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Books > Science & Mathematics > Biology, life sciences > Biochemistry > Carbohydrates

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The Maillard Reaction in Food Chemistry - Current Technology and Applications (Paperback, 1st ed. 2018) Loot Price: R1,890

Discovery Miles 18 900

Repayment Terms: R177 pm x 12*

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The Maillard Reaction in Food Chemistry - Current Technology and Applications (Paperback, 1st ed. 2018): Dongliang Ruan, Hui...

The Maillard Reaction in Food Chemistry - Current Technology and Applications (Paperback, 1st ed. 2018)

Dongliang Ruan, Hui Wang, Faliang Cheng

Series: SpringerBriefs in Molecular Science

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Loot Price R1,890 Discovery Miles 18 900 | Repayment Terms: R177 pm x 12*

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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.

General

Imprint:	Springer Nature Switzerland AG
Country of origin:	Switzerland
Series:	SpringerBriefs in Molecular Science
Release date:	December 2018
First published:	2018
Authors:	Dongliang Ruan • Hui Wang • Faliang Cheng
Dimensions:	235 x 155mm (L x W)
Format:	Paperback
Pages:	84
Edition:	1st ed. 2018
ISBN-13:	978-3-03-004776-4
Categories:	Books > Science & Mathematics > Chemistry > Analytical chemistry > General Books > Science & Mathematics > Biology, life sciences > Biochemistry > Carbohydrates Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Promotions
LSN:	3-03-004776-8
Barcode:	9783030047764