结果是均匀地分布热，当对完美时的变褐的和变成焦糖的食物的生铁炊具。
The result is cast iron cookware that distributes heat evenly, while Browning and caramelizing food to perfection.
但是如果你的花菜开始变褐或西兰花的边缘开始发黄，不要丢掉它们——可以做成炖菜。
But if your cauliflower is just starting to brown or the broccoli starts to get yellow around the edges, don't toss them - make a stew instead.
如果葡萄酒缺乏了适度的酸度，那么酒龄就不会很长，会比较容易变质，颜色也会变褐。
Wine that lacks the proper amount of acidity will not age well, tends to spoil quickly and will turn brown.
雪梨衰老时，硬度下降，果肉褐变糠化。
During the senescence of Xue Hua Pears, the fruit firmness declined with the flesh developing the squarrose and browning.
人们普遍认为苹果浓缩汁的褐变和后混浊与多酚物质密切相关。
Polyphenols were always thought to be connected with Browning and haze in apple juice concentrate.
应用分光光度法，研究了甘薯中多酚氧化酶的特性及褐变的控制方法。
In this paper, the characteristics of Polyphenol Oxidase from sweet potato and its control methods were studied by spectrophotometry.
这个进程叫非酶褐变或美拉德反应（以它的发现者命名）。
The process is referred to as non-enzymatic browning or Maillard reaction, named after the discoverer.
草菇在贮藏过程中表现出多酚氧化酶(ppo)活性与褐变程度不一致的现象，这主要是由于PPO与底物区域化分布的结果。
The results also showed that the PPO activity of the straw mushroom failed to correspond with the Browning as a result of compartmentation of polyphenol oxidase and its substrates.
在果蔬加工中防止酶促褐变是一个很重要的问题，直接关系到产品的质量。
It was an very important problem in vegetable and fruit processing to prevent products Browning by enzyme.
在脱水黄花菜加工过程中，非酶促褐变是影响产品质量的关键因素之一。
Nonenzymatic Browning is one of the key factors which influence product quality during processing of dehydrated daylily.
即存在于液胞中的酚类物质与存在于细胞质中的PPO和POD接触而引起酶促褐变。
Namely, the phenol compound in the vacuole contacting with PPO and the POD in the cytoplasm caused enzyme catalyse Browning.
采用正交试验方法，分析了生物抑制剂对龙眼果皮褐变和保鲜效果的影响。
Using orthogonal experiment, the effects of biological inhibitors on longan pericarp Browning and the freshness quality were analyzed.
番茄粉贮藏的温度和贮藏环境的湿度以及包装材料对番茄粉的褐变也有较大的影响。
Ascorbic acid and packaging also influenced the rate of Browning of tomato pow - der as well as storage temperature and storage moisture.
加工后的肉制品由于微生物污染、脂类物质氧化、肌红蛋白褐变等原因而导致败坏，必须对肉制品进行包装。
To prevent the spoilage of meat products resulted from microbial contamination, lipid oxidation and myoglobin Browning, packaging process must be carried out during meat products production.
吸附剂AC不能防止外植体褐变，且抑制愈伤组织的诱导。
AC (activated charcoal) could not prevent the browning of explants, it restrained induction of callus.
根据以上实验结果，我们认为多酚类化合物的酶促褐变是造成鸭梨黑心病的生理原因，绿原酸可能是主要的产物。
These results show that the physiological cause of the core Browning is due to the enzymic Browning reaction and the principal substate in the core is chlorogenic acid.
通过褐变实验和护色试验表明，蜂蜜罐头中核桃仁的褐变是由于蜂蜜与核桃仁中的单宁物质作用的结果，属于非酶褐变。
The results showed:In honey canning, the kernet of walnut's brown was result of the tea polyphenols in the kernet of walnut, it is non-proteoly brown change.
不同浓度壳聚糖保鲜剂对酶活性影响不同，壳聚糖涂膜有效地防止了香梨的褐变。
Different coating preservation has different effects on CAT enzyme activity, chitosan coating significantly prevention and cure Browning of fragrant pear.
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。
The activity of polyphenol oxidase (PPO) inlactuca sativa var. angustata was analyzed using heat treatment method to control its enzymatic browning.
在贮藏期间，鲜切荸荠比较容易褐变。
多酚氧化酶（PPO）和过氧化物酶（POD）是影响龙眼果实采后果皮褐变的关键酶。
Peroxidase (POD) and polyphenol oxidase (PPO) play the important roles of longan browning in period of postharvest storage.
添加了板栗粉的面包，体积较小，内部有褐变，无板栗香味，但组织比较细腻。
Bread added chestnut powder had smaller volume, inside color Browning and no chestnut powder flavor, but its inner texture became softer.
各种非酶褐变类型间存在复杂关系。
适宜的气体组合可延缓果实衰老，防止果实褐变且延长贮藏期。
The fitting gas combination can delay the fruit caducity, control fruit Browning and prolong fresh-storage period.
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。
Enzymatic browning is a ubiquitous and major problem which occurred during the fruits and vegetables' deeply processing.
介绍了酪氨酸酶的结构及酶促褐变机制；重点阐述了对酪氨酸酶抑制的特征及抑制机理。
The structure of tyrosinase and Browning mechanism provoked by tyrosinase was introduced, while the character and mechanism for inhibition of tyrosinase was reviewed in detail.
就整体而言，褐变的风格有很大不同，其他维多利亚诗人。
On the whole, Browning's style is very different from that of any other Victorian poets.
本文探讨了亚硫酸钠和L-抗坏血酸抑制酪蛋白在水解过程中发生褐变的技术。
This text studied the technology about sodium sulfite and L-ascorbic acid restrain Maillard reaction which produces pigment accompanied with hydrolysis of casein.
本文探讨了亚硫酸钠和L-抗坏血酸抑制酪蛋白在水解过程中发生褐变的技术。
This text studied the technology about sodium sulfite and L-ascorbic acid restrain Maillard reaction which produces pigment accompanied with hydrolysis of casein.
应用推荐