Table 4.

Estimates of model coefficients and effects of the RSM model showing significance of evaluated factors.

Term	Parameter Estimates				p Value
	GSM		SBM		GSM		SBM
	AFB1	ZEA	AFB1	ZEA	AFB1	ZEA	AFB1	ZEA
Food by-product concentration (10,30)	8.681	5.901	11.108	5.305	<0.0001 *	<0.0001 *	<0.0001 *	<0.0001 *
pH (3,9)	4.263	3.369	4.612	2.037	0.0010 *	0.0023 *	0.0083 *	0.0044 *
Temperature (25,40)	−0.190	−0.112	0.003	−1.535	0.8665	0.9098	0.9981	0.0258 *
Food by-product concentration × pH	−4.883	−2.313	−4.578	−0.383	0.0008 *	0.0458 *	0.0173 *	0.5986
Food by-product concentration × Temperature	−0.006	0.600	2.068	1.724	0.9961	0.5884	0.2573	0.0252 *
pH × Temperature	1.744	1.970	−1.932	−0.004	0.1770	0.0852	0.2891	0.9953
Food by-product concentration × Food by-product concentration	−4.851	−3.741	−2.499	−2.270	0.0365 *	0.0621	0.4285	0.0831
pH × pH	3.373	8.102	3.002	5.592	0.1358	0.0003 *	0.3430	0.0002 *
Temperature × Temperature	0.759	0.955	−2.726	0.265	0.7308	0.6208	0.3884	0.8336
Goodness-of-fit	p value	RSquare	RMSE	RSquare Adj.	PRESS	PRESS RMSE	Predicted RSquare
GSM
AFB1	<0.0001 *	0.82	5.01	0.74	1337.82	6.46	0.55
ZEA	<0.0001 *	0.78	4.37	0.69	1007.13	5.61	0.48
SBM
AFB1	<0.0001 *	0.76	7.11	0.66	2400.11	8.66	0.48
ZEA	<0.0001 *	0.84	2.87	0.77	389.14	3.49	0.65

* significant effect (α = 0.05).