青年中文Maillard的意思
Maillard中文翻譯：
n.美拉德（一種生化反應）；梅拉德（姓氏）
maillard reaction───酶勒反應；美拉德反應
Maillard reactions also produced the dark char on the slab of steak I turned to next.───Maillard反應也生成牛排上的焦黑。我轉向下一點。
This paper discusses the beneficial side of Maillard reaction products i. e. its antimutation effect.───本文討論的是美拉德反應產物有益的一面，即其抗突變的效果。
The process is referred to as non-enzymatic browning or Maillard reaction, named after the discoverer.───這個進程叫非酶褐變或美拉德反應（以它的發現者命名）。
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。
The variety and high content of pyrazine compounds in Maotai-flavor liquor are regarded as the products of Maillard reaction so far.───迄今為止，普遍認為醬香型白酒中種類眾多、含量很高的吡嗪類化合物是通過美拉德反應途徑產生的。
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。
Thus, it is efficient to improve scavenging DPPH radical activity of the hydrolysates of silver carp protein by maillard reaction.───鰱魚魚肉蛋白的堿性蛋白酶酶解物在一定條件下與葡萄糖反應可以提高其清除DPPH自由基能力。
Non-enzymatic browning results from caramelization and the Maillard reaction to produce melanins .───非酶棕色著色劑形成于焦糖形成過程以及梅拉德反應中產生的黑色素。
Volatile flavor compounds development , resulted form Maillard reaction, positively correlated with FAA and temperature in the processing.
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.
Hydroxymethylfurfural(5-HMF)is an intermediary compounds in the formation of melanoidins in Maillard reaction, which can lead to non-enzymatic browning.
During the early processing stages, including crushing, pressing, enzymolysis, ultrafiltration and first pasteurization, no obvious Maillard reaction was found.
Maillard reaction was proved as the main pathway to form acylamide.
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.
The degree of glucose and fructose maillard reaction is almost equal.
Antioxidtive Maillard reaction products can be formed arg inine and xylose.
Non-enzymatic browning results from caramelization and the Maillard reaction to produce melanins .