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Maillard reaction is a common reaction during food processing and storage.

美拉德反应在食品的加工、贮存过程中是一类常见的化学反应.

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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.

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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.

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The degree of glucose and fructose maillard reaction is almost equal.

葡萄糖和果糖参加美拉德反应的量几乎是一致的.

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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.

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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.

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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.

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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.

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By Maillard reaction 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.

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Maillard reaction is important for its effect on apple juice quality during processing.

在苹果汁的热加工过程中,美拉德反应对其质量的影响是极其重要的.

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