Prediction of flavor of Maillard reaction product of beef tallow residue based on artificial neural network

The beef flavor of beef tallow residue was improved by enzymatic hydrolysis followed by the Maillard reaction, and the flavor could be predicted using an artificial neural network. Five beef tallow residue hydrolysates were prepared using different enzymes. The Flavourzyme and Papain (FP) hydrolysat...

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Detalles Bibliográficos
Autores principales: Cui, Jingwei, Wang, Yinhan, Wang, Qiaojun, Yang, Lixue, Zhang, Yiren, Karrar, Emad, Zhang, Hui, Jin, Qingzhe, Wu, Gangcheng, Wang, Xingguo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532780/
https://www.ncbi.nlm.nih.gov/pubmed/36211755
http://dx.doi.org/10.1016/j.fochx.2022.100447

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532780/
https://www.ncbi.nlm.nih.gov/pubmed/36211755
http://dx.doi.org/10.1016/j.fochx.2022.100447

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