青年中文maillard reaction的意思
maillard reaction中文翻譯：
酶勒反應
美拉德反應
相似詞語短語
Grignard reaction───格利雅反應
alarm reaction───[生物]緊急反應；[生物]警戒反應；應激反應
Grignard reactions───格利雅反應
alarm reactions───[生物]緊急反應；[生物]警戒反應；應激反應
capillary action───n.[物]毛細管作用
nuclear reaction───核子反應
capillary attraction───毛細（管）引力；毛細作用；毛細吸力
allergic reaction───過敏反應；[免疫]變態反應
angry reaction───憤怒的反應
雙語使用場景
Maillard reaction was proved as the main pathway to form acylamide.───美拉德反應目前被認為是形成丙烯酰胺的重要途徑.
Volatile flavor compounds development , resulted form Maillard reaction, positively correlated with FAA and temperature in the processing.───來自于Maillard反應的揮發性風味物質與溫度提高和FAA的顯著增加呈正相關.
Maillard reaction is important for its effect on apple juice quality during processing.───在蘋果汁的熱加工過程中,美拉德反應對其質量的影響是極其重要的.
Antioxidtive Maillard reaction products can be formed arg inine and xylose.───用精氨酸和木糖通過美拉德反應可制備具有抗氧化活性的產物.
The results showed that in roasted coffee, compounds called Maillard reaction products (MRPs) had high antioxidant properties.───結果顯示，一種被稱為梅拉德反應產物(MRPs)的化合物具有很強的抗氧化性。
Maillard reaction is one of the main sources of dish flavors in cooking process.───在烹飪過程中,美拉德反應是菜肴風味產生的主要來源之一.
By Maillard reaction we mean the reaction taking place between amine - group compounds and carboxides.───摘要美拉德反應是指氨基化合物和羰基化合物之間發生的反應.
Maillard reaction is a common reaction during food processing and storage.───美拉德反應在食品的加工、貯存過程中是一類常見的化學反應.
The degree of glucose and fructose maillard reaction is almost equal.───葡萄糖和果糖參加美拉德反應的量幾乎是一致的.
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反應中，高溫條件下果糖和葡萄糖在蜂蜜中同鴨肉里的氨基酸反應，生成多種新的分子，增加了菜肴的滋味和顏色。
By Maillard reaction mean the reaction taking place between amine - group compounds and carboxides.───關拉德反應是指氨基化合物和羰基化合物之間發生的反應.
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.───這些就是所謂的還原性糖，意味著它們有——“一條有趣的尾巴”Corriher女士這樣形容——羰基基團，可以參與Maillard反應。
The attempts to prevent in the paper includedusing chemical inhibitors and Maillard Reaction Products ( MRPs ) inhibitors.───針對冷凍紅薯片在加工和貯藏過程中出現的褐變問題,本文主要采取了常用化學護色劑、自制護色劑 ( 美拉德反應產物 ) 來解決.
英語使用場景
The degree of glucose and fructose maillard reaction is almost equal.
Maillard reaction was proved as the main pathway to form acylamide.
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.
Non-enzymatic browning results from caramelization and the Maillard reaction to produce melanins .
Hydroxymethylfurfural(5-HMF)is an intermediary compounds in the formation of melanoidins in Maillard reaction, which can lead to non-enzymatic browning.
And the effects of storage temperature and glucose addition on browning of bread were investigated, and it was further confirmed that the main browning reason of bread crumb was Maillard reaction.
Volatile flavor compounds development , resulted form Maillard reaction, positively correlated with FAA and temperature in the processing.
During the early processing stages, including crushing, pressing, enzymolysis, ultrafiltration and first pasteurization, no obvious Maillard reaction was found.
Antioxidtive Maillard reaction products can be formed arg inine and xylose.