Investigation of factors affecting development of browning during Maillard reaction of gelatin

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Investigation of factors affecting development of browning during Maillard reaction of gelatin

The development of browning of gelatin and hydrolyzate is affected by the reaction conditions of during xylose-induced Maillard reaction. Change in browning index increases with degradation of enzyme, concentration of xylose, presence of Cu and Fe ions and increase in type of reaction. However, in...

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Bibliographic Details
Main Authors:	Hammed, Ademola Monsur, Hamzah, Anis, Asiyanbi-H, Tawakalit Tope, Mirghani, Mohamed Elwathig Saeed, Jaswir, Irwandi, Ahmad Fadzillah, Nurrulhidayah,
Format:	Proceeding Paper
Language:	English
Published:	2017
Subjects:	TP368 Food processing and manufacture
Online Access:	http://irep.iium.edu.my/56935/ http://irep.iium.edu.my/56935/1/Paper%20on%20Factors%20on%20Maillard%20Reaction.pdf

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