Maillard
美拉德
常用释义
英音[ ˈmeɪlɑːd; ˈmaɪɑː(d) ]
美音[ ˈmeɪˌlɑːrd; ˈmaɪˌɑːr(d) ]
基本释义
- n. 美拉德（一种化学反应，广泛存在于食品工业的一种非酶褐变）；梅拉德（姓氏）
例句
-
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。