Maillard信息详情
n.美拉德（一种生化反应）；梅拉德（姓氏）
maillard reaction───酶勒反应；美拉德反应
Maillard reactions also produced the dark char on the slab of steak I turned to next.───Maillard反应也生成牛排上的焦黑。我转向下一点。
This paper discusses the beneficial side of Maillard reaction products i. e. its antimutation effect.───本文讨论的是美拉德反应产物有益的一面，即其抗突变的效果。
The process is referred to as non-enzymatic browning or Maillard reaction, named after the discoverer.───这个进程叫非酶褐变或美拉德反应（以它的发现者命名）。
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。
The variety and high content of pyrazine compounds in Maotai-flavor liquor are regarded as the products of Maillard reaction so far.───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 results showed that in roasted coffee, compounds called Maillard reaction products (MRPs) had high antioxidant properties.───结果显示，一种被称为梅拉德反应产物（MRPs）的化合物具有很强的抗氧化性。
Thus, it is efficient to improve scavenging DPPH radical activity of the hydrolysates of silver carp protein by maillard reaction.───鲢鱼鱼肉蛋白的碱性蛋白酶酶解物在一定条件下与葡萄糖反应可以提高其清除DPPH自由基能力。
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。
Volatile flavor compounds development , resulted form Maillard reaction, positively correlated with FAA and temperature in the processing.
The article reviews the chemistry of Maillard reaction, the status of study on Maillard reaction and its effect on food color, flavor, nutrition and safety during processing and storage.
Hydroxymethylfurfural(5-HMF)is an intermediary compounds in the formation of melanoidins in Maillard reaction, which can lead to non-enzymatic browning.
During the early processing stages, including crushing, pressing, enzymolysis, ultrafiltration and first pasteurization, no obvious Maillard reaction was found.
Maillard reaction was proved as the main pathway to form acylamide.
And the effects of storage temperature and glucose addition on browning of bread were investigated, and it was further confirmed that the main browning reason of bread crumb was Maillard reaction.
The degree of glucose and fructose maillard reaction is almost equal.
Antioxidtive Maillard reaction products can be formed arg inine and xylose.
Non-enzymatic browning results from caramelization and the Maillard reaction to produce melanins .