scholarly journals Enzymatic Production of Infant Milk Fat Analogs Containing Palmitic Acid: Optimization of Reactions by Response Surface Methodology

2007 ◽  
Vol 90 (5) ◽  
pp. 2147-2154 ◽  
Author(s):  
C.O. Maduko ◽  
C.C. Akoh ◽  
Y.W. Park
Keyword(s):  
Response Surface Methodology ◽  
Palmitic Acid ◽  
Response Surface ◽  
Milk Fat ◽  
Enzymatic Production

Enzymatic production of biodiesel from insect fat using methyl acetate as an acyl acceptor: Optimization by using response surface methodology

2018 ◽  
Vol 158 ◽  
pp. 168-175 ◽  
Author(s):  
Hoang Chinh Nguyen ◽  
Shih-Hsiang Liang ◽  
Shang-Sian Chen ◽  
Chia-Hung Su ◽  
Jhih-Huei Lin ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Methyl Acetate ◽  
Acyl Acceptor ◽  
Enzymatic Production

Enrichment of sn-2 position of hazelnut oil with palmitic acid: Optimization by response surface methodology

LWT ◽  
2013 ◽  
Vol 50 (2) ◽  
pp. 766-772 ◽  
Author(s):  
Dilek Turan ◽  
Neşe Şahin Yeşilçubuk ◽  
Casimir C. Akoh
Keyword(s):  
Response Surface Methodology ◽  
Palmitic Acid ◽  
Response Surface ◽  
Hazelnut Oil

scholarly journals Optimization of the enzymatic production of 20(S)-ginsenoside Rg3 from white ginseng extract using response surface methodology

2009 ◽  
Vol 26 (3-4) ◽  
pp. 181-186 ◽  
Author(s):  
Kyung-Hoon Chang ◽  
Hee Sook Jee ◽  
Na-Kyoung Lee ◽  
Se-Ho Park ◽  
Na-Won Lee ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Ginsenoside Rg3 ◽  
Ginseng Extract ◽  
Enzymatic Production ◽  
White Ginseng

scholarly journals Studies on sensory and textural properties of milk cake using response surface methodology

2018 ◽  
Author(s):  
R. Kaur ◽  
P. K. Singh ◽  
G. Talwar ◽  
Anurag .
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Milk Fat ◽  
Sugar Content ◽  
Textural Properties ◽  
Sensory Profile ◽  
Artificial Sweetener ◽  
High Sugar Content ◽  
Textural Parameters ◽  
Central Composite

Milk cake is one of the most popular traditional sweets of India especially popular in Northern and Central part of India. High sugar content in milk cake poses severe restriction in its consumption. Sucrose was successfully replaced with artificial sweetener sucralose along with addition of bulking agent maltodextrin to provide a characteristic texture to the product. The level of milk fat and sucralose were optimised using response surface methodology. Central composite rotatable design was used with two independent variables i.e. milk fat (3-6%) and sucralose (0.03-0.07%). The optimisation was done on the basis of sensory profile assessment and important textural parameters i.e. hardness and adhesiveness. Milk cake prepared with 6% milk fat and 0.07% sucralose level gave optimised product.

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