Перевод и анализ слов искусственным интеллектом ChatGPT
На этой странице Вы можете получить подробный анализ слова или словосочетания, произведенный с помощью лучшей на сегодняшний день технологии искусственного интеллекта:
- как употребляется слово
- частота употребления
- используется оно чаще в устной или письменной речи
- варианты перевода слова
- примеры употребления (несколько фраз с переводом)
- этимология
nonenzymatic$53237$ - перевод на итальянский
.png?width=200 "Example caramelization of table sugar (sucrose) caramelizing to a brown nutty flavor substance (furan and maltol)")
![Irradiated [[guava]]](https://commons.wikimedia.org/wiki/Special:FilePath/Clam 2017 foto 2.jpg?width=200 "Irradiated [[guava]]")
![Overview of the mechanism of non-enzymatic Maillard reaction in foods. The Schiff base loses a CO<sub>2</sub> molecule and adds to water. Notice the interaction between the amine group of the amino acid (asparagine here) and the carbonyl carbon of the sugar (glucose). The end product is [[acrylamide]]. For more information, visit [[Maillard reaction]].](https://commons.wikimedia.org/wiki/Special:FilePath/Maillard reaction asparagin.png?width=200 "Overview of the mechanism of non-enzymatic Maillard reaction in foods. The Schiff base loses a CO<sub>2</sub> molecule and adds to water. Notice the interaction between the amine group of the amino acid (asparagine here) and the carbonyl carbon of the sugar (glucose). The end product is [[acrylamide]]. For more information, visit [[Maillard reaction]].")
Википедия
Browning is the process of food turning brown due to the chemical reactions that take place within. The process of browning is one of the chemical reactions that take place in food chemistry and represents an interesting research topic regarding health, nutrition, and food technology. Though there are many different ways food chemically changes over time, browning in particular falls into two main categories: enzymatic versus non-enzymatic browning processes.
Browning has many important implications on the food industry relating to nutrition, technology, and economic cost. Researchers are especially interested in studying the control (inhibition) of browning and the different methods that can be employed to maximize this inhibition and ultimately prolong the shelf life of food.
