Maillard reactions have three basic phases.
梅拉德反应有三个基本阶段。
An outline of the Maillard reaction is given in Figure 1.
图一中给出了梅拉德反应的大概情况。
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。
Maillard reaction was proved as the main pathway to form acylamide.
反应目前被认为是形成丙烯酰胺的重要途径。
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。
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。
By Maillard reaction we mean the reaction taking place between amine-group compounds and carboxides.
美拉德反应是指氨基化合物和羰基化合物之间发生的反应。
This paper discusses the beneficial side of Maillard reaction products i. e. its antimutation effect.
本文讨论的是美拉德反应产物有益的一面，即其抗突变的效果。
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）。
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。
In this paper, sugarcane molasses was taken as a raw material to produce flavor according to Maillard Reaction.
本课题探讨了以廉价的甘蔗糖蜜为原料，通过羰氨反应制备香料的工艺技术。
This Maillard chemistry, as it is known in food circles, is the same sugar-protein bonding that stiffens our tissues.
在饮食业中这种现象被称为梅拉德现象。正是这种糖和蛋白质的结合也使我们人类机体组织变得僵直而不灵活。
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。
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。
The results showed that in roasted coffee, compounds called Maillard reaction products (MRPs) had high antioxidant properties.
结果显示，一种被称为梅拉德反应产物(MRPs)的化合物具有很强的抗氧化性。
The effects of reaction conditions on the flavoring function of the Maillard reaction products of glutamic acid and glucose were studied.
研究了由谷氨酸和葡萄糖反应合成烟草增香剂的反应条件对反应产物加香效果的影响。
In this paper, the law of inhibiting Browning stain of Maillard reaction were studied by experiments of adding different Browning inhibitors.
本文通过试验添加不同抑制剂研究了美拉德反应褐变抑制的规律。
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。
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。
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 -CamilleMaillard描述的化学反应使得鸭肉表皮变为褐色。
This text studied the technology about sodium sulfite and L-ascorbic acid restrain Maillard reaction which produces pigment accompanied with hydrolysis of casein.
本文探讨了亚硫酸钠和L-抗坏血酸抑制酪蛋白在水解过程中发生褐变的技术。
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。
In this article, the antioxidative and the development of antioxidative of Maillard reaction products (MRPs) 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。
But in the higher pH systems. Sugar concentration decreased with heating temperature increase. It indicated sugar might disappear through maillard reaction or caramelization.
而随著环境pH 值的提升，糖浓度亦随加热温度的增加而降低，显示醣类可能与胺基酸结合产生梅纳反应，亦或是因高温而产生焦糖化反应。
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。
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。
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反应中，高温条件下果糖和葡萄糖在蜂蜜中同鸭肉里的氨基酸反应，生成多种新的分子，增加了菜肴的滋味和颜色。
Based upon the basic principle of Maillard reaction, the soy flavors were prepared with the products of Maillard reaction and modified with proper synthesized or natural flavors.
本文从美拉德反应的基本原理出发，以美拉德反应的产物为基质，添加适量的合成或天然香料，调配成酱油香精。
Maillard reaction refers to the complex reaction among reducing sugar, amino acids and protein. It is closely related to food processing, diabetes, cataract, Alzheimer's disease etc.
美拉德反应主要指还原糖与氨基酸、蛋白质之间的复杂反应，它与食品加工、疾病生理过程等有重要关系。
Maillard reaction refers to the complex reaction among reducing sugar, amino acids and protein. It is closely related to food processing, diabetes, cataract, Alzheimer's disease etc.
美拉德反应主要指还原糖与氨基酸、蛋白质之间的复杂反应，它与食品加工、疾病生理过程等有重要关系。
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