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- Keywords Maillard reaction;meat flavor;flavor; 美拉德反应;肉类香精;香精;
- Keywords Maillard reaction;meat flavor;thiamine;flavor; 美拉德反应;肉风味;硫胺素;香料;
- Keywords Maillard reaction;meat flavoring;quality evaluation; 热反应;肉味香精;质量评价;
- Keywords Maillard Reaction;Mechanism;Control Method;Food Fla vor; 美拉德反应;作用机理;控制方法;食品风味;
- Keywords Maillard Reaction Synthesis Series of Perfumes; 美拉德反应;合成;系列香料;
- Keywords maillard reaction;beef's flavour;amino acid;reaction mechanism; 美拉德反应;牛肉香味料;氨基酸;反应机理;
- Keywords maillard Reaction;amino acid;reducting sugars;flavorant for smoking products; 梅拉德反应;氨基酸;还原糖;烟草增香剂;
- Keywords Maillard Reaction Reaction Mechanism Cyclic Form of ARP Direct Dehydration; 美拉德反应;反应机理;环状阿马多里重排产物;直接脱水;
- 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;
- Keywords Maillard reaction;protein-polysaccharide conjugates;emulsifying capacity;heat stability;antimicrobial activity;allergenicity; 关键词美拉德反应;蛋白-多糖复合物;乳化性;热稳定性;抑菌性;致敏性;
- Keywords Maillard reaction products（MRPs）;antioxidative activity;melanoidins;volatile heterocyclic compounds;reductones;antioxidative mechanisms; 美拉德反应产物;抗氧化活性;蛋白黑素;挥发性杂环化合物;还原酮;抗氧化机理;
- 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。
