Téléchargez le livre : The Maillard Reaction in Food Chemistry

The Maillard Reaction in Food Chemistry

Current Technology and Applications de

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Éditeur :

Springer


Collection :

SpringerBriefs in Molecular Science

Paru le : 2018-11-27

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Description

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.
Pages
84 pages
Collection
SpringerBriefs in Molecular Science
Parution
2018-11-27
Marque
Springer
EAN papier
9783030047764
EAN PDF
9783030047771
Informations sur l'ebook
Nombre pages copiables
0
Nombre pages imprimables
8
Taille du fichier
4987 Ko
Prix
68,56 €
EAN EPUB
9783030047771
Informations sur l'ebook
Nombre pages copiables
0
Nombre pages imprimables
8
Taille du fichier
5212 Ko
Prix
68,56 €

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