Optimization of Maillard Reactions of Tagatose and Glycine Model Solution by Appyling Response Surface Methodology |
Ryu, So-Young
(Department of Food Science and Nutrition, The Catholic University of Korea)
Roh, Hoe-Jin (R&D Center, Tong Yang Confectionery Co.) Noh, Bong-Soo (Department of Food and Microbial Technology, Seoul Women's University) Kim, Sang-Yong (R&D Center, Bio & Gene Co.) Oh, Deok-Kun (Department of Bioscience and Biotechnology, Sejong University) Lee, Won-Jong (Department of Food Science, Kangnung National University) Yoon, Jung-Ro (Department of Food Science, Kangnung National University) Kim, Suk-Shin (Department of Food Science and Nutrition, The Catholic University of Korea) |
1 | Zehener, L.R. D-Tagatose as a low-calorie carbohydrate sweetener and bulking agent. US patent 4,786,722 (1998) |
2 | Bates, L., Ames, J.M., MacDougall, D.B. and Taylor, P.C. Laboratory reaction cell to model Maillard color development in a strach-glucose-lysine system. J. Food Sci. 63: 991-996 (1998) DOI ScienceOn |
3 | Lee, G.D., Kim, J.S. and Kwon, J.H. Monitoring of dynamic changes in Maillard reaction substrates by response surface methodology. Korean J. Food Sci. Technol. 28: 212-219 (1996) |
4 | Gontard, N., Guilbert, S. and Cuq, J.L. Edible wheat gluten films: Influence of the main process variables on film properties using response surface methodology. J. Food Sci. 57: 190-193 (1992) DOI |
5 | Song, P.S., Chichester, C.O. and Stadman, F.H. Kinetic behavior and mechanism of inhibition in the Maillard reaction: Kinetic behavior of the reaction between D-glucose and glycine. J. Food Sci. 31: 906-913 (1966) DOI |
6 | Song, P.S. and Chichester, C.O. Kinetic behavior and mechanism of inhibition in the Maillard reaction; Mechanistic considerations in the reaction between D-glucose and glycine. J. Food Sci. 31: 914-926 (1966) DOI |
7 | Hong, J.H., Youn, K.S. and Choi, Y.H. Optimization for the process of osmotic dehydration for the manufacturing of dried kiwi fruit. Korean J. Food Sci. Technol. 30: 348-355 (1998) |
8 | Nabors, L.O. Sweet choices: Sugar replacements for foods and beverages. Food Technol. 56: 28-34, 45 (2002) |
9 | Levin, G.V., Zehner, L.R., Saunders, J.P. and Beadle, J.R. Sugar substitutes: Their energy values, bulk characteristics and potential health benefits. Am. J. Clin. Nutr. 62(supplement): 1161S-1168S (1995) DOI |
10 | Roh, H.J., Kim, S.Y., Noh, B.S., Kim, S.S. and Oh, D.K. Application of a low calorie sweetener, tagatose to chocolate product. Korean J. Food Sci. Technol. 30: 237-240 (1998) |
11 | Jeong, Y.J., Lee, G.D. and Kim, K.S. Optimization for the fermentation condition of persimmon vinegar using response surface methodology. Korean J. Food Sci. Technol. 30: 1203-1208 (1998) |
12 | Park, N.Y., Kwon, J.H. and Kim, H.K. Optimization of extraction condition for ethanol extracts from chrysanthemum morifolium by response surface methodology. Korean J. Food Sci. Technol. 30: 1189-1196(1998) |
13 | Francis, F.J. Blueberries as a colorant ingredient in food products. J. Food Sci. 50: 754-756 (1985) DOI |
14 | Kim, Y.H., Chang, K.S. and Park, Y.D. Optimization of -carotene from carrot by supercritical carbon dioxide. Korean J. Food Sci. Technol. 28: 411-416 (1998) |
15 | Roh, H.J., Kim, S.Y., Kim, S.S., Oh, D.K., Han, K.Y. and Noh, B.S. Physicochemical properties of a low calorie sweetener, tagatose. Korean J. Food Sci. Technol. 31: 24-29 (1999) |
16 | Mazur, A.W. Functional sugar substitutes with reduced calories. Eur. Patent 0341062A2 (1989) |
17 | Ryu, K.C., Chung, H.W., Lee, G.D. and Kwon, J.H. Color changes and optimization of organoleptic properties of roasted polygonatum odoratum tea. J. Korean Soc. Food Sci. Nutr. 26: 831-837 (1997) |