Investigation of factors affecting development of browning during Maillard reaction of gelatin
The development of browning of gelatin and hydrolyzate is affected by the reaction conditions of during xylose-induced Maillard reaction. Change in browning index increases with degradation of enzyme, concentration of xylose, presence of Cu and Fe ions and increase in type of reaction. However, in...
| Main Authors: | , , , , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
2017
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/56935/ http://irep.iium.edu.my/56935/ http://irep.iium.edu.my/56935/1/Paper%20on%20Factors%20on%20Maillard%20Reaction.pdf |