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1 реакция потемнения
Русско-английский словарь по пищевой промышленности > реакция потемнения
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2 неферментативная реакция, вызывающая потемнение продукта
Food industry: nonenzymic browning reactionУниверсальный русско-английский словарь > неферментативная реакция, вызывающая потемнение продукта
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3 реакция потемнения
Food industry: browning reactionУниверсальный русско-английский словарь > реакция потемнения
См. также 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 — 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
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 (R.) — «Public britannique, toi qui ne m’aimes point»: le vers refrain de L’Anneau et le Livre s’est trouvé tardivement démenti par le prodigieux succès que Browning a connu à la fin de sa vie. Mais la postérité est retombée dans l’incompréhension et la … Encyclopédie Universelle
Browning (partial cooking) — Browning is the process of partially cooking meat to help remove excessive fat and to give the meat a brown color and flavor via the Maillard reaction. Ground meat will frequently be browned prior to adding other ingredients and completing the… … Wikipedia
Browning (food process) — An example of enzymatic browning in the skin of a banana Caramelization in … Wikipedia
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
Maillard reaction — The crust of brioche bread is golden brown due to the Maillard reaction The Maillard reaction (French pronunciation: [majaʁ], mah yar) is a form of nonenzymatic browning similar to caramelization. It results from a chemical reac … Wikipedia
Elizabeth Barrett Browning — Pour les articles homonymes, voir Barrett et Browning. Elizabeth Barrett Browning … Wikipédia en Français
Elizabeth Browning — Elizabeth Barrett Browning Pour les articles homonymes, voir Barrett et Browning. Elizabeth Barrett Browning. Elizabeth Barrett Br … Wikipédia en Français
Thématique de l'œuvre poétique de Robert Browning — Pour les articles homonymes, voir Browning. Robert Browning, daguerréotype par Josiah Johnson Hawes (1808 1901). La thématique de l œuvre poétique de Robert Browning (1812 1889 … Wikipédia en Français