Process modelling and simulation of key volatile compounds of maillard reaction products derived from beef tallow residue hydrolysate based on proxy models

HIGHLIGHTS

• who: Jingwei Cui and colleagues from the State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China have published the paper: Process Modelling and Simulation of Key Volatile Compounds of Maillard Reaction Products Derived from Beef Tallow Residue Hydrolysate Based on Proxy Models, in the Journal: Foods 2022, 11, x FOR PEER REVIEW of 22/09/2022
• what: This study showed that the four-hour hydrolysis of beef tallow residue hydrolysate could improve the flavor through the subsequent Maillard reaction.
• how: The PCF simulation curve . . .
  

   

  

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