The Maillard Reaction in Food Chemistry Current Technology and Applications /

• Κύριοι συγγραφείς: Ruan, Dongliang (Συγγραφέας, http://id.loc.gov/vocabulary/relators/aut), Wang, Hui (http://id.loc.gov/vocabulary/relators/aut), Cheng, Faliang (http://id.loc.gov/vocabulary/relators/aut)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2018.
• Έκδοση: 1st ed. 2018.
• Σειρά: Chemistry of Foods,
• Θέματα: Food-Biotechnology.; Analytical chemistry.; Carbohydrates.; Nutrition .; Food Science.; Analytical Chemistry.; Carbohydrate Chemistry.; Nutrition.

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...