1) process flavoring
反应香精
1.
Determination of 3,4-benzo[а] pyrene in process flavoring by HPLC;
高效液相色谱法测定反应香精中的3,4-苯并芘
2.
A method for the HPLC determination of 3,4-benzo[a]pyrene(B&P)in process flavoring has been proposed,the pre-treatment and the equipment which influenced the experiment were researched and determined,the pre-treatment was C_(18) SPE column,the extract solvent was methanol;the mobile phase was methanol:water=90:10 with the flow rate at 1.
建立了高效液相色谱测定反应香精中3,4-苯并芘的方法,考察了前处理方法及色谱条件对实验回收率的影响,确定了 C_(18)固相萃取柱为前处理工艺:萃取剂为甲醇;色谱流动相为甲醇:水=90:10; 流速为1。
2) reaction flavor
反应型香精
1.
The study on reaction flavor is a fresh field yet in China.
本文模仿天然食品加工中所产生风味物的途径，制备了目前国内尚属萌芽阶段的反应型香精作为大米增香剂。
3) thermal process flavourings
热反应型香精
4) Reaction chicken flavor
反应型鸡肉香精
5) thermal reaction chicken flavor
热反应鸡肉香精
1.
Study on effect of glucose and xylose usage on thermal reaction chicken flavor;
葡萄糖和木糖对热反应鸡肉香精风味影响的研究
2.
The suitable quantities of each reactants and reaction conditions which were adopted to prepare the thermal reaction chicken flavor were obtained by the method of orthogonal test.
用还原糖及氨基酸为主要原料 ,经 Maillard反应制得了香味较好的鸡肉味香精 ,并对各反应物的用量、反应介质的 p H值、反应温度、反应时间等因素进行了考察 ,通过正交试验确定了制备热反应鸡肉香精的适宜的原料配比及反应条件 。
6) thermal processing meat flavour
热反应肉味香精
1.
Six thermal processing meat flavours A, B, C, D, E and F were used in pork sausage, and the thermostability was analyzed.
通过对6种猪肉香精的成分及其应用的分析,研究了热反应肉味香精的总氮、总碳、氨基态氮、脂肪含量等对其在食品热加工过程中的香气域值、持香性、色香味等感官性状的影响。
补充资料：反应素性变态反应
反应素性变态反应
见"I型变态反应"。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条