梅拉德反应有三个基本阶段。
这个进程叫非酶褐变或美拉德反应（以它的发现者命名）。
The process is referred to as non-enzymatic browning or Maillard reaction, named after the discoverer.
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。
By Maillard reaction we mean the reaction taking place between amine-group compounds and carboxides.
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。
This paper discusses the beneficial side of Maillard reaction products i. e. its antimutation effect.
本文通过对苹果汁中主要糖和氨基酸的美拉德反应动力学模拟。
In this paper, a kinetic model was developed for the reaction among major sugars and amino acids in apple juice.
本文还介绍了美拉德反应以及美拉德反应产物在肉制品中的应用。
Products of Maillard reaction and the application of Maillard reaction in meat were reviewed in this paper.
本文通过试验添加不同抑制剂研究了美拉德反应褐变抑制的规律。
In this paper, the law of inhibiting Browning stain of Maillard reaction were studied by experiments of adding different Browning inhibitors.
大曲的火圈是美拉德反应的产物，水圈是培养后期由于掉温而产生。
The fire cycle of Xifeng Daqu was the outcome of Mailard reaction and the water cycle was produced in the late culture stage by temperature drop.
梅拉德反应影响食物色泽、风味，利用梅拉德反应可生产反应香料。
Maillard reaction changes the odor and the flavor of foods and reaction flavor can be produced by using Maillard reaction.
美拉德反应产物不仅是酒体香和味的微量物质，同时也是其他香味物质的前驱物质。
The reaction products of maillard reaction are not only trace substances of liquor body flavor but also the predecessor of other flavoring substances.
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。
The results showed that in roasted coffee, compounds called Maillard reaction products (MRPs) had high antioxidant properties.
泊格沃特公司已根据梅拉德反应香料开发出了非常有效和令人满意的白肋烟添加剂。
BORGWALDT FLAVOR has developed very efficient and successful Burley casings on the basis of Maillard reaction flavours.
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。
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.
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。
The weighty contributions of Maillard reaction and MRPs in liquor-making have advanced liquor research from analytic chemical research to flavoring chemical research.
该文综述美拉德反应产物抗氧化活性及其国内外研究进展，并对其抗氧化机理进行一些探讨。
In this article, the antioxidative and the development of antioxidative of Maillard reaction products (MRPs) were summarized, and the antioxidative mechanisms were discussed.
本文综述了美拉德反应产物抗氧化活性及其国内外的研究进展，并对其抗氧化机理进行探讨。
In this article the antioxidative and the development of antioxidative of MRPs are summarized, and the antioxidative mechanisms are discussed.
类黑精是美拉德反应后期形成的一类棕褐色的、结构复杂的大分子化合物，在食品中普遍存在。
Melanoidins are the final reaction products of the Mailard reaction. They are considered a mixture composed by some complex, brown compounds and possessed high molecular masses.
综述美拉德反应的概念、反应机理、反应的影响因素、控制反应的条件及其在食品工业上的应用。
The article reviews the chemistry of maillard reaction, including the conception, the principle, the factor of influence, the condition of control and the use on food industry.
美拉德反应主要指还原糖与氨基酸、蛋白质之间的复杂反应，它与食品加工、疾病生理过程等有重要关系。
Maillard reaction refers to the complex reaction among reducing sugar, amino acids and protein. It is closely related to food processing, diabetes, cataract, Alzheimer's disease etc.
本发明公开了一种以红枣提取物为原料通过美拉德反应生产烟用香料的方法，涉及一种烟用香料的制备方法。
The invention discloses a method for producing tobacco perfume by adopting red jujube extract through the Maillard reaction, which relates to a preparation method of tobacco perfume.
在固态法白酒发酵过程，乳酸菌具有促进美拉德反应、促进酿酒的发酵、维护与保持酿酒微生态环境等作用；
During the solid fermentation of liquor, lactic acid bacteria could advance Maillard reaction and liquor fermentation, and maintain and keep the ecological environment for liquor-making.
以低值鱼蛋白酶解液为主要氨基酸来源，通过添加不同来源的动物水解蛋白制备不同肉香风味的美拉德反应物。
The effect of adding different animal meat hydrolysates to low-valued fish hydrolysates on meat flavor synthesis by maillard reaction was studied.
以低值鱼蛋白酶解液为主要氨基酸来源，通过添加不同来源的动物水解蛋白制备不同肉香风味的美拉德反应物。
In the paper, the flavoring of meat-savor use edible meat as main stuff, append HVP, HAP and AADY and so on.
本文从美拉德反应的基本原理出发，以美拉德反应的产物为基质，添加适量的合成或天然香料，调配成酱油香精。
Based upon the basic principle of Maillard reaction, the soy flavors were prepared with the products of Maillard reaction and modified with proper synthesized or natural flavors.
介绍了碳水化合物、蛋白质、脂肪等食物组分对微波食品风味的影响，同时提出如何利用美拉德反应增强微波食品的风味。
This paper introduces how some food ingredients, carbohydrate, protein, fat and so on affected microwave food flavor, and how to improve microwave food flavor with Millard reaction.
综述了美拉德反应的化学反应过程、研究状况以及其在食品加工与贮藏过程中对食品色泽、香味以及营养与卫生的重要影响。
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.
本文利用均匀实验设计对谷氨酸与葡萄糖的美拉德反应进行研究，建立了几种重要的影响因素及美拉德反应程度之间的关系。
The Maillard reaction of glutamic acid and glucose is studied by means of uniform design. The relationship between a few important factors and the degree of Maillard reaction is established.
因此，采取适当措施，即从烹饪原料的烹调方式入手，控制美拉德反应程度，从而既能增强菜肴风味，又能使有害物质尽可能降低。
So taking proper measures to control the degree of Maillard reaction, that is, improving the cooking methods of cooking materials, can not only heighten dish flavors, but also low...
因此，采取适当措施，即从烹饪原料的烹调方式入手，控制美拉德反应程度，从而既能增强菜肴风味，又能使有害物质尽可能降低。
So taking proper measures to control the degree of Maillard reaction, that is, improving the cooking methods of cooking materials, can not only heighten dish flavors, but also low...
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