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- The effect of pressure on process modelling the Maillard reaction. 压力对加工模式的影响、及麦拉德反应。
- Non-enzymatic browning results from caramelization and the Maillard reaction to produce melanins. 非酶棕色着色剂形成于焦糖形成过程以及梅拉德反应中产生的黑色素。
- The most important properties of lactose can be summarized as follows. (i) It is a reducing sugar and can therefore participate in the Maillard reaction when milk is heated. 乳糖主要性质总结如下：（1）乳糖是还原糖,因此加热乳,会参与美拉得反应。
- The Maillard reaction products (MRPs) was prepared using amino acids(glycine and lysine) and glucose by model Maillard reaction. 采用葡萄糖和不同氨基酸 (赖氨酸和甘氨酸 )通过模式美拉德反应制备了美拉德反应产物。
- The Maillard reaction is a reaction between amino (amino acid and protein) and carbonyl compounds in food during storage, preparation, or processing of foods. 美拉德反应(Maillard Reaction)是食品原料中的氨基化合物(氨基酸，肽和蛋白质)和羰基化合物(糖类)在食品加工和储藏过程中自然发生的反应。
- Caramelization is the oxidation of sugar and the Maillard reaction occurs between amino acids and reducing sugars, normally requiring the addition of heat. 通常果汁中糖氧化则形成焦糖，而梅拉德反应则是在氨基酸和还原性糖之间产生的，这个过程往往需要加热来完成。
- The amino acid contents of Banlangen samples were different,especially varied in basic amino acid contents,which may be due to the Maillard reaction occurred du... 结论为:不同加工程度的板蓝根药材中氨基酸含量差别明显,其中碱性氨基酸含量的差别尤其显著,该差异可能是由于加工过程中发生美拉德反应造成的。
- STUDIES ON PREPARING SOLID BEEF FLAVORANT BY THE MAILLARD REACTION MAILLARD反应制固体牛肉香料初探
- The Suppression of Ge 132 on the Maillard Reaction of BSA by Fluorescence Spcectrum 荧光法研究Ge-132对牛血清白蛋白Mailard反应的抑制作用
- Maillard reaction was proved as the main pathway to form acylamide. 美拉德反应目前被认为是形成丙烯酰胺的重要途径。
- Antioxidtive Maillard reaction products can be formed arg inine and xylose. 用精氨酸和木糖通过美拉德反应可制备具有抗氧化活性的产物。
- the Maillard reaction 美拉德反应
- By Maillard reaction we mean the reaction taking place between amine-group compounds and carboxides. 摘要美拉德反应是指氨基化合物和羰基化合物之间发生的反应。
- In this paper, the law of inhibiting browning stain of Maillard reaction were studied by experiments of adding sulphite. 本文通过试验添加不同亚硫酸盐研究了美拉德褐变抑制的规律。
- The rate of Maillard reaction is increase at second pasteurization for the sake of high temperature and long-playing. 在后巴氏杀菌较长时间高温处理时，美拉德反应速率很快。
- Chicken oil oxidization combining with Maillard reaction to improve chicken flavor was studied. 鸡肉风味成分主要由鸡脂香、肉香和鲜甜味组成。
- The two main types of browning reaction occurring during the process are maillard reaction and caramellization. 着重介绍了焦糖色素制备中的反应机制、美拉德反应、焦糖化反应。
- Products of Maillard reaction and the application of Maillard reaction in meat were reviewed in this paper. 本文还介绍了美拉德反应以及美拉德反应产物在肉制品中的应用。
- In order to control a complex reaction such as Maillard reaction, it is necessary to take a quantitative study. 为了能控制象美拉德反应这样复杂的反应,必须对其进行定量研究。
- The wind whirled the dead leaves about. 风吹得枯叶在四处回旋。
