文章详细信息 关键词： 蛋白糖;;葡聚糖;;共价物;;控制美拉德反应;;功能性质 [gap=312]Keywords: protein;dextran;conjugate;controlled Maillard reaction;functional properties
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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...
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.
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