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: Ruan, Dongliang (Autor)
Médium: Elektronický zdroj E-kniha
Jazyk:angličtina
Vydáno: Cham : Springer International Publishing, 2018.
Vydání:1st ed. 2018.
Edice:Chemistry of Foods,
Témata:
Food-Biotechnology.
Analytical chemistry.
Carbohydrates.
Nutrition .
ISBN:9783030047771
ISSN:2199-689X
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Obsah:
  • 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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