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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。
- 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。
- 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。
- 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 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。
- 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 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 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 analysis results of the reducing sugar and HMF content in bread crumb with different storage time showed that the browning of bread crumb was caused by Maillard reaction. 通过对不同贮存时间面包瓤中还原糖含量和羟甲基糠醛(HMF)含量的测定,表明面包褐变主要是由美拉德反应引起。
- However, related data show that besides Maillard reaction, the microbial metabolic pathway, the protein and amino acids healing processes can also produce pyrazine compounds. 但据有关资料表明,除了“美拉德反应途径”外还有“微生物代谢产物途径、蛋白质加热分解途径和氨基酸类的加热分解途径”也可以产生吡嗪类化合物。
- The attempts to prevent in the paper includedusing chemical inhibitors and Maillard Reaction Products (MRPs) inhibitors. 针对冷冻红薯片在加工和贮藏过程中出现的褐变问题,本文主要采取了常用化学护色剂、自制护色剂(美拉德反应产物)来解决。
- 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 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 results showed that reaction system consisting Proline, Glucose and Glycerine was the better choice for Maillard Reaction. 结果表明,脯氨酸-葡萄糖-甘油是较好的反应物的选择。