Process Modelling and Simulation of Key Volatile Compounds of Maillard Reaction Products Derived from Beef Tallow Residue Hydrolysate Based on Proxy Models

The hydrolysis time is directly related to the flavor of the Maillard reaction, but existing proxy models cannot simulate and model the variation curves of vital volatile components. This study developed a predictive model for modelling and simulating key volatile compounds of Maillard reaction prod...

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Detalles Bibliográficos
Autores principales: Cui, Jingwei, Wang, Yinhan, Zhang, Huihuang, Li, Jiulin, Wang, Qiaojun, Yang, Lixue, Zhang, Hui, Jin, Qingzhe, Wu, Gangcheng, Wang, Xingguo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563421/
https://www.ncbi.nlm.nih.gov/pubmed/36230038
http://dx.doi.org/10.3390/foods11192962

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563421/
https://www.ncbi.nlm.nih.gov/pubmed/36230038
http://dx.doi.org/10.3390/foods11192962

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