Optimization of Maillard Reaction in Model System of Glucosamine and Cysteine Using Response Surface Methodology

Shanika Jeewantha Thewarapperuma Arachchi; Ye-Joo Kim; Dae-Wook Kim; Sang-Chul Oh; Yang-Bong Lee

doi:10.3746/pnf.2017.22.1.37

Optimization of Maillard Reaction in Model System of Glucosamine and Cysteine Using Response Surface Methodology

Preventive Nutrition and Food Science ◽

10.3746/pnf.2017.22.1.37 ◽

2017 ◽

Vol 22 (1) ◽

pp. 37-44 ◽

Cited By ~ 4

Author(s):

Shanika Jeewantha Thewarapperuma Arachchi ◽

Ye-Joo Kim ◽

Dae-Wook Kim ◽

Sang-Chul Oh ◽

Yang-Bong Lee

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Maillard Reaction ◽

Model System

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Influence of Maillard reaction conditions on the antigenicity of bovine α-lactalbumin using response surface methodology

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.3741 ◽

2009 ◽

Vol 89 (14) ◽

pp. 2428-2434 ◽

Cited By ~ 34

Author(s):

Guanhao Bu ◽

Jing Lu ◽

Zhe Zheng ◽

Yongkang Luo

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Maillard Reaction ◽

Reaction Conditions

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Modeling of Silver Migration from Polyethylene Nanocomposite Packaging into a Food Model System Using Response Surface Methodology

ETP International Journal of Food Engineering ◽

10.18178/ijfe.2.2.96-102 ◽

2016 ◽

Author(s):

Maryam Jokar ◽

◽

Katrin Loeschner ◽

Abdorreza Mohammadi Nafchi

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Model System ◽

Food Model

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Optimization of Maillard reaction products from casein–glucose using response surface methodology

LWT ◽

10.1016/j.lwt.2009.03.012 ◽

2009 ◽

Vol 42 (8) ◽

pp. 1374-1379 ◽

Cited By ~ 21

Author(s):

Feng-lin Gu ◽

Shabbar Abbas ◽

Xiao-ming Zhang

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Maillard Reaction ◽

Maillard Reaction Products ◽

Reaction Products

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Effects of Maillard reaction conditions on in vitro immunoglobulin G binding capacity of ovalbumin using response surface methodology

Food and Agricultural Immunology ◽

10.1080/09540105.2015.1039496 ◽

2015 ◽

Vol 26 (6) ◽

pp. 835-847 ◽

Cited By ~ 1

Author(s):

Xiaojuan Ma ◽

Jinyan Gao ◽

Ping Tong ◽

Hui Yang ◽

Qinqin Zu ◽

...

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Maillard Reaction ◽

Immunoglobulin G ◽

Binding Capacity ◽

Reaction Conditions

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Effect of pH and pulsed electric field process parameters on the aflatoxin reduction in model system using response surface methodology

Journal of Food Science and Technology ◽

10.1007/s13197-017-2939-3 ◽

2018 ◽

Vol 55 (3) ◽

pp. 868-878 ◽

Cited By ~ 9

Author(s):

Subramanian Vijayalakshmi ◽

Shanmugam Nadanasabhapathi ◽

Ranganathan Kumar ◽

S. Sunny Kumar

Keyword(s):

Response Surface Methodology ◽

Electric Field ◽

Response Surface ◽

Process Parameters ◽

Pulsed Electric Field ◽

Model System ◽

Effect Of Ph

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Optimization of Maillard reaction with ribose for enhancing anti-allergy effect of fish protein hydrolysates using response surface methodology

Food Chemistry ◽

10.1016/j.foodchem.2014.12.090 ◽

2015 ◽

Vol 176 ◽

pp. 420-425 ◽

Cited By ~ 21

Author(s):

Sung-Yong Yang ◽

Se-Wook Kim ◽

Yoonsook Kim ◽

Sang-Hoon Lee ◽

Hyeonjin Jeon ◽

...

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Maillard Reaction ◽

Protein Hydrolysates ◽

Fish Protein ◽

Fish Protein Hydrolysates

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Response Surface Methodology for Meat-like Odorants from Maillard Reaction with Glutathione I: the Optimization Analysis and the General Pathway Exploration

Journal of Food Science ◽

10.1111/j.1750-3841.2012.02863.x ◽

2012 ◽

Vol 77 (9) ◽

pp. C966-C974 ◽

Cited By ~ 11

Author(s):

C. Yang ◽

H. L. Song ◽

F. Chen

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Maillard Reaction ◽

Optimization Analysis ◽

General Pathway

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Optimization of the Maillard reaction of xylose with cysteine for modulating aroma compound formation in fermented tilapia fish head hydrolysate using response surface methodology

Food Chemistry ◽

10.1016/j.foodchem.2020.127353 ◽

2020 ◽

Vol 331 ◽

pp. 127353 ◽

Cited By ~ 2

Author(s):

Pei Gao ◽

Wenshui Xia ◽

Xinzhi Li ◽

Shaoquan Liu

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Maillard Reaction ◽

Aroma Compound ◽

Compound Formation

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Optimization of Anti-glycation Effect of ʟ-Carnitine, Pyridoxine Hydrochloride and ᴅʟ-α-Tocopheryl Acetate in an Infant Formula Model System Using Response Surface Methodology

Korean Journal of Food Science and Technology ◽

10.9721/kjfst.2015.47.1.95 ◽

2015 ◽

Vol 47 (1) ◽

pp. 95-102 ◽

Cited By ~ 1

Author(s):

Hye-Lim Jung ◽

Mi-Hyun Nam ◽

Chung-Oui Hong ◽

Min-Cheol Pyo ◽

Jun-Gu Oh ◽

...

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Infant Formula ◽

Model System ◽

Tocopheryl Acetate ◽

Pyridoxine Hydrochloride

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Optimization of anti‐glycation effect of L‐carnitine, vitamin B6 and dl‐α‐tocopheryl acetate in infant formula model system using response surface methodology (623.5)

The FASEB Journal ◽

10.1096/fasebj.28.1_supplement.623.5 ◽

2014 ◽

Vol 28 (S1) ◽

Author(s):

Hye‐Lim Jung ◽

Mi‐Hyun Nam ◽

Chung‐Oui Hong ◽

Jun‐Gu Oh ◽

Hye‐Min Seol ◽

...

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Infant Formula ◽

Vitamin B6 ◽

Model System ◽

Tocopheryl Acetate

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