The Maillard Reaction in Food Chemistry
Hui Wang, Dongliang Ruan, Faliang Cheng, et al.
Springer International Publishing 
Naturwissenschaften, Medizin, Informatik, Technik / Chemische Technik
Beschreibung
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.
Kundenbewertungen
MALD-TOF-MS, Reactions in food science, amino acid reaction, Peptide-Sugar System, tandem MS, food functionality, mass spectrometry, carbohydrate chemistry, glycation, The Maillard reaction, Maillard reaction characterization