Cognition for caramel;
为焦糖色“正身”——浅谈食品添加剂之焦糖色
How to improve red index of caramel;
提高焦糖色的红色指数及染着性的方法
Study on coloring property and hue of caramel pigment;
焦糖色素的染着性及其色调的研究
Producing high red index caramel for sauce from xylose mother liquor;
木糖母液生产酱油用高红色指数焦糖色素
The Influence of the Fructose Corn Syrup on the Quality of Caramel;
果葡糖浆对焦糖色素质量影响的研究
Research on the preparing of Caramel in Laboratory;
焦糖色素实验室制备工艺研究
Study on the production of caramel pigment by extrusion;
挤压法焦糖色素生产工艺研究
Studies on production technology of caramel pigment used in beverages;
饮料用焦糖色素的生产工艺研究
Study on preparation caramel pigment from wheat B-starch;
小麦B淀粉制备焦糖色素研究
Study on the preparation of acidproof caramel color;
耐酸型焦糖色素制备工艺的研究
Research on the application of Fenton oxidation to remove Caramel color of sauce wastewater;
Fenton氧化法去除酱油生产废水中焦糖色素的研究
An overview on the current situation, classification, manufacture methods, properties and application of caramel color is presented.
综述了国内外焦糖色素发展的现状、分类、生产方法、理化性质及在食品中的应用;着重介绍了焦糖色素制备中的反应机制、美拉德反应、焦糖化反应。
The results of the experiment show that the main non-enzymatic browning reactions are Maillard and caramelization reaction, and VC or polyphenol does not play an important role in the color formation.
结果显示:美拉德反应和焦糖化是主要的非酶褐变反应,VC、多酚类物质对颜色形成不起主要的贡献作用;果糖和蔗糖在非酶褐变反应中起重要的作用,葡萄糖的作用几乎可忽略不计。
Research on acid-proof double strength caramel using molasses;
甘蔗糖蜜生产耐酸双倍焦糖色的研究
To convert or be converted into caramel.
熬成焦糖熬…使成为焦糖或被熬成焦糖
The beverage is often colored with caramel.
这种饮料常用焦糖染色。
Burnt sugar, used for coloring and sweetening foods.
焦糖烧焦的糖，用于为食物染色并使之变甜
popcorn combined with a thick sugar or molasses or caramel syrup and formed into balls.
爆米花和稠糖或糖蜜、焦糖糖浆混合，抟成球。
caramelized sugar cooled in thin sheets.
焦糖化的糖果，冷却成薄片状。
firm chewy candy made from caramelized sugar and butter and milk.
结实的耐嚼糖果，由焦糖、黄油和牛奶制成。
A moderate yellow brown.
焦糖色中等深浅的黄褐色
caramel, chocolate, strawberry, etc whip
焦糖、 巧克力、 草莓...奶油甜品.
baked custard topped with caramel.
烘焙的奶油冻，顶上有焦糖。
Research of factors affecting acid-catalyzed hydrolysis of rice and following caramelization reaction
大米的酸催化水解及焦糖化条件研究
Study on the Technology and Differences in Properties of Caramel Pigments Produced by Glucose and Maltose;
以葡萄糖和麦芽糖生产焦糖色素的工艺研究与性质对比
Decolorizing Kinetics of Caramel in Molasses Alcohol Wastewater Degraded by Low-grade Pyrolusite
低品位软锰矿降解糖蜜酒精废液中焦糖色素的脱色动力学
Test methods of wooden activated carbon-Determination of Decolorization of caramel
木质活性炭试验方法 焦糖脱色率的测定
Special Recommendation: pudding with caramel, special tofu, chicken in three cups.
推荐:“焦糖布丁”“宇治金石”“云雾豆腐”“三杯鸡”。
Water soluable, it is a type of plant derived pigment from caramel.
水溶性天然植物染料，是由焦糖提取的物质。
Study on operation parameters during extruding caramel pigment
挤压机操作参数对加工固体焦糖色素的研究
phosphoribosyl pyrophosphate aminotransferase
磷酸核糖焦磷酸转氨酶
pyruvaldehyde bis
焦葡萄糖酸醛双胺腙