1) Natural Meat Flavoring
天然肉类香精
2) chicken-like flavor
天然鸡肉香精
1.
The optimization for chicken-like flavor formula by Maillard Reaction was made in this study.
本研究对热反应制备天然鸡肉香精的配方进行了优化,研究了硫胺素(VB1)、鸡脂、HVP(水解植物蛋白)和非含硫氨基酸对产物风味的影响,确定了各配料的最佳添加量:硫胺素3。
3) meat flavor
肉类香精
1.
Application of Maillard reaction in meat flavor industry;
美拉德反应在肉类香精中的作用
2.
This paper has mainly introduced the development of the theory study on meat flavor and classify.
简述了肉类香精的理论基础研究发展历程及其分类;重点介绍了肉类香精在方便面及熟肉制品中的应用,并展望了肉类香精的研究开发前景。
3.
The formation principle of meat flavor and the application of Maillard reaction in meat flavor preparation as well as application status of thermal processing meat flavor were summarized.
论述了美拉德(Maillard)反应的机理、影响因素;肉类香味形成原理及美拉德反应在肉类香精制备中的作用,概述了热反应香精的应用。
5) natural flavor & fragrance
天然香料香精
1.
The biotechnological methods for the production of natural flavor & fragrance were reviewed, including the application of gene engineering, plant cell engineering, enzyme engineering and microbe engineering.
对利用生物技术方法生产天然香料香精进行了详尽的描述,包括基因工程技术、植物细胞工程技术、酶工程技术和微生物工程技术等在天然香料香精生产中的应用情况。
6) Natural frankincense
天然乳香香精
补充资料：石油天然气国际贸易(见石油市场与天然气市场)
石油天然气国际贸易(见石油市场与天然气市场)
石油天然气国际贸易(internotional tradeof011 and只as)见石油市场与天然气市场。
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