Maillard反应,maillard reaction英语短句,例句大全

Maillard反应,maillard reaction
1)maillard reactionMaillard反应
1.Study on enzymatic hydrolysis of grass carp skin and synthesis of meat flavor aroma of enzymatic hydrolysates through Maillard reaction;草鱼皮酶促水解及其水解液Maillard反应合成肉类香味料的研究
2.Study on Maillard reaction in microemulsion-based media system;微乳液体系中Maillard反应研究
3.Research development in meat flavour through Maillard reaction;Maillard反应合成咸味香精研究进展

英文短句/例句

1.Study on Maillard Reaction Intermediate;Maillard反应中间体的研究
2.Study on Preparation of Cocoa Flavor with Maillard Reaction;Maillard反应型可可香料制备研究
3.The Research of the Technology of Prawn Flavoring Essence Production by Mallard ReactionMaillard反应制备虾味香精的工艺技术研究
4.The influence of environmental factors on the formation of meat aroma by Maillard reaction环境因子对Maillard反应形成肉香味的影响
5.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
6.Studies on the Preparation of Basic Thermal Process Beef Flavorings by Maillard Reaction of Model System;Maillard反应体系制备热加工牛肉风味基料的研究
7.Study on Scavenging the Tobacco Free-radical by Maillard Reaction Intermediate;Maillard反应中间体降低卷烟自由基作用的研究
8.The Studies on Rice Protein Hydrolized Maillard Reaction Produce Meat Flavor;大米蛋白水解物Maillard反应制备肉味香精的研究
9.Research on Enzymatic Hydrolysis of Waste Beer Yeast for Preparation of Beef Flavor by Maillard Reaction;啤酒酵母的酶解及Maillard反应制备牛肉香精的研究
10.Research on Enzymatic Hydrolysis of Waste Lobster Heads for Preparation of Seafood Flavor龙虾头的酶解及Maillard反应制备海鲜味香精
11.Influence of Maillard reaction on volatile aroma compounds in anchovy YuluMaillard反应对加曲发酵鳀制鱼露风味的影响
12.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
13.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
14.Study on Synthesis of Furanone Flavors and Maillard Intermediates-Cysteine Model System呋喃酮类香料合成及Maillard反应中间体与半胱氨酸模型体系的研究
15.Effect of Different Pressure Media on Maillard Reaction Products between D-Ribose and L-Cysteine不同压力介质对“D-核糖+L-半胱氨酸”Maillard反应产物影响的研究
16.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
17.Thermal properties analysis of maillard reaction of D-ribose/L-cysteine model systemD-核糖/L半-胱氨酸模型体系Maillard反应热学性质分析
18.Study on the Kinetics in the Early-Stage Maillard Reaction of the Proline-Glucose脯氨酸与葡萄糖Maillard初级反应动力学

相关短句/例句

Maillard['meil?d]Maillard反应
1.Preparation of Soy Protein-Dextran Conjugate Through the Maillard Reaction;利用Maillard反应制备大豆蛋白葡聚糖共价复合物
2.The reaction path of protein-polysaccharide Maillard reaction was analyzed.对于蛋白与多糖生成共价复合物的Maillard反应路线进行了分析,阐明对于蛋白与多糖在相对温和的反应条件下得到的主要是Maillard反应步骤中的第二步,属于Amadori产物中的一类,并采用红外光谱分析了产物分子结构特征。
3.Using HS-SPME&GC-MS,involved five samples:(1)the blank(D-Arabinose/L-Cysteine),(2)adding unprocessed chicken fat to Maillard reaction,(3)adding oxidated chicken fat to Maillard reaction,(4)adding oxidated chicken fat after Maillard reaction,(5)adding oxidated chicken fat after Maillard reaction and keeping 60℃ for 30min.加入氧化鸡油到D-阿拉伯糖/L-半胱氨酸的Maillard反应体系中,采用固相微萃取和气质联用的方法,研究氧化鸡脂对鸡肉风味的影响。
3)Maillard reactionMaillard反应产物
1.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
4)Maillard reaction activityMaillard反应活性
1.[Method] With protein hydrolysate from wheat as the mixed nitrogen sources,it was taken to react with glucose,fructose and xylose under the same condition to prepare the reaction flavor,and the Maillard reaction activity of 3 kinds of reducing sugar was studied with the index of ammonium nitrogen loss rate.[方法]以小麦水解蛋白为混合氮源,分别与葡萄糖、果糖和木糖于相同条件下反应制备反应型香料,以铵态氮损失率为指标考察3种还原糖的Maillard反应活性,并对反应产物的醚溶性成分进行分析,同时对加入3种反应物的参比卷烟进行感官评价。
5)Maillard reaction products(MRP)Maillard反应产物(MRP)
6)Maillard reaction intermediateMaillard反应中间体
1.Amadori compounds are fromed in the initial phase of the Maillard reaction, called the Maillard reaction intermediate.此项目在烟草行业属创新研究,对Maillard反应中间体在卷烟降焦减害方面的应用提供了理论依据,并对发展中式卷烟、降低卷烟危害、保护人体健康具有重要意义。