Maillard

基本解釋

Xiamen Maillard Food Ingredients Co., Ltd.
廈門(mén)美拉德食品配料有限公司。
The effect of pressure on process modelling the Maillard reaction.
壓力對(duì)加工模式的影響、及麥拉德反應(yīng)。
Maillard reaction was proved as the main pathway to form acylamide.
美拉德反應(yīng)目前被認(rèn)為是形成丙烯酰胺的重要途徑。
Antioxidtive Maillard reaction products can be formed arg inine and xylose.
用精氨酸和木糖通過(guò)美拉德反應(yīng)可制備具有抗氧化活性的產(chǎn)物。
This Maillard chemistry, as it is known in food circles, is the same sugar-protein bonding that stiffens our tissues.
在飲食業(yè)中這種現(xiàn)象被稱為梅拉德現(xiàn)象。正是這種糖和蛋白質(zhì)的結(jié)合也使我們?nèi)祟悪C(jī)體組織變得僵直而不靈活。