1) Ammoniated Caramel
氨化焦糖
2) caramelization
[,kærəməlai'zeiʃən]
焦糖化
1.
The results of the experiment show that the main non-enzymatic browning reactions are Maillard and caramelization reaction, and VC or polyphenol does not play an important role in the color formation.
结果显示:美拉德反应和焦糖化是主要的非酶褐变反应,VC、多酚类物质对颜色形成不起主要的贡献作用;果糖和蔗糖在非酶褐变反应中起重要的作用,葡萄糖的作用几乎可忽略不计。
3) carbons of pyrolyzed sugar
焦化糖碳
4) coking ammonia water
焦化氨水
1.
And a new process for boiler flue gas desulfurization by means of coking ammonia water and HPF waste water is proposed as well based on the process calculation.
通过分析焦化氨水和H。
5) caramelization
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焦糖化反应
1.
The browning reaction is mostly non-enzymatic browning, including maillard reaction and caramelization.
浓缩苹果汁的生产工艺基本消除了果汁贮藏期的酶促褐变,在贮藏期的褐变限于非酶促褐变,主要是Maillard反应和焦糖化反应。
2.
After PPO being destroyed,oxidation and condensation of polyphenols were the causes of banana juice browning before juice was sterilized,while caramelization of sug ar played an important role in browning during sterilization.
当热烫充分时,酚类化合物氧化聚合是杀菌前香蕉汁褐变的主要原因,而杀菌时的色泽变化主要是糖类焦糖化反应的结果。
6) caramelization
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焦糖化(作用)
补充资料：焦糖
分子式：
CAS号：
性质：见酱色
CAS号：
性质：见酱色
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