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" The Maillard reaction in food chemistry : "
Ruan Dongliang, Hui Wang, Faliang Cheng.
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BL
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| Record Number
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860429
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| Main Entry
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Dongliang, Raun
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| Title & Author
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The Maillard reaction in food chemistry : : current technology and applications /\ Ruan Dongliang, Hui Wang, Faliang Cheng.
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| Publication Statement
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Cham, Switzerland :: Springer,, [2018]
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| Series Statement
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SpringerBriefs in molecular science. Chemistry of foods
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1 online resource
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| ISBN
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3030047776
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: 9783030047771
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9783030047764
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Includes bibliographical references.
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| Contents
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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.
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| Abstract
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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.
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Food industry and trade-- Technological innovations.
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Maillard reaction.
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Food industry and trade-- Technological innovations.
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Maillard reaction.
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SCIENCE-- Chemistry-- Industrial Technical.
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TECHNOLOGY ENGINEERING-- Food Science-- Chemistry Biotechnology.
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Food Science.
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Analytical Chemistry.
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Carbohydrate Chemistry.
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Nutrition.
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| Dewey Classification
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660/.2832
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| LC Classification
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TP372.55.M35
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| Added Entry
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Cheng, Faliang
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Wang, Hui
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