦糖化反应或酚类化合物的氧化缩合反应在橙汁中发生的可能性都很小。

The browning reaction is mostly non-enzymatic browning, including maillard reaction and caramelization .

浓缩苹果汁的生产工艺基本消除了果汁贮藏期的酶促褐变，在贮藏期的褐变限于非酶促褐变，主要是Maillard反应和焦糖化反应。

After PPO being destroyed,oxidation and condensation of polyphenols were the causes of banana juice browning before juice was sterilized,while caramelization of sug ar played an important role in browning during sterilization.

当热烫充分时，酚类化合物氧化聚合是杀菌前香蕉汁褐变的主要原因，而杀菌时的色泽变化主要是糖类焦糖化反应的结果。

Cotyledon and hypocotyl ' s rate and quamity are the most among these explams , and callus can be obtained in 10 days by cotyledon and hypocotyl . reversely it is difficult to indue callus with root , and the callus from root is lnde and easy to become browning . the calius obtained from leaf grows very slow and does not become browning uniill in 2 or 3 months

银杏的不同器官和组织都能够诱导出愈伤组织来，其中，子叶和胚轴10d左右全部愈伤化，诱导速度和诱导率均最高，根则很难诱导，愈伤组织很少，褐化很快；叶片诱导的愈伤组织，生长慢，褐化也慢，在培养基上保持两三个月而不褐化；胚乳的诱导时间也较长，需要30d左右。

It indicates that the raw materials can be stored in temperature of 0-4℃ for 60 days, they must be immersed in clean water for more than one hour before processing, and peeling be carried out in flowing water; that color preserving solution should be 1.0% NaCl+0.2% citric acid+0.5% Vitamin C+110ppm dichloro isocyanuric acid sodium; that combined browning inhibiting solution is conspicuously effective, and immersion time better be around 20 minutes; that sterilization solution ought to be 200ppm dichloro isocyanuric acid sodium+0.5% ascorbic acid+0.3 citric acid, and 10 minutes' immersion will achieve the effect of sterilization and inhibiting browning; and that after 20-21 minutes of quick-freezing in temperature of -31℃~-32℃, the products can be preserved under -18℃ for a whole year.

通过对速冻牛蒡加工过程中原料储存、削皮方法、护色、浸泡时间、无热杀菌、包装形式等参数进行研究表明：原料0-4℃可储存60天，加工前用清水浸泡1小时以上，削皮时在流水中进行，护色液筛选的1.0% NaCl＋0.2%柠檬酸＋0.5%维生素C十110ppm二氯异氰脲酸钠；复合褐变抑制溶液在抑制褐变方面有显著的效果，浸泡处理时间为20分钟为宜；杀菌液为200ppm二氯异氰脲酸钠＋0.5%抗坏血酸＋0.3柠檬酸，浸泡10分钟即可达到灭菌和抑制褐变的作用；经-31℃~-32℃温度下速冻20~21分钟，产品在-18℃条件下可储存一年。

The study on the reducing browning of callus induced from Aloe saponaria Haw indicated that: pretreatment before inoculation was useful for reducing callus browning.

对降低皂质芦荟诱导愈伤组织褐化情况的研究表明，外植体接种前进行预处理对控制诱导愈伤组织的褐化有一定的帮助。

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.

同时研究了贮存温度、葡萄糖添加量对面包褐变的影响，进一步验证了美拉德反应是面包褐变的主要原因。

In the negative and interrogative forms, of course, this is identical to the non-emphatic forms.

。但是，在否定句或疑问句里，这种带有"do"的方法表达的效果却没有什么强调的意思。

Go down on one's knees;kneel down

屈膝跪下。。。下跪祈祷