000 02949cam a2200433Ii 4500
003 PTSN
008 210223t2018 sw a b 000 0 eng d
020 _z9783030047764
_q(hardback)
040 _beng
_erda
_dSFPAGOH
050 4 _aTP372
_b.55.M35 .2018
086 _a181129s2018 sz ob 000 0 eng d
100 1 _aDongliang, Raun,
_eauthor
245 1 4 _aThe Maillard reaction in food chemistry :
_bcurrent technology and applications /
_cRuan Dongliang, Hui Wang, Faliang Cheng
264 1 _aCham, Switzerland :
_bSpringer,
_c[2018]
264 1 _c©2018
300 _a1 online resource
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
340 _gpolychrome
_2rdacc
_0http://rdaregistry.info/termList/RDAColourContent/1003
490 1 _aSpringerBriefs in molecular science. Chemistry of foods
504 _aIncludes bibliographical references
506 _aAvailable to OhioLINK libraries
505 0 _aThe 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 _aThis 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 _aMaillard reaction.
_0http://id.loc.gov/authorities/subjects/sh85079891
650 0 _aFood industry and trade
_0http://id.loc.gov/authorities/subjects/sh85050282
_xTechnological innovations.
_0http://id.loc.gov/authorities/subjects/sh2001009095
655 4 _aElectronic books
700 1 _aWang, Hui,
_0http://id.loc.gov/authorities/names/n81098986
_eauthor
700 1 _aCheng, Faliang,
_0http://id.loc.gov/authorities/names/n2010053749
_eauthor
710 2 _aOhio Library and Information Network.
_0http://id.loc.gov/authorities/names/no95058981
830 0 _aSpringerBriefs in molecular science.
_pChemistry of foods.
_0http://id.loc.gov/authorities/names/no2014130112
907 _a.b10558123
_b25-11-21
_c23-02-21
998 _amgen
_b23-02-21
_ca
_d-
_e-
_feng
_gsz
_h4
999 _c47145
_d47145