- enzymatic browning
- ферментативное потемнение
Англо-русский словарь по пищевой промышленности. 2013.
enzymatic browning
Смотреть что такое "enzymatic browning" в других словарях:
non-enzymatic browning reaction — browning (discolouration of fish, especially of dried or canned products, caused by a deteriorative reaction between amino groups of proteins and carbonyl groups of sugars during storage. There are also flavour changes and loss of some nutritive… … Dictionary of ichthyology
Browning (chemical process) — Browning is the process of becoming brown, especially referring to food. Browning foods may be desirable, as in caramelization, or undesirable, as in an apple turning brown after being cut. Foods turn brown through an enzymatic or a non enzymatic … Wikipedia
Browning (food process) — An example of enzymatic browning in the skin of a banana Caramelization in … Wikipedia
browning — discolouration of fish, especially of dried or canned products, caused by a deteriorative reaction between amino groups of proteins and carbonyl groups of sugars during storage. There are also flavour changes and loss of some nutritive value.… … Dictionary of ichthyology
Maillard reaction — browning (discolouration of fish, especially of dried or canned products, caused by a deteriorative reaction between amino groups of proteins and carbonyl groups of sugars during storage. There are also flavour changes and loss of some nutritive… … Dictionary of ichthyology
Polyphenol — Plant derived polyphenol, tannic acid, formed by esterification of ten equivalents of the phenylpropanoid derived gallic acid to a monosaccharide (glucose) core from primary metabolism … Wikipedia
Fructose — D Fructose … Wikipedia
Kojic acid — Chembox new ImageFile = KojicAcid.png ImageSize = IUPACName = 5 Hydroxy 2 (hydroxymethyl) 4H pyran 4 one OtherNames = Kojic acid, 5 Hydroxy 2 (hydroxymethyl) 4 pyrone, 2 Hydroxymethyl 5 hydroxy γ pyrone Section1 = Chembox Identifiers CASNo = 501… … Wikipedia
Polyphenol oxidase — Identifiers EC number 1.14.18.1 CAS number 9002 10 2 … Wikipedia
Water activity — or aw is a measurement of the energy status of the water in a system. It is defined as the vapor pressure of water above a sample divided by that of pure water at the same temperature; therefore, pure distilled water has a water activity of… … Wikipedia
food additive — additive (def. 4). * * * ▪ food processing Introduction any of various chemical substances added to foods to produce specific desirable effects. Additives such as salt, spices, and sulfites have been used since ancient times to preserve… … Universalium
