03169nam 22006015 450 991029859580332120200630064506.03-030-04777-610.1007/978-3-030-04777-1(CKB)4100000007177265(MiAaPQ)EBC5606218(DE-He213)978-3-030-04777-1(PPN)232472009(EXLCZ)99410000000717726520181127d2018 u| 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierThe Maillard Reaction in Food Chemistry Current Technology and Applications /by Dongliang Ruan, Hui Wang, Faliang Cheng1st ed. 2018.Cham :Springer International Publishing :Imprint: Springer,2018.1 online resource (104 pages)Chemistry of Foods,2199-689X3-030-04776-8 The Maillard Reaction -- Characterization of the Maillard Reaction on Amino Acid-Sugar Systems -- Characterization Of Glycated Lysine In Peptide-Sugar System -- Determination of the Maillard Reaction Sites and Property Effects of Lysozyme.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.Chemistry of Foods,2199-689XFood—BiotechnologyAnalytical chemistryCarbohydratesNutrition   Food Sciencehttps://scigraph.springernature.com/ontologies/product-market-codes/C15001Analytical Chemistryhttps://scigraph.springernature.com/ontologies/product-market-codes/C11006Carbohydrate Chemistryhttps://scigraph.springernature.com/ontologies/product-market-codes/C19030Nutritionhttps://scigraph.springernature.com/ontologies/product-market-codes/C18000Food—Biotechnology.Analytical chemistry.Carbohydrates.Nutrition   .Food Science.Analytical Chemistry.Carbohydrate Chemistry.Nutrition.660.2832Ruan Dongliangauthttp://id.loc.gov/vocabulary/relators/aut769475Wang Huiauthttp://id.loc.gov/vocabulary/relators/autCheng Faliangauthttp://id.loc.gov/vocabulary/relators/autBOOK9910298595803321The Maillard Reaction in Food Chemistry2495402UNINA