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非酵素的褐変 (ひこうそてきかっぺん) Japanese meaning | Kotomora

非ひ酵こう素そ的てき褐かっ変ぺん

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Meanings

1

non-enzymatic browning

Technical term in food science for browning reactions that occur without enzymes, such as the Maillard reaction and caramelization.

パンを焼やくときの色いろづきは非ひ酵こう素そ的てき褐かっ変ぺんの一いっ種

しゅ

です

。

The browning that occurs when baking bread is a type of non-enzymatic browning.

Kanji

非un-, mistake, negative
酵fermentation
素elementary, principle, naked
的bull's eye, mark, target
褐brown, woollen kimono
変unusual, change, strange

Related words

酵こう素そ的てき褐かっ変ぺん
Enzymatic browning, which involves enzymes like polyphenol oxidase (e.g., browning of cut apples).
メイラード反はん応のう
Maillard reaction, a major type of non-enzymatic browning between amino acids and reducing sugars.
カラメル化か
Caramelization, another non-enzymatic browning process involving sugar pyrolysis.

Built from

Etymology

Compound of 非 (non-), 酵素 (enzyme), 的 (-tic), and 褐変 (browning). A modern technical term.

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酵こう素そ的てき褐かっ変ぺん