Browning

英 [ˈbraʊnɪŋ]

美 [ˈbraʊnɪŋ]

n.  布朗宁

现在分词：browning　复数：brownings　

BNC.9299 / COCA.42632

柯林斯词典

• COLOUR 褐色；棕色
  Something that isbrownis the colour of earth or of wood.
  1. ...her deep brown eyes...
     她深褐色的眼睛
  2. The stairs are decorated in golds and earthy browns.
     楼梯油漆成金色和土褐色。
• ADJ-GRADED 皮肤晒成棕色的；皮肤晒黑的
  You can describe a white-skinned person asbrownwhen they have been sitting in the sun until their skin has become darker than usual.
  1. I don't want to be really really brown, just have a nice light golden colour.
     我不想晒得黝黑，只想晒成一种漂亮的淡金色。
• VERB 晒黑
  If someonebrownsin the sun they become brown in colour.
  1. Her skin was of the fortunate kind that could brown in the sun without burning...
     她的皮肤属于那种很幸运的类型，在阳光下无需长时间晒着就能变黑。
  2. There were many gorgeous females busy browning themselves.
     有许多漂亮的女性忙着晒黑自己。
• ADJ 棕种人的；棕色皮肤的
  Abrownperson is someone who belongs to a race of people who have brown-coloured skins.
  1. ...a slim brown man with a speckled turban.
     一个戴着花头巾、身材瘦削、棕色皮肤的男子
• ADJ-UNGRADED （谷物）未去壳的，糙的
  Brownis used to describe grains that have not had their outer layers removed, and foods made from these grains.
  1. ...brown bread.
     黑面包
  2. ...spicy tomato sauce served over a bed of brown rice.
     浇在一层糙米上的辣味番茄酱
• V-ERG （用旺火把)(食物)烤得焦黄；（把…）炸成焦黄色
  When foodbrownsor when youbrownfood, you cook it, usually for a short time on a high flame.
  1. Cook for ten minutes until the sugar browns...
     熬煮10分钟，直到糖变成褐色。
  2. He browned the chicken in a frying pan.
     他用煎锅把鸡肉煎成焦黄色。

双语例句

• The main reason of the browning flesh of pear is membrane permeability and lipid peroxidation.
  膜脂质过氧化是梨褐变的主要原因。
• Browning's prediction is no better than a wild guess.
  勃朗宁的预测不过是妄加猜测而已。
• Research Progress on Phenolic Compounds and Non-enzymatic Browning in Fruit Wine
  果酒中酚类物质及其非酶褐变的研究进展
• A Study on Factors Relative to Pomegranate Peel Browning and Its Control
  石榴果皮褐变相关因素及其控制研究
• Browning and haze have been crucial technical problems in apple juice concentrate ( AJC) processing.
  苹果浓缩汁中的褐变和后混浊一直是困扰果汁行业的重大技术难题。
• Effects of Uncouple Agent DNP Treatment on Browning and Active Oxygen Metabolism in Pericarp of Harvested Longan Fruit
  解偶联剂DNP处理对采后龙眼果实果皮褐变和活性氧代谢的影响
• Enzymatic browning is not unique to apples.
  酶的褐色化反应并非单单出现在苹果身上。
• Browning rule and persified color stabilizing methods in fresh konjac tuber process has been studied.
  研究了新鲜魔芋块茎天然褐变红色素固色方法。
• Enzymatic browning is one of the most reactions impacting quality of fresh-cut fruits and vegetables.
  酶促褐变是影响鲜切果蔬品质的重要原因之一。
• Study on Growth Promotion and Browning Prevention of Ginkgo Callus with Antioxidant and Sorbent
  抗氧化剂和吸附剂促进银杏愈伤组织生长及防止褐化作用研究