Response Surface Methodology for Optimization of L-Arabinose/Glycine Maillard Reaction through Microwave Heating
L-Arabinose is a low-calorie sweetener that inhibits sucrose absorption by inhibiting sucrase activity in the human intestinal tract. Response surface methodology (RSM) was applied to optimize the processing parameters of the L-arabinose/glycine Maillard reaction to improve the browning degree and a...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2022-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2022/1535296 |
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