國立虎尾科技大學 |

The Maillard Reaction in Food Chemistry = Current Technology and Applications /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	The Maillard Reaction in Food Chemistry/ by Dongliang Ruan, Hui Wang, Faliang Cheng.
其他題名:	Current Technology and Applications /
作者:	Ruan, Dongliang.
其他作者:	Wang, Hui.
面頁冊數:	XXIII, 84 p.online resource. :
Contained By:	Springer Nature eBook
標題:	Food—Biotechnology. -
電子資源:	https://doi.org/10.1007/978-3-030-04777-1
ISBN:	9783030047771

The Maillard Reaction in Food Chemistry = Current Technology and Applications /
Ruan, Dongliang.

The Maillard Reaction in Food ChemistryCurrent Technology and Applications /[electronic resource] :by Dongliang Ruan, Hui Wang, Faliang Cheng. - 1st ed. 2018. - XXIII, 84 p.online resource. - Chemistry of Foods,2199-689X. - Chemistry of Foods,.

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.

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.

ISBN: 9783030047771

Standard No.: 10.1007/978-3-030-04777-1doiSubjects--Topical Terms:

1253573
Food—Biotechnology.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 641.3

The Maillard Reaction in Food Chemistry = Current Technology and Applications /
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