Optimisation of the Maillard reaction of bovine gelatine-xylose model using
response surface methodology

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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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Bibliographic Details
Main Authors:	Ismarti, I., Triyana, K., Ahmad Fadzillah, Nurrulhidayah, Salleh, Hamzah Mohd., Nordin, Noor Faizul Hadry
Format:	Article
Language:	English English
Published:	Rynnye Lyan Resources 2020
Subjects:	TP Chemical technology TP248.13 Biotechnology
Online Access:	http://irep.iium.edu.my/78666/ 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

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