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1·An outline of the Maillard reaction is given in Figure 1.

图一中给出了梅拉德反应的大概情况。

2·Maillard reaction is the main approach to form acrylamide.

美拉德反应是形成丙烯酰胺的重要途径。

3·Maillard reaction was proved as the main pathway to form acylamide.

反应目前被认为是形成丙烯酰胺的重要途径。

4·Maillard reaction is important for its effect on apple juice quality during heat processing.

在苹果汁的热加工过程中，美拉德反应对其质量的影响是极其重要的。

5·By Maillard reaction we mean the reaction taking place between amine-group compounds and carboxides.

美拉德反应是指氨基化合物和羰基化合物之间发生的反应。

6·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。

7·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）。

8·Products of Maillard reaction and the application of Maillard reaction in meat were reviewed in this paper.

本文还介绍了美拉德反应以及美拉德反应产物在肉制品中的应用。

9·In this paper, sugarcane molasses was taken as a raw material to produce flavor according to Maillard Reaction.

本课题探讨了以廉价的甘蔗糖蜜为原料，通过羰氨反应制备香料的工艺技术。

10·BORGWALDT FLAVOR has developed very efficient and successful Burley casings on the basis of Maillard reaction flavours.

泊格沃特公司已根据梅拉德反应香料开发出了非常有效和令人满意的白肋烟添加剂。