Maillard reaction - Globe Thesis

Keyword [Maillard reaction] Result: 141 - 160 \| Page: 8 of 10
141.	Preparation Of Meat Flavors By Waste Of Seafood By Hydrolysis With Protease
142.	Studies On The Physicochemical Characterization And Antioxidant Activity Of Silver Carp(Hypophthalmichthys Molitrix) Peptide Modified By Maillard Reaction
143.	Study On Preparation Conditions Of Reacted Flavor From Chicken-bone
144.	Study On The Preparation Of Sauce From Soletellinaviolacea Lamarck By Maillard Reaction
145.	Study On Fermentation Control, Purification And Characterization Of Beef Meaty Peptide
146.	Inhibition Of Maillard Reaction And Its Optimization For The Sugar Cane Processing
147.	Study On Enzymolysis Of Chicken Bone Residues And Its Aplplication
148.	Study On The Browning Of Passion Fruit Juice
149.	Characterization Of Maillard Reaction Products In Early Stage By Using Mass Spectrometry
150.	Technology Development And Industrialization Of Improved Squid Paste
151.	Study On The Preparation Of Condiment From Hypsizygus Marmoreus
152.	The Effect Of Lysine And Galactose On The Thermal Conversion Of Trimethymine-N-Oxide In Squid And Kinetics Of Model
153.	Formation Of Characteristic Flavor Precursors Via Enzymatic Hydrolysis-mild Thermal Oxidation Of Tallow
154.	Effects Of Baking On The Volatile Compounds Of Oolong Tea
155.	The Prepartion Of The Beef Flavor And The Research On The Intermediates Of Maillard Reaction-Alpha-Dicarbonyl Compounds
156.	The Key Ingredients And Process Optimization Of Maillard Reaction For Preparing Tobacco Essence
157.	Effect Of Chlorogenic Acid On The Formation Of Acrylamide And Hydroxymethylfurfural During Maillard Reaction
158.	Antioxidant Properties, Analysis Of Harmful Ingredients Of Maillard Reaction Products And Study On The Fresh-Keeping Effects Of Products To Pork
159.	Study On Manufacturing Natural Meat Flavor Using Pig Bone
160.	The Physicochemical Properties, Encapsulating And Release Performance Of Casein Maillard Reaction Products
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