Maillard
美 [?meil?rd] 
英 [?meil?d]
英漢解釋
例句
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。
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。
Conclusion: The maillard reaction of fructose, xylose and shrimp allergen cannot reduce the immunoactivity effectively.
結論果糖和木糖在美拉德反應中不能有效降低蝦過敏原的免疫活性。
In this paper, sugarcane molasses was taken as a raw material to produce flavor according to Maillard Reaction.
本課題探討了以廉價的甘蔗糖蜜為原料，通過羰氨反應制備香料的工藝技術。
Products of Maillard reaction and the application of Maillard reaction in meat were reviewed in this paper.
本文還介紹了美拉德反應以及美拉德反應產物在肉制品中的應用。
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。
Objective: Study on the influence of fructose and xylose in maillard reaction on the immunoactivity of shrimp allergen.
目的研究果糖和木糖在美拉德反應中對蝦類過敏原活性的影響。
Maillard reaction is important for its effect on apple juice quality during heat 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。
By Maillard reaction we 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。
Maillard reaction is the main approach to form acrylamide.
美拉德反應是形成丙烯酰胺的重要途徑。
The effect of pressure on process modelling the Maillard reaction.
壓力對加工模式的影響、及麥拉德反應。
Uniform Design and Its Application in Study of Maillard Reaction
均勻設計在美拉德反應研究中的應用
Study on enzymatic hydrolysis of grass carp skin and synthesis of meat flavor aroma of enzymatic hydrolysates through Maillard reaction
草魚皮酶促水解及其水解液Maillard反應合成肉類香味料的研究
Effects of Maillard reaction product under different reaction conditions on cigarettes
不同反應條件下的Maillard反應產物對卷煙燃吸品質的影響研究
Studies on the Synthesis of Meat Flavor Aroma of Detoxified Peanut Dregs Hydrolysate Through Maillard Reaction
花生粕蛋白酶解液Maillard反應合成肉類香味料的研究
Study on Maillard reaction of chitosan and oxidation resisting activity of the products
殼聚糖的美拉德反應及其產物的抗氧化性能研究
Synthetical Application of Extraction and Fermentation of Bone and Maillard Reaction
骨提取、發酵與美拉德熱反應的綜合應用
Preparation of process meat flavoring by Maillard reaction of hydrolyzing soybean protein
水解大豆蛋白制備熱反應肉味香精
The Maillard reaction products of proline and xylose and their antioxidative properties
脯氨酸與木糖反應產物抗氧化性能研究
Evaluation method of relationship between quality and price of Maillard reaction meat flavoring
熱反應肉味香精質量與價格關系的評價方法
Progress in research of antioxidative activity of Maillard reaction products
美拉德反應產物抗氧化性能研究進展
Antioxidative Activity of Maillard Reaction Products
美拉德反應產物抗氧化活性
Application of Maillard reaction products in processing burley tobacco
梅拉德反應產物在白肋煙處理中的應用
Study on Different Meat Flavor Synthesis by Maillard Reaction from Low-Valued Fish Hydrolysates
低值魚蛋白酶解產物制備不同肉香型熱反應物
Study on different flavor synthesis by maillard reaction from low-valued fish hydrolysates
利用低值魚制備不同香型熱反應香精的研究
The Hydrolysis of Casein by HCI and Application of maillard reaction products in Tobacco Flavoring
酪蛋白的酸水解及其棕色化反應產物在卷煙加香中的應用
Study on the Antioxidant Activity of the Produced by Model Maillard Reaction
模式美拉德反應產物抗氧化性能的研究
Maillard Reaction Study on Enzymatic Hydrolysis and Hydrolysates of Casein
酪蛋白的酶促水解及其水解物的美拉德反應
Study on Factors Influencing Maillard Reaction in Apple Juice Concentrate
蘋果濃縮汁美拉德反應有關影響因素的研究
Maillard reaction and its application in food flavor
美拉德反應及其在食品風味中的應用研究
Study on SDE Applied to Pork Flavor Compounds in Maillard Reaction
SDE在分析熱反應豬肉風味化合物中的應用
Anti- Maillard Reaction Applied in Extra- concentrated Milky Candy
抗美拉德反應在特濃奶香硬糖中的應用
Effect of Maillard reaction and its products on Shaoxing rice wine
美拉德反應及其產物對紹興酒的影響
Study on the antioxidative activity of maillard reaction products
美拉德反應產物的抗氧化性能研究
The Effect of Different Low-valued Fish Hydrolysates on Sauce Flavor Synthesis by Maillard Reaction
低值魚蛋白酶解產物對醬香型美拉德反應產物風味的影響
The Application of Maillard Reaction in Producing Meat Spices
利用美拉德反應制備肉類香味料
