maillard英文翻译_含义_读音_maillard例句

Maillard reactions also produced the dark char on the slab of steak I turned to next.

Maillard反应也生成牛排上的焦黑。我转向下一点。

Maillard reaction is one of the main sources of dish flavors in cooking process.

在烹饪过程中，美拉德反应是菜肴风味产生的主要来源之一。

The variety and high content of pyrazine compounds in Maotai-flavor liquor are regarded as the products of Maillard reaction so far.

迄今为止，普遍认为酱香型白酒中种类众多、含量很高的吡嗪类化合物是通过美拉德反应途径产生的。

The results showed that in roasted coffee, compounds called Maillard reaction products (MRPs) had high antioxidant properties.

结果显示，一种被称为梅拉德反应产物（MRPs）的化合物具有很强的抗氧化性。

Thus, it is efficient to improve scavenging DPPH radical activity of the hydrolysates of silver carp protein by maillard reaction.

鲢鱼鱼肉蛋白的碱性蛋白酶酶解物在一定条件下与葡萄糖反应可以提高其清除DPPH自由基能力。

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。

Conclusion: The maillard reaction of fructose, xylose and shrimp allergen cannot reduce the immunoactivity effectively.

结论果糖和木糖在美拉德反应中不能有效降低虾过敏原的免疫活性。

In this paper, sugarcane molasses was taken as a raw material to produce flavor according to Maillard Reaction.

本课题探讨了以廉价的甘蔗糖蜜为原料，通过羰氨反应制备香料的工艺技术。

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。

Maillard reaction is a common reaction during food processing and storage.

美拉德反应在食品的加工、贮存过程中是一类常见的化学反应。

Objective: Study on the influence of fructose and xylose in maillard reaction on the immunoactivity of shrimp allergen.

目的研究果糖和木糖在美拉德反应中对虾类过敏原活性的影响。

Maillard reaction is important for its effect on apple juice quality during heat processing.

在苹果汁的热加工过程中，美拉德反应对其质量的影响是极其重要的。

By Maillard reaction we mean the reaction taking place between amine - group compounds and carboxides.

关拉德反应是指氨基化合物和羰基化合物之间发生的反应。

Maillard reaction is the main approach to form acrylamide.

美拉德反应是形成丙烯酰胺的重要途径。

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。

Uniform Design and Its Application in Study of Maillard Reaction

均匀设计在美拉德反应研究中的应用

Study on enzymatic hydrolysis of grass carp skin and synthesis of meat flavor aroma of enzymatic hydrolysates through Maillard reaction

草鱼皮酶促水解及其水解液Maillard反应合成肉类香味料的研究

Effects of Maillard reaction product under different reaction conditions on cigarettes

不同反应条件下的Maillard反应产物对卷烟燃吸品质的影响研究

Studies on the Synthesis of Meat Flavor Aroma of Detoxified Peanut Dregs Hydrolysate Through Maillard Reaction

花生粕蛋白酶解液Maillard反应合成肉类香味料的研究

Study on Maillard reaction of chitosan and oxidation resisting activity of the products

壳聚糖的美拉德反应及其产物的抗氧化性能研究

Synthetical Application of Extraction and Fermentation of Bone and Maillard Reaction

骨提取、发酵与美拉德热反应的综合应用

Preparation of process meat flavoring by Maillard reaction of hydrolyzing soybean protein

水解大豆蛋白制备热反应肉味香精

The Maillard reaction products of proline and xylose and their antioxidative properties

脯氨酸与木糖反应产物抗氧化性能研究

Evaluation method of relationship between quality and price of Maillard reaction meat flavoring

热反应肉味香精质量与价格关系的评价方法

Progress in research of antioxidative activity of Maillard reaction products

美拉德反应产物抗氧化性能研究进展

Antioxidative Activity of Maillard Reaction Products

美拉德反应产物抗氧化活性

Application of Maillard reaction products in processing burley tobacco

梅拉德反应产物在白肋烟处理中的应用

Study on Different Meat Flavor Synthesis by Maillard Reaction from Low-Valued Fish Hydrolysates

低值鱼蛋白酶解产物制备不同肉香型热反应物

Study on different flavor synthesis by maillard reaction from low-valued fish hydrolysates

利用低值鱼制备不同香型热反应香精的研究

The Hydrolysis of Casein by HCI and Application of maillard reaction products in Tobacco Flavoring

酪蛋白的酸水解及其棕色化反应产物在卷烟加香中的应用