Art

J-GLOBAL ID：202002211742754746   Reference number：20A0475665

Multiple-factor mathematical modeling of glycine-glucose browning

グリシン-グルコース褐変の多因子数学モデル化【JST・京大機械翻訳】

Author (5)： Choachamnan Jinnipar (Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Gnamwongwan Rd. Lardyaow, Jatujak, Bangkok, 10900, Thailand) ,  Moraru Carmen (Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, United States) ,  Lee Seunghyung (College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea) ,  Kurosaka Akira (Department of Molecular Biosciences, Faculty of Life Sciences, Kyoto Sangyo University, Kamigamo-motoyama, Kita-ku, Kyoto, 603-8555, Japan) ,  Boonsupthip Waraporn (Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Gnamwongwan Rd. Lardyaow, Jatujak, Bangkok, 10900, Thailand)
Material： Journal of Food Engineering  (J Food Eng)
Volume： 273  Page： Null  Publication year： 2020 
JST Material Number： C0838B  ISSN： 0260-8774  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Abstract/Point： The objective of this investig...

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Thesaurus term： *mathematical model ,  multiplex ,  food model ,  *browning ,  TTT curve ,  data conversion ,  carcinogen ,  activation energy ,  food ,  reaction product ,  substrate (biochemistry) ,  absorbance ,  interaction ,  nonenzymatic browning ,  model ,  amino acid ,  aliphatic amine ,  aliphatic carboxylic acid

Author keywords (6)： Multiple factors ,  Modeling ,  Glycine ,  Glucose ,  Browning ,  Food

JST classification (3)： Food chemistry,nutritional value  (FJ01020J) ,  Saccharoses other than sugar  (FJ05020L) ,  Food manubacture,processing and preserving methods in general  (FJ03010M)

Substance index (1)： Glycine

Terms in the title (4)： グリシン ,  グルコース ,  褐変 ,  数学モデル