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。
The mechanism of the Browning of squid slice, which occurred in the manufacture and store stage, was studied and improvement method was presented.
对鱿鱼丝产品加工及贮存过程中发生的褐变现象的机理进行了探讨。在此基础上提出了减缓、抑制这种褐变的方法。
The study shows that blocking oxygen is the effective method to control enzymatic browning. The results are summarized as follows:(1) PPO was extracted from Granny Smith with acetone.
主要研究结果如下：（1）采用丙酮粉沉淀抽滤法从澳洲青苹中提取多酚氧化酶。
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。
Different method and the technology for Browning control of micro-processing broad bean seed, cauliflower and brassica was studied and the optimum Browning inhibitor combination was screened out.
研究微加工蚕豆瓣、花椰菜、青花菜的护色技术，并筛选出微加工花椰菜最佳的护色剂组合。
Different method and the technology for Browning control of micro-processing broad bean seed, cauliflower and brassica was studied and the optimum Browning inhibitor combination was screened out.
研究微加工蚕豆瓣、花椰菜、青花菜的护色技术，并筛选出微加工花椰菜最佳的护色剂组合。
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