Kinetics of Maillard reaction in a chicken meat model system using a multiresponses modeling approach-Reference-Cited by-同舟云学术

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Kinetics of Maillard reaction in a chicken meat model system using a multiresponses modeling approach

Published:2018-10-25 Issue:1 Volume:51 Page:14-27
ISSN:0538-8066
Container-title:International Journal of Chemical Kinetics
language:en
Short-container-title:Int. J. Chem. Kinet.

Author:

Chansataporn W.¹^ORCID,Prathumars P.¹,Nopharatana M.¹,Siriwattanayotin S.¹,Tangduangdee C.¹

Affiliation:

1. Department of Food Engineering; Faculty of Engineering; King Mongkut's University of Technology Thonburi; Thungkru Bangkok Thailand

Funder

National Science and Technology Development Agency

Thailand Research Fund

Publisher

Wiley

Subject

Inorganic Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Biochemistry

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/kin.21224/fullpdf

Reference41 articles.

1. Modelling the browning of bread during baking;Purlis;J Food Eng,2009

2. Kinetics of color changes of hazelnuts during roasting;Ozdemir;J Food Eng,2000

3. In depth study of acrylamide formation in coffee during roasting: role of sucrose decomposition and lipid oxidation;Kocadaglı;Food Funct,2012

4. Dehydrated foods, chemistry of browning reactions in model systems;Hodge;J Agric Food Chem,1953

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