عنوان
پدید آورنده
موضوع
رده
TP372.55.M35
TP372
.
55
.
M35
کتابخانه
محل استقرار
3030047776
9783030047771
9783030047764
The Maillard reaction in food chemistry :
[Book]
current technology and applications /
Ruan Dongliang, Hui Wang, Faliang Cheng.
Cham, Switzerland :
Springer,
[2018]
1 online resource
SpringerBriefs in molecular science. Chemistry of foods
Includes bibliographical references.
The Maillard reaction -- Characterization of the Maillard reaction in amino acid-sugar systems -- Characterization of glycated lysine in peptide-sugar system -- Determination of the Maillard reaction sites and properties' effects of Lysozyme.
0
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.
Springer Nature
com.springer.onix.9783030047771
Food industry and trade-- Technological innovations.
Maillard reaction.
Analytical Chemistry.
Carbohydrate Chemistry.
Food Science.
Nutrition.
Food industry and trade-- Technological innovations.
Maillard reaction.
SCIENCE-- Chemistry-- Industrial & Technical.
TECHNOLOGY & ENGINEERING-- Food Science-- Chemistry & Biotechnology.
SCI-- 013060
TEC-- 012010
660/
.
2832
23
TP372
.
55
.
M35
Dongliang, Raun
Cheng, Faliang
Wang, Hui
20200823080916.0
pn
مطالعه متن کتاب [Book]
Y
