Optimization of Maillard Reaction in Model System of Glucosamine and Cysteine Using Response Surface Methodology

Sulfur-containing amino acids play important roles in good flavor generation in Maillard reaction of non-enzymatic browning, so aqueous model systems of glucosamine and cysteine were studied to investigate the effects of reaction temperature, initial pH, reaction time, and concentration ratio of glu...

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Detalles Bibliográficos
Autores principales: Arachchi, Shanika Jeewantha Thewarapperuma, Kim, Ye-Joo, Kim, Dae-Wook, Oh, Sang-Chul, Lee, Yang-Bong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2017
Materias:
Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5383140/
https://www.ncbi.nlm.nih.gov/pubmed/28401086
http://dx.doi.org/10.3746/pnf.2017.22.1.37

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5383140/
https://www.ncbi.nlm.nih.gov/pubmed/28401086
http://dx.doi.org/10.3746/pnf.2017.22.1.37

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