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- maillard reation 美拉德反应
- Xiamen Maillard Food Ingredients Co., Ltd. 厦门美拉德食品配料有限公司。
- 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。
- This Maillard chemistry, as it is known in food circles, is the same sugar-protein bonding that stiffens our tissues. 在饮食业中这种现象被称为梅拉德现象。正是这种糖和蛋白质的结合也使我们人类机体组织变得僵直而不灵活。
- Conclusion Flurbriprofen Axetil Injection is effective,and it has low adverse reation in the treatment of OA. 结论应用氟比洛芬酯脂微球载体注射液治疗OA疗效明显,无严重不良反应。
- 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。
- Sometimes the student may be asked to write about his reation to a certain book or article that has some bearing on the subject being studied. 有时学生要写一些与所学有关的书或者是文章的感受。
- This Maillard chemistry,as it is known in food circles,is the same sugar-protein bonding that stiffens our tissues. 在饮食业中这种现象被称为梅拉德现象。正是这种糖和蛋白质的结合也使我们人类机体组织变得僵直而不灵活。
- Objective: To design a quartz crystal sensor and associated electric amplifying and display circuits fordetection of DNA hybridization reation. 目的：设计一种用于检测某种DNA杂交反应的石英晶体传感器及其放大、显示电路。
- 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 exchange mechanism of hydrated antirnony pentoxide and the reation betwee preparation condition and exchange capadty are studied. 研究了水合五氧化二锑的交换机理及制备与交换性能的关系。
- 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。
- Methods The (CGG) n in the FMR-1 gene was amplified by polymerase chain reation (PCR) and then detected by the hybridization with biotin-labeled CGG oligonucleutide. 方法 采用生物素标记的CGG寡核苷酸探针 ,检测通过PCR扩增的FMR - 1基因中CGG三核苷酸重复序列数目。
- 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。
- Experiment resuIt shows that platinum - gold washer should be used to avoid the testing errow resulting from reation between corundum washer and the sample. 试验结果表明，应使用铂金垫片，以消除因刚玉垫片与试样接触发生反应而对测量结果带来的误差。
- 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。
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