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- Molecules of meat flavoring compounds all contain the structural unit ,where X is O or S. 这些肉香味含硫化合物都含有相同的分子骨架,式中X为O或S。
- The Nuclear Molecular Structures and Application of Sulfur-containing Meat Flavor Compounds 肉香味含硫化合物的核心分子结构及应用
- Keywords Maillard reaction;pork;simultaneous distillation and extraction;meat flavor compounds;GC-MS; 热反应;猪肉;同时蒸馏萃取法;肉风味化合物;气-质联机分析;
- meat flavor compounds 肉风味化合物
- Preparation of meat flavors by maillard reaction and analysis of flavor compounds Maillard反应肉味香精的制备和香味成分的检测
- Flavouring Technology Separation of meat flavoring compound 模拟肉香体系建立及肉香化合物分离
- Volatile flavor compounds in Trionyx sinesis meat and calipash were analyzed by headspace solid phase microextraction(HS-SPME) combined with gas chromatography-mass spectrometry(GC-MS). 采用顶空固相微萃取(HS-SPME)和气质联用技术研究了温室鳖、池塘鳖肌肉和裙边的挥发性风味成分。
- Discussed the flavor that can be used in meat flavorings. 在此基础上,提出了组成肉味香精配方的单体香料类型。
- The curing process enhances meat flavor and improves shelf lift by retarding bacterial growth. 腌制会改善肉的风味并通过抑制细菌生长延长其货架期。
- Meat (Beef) Flavor Compounds - A Review 肉类(牛肉)风味化合物综述
- The preparation of meat flavor by enzyme hydrolyzed pig haemoglobin was investigated. 研究了酶法水解猪血红蛋白制备肉味香精的工艺。
- Volatile flavor compounds in mustard oil, wasabi, and "Chongcai" leaf mustard were investigated by SPME/GC/MS. 利用固相微萃取/气相色谱/质谱(SPME/GC/MS)联用技术对芥末油、青芥辣、冲菜的挥发性风味成分进行了研究。
- For Lee, the Housing fill, like a piece of meat hanging in the nose, just smell is minced meat flavor. 因此,对于李先生来说,房补,就像挂在头顶上的一块肉,刚闻见一点肉末味。
- Phenolics: Tannins, color pigments and flavor compounds originating in the skins, seeds and stems of grapes. 酚类物质: 来自葡萄皮,种子和葡萄茎的单宁,色素和芳香混合物。
- Volatile flavor compounds development,resulted form Maillard reaction,positively correlated with FAA and temperature in the processing. 来自于Maillard反应的挥发性风味物质与温度提高和FAA的显著增加呈正相关。
- The flavor compounds from lactose fermentation, proteolysis and lipolysis, and the effect of some factors on flavor development were mainly discussed. 本文主要就干酪成熟过程中来源于乳糖代谢、蛋白质分解、脂肪酶解的风味化合物及影响风味形成的多种因素作了概述。
- This article mainly discuss the changes of meat flavor during maturation after slaughter, expatiating the contribution of muscle glycogen, protein, fat and nucleotide. 摘要介绍宰后肉在成熟过程中风味的变化,分别阐述肌糖原、蛋白质、脂类、核苷酸等几类化合物对肉风味的贡献。
- The special volatile flavor compounds are: dimethyl disulfide, dimethyl trisulfide, methylthio dimethyl trisulfide, 1,2, 4-trithiolane and len... 其中以含硫的的杂环化合物最为重要,他们是香菇风味最重要的组成部分。
- New development on study of chicken flavor composition is discussed,including basic meat flavor and characteristic chicken flavor (e.g. 2,4-decadienal,2-methy1-3-furanthiol). 综述了近些年来在鸡肉香味成分研究方面的新进展,包括肉类基本香味和鸡肉特征香味的产生原因、成分的鉴别检测及其分析方法。
- The paper introduces the research situation of meat flavor,summaries the mechanism of duck flavor formation,analyzes and sums up the influence facts on duck flavor. 介绍了肉类风味的研究现状,对鸭肉风味的成香、成味机理的研究进行了概括,并对影响鸭肉风味的因素加以分析和总结。