OPTIMIZATION OF THE AMINOREDUCTONE FORMATION IN THE MAILLARD REACTION
The optimization of process parameters for the production of aminoreductone (AR), a bioactive product formed in the initial stage of Maillard reaction was investigated using response surface methodology (RSM) and Box-Behnken design technique. The optimum process conditions were determined by analyzi...
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| Format: | Article |
| Language: | English |
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Chiriotti Editori
2015-03-01
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| Series: | Italian Journal of Food Science |
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| Online Access: | http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/79 |