期刊论文

中文

武汉轻工大学学报

2095-7386

2015

34

1

10-13+20

10.3969/j.issn.2095-7386.2015.01.003

本校为第一机构

浓香植物油生产的香气和颜色与油籽中美拉德反应密切相关,分析了食品中美拉德反应及产品质量的影响因素,指出浓香植物油生产过程中的高温焙炒可能产生对食品安全的负面作用.

Aroma and color of flavor vegetable oilseeds production is closely related to the Maillard reaction. We ana- lyzes the influencing factors of product quality and Maillard reaction in food, pointing out that flavor vegetable oil production process may generate high-temperature roasting, which may b...