英语释义

1. a nonenzymatic reaction between sugars and proteins that occurs upon heating and that produces browning of some foods (such as meat and bread)

片语

Jean MaillardJean Maillard; portrait from Le Roy & Ballard's publications of his two volumes of motets, 1565

maillard reaktion美拉德反应

Maillard compound即美拉德反应

maillard reation美拉德反应

MAILLARD Sébastien联系人

Maillard reactions美拉德反应

Monique Maillard玛雅尔

Maison Maillard麦拉得古屋

Arnaud Maillard马亚尔

英汉例句

• The Maillard reaction of glutamic acid and glucose is studied by means of uniform design. The relationship between a few important factors and the degree of Maillard reaction is established.

  本文利用均匀实验设计对谷氨酸与葡萄糖的美拉德反应进行研究，建立了几种重要的影响因素及美拉德反应程度之间的关系。

• The invention discloses a method for producing tobacco perfume by adopting red jujube extract through the Maillard reaction, which relates to a preparation method of tobacco perfume.

  本发明公开了一种以红枣提取物为原料通过美拉德反应生产烟用香料的方法，涉及一种烟用香料的制备方法。

• 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。

• Soy protein isolate was modified with glucose through Maillard Reaction. Compared the emulsifying property of glycosylated SPI with SPI, the result showed the emulsifying property of SPI-G was higher.

  大豆分离蛋白通过美拉德反应进行糖基化改性并将改性后的糖基化分离蛋白与大豆分离蛋白的乳化性进行对比分析研究，结果表明，糖基化分离蛋白乳化性在很大范围内有提高。

• During the solid fermentation of liquor, lactic acid bacteria could advance Maillard reaction and liquor fermentation, and maintain and keep the ecological environment for liquor-making.

  在固态法白酒发酵过程，乳酸菌具有促进美拉德反应、促进酿酒的发酵、维护与保持酿酒微生态环境等作用；

• Maillard reactions have three basic phases.

  梅拉德反应有三个基本阶段。

• 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。

• 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。

• 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。

• 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。

• 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。

• 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。

• 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）。

• 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。

• 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。

• 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。

• 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。

• The article reviews the chemistry of Maillard reaction, the status of study on Maillard reaction and its effect on food color, flavor, nutrition and safety during processing and storage.

  综述了美拉德反应的化学反应过程、研究状况以及其在食品加工与贮藏过程中对食品色泽、香味以及营养与卫生的重要影响。

• 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。

• 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。

• 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。

• 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。

• 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。

• 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。