The Maillard Reaction in Food Chemistry Current Technology and Applications /

• Main Authors: Ruan, Dongliang (Author, 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)
• Corporate Author: SpringerLink (Online service)
• Format: Electronic eBook
• Language: English
• Published: Cham : Springer International Publishing : Imprint: Springer, 2018.
• Edition: 1st ed. 2018.
• Series: Chemistry of Foods,
• Subjects: 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...

Table of Contents:

• The 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.