全部

1·Maillard reactions have three basic phases.

梅拉德反应有三个基本阶段。

2·An outline of the Maillard reaction is given in Figure 1.

图一中给出了梅拉德反应的大概情况。

3·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。

4·Maillard reaction was proved as the main pathway to form acylamide.

反应目前被认为是形成丙烯酰胺的重要途径。

5·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。

6·Maillard reaction is important for its effect on apple juice quality during heat processing.

在苹果汁的热加工过程中，美拉德反应对其质量的影响是极其重要的。

7·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。

8·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。

9·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）。

10·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。