1·Reducing the contact of juice and puree to air could also inhibit enzymatic Browning in them.
减小果汁及果浆与空气的接触面也可防止褐变。
2·Enzymatic Browning is one of the most reactions impacting quality of fresh-cut fruits and vegetables.
酶促褐变是影响鲜切果蔬品质的重要原因之一。
3·The process is referred to as non-enzymatic browning or Maillard reaction, named after the discoverer.
这个进程叫非酶褐变或美拉德反应（以它的发现者命名）。
4·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。
5·But when the pulps were highly blanched, non enzymatic Browning was the main cause for Browning of pear or peach juice during processing.
当果浆热烫充分时，非酶促褐变是果汁褐变的主要因素。
6·Enzymatic Browning normally occurs during dehydration of Amorphophallus albus with hot air, and the quality of the konjac flour is affected.
白魔芋在干燥脱水过程中发生酶褐变，影响魔芋粉的质量。
7·The activity of polyphenol oxidase (PPO) inlactuca sativa var. angustata was analyzed using heat treatment method to control its enzymatic browning.
研究了热处理法钝化苔干多酚氧化酶（PPO）活性，从而控制酶促褐变的工艺条件及效果。
8·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。
9·The study was inquired into mechanism and recent progress of enzymatic browning. It was discussed the method of controlling enzymatic in fruit and vegetable.
探讨了酶褐变的原理，以典型易褐变的果蔬为例，说明酶褐变的研究进展。
10·The substrate of persimmon enzymatic Browning and the characteristics of polyphenol oxidase and peroxidase participate in persimmon enzymatic Browning were researched in part one.
第一部分主要研究了柿子酶促褐变的底物和参与柿子酶促褐变的多酚氧化酶和过氧化物酶的特性。