The Maillard Reaction in Food Chemistry Current Technology and Applications /

This book is devoted to the characterization of Maillard reaction products using mass spectrometry (MS)-based technologies. The Maillard reaction is a well-known non-enzymatic reaction between reducing sugars and proteins, and one of the most important reactions in food sciences. The authors explore...

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Bibliographic Details
Main Authors: Ruan, Dongliang (Author), Wang, Hui (Author), Cheng, Faliang (Author)
Corporate Author: SpringerLink (Online service)
Format: e-Book
Language:English
Published: Cham : Springer International Publishing : 2018.
Imprint: Springer,
Edition:1st ed. 2018.
Series:Chemistry of Foods,
Subjects:
Food science.
Analytical chemistry.
Chemistry, Organic.
Nutrition   .
Food Science.
Analytical Chemistry.
Organic Chemistry.
Nutrition.
Online Access:Full-text access
Description
Summary:This book is devoted to the characterization of Maillard reaction products using mass spectrometry (MS)-based technologies. The Maillard reaction is a well-known non-enzymatic reaction between reducing sugars and proteins, and one of the most important reactions in food sciences. The authors explore different MS-based technologies to systematically investigate the Maillard reaction from amino acids, peptides and proteins. By using amino acid/peptide-sugar models, the authors also show how reactants, temperature and time affect the Maillard reaction. In this book, readers will learn more about glucosylation, and how it can improve functional properties of food proteins.
Physical Description:XXIII, 84 p. online resource.
ISBN:9783030047771
ISSN:2199-7209
DOI:10.1007/978-3-030-04777-1

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