한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제28권2호
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- Pages.212-219
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- 1996
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- 0367-6293(pISSN)
반응표면분석에 의한 Maillard 반응기질의 동적변화 모니터링
Monitoring of Dynamic Changes in Maillard Reaction Substrates by Response Surface Methodology
- Lee, Gee-Dong (Dongwon Food Research Center) ;
- Kim, Jeong-Sook (Department of Food and Nutrition, Kyemyung Junior College) ;
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Kwon, Joong-Ho
(Department of Food Science and Technology, Kyungpook National University)
- 발행 : 1996.04.30
초록
Maillard 반응중 피질의 변화를 4차원 반응표면으로 나타내어 기질의 동적변화를 모니터링하고자 하였다. Total amino acids의 함량변화에 대한 회귀분석 결과 높은
Four-dimensional response surface methodology was used for monitoring dynamic changes in substrates during Maillard reaction. The coefficients of determination (