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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Detaylı Bibliyografya
Asıl Yazarlar: Ruan, Dongliang (Yazar), Wang, Hui (Yazar), Cheng, Faliang (Yazar)
Müşterek Yazar: SpringerLink (Online service)
Materyal Türü: e-Kitap
Dil:İngilizce
Baskı/Yayın Bilgisi: Cham : Springer International Publishing : 2018.
Imprint: Springer,
Edisyon:1st ed. 2018.
Seri Bilgileri:Chemistry of Foods,
Konular:
Food science.
Analytical chemistry.
Chemistry, Organic.
Nutrition   .
Food Science.
Analytical Chemistry.
Organic Chemistry.
Nutrition.
Online Erişim:Full-text access
İçindekiler:
  • The Maillard Reaction
  • Characterization of the Maillard Reaction on Amino Acid-Sugar Systems
  • Characterization Of Glycated Lysine In Peptide-Sugar System
  • Determination of the Maillard Reaction Sites and Property Effects of Lysozyme.

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