Maillard - Globe Thesis

Keyword [Maillard] Result: 181 - 200 \| Page: 10 of 10
181.	Enzymatic Hydrolysis Characteristics Of Duck Bone And Duck Flavor Preparation Of Its Hydrolysate
182.	Optimization Of Maillard Reaction Conditions Based On Antioxidant Activities And The Application Of It’s Products To Chinese Sausage
183.	Study On Antioxidant Properties Of Chitosan Maillard Products And Antioxidantive Effect Of Its Coating Film On Chinese Bacon
184.	The Effect Of Maillard Reaction On The Quality Of Dried-Seasoned Squid During Storage And Application Of Electron Beam Irradiation Technology
185.	Studies On Bubbling Properties Of Barley Foam-active Protein By Maillard Reaction
186.	Preparation Of Lamb Flavor Base With Soy Protein
187.	Study On Kinetics Of Nonenzymic Browning Reaction From Ascorbic Acid/Cysteine Model System
188.	Study On Flavor Changes During Maillard Reaction Of Chicken Bone Extracts Hydrojysate And Safety Assessment
189.	Color And Flavor Change Mechanism And Control Technology Of Dried Seasoned Squid (Dosidicus Gigas) During Storage
190.	Research Chicken Byproduct Utilization And Osteoprotegerin (peptide) Flavor Base Development
191.	Process Of Preparing Seafood Sauce Scallop Processing Byproducts
192.	Identification Of Characteristic Aroma And Preparation Of Mutton Flavor
193.	Functional Properties Of Scallop Patinopecten Yessoensis Gonad Hydrolysate And Its Derivatives
194.	Interfacial, Emulsifying And Gelation Properties Of Soy Protein Modified By Polysaccharide
195.	Technological Basic Research On Bighead Carp (Aristichthys Nobilis) Resources Value-added Development
196.	Structure Analysis And Functional Properties Of Polysaccharides From Mosla Chinensis Maxim. CV. Jiangxiangru And Two Arabic Gums
197.	Studies And Application Of Functional Biomaterials Based On Hemicellulose-Chitosan
198.	Study On The Process Technology Of Acetes Chinesis Flavor Powder By Two-Step Hydrolysis And Maillard Reaction
199.	Study Of Maillard Action In Jar-sealed Rice Wine And Its Stability Research
200.	The Screening And Preliminary Study On Genes Related To Mao Tai-flavor In Bacillus Subtilis
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