重度的烘焙会比轻度的烘焙表现出更高程度的焦糖化反应。
Dark roasts represent a higher degree of sugar carmelization than light roasts.
而随著环境pH 值的提升，糖浓度亦随加热温度的增加而降低，显示醣类可能与胺基酸结合产生梅纳反应，亦或是因高温而产生焦糖化反应。
But in the higher pH systems. Sugar concentration decreased with heating temperature increase. It indicated sugar might disappear through maillard reaction or caramelization.
通过比较，吉尔博士首次确定了细菌利用酶反应帮助人类消化植物中糖化合物的大致过程。
This comparison helped Dr Gill identify for the first time the probable enzymatic processes by which bacteria help humans to digest the complex carbohydrates in plants.
本文综述了纤维素在超临界水中水解糖化的反应机理、反应动力学和反应设备，以及反应产物和不同反应条件对产物组成的影响。
It is focused on conversion mechanism, kinetics and reactor, as well as reaction product and the effects of reaction conditions on product composition distribution.
越来越多研究显示晚期糖化终产物受体（RAGE）与其配体反应在炎症及免疫反应中起重要作用。
There is a growing body of evidences showed that the reaction of receptor for advanced glycation end products(RAGE) with it's ligands was important in inflammatory and immune response.
并以GPA作为标准参照物与氯化硝基四氯唑蓝(NBT)反应，用以测定糖化血清蛋白。
GPA can also be used as a standard reference material to react with Nitro Blue Tetrazolium Chloride (NBT) in order to measure the glycosylated serum protein.
过量血糖反应蛋白在组织中，以何种形式被称为晚期糖化终产物，或年龄的。
The excess in blood glucose reacts with proteins in tissues to form what are known as advanced glycation end products, or AGE's.
聚合反应和啤酒糖化生产过程是常见的典型间歇生产过程。
Polymerization saccharification and beer production process is often the typical batch process.
本发明涉及一种使用氧化还原反应分析样品中糖化蛋白的方法，其中可以获得高度可靠的测定值。
A method of assaying a glycated protein in a sample with the use of REDOX reaction, in which highly reliable measurement can be obtained.
目的探讨脂糖舒对2型糖尿病血清蛋白非酶糖化和脂质过氧化反应的抑制作用。
Objective To explore the inhibiting effects of Zhitangshu (ZTS) on non-enzyme glycosylation of serum protein and on peroxide of lipid in serum of the rats with type-2-diabetes.
本发明提供利用氧化还原反应的糖化蛋白质的测定方法，其测定精度及测定灵敏度优良。
The present invention provides a method of measuring a glycated protein in a sample using a redox reaction, by which the glycated protein can be measured accurately with high sensitivity.
热痛缩腿反应潜伏期与血糖、糖化血红蛋白、神经山梨醇呈显著负相关。
The withdrawal latency was negatively correlated with blood glucose, HbA 1c and nerve sorbitol levels.
热痛缩腿反应潜伏期与血糖、糖化血红蛋白、神经山梨醇呈显著负相关。
The withdrawal latency was negatively correlated with blood glucose, HbA 1c and nerve sorbitol levels.
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