Dr.Howard Moskowitz, a food scientist and consultant to major food manufacturers, said companies had not shown the same zeal in reducing salt as they had with sugars and fat.
霍华德·莫斯科维茨(Howard Moskowitz)博士，一位食物科学家和主要食品生产商的顾问，他说公司在减少盐上没有表现出像减少糖和脂肪一样的热情。
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。
The formation of acrylamide in food is influenced mainly by the content of reducing sugars or asparagine in materials and the processing temperature.
原料中还原糖、 天冬酰胺含量及加工温度是影响食品中丙烯酰胺形成的主要因素。
应用推荐