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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| Hlavní autor: | |
|---|---|
| Médium: | Elektronický zdroj E-kniha |
| Jazyk: | angličtina |
| Vydáno: |
Cham :
Springer International Publishing,
2018.
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| Vydání: | 1st ed. 2018. |
| Edice: | Chemistry of Foods,
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| Témata: | |
| ISBN: | 9783030047771 |
| ISSN: | 2199-689X |
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| 008 | 181127s2018 gw | s |||| 0|eng d | ||
| 020 | |a 9783030047771 | ||
| 024 | 7 | |a 10.1007/978-3-030-04777-1 |2 doi | |
| 035 | |a CVTIDW11298 | ||
| 040 | |a Springer-Nature |b eng |c CVTISR |e AACR2 | ||
| 041 | |a eng | ||
| 100 | 1 | |a Ruan, Dongliang. |4 aut | |
| 245 | 1 | 4 | |a The Maillard Reaction in Food Chemistry |h [electronic resource] : |b Current Technology and Applications / |c by Dongliang Ruan, Hui Wang, Faliang Cheng. |
| 250 | |a 1st ed. 2018. | ||
| 260 | 1 | |a Cham : |b Springer International Publishing, |c 2018. | |
| 300 | |a XXIII, 84 p. |b online resource. | ||
| 490 | 1 | |a Chemistry of Foods, |x 2199-689X | |
| 500 | |a Chemistry and Materials Science | ||
| 505 | 0 | |a 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. | |
| 516 | |a text file PDF | ||
| 520 | |a 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. | ||
| 650 | 0 | |a Food-Biotechnology. | |
| 650 | 0 | |a Analytical chemistry. | |
| 650 | 0 | |a Carbohydrates. | |
| 650 | 0 | |a Nutrition . | |
| 856 | 4 | 0 | |u http://hanproxy.cvtisr.sk/han/cvti-ebook-springer-eisbn-978-3-030-04777-1 |y Vzdialený prístup pre registrovaných používateľov |
| 910 | |b ZE08578 | ||
| 919 | |a 978-3-030-04777-1 | ||
| 974 | |a andrea.lebedova |f Elektronické zdroje | ||
| 992 | |a SUD | ||
| 999 | |c 236870 |d 236870 | ||