Maillard reaction - Globe Thesis

Keyword [Maillard reaction] Result: 61 - 80 \| Page: 4 of 10
61.	Study Of Enzymolysis And Maillard Reaction Technology On By-products Of Shrimp
62.	The Preparation Of Flavor From Peanut Meal Hydrolyzate By Maillard Reaction
63.	Enzymatic Hydrolysis Of Duck Bone And Primary Application Of Its Hydrolysate
64.	Study On The Preparation Of Pork Flavoring By Hydrolyzing Soybean Protein
65.	Studies On The Preparation Of Beef Flavors By Thermal Reaction
66.	Antioxidant Activity Of Maillad Reaction Products From Twin-Screw Extruded Ginseng Products
67.	Studies On The Physicochemical Characterization And Application In Crisp Biscuit Of Silver Carp Peptides Modified By Maillard Reaction
68.	Research On The Preparation Of Meat Flavor Using Duck Blood
69.	Study On Processing Of Pomelo Browning
70.	Study On Tea Polyphenol-protein Nano-complexes
71.	Studies On Separation And Identification, Digestion And Absorption, Anti-Inflammatory Activity In Vitro Of Sialoglycoproteins In Edible Bird’s Nest
72.	Study On Aroma Enhancement Of Cold-pressed Walnut Oil And The Stability Of Walnut Milk
73.	The Research Of Milk Protein-lactose Model System Variation In A Microwave Field
74.	Preparation, Isolation And Modification Of Casein ACE Inhibitory Peptides
75.	Research On The Preparation And Antioxidant Of Peptide From Mussel By Maillard Reaction
76.	Study On Coffee Aroma Anlysis And Technology Of Preparation Of Coffee Flavor With Maillard Reaction
77.	Effects Of Several Additives And Legume Flours On Acrylamide And Hydroxymethylfurfural Formation In A Maillard System
78.	The Storage Stability Of High Protein High Sugar Intermediate-moisture Foods
79.	Studies On Glucose/Proline Maillard Reaction Model System Based On Cigarette Flavoring
80.	Study Of Preparation Of Dense Fragrant Sesame Oil By Aroma Source Of Mail Lard Reaction And Flavor Substances
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