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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 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。
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。
In this article, the antioxidative and the development of antioxidative of Maillard reaction products (MRPs) were summarized, and the antioxidative mechanisms were discussed. 该文综述美拉德反应产物抗氧化活性及其国内外研究进展,并对其抗氧化机理进行一些探讨。
The results showed that there existed typical Maillard reaction product including pyrazine, thiazole, sulfur-containing compounds and so on. 结果分析表明，反应液存在典型的美拉德反应产物如吡嗪、噻唑、含硫化合物等。
Maillard reaction products (MRPs) 美拉德反应
Keywords amino acid;Maillard reaction products;reaction condition; 氨基酸;美拉德反应产物;反应条件;
Keywords arg inine;xylose;maillard reaction products; 精氨酸;木糖;美拉德反应产物;
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
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
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
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。
Maillard Reaction Products 美拉德反应产物
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。
The variety and high content of pyrazine compounds in Maotai-flavor liquor are regarded as the products of Maillard reaction so far. 摘要迄今为止，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 resultant hydrolytic reaction product is dihydrochloride. 所形成的水解反应物是二盐酸。
Based upon the basic principle of Maillard reaction, the soy flavors were prepared with the products of Maillard reaction and modified with proper synthesized or natural flavors. 本文从美拉德反应的基本原理出发,以美拉德反应的产物为基质,添加适量的合成或天然香料,调配成酱油香精。
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。