| 释义 |
Maillard ˈmeiləd Economist⁴¹³⁰³⁺²
基本例句
梅拉德姓氏
An outline of the Maillard reaction is given in Figure1.
图一中给出了梅拉德反应的大概情况。 www.tobacco.org.cn
Products of Maillard reaction and the application of Maillard reaction in meat were reviewed in this paper.
本文还介绍了美拉德反应以及美拉德反应产物在肉制品中的应用。 chemyq
Roasted sweet potato flavor was composited with Maillard reaction product and flavoring substances.
采用美拉德反应产物及关键的香原料创拟了烤红薯香精。 cnki
The reaction products of maillard reaction are not only trace substances of liquor body flavor but also the predecessor of other flavoring substances.
美拉德反应产物不仅是酒体香和味的微量物质，同时也是其他香味物质的前驱物质。 cnki
BORGWALDT FLAVOR has developed very efficient and successful Burley casings on the basis of Maillard reaction flavours.
泊格沃特公司已根据梅拉德反应香料开发出了非常有效和令人满意的白肋烟添加剂。 www.tobacco.org.cn
In addition to adding sweetness, the honey helped brown the duck skin, taking advantage of chemical reactions described by Louis- Camille Maillard a century ago.
除了增加甜味，加入蜂蜜，利用一世纪以前 Louis- Camille Maillard描述的化学反应使得鸭肉表皮变为褐色。 yeeyan
In this article, the antioxidative and the development of antioxidative of Maillard reaction productsMRPs were summarized, and the antioxidative mechanisms were discussed.
该文综述美拉德反应产物抗氧化活性及其国内外研究进展，并对其抗氧化机理进行一些探讨。 dictall
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.
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。 chemyq
The effect of adding different animal meat hydrolysates to low-valued fish hydrolysates on meat flavor synthesis by maillard reaction was studied.
以低值鱼蛋白酶解液为主要氨基酸来源，通过添加不同来源的动物水解蛋白制备不同肉香风味的美拉德反应物。 cnki
The weighty contributions of Maillard reaction and MRPs in liquor-making have advanced liquor research from analytic chemical research to flavoring chemical research.
美拉德反应及其产物对白酒的贡献很大，推动了白酒从分析化学到风味化学研究的进程。 www.lmst.com.cn
The process is referred to as non- enzymatic browning or Maillard reaction, named after the discoverer.
这个进程叫非酶褐变或美拉德反应以它的发现者命名。 co-plant
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。 yeeyan
Maillard reaction changes the odor and the flavor of foods and reaction flavor can be produced by using Maillard reaction.
梅拉德反应影响食物色泽、风味，利用梅拉德反应可生产反应香料。 chemyq
Maillard reaction is important for its effect on apple juice quality during heat processing.
在苹果汁的热加工过程中，美拉德反应对其质量的影响是极其重要的。 chemyq
Maillard reaction is one of the main sources of dish flavors in cooking process.
在烹饪过程中，美拉德反应是菜肴风味产生的主要来源之一。 chemyq
Maillard reaction is the main approach to form acrylamide.
美拉德反应是形成丙烯酰胺的重要途径。 chemyq
Maillard reactions also produced the dark char on the slab of steak I turned to next.
Maillard反应也生成牛排上的焦黑。我转向下一点。 yeeyan
Maillard reactions have three basic phases.
梅拉德反应有三个基本阶段。 www.tobacco.org.cn |