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...

Full description

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 : Imprint: Springer, 2018.
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
View in OPAC
Table of Contents:
  • 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.

Similar Items