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商品詳細
The Maillard Reaction in Food Chemistry: Current Technology and Applications. 2018 ed.
・ISBN 978-3-030-04776-4 paper EUR 59.99
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| 著者・編者 | Ruan, Dongliang / Wang, Hui / Cheng, Faliang, |
|---|---|
| シリーズ | (SpringerBriefs in Molecular Science) |
| 出版社 | (Springer Nature Switzerland AG, SZ) |
| 出版年月 | 2018 |
| ページ数 | 84 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A01-81550＞ |
解説
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.