4
views
0
recommends
+1 Recommend
0 collections
    0
    shares
      • Record: found
      • Abstract: not found
      • Article: not found

      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
      Elsevier BV

      Read this article at

      ScienceOpenPublisherPubMed
      Bookmark
          There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

          Related collections

          Most cited references44

          • Record: found
          • Abstract: found
          • Article: not found

          Response surface methodology (RSM) as a tool for optimization in analytical chemistry.

          A review about the application of response surface methodology (RSM) in the optimization of analytical methods is presented. The theoretical principles of RSM and steps for its application are described to introduce readers to this multivariate statistical technique. Symmetrical experimental designs (three-level factorial, Box-Behnken, central composite, and Doehlert designs) are compared in terms of characteristics and efficiency. Furthermore, recent references of their uses in analytical chemistry are presented. Multiple response optimization applying desirability functions in RSM and the use of artificial neural networks for modeling are also discussed.
            Bookmark
            • Record: found
            • Abstract: not found
            • Article: not found

            Flavour formation in meat and meat products: a review

              Bookmark
              • Record: found
              • Abstract: found
              • Article: not found

              Fish protein hydrolysates: production, biochemical, and functional properties.

              Considerable amounts of fish processing byproducts are discarded each year. By developing enzyme technologies for protein recovery and modification, production of a broad spectrum of food ingredients and industrial products may be possible. Hydrolyzed vegetable and milk proteins are widely used food ingredients. There are few hydrolyzed fish protein foods with the exception of East Asian condiments and sauces. This review describes various manufacturing techniques for fish protein hydrolysates using acid, base, endogenous enzymes, and added bacterial or digestive proteases. The chemical and biochemical characteristics of hydrolyzed fish proteins are discussed. In addition, functional properties of fish protein hydrolysates are described, including solubility, water-holding capacity, emulsification, and foam-forming ability. Possible applications of fish protein hydrolysates in food systems are provided, and comparison with other food protein hydrolysates where pertinent.
                Bookmark

                Author and article information

                Contributors
                Journal
                Food Chemistry
                Food Chemistry
                Elsevier BV
                03088146
                November 2020
                November 2020
                : 331
                : 127353
                Article
                10.1016/j.foodchem.2020.127353
                32580127
                0f9111d5-abcb-4ab0-b13d-99739fefa768
                © 2020

                https://www.elsevier.com/tdm/userlicense/1.0/

                History

                Comments

                Comment on this article