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The Maillard reaction in food chemistry : current technology and applications / Ruan Dongliang, Hui Wang, Faliang Cheng

By:

Dongliang, Raun [author]

Contributor(s):

Material type: Text

text

Media type:

computer

Carrier type:

online resource

Subject(s):

Genre/Form:

Electronic books

LOC classification:

TP372 .55.M35 .2018

Contents:

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

Summary: 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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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books - Printed	PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General	TP372 .55.M35 .2018 (Browse shelf(Opens below))	Available		0000001077
Books - Printed	PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General	TP372 .55.M35 .2018 (Browse shelf(Opens below))	Available		0000001079

Includes bibliographical references

Available to OhioLINK libraries

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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