Maillard reaction - Globe Thesis

Keyword [Maillard reaction] Result: 161 - 180 \| Page: 9 of 10
161.	Study On The Key Technology Of Cooked-slurry Soymilk And Maillard Reaction During Heating Treatment
162.	Study On The Preparation Of Silver Carp(Hypopht Halmichthys Molitrix) Protein Powder By Enzymatic Hydrolysis And Its Maillard Reaction
163.	Study On The Preparation Of Meat-like Flavors By Maillard Reaction Of Gluten Hydrolysates
164.	The Enzymatic Hydrolysis Of Beer Yeast And Preparation Of Pork Flavor Essence
165.	Study On Functional, Properties And Structure Characterization Of Rice Protein-Dextran Complex
166.	Chemical Characterization, Antioxidative Capacity And Isolation Of Maillard Reaction Products From Shrimp Peptides
167.	Preliminary Study On The Mechanism Of Flavor Formation During The Processing And Storage Of Ceramic-pot Sealed Meat
168.	Study Of Free Amino Acids Participated In Maillard Reaction Of Flavor Formation Of Jinhua Ham
169.	Preparation And Application Of Low Bitter Soybean Antioxidant Pepide
170.	Formation Mechanism Of Meat Flavors From Peptide Maillard Reaction
171.	Study On The Preparation Of Natural Flavor Condimentusing Lentinus Edodes And The Development On Series Of Food
172.	Studies On The Thermal Stability Of Barley Protein By Maillard Reaction
173.	Studies On Maillard Reaction-Derived Hazards And Their Control Technology In A Cookie System
174.	Enzymatic Hydrolysis Characteristics Of Duck Bone And Duck Flavor Preparation Of Its Hydrolysate
175.	Optimization Of Maillard Reaction Conditions Based On Antioxidant Activities And The Application Of It’s Products To Chinese Sausage
176.	The Effect Of Maillard Reaction On The Quality Of Dried-Seasoned Squid During Storage And Application Of Electron Beam Irradiation Technology
177.	Studies On Bubbling Properties Of Barley Foam-active Protein By Maillard Reaction
178.	Preparation Of Lamb Flavor Base With Soy Protein
179.	Study On Kinetics Of Nonenzymic Browning Reaction From Ascorbic Acid/Cysteine Model System
180.	Study On Flavor Changes During Maillard Reaction Of Chicken Bone Extracts Hydrojysate And Safety Assessment
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