MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02949cam a2200433Ii 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
PTSN |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
210223t2018 sw a b 000 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| Canceled/invalid ISBN |
9783030047764 |
| Qualifying information |
(hardback) |
| 040 ## - CATALOGING SOURCE |
|---|
| Language of cataloging |
eng |
| Description conventions |
rda |
| Modifying agency |
SFPAGOH |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TP372 |
| Item number |
.55.M35 .2018 |
| 086 ## - GOVERNMENT DOCUMENT CLASSIFICATION NUMBER |
|---|
| Classification number |
181129s2018 sz ob 000 0 eng d |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Dongliang, Raun, |
| Relator term |
author |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The Maillard reaction in food chemistry : |
| Remainder of title |
current technology and applications / |
| Statement of responsibility, etc. |
Ruan Dongliang, Hui Wang, Faliang Cheng |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Cham, Switzerland : |
| Name of producer, publisher, distributor, manufacturer |
Springer, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2018] |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2018 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
1 online resource |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
computer |
| Media type code |
c |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
online resource |
| Carrier type code |
cr |
| Source |
rdacarrier |
| 340 ## - PHYSICAL MEDIUM |
|---|
| Color content |
polychrome |
| Source |
rdacc |
| Authority record control number or standard number |
http://rdaregistry.info/termList/RDAColourContent/1003 |
| 490 1# - SERIES STATEMENT |
|---|
| Series statement |
SpringerBriefs in molecular science. Chemistry of foods |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references |
| 506 ## - RESTRICTIONS ON ACCESS NOTE |
|---|
| Terms governing access |
Available to OhioLINK libraries |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
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 |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
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 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Maillard reaction. |
| Authority record control number or standard number |
http://id.loc.gov/authorities/subjects/sh85079891 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food industry and trade |
| Authority record control number or standard number |
http://id.loc.gov/authorities/subjects/sh85050282 |
| General subdivision |
Technological innovations. |
| Authority record control number or standard number |
http://id.loc.gov/authorities/subjects/sh2001009095 |
| 655 #4 - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
Electronic books |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Wang, Hui, |
| Authority record control number or standard number |
http://id.loc.gov/authorities/names/n81098986 |
| Relator term |
author |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Cheng, Faliang, |
| Authority record control number or standard number |
http://id.loc.gov/authorities/names/n2010053749 |
| Relator term |
author |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Ohio Library and Information Network. |
| Authority record control number or standard number |
http://id.loc.gov/authorities/names/no95058981 |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE |
|---|
| Uniform title |
SpringerBriefs in molecular science. |
| Name of part/section of a work |
Chemistry of foods. |
| Authority record control number or standard number |
http://id.loc.gov/authorities/names/no2014130112 |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b10558123 |
| b |
25-11-21 |
| c |
23-02-21 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
mgen |
| Operator's initials, OID (RLIN) |
23-02-21 |
| Cataloger's initials, CIN (RLIN) |
a |
| First date, FD (RLIN) |
- |
| -- |
- |
| -- |
eng |
| -- |
sz |
| -- |
4 |