Optimisation of the Maillard reaction of bovine gelatine-xylose model using response surface methodology
The Maillard reaction is known as an amino-carbonyl reaction or non-enzymatic browning reaction which has an essential role in food processing to improve the appearance, taste and functional properties of food. In halal authentication, results could be used to differentiate the sources of gelatine b...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Rynnye Lyan Resources
2020
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/78666/7/78666%20-%20Optimisation%20of%20the%20Maillard%20reaction.pdf http://irep.iium.edu.my/78666/13/78666_Optimisation%20of%20the%20Maillard%20reaction%20of%20bovine%20gelatine-xylose%20model.pdf http://irep.iium.edu.my/78666/ http://www.myfoodresearch.com |
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