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(Ebook) The Maillard Reaction in Food Chemistry: Current Technology and Applications by Dongliang Ruan, Hui Wang, Faliang Cheng ISBN 9783030047764, 9783030047771, 3030047768, 3030047776

  • SKU: EBN-7321606
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Instant download (eBook) The Maillard Reaction in Food Chemistry: Current Technology and Applications after payment.
Authors:Dongliang Ruan, Hui Wang, Faliang Cheng
Year:2018
Editon:1st ed.
Publisher:Springer International Publishing
Language:english
File Size:4.83 MB
Format:pdf
ISBNS:9783030047764, 9783030047771, 3030047768, 3030047776
Categories: Ebooks

Product desciption

(Ebook) The Maillard Reaction in Food Chemistry: Current Technology and Applications by Dongliang Ruan, Hui Wang, Faliang Cheng ISBN 9783030047764, 9783030047771, 3030047768, 3030047776

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.
*Free conversion of into popular formats such as PDF, DOCX, DOC, AZW, EPUB, and MOBI after payment.

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