亚洲成aⅴ人在线观看_亚洲欧美日韩综合一区在线观看_国产无码电影一区二区三区_国语精品91自产拍在线观看二区

食品伙伴網(wǎng)服務(wù)號
 
 
當(dāng)前位置: 首頁 » 專業(yè)英語 » 專業(yè)知識 » 正文

Browning

放大字體  縮小字體 發(fā)布日期:2007-04-25

The term “ browning ” in relation to food refers to several different processes which can be divided into enzymatic and non-enzymatic browning reactions.

The most common type of non-enzymatic browning is the Maillard reaction. It refers to a series of chemical reactions between sugars and proteins that make foods more appetizing. Examples are the flavours and colours produced during baking bread or frying meat.

 

 

The second type of non-enzymatic browning is carmelization that occurs when carbohydrates/sugars in any food are heated. Caramelization results in light to dark brown and new flavours in the product. Caramelization plays an important role in roasting of coffee and commercial caramels are added as food colours or flavours.

 

 

Enzymatic browning is a less desirable series of reactions. It occurs in certain fruits and vegetables when phenolic compounds react with oxygen in the air, which results in brown complexes. No or few flavours are produced. Examples are the browning of cut apples and bananas and the browning of tea (from green to black tea).

 

更多翻譯詳細(xì)信息請點擊:http://www.trans1.cn
 
關(guān)鍵詞: Enzymaticbrowning
分享:

 

 
推薦圖文
推薦專業(yè)英語
點擊排行
 
 
Processed in 5.520 second(s), 1094 queries, Memory 4.16 M