melanoidins

基本解释

Melanoidins were prepared from tobacco,and their antioxidant activity were determined by radical scavenging activity,DPPH assay and antioxidant value.
以云南产烟草为实验材料制备不同的烟草类黑精;并用还原能力、抗氧化值、和[DPPH.;]自由基清除能力等指标对其抗氧化活性进行评价。
The adsorption and desorption of macro-porous resin on Aspergillus-type Douchi melanoidin were studied.
研究了大孔树脂吸附和解吸曲霉型豆豉类黑精的特性。
Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.
面包的风味改善了,面包表皮的颜色也由于非酶褐变反应所生成的类黑精化合物而有所改善。
Many studies showed that melanoidins possess significant antioxidant capacity,scavenging active oxigen,antibacterial and bind flavor-active thiols properties.
大量的研究显示,食品类黑精具有明显的抗氧化、抗诱变、抗癌、抗菌以及结合风味物质等功能。
Melanoidins are the final reaction products of the Mailard reaction.They are considered a mixture composed by some complex,brown compounds and possessed high molecular masses.
类黑精是美拉德反应后期形成的一类棕褐色的、结构复杂的大分子化合物,在食品中普遍存在。