OPTIMIZATION OF ROASTED PORK CURING AGENT FORMULATION BASED ON PRINCIPAL COMPONENT ANALYSIS AND RESPONSE SURFACE METHODOLOGY

Optimization of Roasted Pork Curing Agent Formulation Based on Principal Component Analysis and Response Surface Methodology

The effects of tea polyphenols, soy protein isolate and garlic on the quality of pork fillet were investigated.Sensory score, color value, malondialdehyde content and peroxide value were used as evaluation indexes to optimize recipe of roast pork marinade by single factor, principal component analysis and Box-Benhnken response surface design.Result

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Identifying opportunities for late-stage C-H alkylation with high-throughput experimentation and in silico reaction screening

Abstract Enhancing the properties of advanced drug candidates is aided by the direct incorporation of specific chemical groups, avoiding the need to construct the entire compound from the ground up.Nevertheless, their chemical intricacy often poses challenges in predicting reactivity for C-H activation reactions and planning their synthesis.We adop

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