LEADER 03169nam  22006015  450 
001 9910298595803321
005 20200630064506.0
010   $a3-030-04777-6
024 7 $a10.1007/978-3-030-04777-1
035   $a(CKB)4100000007177265
035   $a(MiAaPQ)EBC5606218
035   $a(DE-He213)978-3-030-04777-1
035   $a(PPN)232472009
035   $a(EXLCZ)994100000007177265
100   $a20181127d2018      u|         0
101 0 $aeng
135   $aurcnu||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 14$aThe Maillard Reaction in Food Chemistry $eCurrent Technology and Applications /$fby Dongliang Ruan, Hui Wang, Faliang Cheng
205   $a1st ed. 2018.
210  1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2018.
215   $a1 online resource (104 pages)
225 1 $aChemistry of Foods,$x2199-689X
311   $a3-030-04776-8 
327   $aThe 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.
330   $aThis book is devoted to the characterization of Maillard reaction products using mass spectrometry (MS)-based technologies. The Maillard reaction is a well-known non-enzymatic reaction between reducing sugars and proteins, and one of the most important reactions in food sciences. The authors explore different MS-based technologies to systematically investigate the Maillard reaction from amino acids, peptides and proteins. By using amino acid/peptide-sugar models, the authors also show how reactants, temperature and time affect the Maillard reaction. In this book, readers will learn more about glucosylation, and how it can improve functional properties of food proteins.
410  0$aChemistry of Foods,$x2199-689X
606   $aFood?Biotechnology
606   $aAnalytical chemistry
606   $aCarbohydrates
606   $aNutrition   
606   $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001
606   $aAnalytical Chemistry$3https://scigraph.springernature.com/ontologies/product-market-codes/C11006
606   $aCarbohydrate Chemistry$3https://scigraph.springernature.com/ontologies/product-market-codes/C19030
606   $aNutrition$3https://scigraph.springernature.com/ontologies/product-market-codes/C18000
615  0$aFood?Biotechnology.
615  0$aAnalytical chemistry.
615  0$aCarbohydrates.
615  0$aNutrition   .
615 14$aFood Science.
615 24$aAnalytical Chemistry.
615 24$aCarbohydrate Chemistry.
615 24$aNutrition.
676   $a660.2832
700   $aRuan$b Dongliang$4aut$4http://id.loc.gov/vocabulary/relators/aut$0769475
702   $aWang$b Hui$4aut$4http://id.loc.gov/vocabulary/relators/aut
702   $aCheng$b Faliang$4aut$4http://id.loc.gov/vocabulary/relators/aut
906   $aBOOK
912   $a9910298595803321
996   $aThe Maillard Reaction in Food Chemistry$92495402
997   $aUNINA