The Maillard Reaction in Food Chemistry: Current Technology and Applications (SpringerBriefs in Molecular Science)

  • NH_07097
11 $

by Dongliang Ruan (Author), Hui Wang (Contributor), Faliang Cheng (Contributor)

 

The Maillard Reaction in Food Chemistry: Current Technology and Applications (SpringerBriefs in Molecular Science)

by Dongliang Ruan (Author), Hui Wang (Contributor), Faliang Cheng (Contributor)

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.

Product details

  • Series: SpringerBriefs in Molecular Science
  • Paperback: 108 pages
  • Publisher: Springer; 1st ed. 2018 edition (November 28, 2018)
  • Language: English