Maillard reaction
英
美 [mɛˈlɑrd riˈækʃn]
n. 美拉德反应
双语例句
- 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。 - The Effect of Different Low-valued Fish Hydrolysates on Sauce Flavor Synthesis by Maillard Reaction
低值鱼蛋白酶解产物对酱香型美拉德反应产物风味的影响 - Study on the Functional Properties of the Modified Rice Protein by Hydrolysis and Maillard Reaction
酶法及美拉德反应改进大米蛋白功能性质的研究 - New Application of Headspace Sampler in Rapid Detection of Flavors from Maillard Reaction in Foods
顶空进样器在快速检测食品美拉德反应风味物质中的新应用 - Peanut Meal Control Enzyme and Maillard Reaction Products Industry Research
花生粕控制酶解及其产物美拉德反应的产业化研究 - 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。 - Antioxidant Activities of Maillard Reaction Products in Meat Flavoring
咸味香基中美拉德反应产物的体外抗氧化性研究 - The weighty contributions of Maillard reaction and MRPs in liquor-making have advanced liquor research from analytic chemical research to flavoring chemical research.
美拉德反应及其产物对白酒的贡献很大，推动了白酒从分析化学到风味化学研究的进程。 - Hydrolysis of Hirudinaria manillensis lesson using HCl and analysis of maillard reaction products
菲牛蛭的酸水解及其棕色化反应产物的分析 - Preparation of Barbecue Shrimp Essence by Maillard Reaction and its Analysis by GC-MS
美拉德反应制备烧烤型虾味香精及气质联用分析 - 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。 - Effect of pH and heating time on volatile products of Maillard reaction
pH和加热时间对美拉德反应挥发性产物的影响 - Effects of Maillard Reaction Products on Production Performance and Milk Quality of Dairy Cows
美拉德反应产物对奶牛生产性能和乳品质的影响 - Study on the Maillard Reaction Prevention in Cider Processing
在苹果酒加工中防止美拉德反应研究 - During the early processing stages, including crushing, pressing, enzymolysis, ultrafiltration and first pasteurization, no obvious Maillard reaction was found.
在果汁的初始加工过程中，破碎、压榨、酶解、超滤、前巴氏杀菌等单元操作中美拉德反应并不明显； - Film properties of whey protein isolate-xylose Maillard Reaction Products
乳清蛋白-木糖美拉德反应产物的成膜性质研究 - Research progress of Maillard reaction in meat flavor
美拉德反应在肉味香精中的研究进展 - Comparative Study on Maillard Reaction of Different Reducing Sugar with Protein Hydrolysate from Wheat
不同还原糖与小麦水解蛋白Maillard反应的比较研究 - By Maillard reaction we mean the reaction taking place between amine-group compounds and carboxides.
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。 - Study on the influence of maltose and glucose in Maillard reaction on the activity of the shrimp allergen
美拉德反应中麦芽糖、葡萄糖对虾过敏原活性影响的研究 - 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。 - Maillard Reaction of Fructose and Its Application in Tobacco
果糖与脯氨酸的Maillard反应及其在烟草中应用研究 - Preliminary Study on Maillard Reaction Between Resin Amine and Glucose
松香胺和葡萄糖美拉德反应初步研究 - 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。 - 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 - Extraction and Identification of Volatile Generation from Maillard Reaction of Ascorbic Acid and Cysteine
抗坏血酸与半胱氨酸Maillard反应的挥发性产物的提取与鉴定 - The Influence of Maillard Reaction on the Dish in Cooking Process
烹饪过程中美拉德反应对菜肴的影响 - Changes in Chemical Components of Root of Polygonum Multiflorum Thunb and How Maillard Reaction Involves during the Heating Process
何首乌炮制后化学成分的变化及中药中的Maillard反应 - Spectroscopic Studies on Maillard Reaction of Wheat Protein Hydrolysates and Reducing Sugars
酶解小麦蛋白产物-还原糖美拉德反应的光谱研究 - In this paper, the mechanism and the influencing factors of Maillard reaction and maillard reactions in the production and the storage of Shaoxing yellow rice wine were introduced briefly.
阐述了美拉德反应的机理、影响因素及绍兴黄酒在生产、贮存过程中发生的美拉德反应。