1·The article reviews the chemistry of maillard reaction, including the conception, the principle, the factor of influence, the condition of control and the use on food industry.
综述美拉德反应的概念、反应机理、反应的影响因素、控制反应的条件及其在食品工业上的应用。
2·The effect of adding different animal meat hydrolysates to low-valued fish hydrolysates on meat flavor synthesis by maillard reaction was studied.
以低值鱼蛋白酶解液为主要氨基酸来源，通过添加不同来源的动物水解蛋白制备不同肉香风味的美拉德反应物。
3·The process is referred to as non-enzymatic browning or Maillard reaction, named after the discoverer.
这个进程叫非酶褐变或美拉德反应（以它的发现者命名）。
4·This paper discusses the beneficial side of Maillard reaction products i. e. its antimutation effect.
本文讨论的是美拉德反应产物有益的一面，即其抗突变的效果。
5·In this article, the antioxidative and the development of antioxidative of Maillard reaction products (MRPs) were summarized, and the antioxidative mechanisms were discussed.
该文综述美拉德反应产物抗氧化活性及其国内外研究进展，并对其抗氧化机理进行一些探讨。