1) Maillard reaction activity
Maillard反应活性
1.
[Method] With protein hydrolysate from wheat as the mixed nitrogen sources,it was taken to react with glucose,fructose and xylose under the same condition to prepare the reaction flavor,and the Maillard reaction activity of 3 kinds of reducing sugar was studied with the index of ammonium nitrogen loss rate.
[方法]以小麦水解蛋白为混合氮源,分别与葡萄糖、果糖和木糖于相同条件下反应制备反应型香料,以铵态氮损失率为指标考察3种还原糖的Maillard反应活性,并对反应产物的醚溶性成分进行分析,同时对加入3种反应物的参比卷烟进行感官评价。
2) maillard reaction
Maillard反应
1.
Study on enzymatic hydrolysis of grass carp skin and synthesis of meat flavor aroma of enzymatic hydrolysates through Maillard reaction;
草鱼皮酶促水解及其水解液Maillard反应合成肉类香味料的研究
2.
Study on Maillard reaction in microemulsion-based media system;
微乳液体系中Maillard反应研究
3.
Research development in meat flavour through Maillard reaction;
Maillard反应合成咸味香精研究进展
3) Maillard
['meiləd]
Maillard反应
1.
Preparation of Soy Protein-Dextran Conjugate Through the Maillard Reaction;
利用Maillard反应制备大豆蛋白葡聚糖共价复合物
2.
The reaction path of protein-polysaccharide Maillard reaction was analyzed.
对于蛋白与多糖生成共价复合物的Maillard反应路线进行了分析,阐明对于蛋白与多糖在相对温和的反应条件下得到的主要是Maillard反应步骤中的第二步,属于Amadori产物中的一类,并采用红外光谱分析了产物分子结构特征。
3.
Using HS-SPME&GC-MS,involved five samples:(1)the blank(D-Arabinose/L-Cysteine),(2)adding unprocessed chicken fat to Maillard reaction,(3)adding oxidated chicken fat to Maillard reaction,(4)adding oxidated chicken fat after Maillard reaction,(5)adding oxidated chicken fat after Maillard reaction and keeping 60℃ for 30min.
加入氧化鸡油到D-阿拉伯糖/L-半胱氨酸的Maillard反应体系中,采用固相微萃取和气质联用的方法,研究氧化鸡脂对鸡肉风味的影响。
4) Maillard reaction
Maillard反应产物
1.
Effects of Maillard reaction product under different reaction conditions on cigarettes;
不同反应条件下的Maillard反应产物对卷烟燃吸品质的影响研究
5) Maillard reaction products(MRP)
Maillard反应产物(MRP)
6) Maillard reaction intermediate
Maillard反应中间体
1.
Amadori compounds are fromed in the initial phase of the Maillard reaction, called the Maillard reaction intermediate.
此项目在烟草行业属创新研究,对Maillard反应中间体在卷烟降焦减害方面的应用提供了理论依据,并对发展中式卷烟、降低卷烟危害、保护人体健康具有重要意义。
补充资料：[3-(aminosulfonyl)-4-chloro-N-(2.3-dihydro-2-methyl-1H-indol-1-yl)benzamide]
分子式：C16H16ClN3O3S
分子量：365.5
CAS号：26807-65-8
性质：暂无
制备方法：暂无
用途：用于轻、中度原发性高血压。
分子量：365.5
CAS号：26807-65-8
性质：暂无
制备方法：暂无
用途：用于轻、中度原发性高血压。
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