非酶促褐变
- 网络non-enzymatic browning;nonenzymatic browning
非酶促褐变-
低温贮藏能有效的抑制非酶促褐变反应的发生。
Storage in low temperature can inhibit nonenzymatic browning effectively . 5 .
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果汁加工及贮藏过程中的褐变包括酶促褐变和非酶促褐变（美拉德反应，酚类物质氧化变色、焦糖化褐变和抗坏血酸氧化褐变）两种情况。
Browning in the process of juice processing and storage involves enzymatic browning and non-enzymatic browning ( Maillard reaction , the oxidation of polyphenols , caramel reaction and oxidation of vitamin C ) .
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当果浆热烫充分时，非酶促褐变是果汁褐变的主要因素。
But when the pulps were highly blanched , non enzymatic browning was the main cause for browning of pear or peach juice during processing .