Optimisation of browning index of Maillard reaction in gelatine powder by response surface methodology (RSM) for halal authentication

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Optimisation of browning index of Maillard reaction in gelatine powder by response surface methodology (RSM) for halal authentication

Gelatine as the product of collagen extraction from animals is widely used in the food industry. In a glance, the physical properties of gelatine from several sources such as fish, bovine and porcine are similar. Therefore, distinguishing between the sources of gelatine is a tedious task. The differ...

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Bibliographic Details
Main Authors:	Hamid, Anis Hamizah, Elgharbawy, Amal A.M., Rohman, Abdul, Othman, Rashidi, A. Monsur, Hammed Ademola, Ahmad Fadzillah, Nurrulhidayah
Format:	Article
Language:	English English
Published:	Rynnye Lyan Resources 2019
Subjects:	BP174 The Practice of Islam QD Chemistry TP248.13 Biotechnology TP368 Food processing and manufacture
Online Access:	http://irep.iium.edu.my/71631/ http://irep.iium.edu.my/71631/7/71631_Optimisation%20of%20browning%20index%20of%20Maillard%20reaction_googlescholar.pdf http://irep.iium.edu.my/71631/13/71631_Optimisation%20of%20browning%20index%20of%20maillard%20reaction_scopus.pdf

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