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Study of Maillard Reaction Inhibitors for the Sugar Cane Processing
Sugar Cane Processing Maillard Reaction
2016/6/1
Maillard Reaction (MR) is a complicated non-enzymatic browning which can happen in many kinds of food, processed products such as breweries, dairy products and sugar products. Studies have done in ord...
Improvement of Potato Starch by Conjugating with ε-Poly(L-Lysine) through the Maillard Reaction
starch functional change ε-poly(L-lysine) conjugate antibacterial activity
2008/4/20
Slightly acid-treated potato starch (ATS) granules were conjugated with ε-poly(L-lysine) (PL) by using the Maillard reaction. Coomassie Brilliant Blue staining indicated the conjugation of PL to ATS. ...
Improved Radical Scavenging Activity of β-Lactoglobulin-xylobiose Modified by the Maillard Reaction
β-lactogloblin xylobiose Maillard reaction modification radical scavenging activity
2008/4/20
β-Lactoglobulin (β-LG) was modified and conjugated to xylobiose using the Maillard reaction. The antioxidant activity of the Maillard reaction product, β-LG-xylobiose, was measured in vitro and compar...