The Maillard Reaction in Food Chemistry Current Technology and Applications /
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...
Κύριοι συγγραφείς: | , , |
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Συγγραφή απο Οργανισμό/Αρχή: | |
Μορφή: | Ηλεκτρονική πηγή Ηλ. βιβλίο |
Γλώσσα: | English |
Έκδοση: |
Cham :
Springer International Publishing : Imprint: Springer,
2018.
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Έκδοση: | 1st ed. 2018. |
Σειρά: | Chemistry of Foods,
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Θέματα: | |
Διαθέσιμο Online: | Full Text via HEAL-Link |
Πίνακας περιεχομένων:
- 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.