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。
The reaction products of maillard reaction are not only trace substances of liquor body flavor but also the predecessor of other flavoring substances.
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 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.
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。
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.
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。
These are so-called reducing sugars, which means they have a structure - "a funny tail," Ms. Corriher called it - known as a carbonyl group that takes part in the Maillard reaction.
这些就是所谓的还原性糖，意味着它们有——“一条有趣的尾巴”Corriher女士这样形容——羰基基团，可以参与Maillard反应。
Maillard reactions have three basic phases.
梅拉德反应有三个基本阶段。
By Maillard reaction we mean the reaction taking place between amine-group compounds and carboxides.
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。
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）。
Products of Maillard reaction and the application of Maillard reaction in meat were reviewed in this paper.
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。
In this paper, sugarcane molasses was taken as a raw material to produce flavor according to Maillard Reaction.
本课题探讨了以廉价的甘蔗糖蜜为原料，通过羰氨反应制备香料的工艺技术。
BORGWALDT FLAVOR has developed very efficient and successful Burley casings on the basis of Maillard reaction flavours.
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。
Maillard reaction changes the odor and the flavor of foods and reaction flavor can be produced by using Maillard reaction.
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。
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。
The effects of reaction conditions on the flavoring function of the Maillard reaction products of glutamic acid and glucose were studied.
研究了由谷氨酸和葡萄糖反应合成烟草增香剂的反应条件对反应产物加香效果的影响。
This text studied the technology about sodium sulfite and L-ascorbic acid restrain Maillard reaction which produces pigment accompanied with hydrolysis of casein.
本文探讨了亚硫酸钠和L-抗坏血酸抑制酪蛋白在水解过程中发生褐变的技术。
The weighty contributions of Maillard reaction and MRPs in liquor-making have advanced liquor research from analytic chemical research to flavoring chemical research.
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。
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.
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。
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.
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。
In the Maillard reaction, at high temperatures, fructose and glucose in the honey reacts with amino acids in the duck, producing a variety of new molecules that add flavor and color.
Maillard反应中，高温条件下果糖和葡萄糖在蜂蜜中同鸭肉里的氨基酸反应，生成多种新的分子，增加了菜肴的滋味和颜色。
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.
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 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.
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。
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.
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；
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.
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 degradation and cross-linking of soy peptides were studied by analyzing the changes of the different molecular weight peptides in Maillard reaction derived from soy peptides-xylose system.
通过研究大豆肽-木糖美拉德反应体系中不同的肽段随时间的变化，探讨大豆肽在美拉德反应中的降解与交联规律，以指导美拉德肽的有效制备。
Soy protein isolate was modified with glucose through Maillard Reaction. Compared the emulsifying property of glycosylated SPI with SPI, the result showed the emulsifying property of SPI-G was higher.
大豆分离蛋白通过美拉德反应进行糖基化改性并将改性后的糖基化分离蛋白与大豆分离蛋白的乳化性进行对比分析研究，结果表明，糖基化分离蛋白乳化性在很大范围内有提高。
Soy protein isolate was modified with glucose through Maillard Reaction. Compared the emulsifying property of glycosylated SPI with SPI, the result showed the emulsifying property of SPI-G was higher.
大豆分离蛋白通过美拉德反应进行糖基化改性并将改性后的糖基化分离蛋白与大豆分离蛋白的乳化性进行对比分析研究，结果表明，糖基化分离蛋白乳化性在很大范围内有提高。
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