The results show that the intermediate has the ability of scavenging ·OH and O2-·, especially on ·OH. The intermediate is a kind of substance with the ability of scavenging free-radical, it can be wildly used in tobacco. products.
结果表明Maillard反应中间体具有清除·OH和O2-·的能力，特别对·OH的清除效果较好，Maillard反应中间体是一种很有潜力的清除活性氧自由基的物质，在香烟增香减害方面，应用前景非常广泛。
Maillard is terrible; but Saulx-Tavannes, if you please?
马亚尔⑥罪大恶极，但请问索尔－达瓦纳⑦呢，杜善伯伯⑧横蛮凶狠，但对勒泰利埃神甫⑨，您又加上怎样的评语呢？
Accumulation of Maillard Reaction Products in Skin Collagen in Diabetes and Aging.
积累的美拉德反应产物在皮肤胶原蛋白在糖尿病及老化。
Ge 132; Bovine serum albumin; Alanine; Maillard reaction; Fluorescence spectrum
Ge－132；牛血清白蛋白；丙氨酸； Mailard反应；荧光光谱
The new technology of preparing natural meat flavor by using the essence of pig as basic material in Enzyme-decomposition and Maillard reaction was reported. The results of study showed that:(1) Enzyme-decompounding to pig before Maillard reaction, can overcome the disadvantage of longer reaction time; (2) Flavour potentiation by enzyme-decomposition, can form the strong stimulation to body sensory; (3) The characteristic odor of product was more reality while the temperature was in the range of 100℃~140℃ in Maillard reaction.
主要研究了以猪肉为主要原料，采用酶解技术与美拉德反应技术相结合制备天然肉味香料香精的新工艺，实验结果表明：(1)在美拉德反应前先对鲜肉进行酶解，可以克服反应时间过长的缺点；(2)经过酶解的产品，风味增强，对人体感官能够形成较强的刺激；(3)美拉德反应中温度控制在100～104℃时，反应产物的香气特征更逼真。
In order to control a complex reaction such as Maillard reaction, it is necessary to take a quantitative study.
为了能控制象美拉德反应这样复杂的反应，必须对其进行定量研究。
Objective］ The aim was to study the effects of reducing sugar kinds on Maillard reaction.
［目的］探讨还原糖种类对Maillard反应的影响。
Maillard reaction is one of the main sources of dish flavor s in cooking process.
在烹饪过程中，美拉德反应是菜肴风味产生的主要来源之一。
An evaluation method of relationship between quality and price of Maillard reaction meat flavoring was given in the article.
提出一种评价热反应肉味香精质量与价格关系的方法，利用该方法能比较准确的用数字化的方式表达热反应肉味香精质量与价格之间的关系。
Taste is also improved by the formation of flavours by the Maillard reaction.
口味也通过美拉德反应形成的风味提高了。
Neoglycoprotein was prepared from silver carp myofibrillar protein by using the Maillard reaction with lacto, and its solubility in a low ionic strength medium was investigated.
研究了乳糖与鲢鱼肉肌原纤维蛋白在不同反应条件下通过美拉德反应制备的肌原纤维乳糖蛋白的功能特性，测定了其在0.1mol/LNaCl溶液中的溶解性，并对其进行了SDS-聚丙烯酰胺凝胶电泳分析。
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。
Caramelization is the oxidation of sugar and the Maillard reaction occurs between amino acids and reducing sugars, normally requiring the addition of heat.
通常果汁中糖氧化则形成焦糖，而梅拉德反应则是在氨基酸和还原性糖之间产生的，这个过程往往需要加热来完成。
And the effects of storage temperature and glucose addition on browning of bread were investigated, and it was further confirmed that the main browning reason of bread crumb was Maillard reaction.
同时研究了贮存温度、葡萄糖添加量对面包褐变的影响，进一步验证了美拉德反应是面包褐变的主要原因。
These results indicated that the solubility of myofibrillar proteins in low ionic strength medium was improved by the Maillard reaction, and the myosin heavy chain was selectively conjugated with lactose.
结果表明，乳糖与鲢鱼肉Mf发生美拉德反应后生成的肌原纤维乳糖蛋白在低离子强度溶液中的溶解性得到了有效提高，乳糖能有选择性地与肌球蛋白重鲢相结合。
Conceived, produced, carried on, displayed, the gift was installed with an elaborated ritual in the southern church during a period of trouble for the Christian mission, the consequence of Maillard de Tournon`s apostolic legation.
继教宗特使铎罗出使中国之后、基督教传教活动遭到挫败期间，御题的构思、书写、迎送、展示及举行盛大仪式将它们安置于南堂，这一不同寻常的集体荣誉，仍有待于研究基督教传教史的史学界的关注。
Pectin, konjac and guar gum were hydrolyzed by pectinase and HCl respectively, and their hydrolysates were applied to improve the gel property of dried desugarized egg white powder through the Maillard reaction.
采用果胶酶水解果胶、盐酸水解魔芋胶和瓜尔豆胶的方式得到了三种胶的水解产物，并将其与脱糖鸡蛋白粉进行美拉德反应以改进蛋白质的凝胶性质。
Liquor presented faint yellow in appearance after long-term storage, which actually belonged to Maillard reaction.
中国白酒长期贮存后，出现微黄色或淡黄色，这是该反应在白酒中的一种体现。
The lipid oxidation and protein denaturation involved with Maillard reaction of whole milk powder and skimmed milk powder were investigated at 35℃and 45℃storage temperature.
在35℃和45℃的恒湿贮存条件下，考察了全脂和脱脂奶粉的脂肪氧化以及参与美拉德反应的蛋白质变性情况。
Maillard reaction could be used to identify liquor flavor types and to define liquor starter culture temperature and temperature time constent and to check liquor product quality.
可利用非酶褐变反应鉴别酒曲培制温度及中挺时间、白酒香型和检测产品质量。