Response surface methodology as optimization strategy for reduction of reactive carbonyl species in foods by means of phenolic chemistry

Food and Function

Volumn 4, Issue 7, 2013, Pages 1093-1104

  Kokkinidou, Smaro ^a   Peterson, Devin G ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DERIVATIZATION TECHNIQUES; DOSE RESPONSE RELATIONSHIPS; INFLUENTIAL FACTORS; OPTIMIZATION STRATEGY; PROCESSING TECHNIQUE; RESPONSE SURFACE METHODOLOGY; STRUCTURE REACTIVITY; ULTRAHIGH TEMPERATURE;

MIXTURES; OPTIMIZATION; ORGANIC COMPOUNDS; PHENOLS; SURFACE PROPERTIES; VITAMINS;

FLAVONOIDS;

3-DEOXYGLUCOSONE; ADVANCED GLYCATION END PRODUCT; DEOXYGLUCOSE; FOOD ADDITIVE; GLYOXAL; METHYLGLYOXAL; PHENOL DERIVATIVE; 3 DEOXYGLUCOSONE; DRUG DERIVATIVE;

ANALOGS AND DERIVATIVES; ANIMAL; BOVINAE; CHEMISTRY; COOKING; EVALUATION STUDY; FOOD PRESERVATION; HEAT; MILK; PROCEDURES; ARTICLE; CATTLE; METHODOLOGY;

ANIMALS; CATTLE; COOKING; DEOXYGLUCOSE; FOOD ADDITIVES; FOOD PRESERVATION; GLYCOSYLATION END PRODUCTS, ADVANCED; GLYOXAL; HOT TEMPERATURE; MILK; PHENOLS; PYRUVALDEHYDE;

EID: 84879974478     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c3fo60032g     Document Type: Article

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