Optimization of Maillard reaction products from casein-glucose using response surface methodology

LWT

Volumn 42, Issue 8, 2009, Pages 1374-1379

  Gu, Feng lin ^a   Abbas, Shabbar ^a   Zhang, Xiao ming ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Emulsifying ability; Maillard reaction; Reducing power; Response surface methodology

Indexed keywords

ANTIOXIDANTS; CASEIN; EMULSIFICATION; GLYCOSYLATION; REACTION PRODUCTS; SURFACE PROPERTIES;

ANTIOXIDANT ACTIVITIES; EMULSIFYING ABILITY; HEATING TIME; INITIAL PH; MAILLARD REACTION; MAILLARD REACTION PRODUCTS; OPTIMISATIONS; PROCESSING PARAMETERS; REDUCING POWER; RESPONSE-SURFACE METHODOLOGY;

GLUCOSE;

EID: 67349288437     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.03.012     Document Type: Article

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