maillard reaction - Globe Thesis

Keyword [maillard reaction] Result: 181 - 200 \| Page: 10 of 10
181.	Color And Flavor Change Mechanism And Control Technology Of Dried Seasoned Squid (Dosidicus Gigas) During Storage
182.	Research Chicken Byproduct Utilization And Osteoprotegerin (peptide) Flavor Base Development
183.	Process Of Preparing Seafood Sauce Scallop Processing Byproducts
184.	Identification Of Characteristic Aroma And Preparation Of Mutton Flavor
185.	Functional Properties Of Scallop Patinopecten Yessoensis Gonad Hydrolysate And Its Derivatives
186.	Interfacial, Emulsifying And Gelation Properties Of Soy Protein Modified By Polysaccharide
187.	Technological Basic Research On Bighead Carp (Aristichthys Nobilis) Resources Value-added Development
188.	Structure Analysis And Functional Properties Of Polysaccharides From Mosla Chinensis Maxim. CV. Jiangxiangru And Two Arabic Gums
189.	Studies And Application Of Functional Biomaterials Based On Hemicellulose-Chitosan
190.	Study On The Process Technology Of Acetes Chinesis Flavor Powder By Two-Step Hydrolysis And Maillard Reaction
191.	The Screening And Preliminary Study On Genes Related To Mao Tai-flavor In Bacillus Subtilis
192.	Lactobacillus Rhamnosus Encapsulated In Maillard Reaction Products Of Whey Proteins And Isomaltooligosaccharide Microbeads
193.	The Effect Of Ultrasonic Pretreatment On Maillard Reaction And Functional Properties Of Maillard Reaction Productsof Casein
194.	The Mechanism Of Chicken Peptide In Flavor Generation Via Maillard Reaction
195.	Improvement Of Qula Traditional Processing
196.	Study On Functional Properties And Antioxidant Activity Of Maillard Reaction Products Derived From Fish Protein Hydrolysates Of Yellow Stripe Trevally
197.	Study On Preparation And Antioxidant Activity Of Meat-like Flavor By Maillard Reaction From Alaska Pollock Frame
198.	Study On Key Technology And Product Development Of Comprehensive Utilization Of Chicken Skeleton
199.	Maillard Reaction Products Inhibiting Enzymatic Browning Of Bananans Active Ingredients
200.	Study On The Physicochemical Characteristics And Antioxidant Activity Of Products And Its Separated Components From Silver Carp Peptide By Maillard Reaction
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