SPRI | The Maillard Reaction In Food Chemistry: Current Technology And Applications (2018 EN)

Author: Dongliang Ruan, Hui Wang, Faliang Cheng
Full Title: The Maillard Reaction In Food Chemistry: Current Technology And Applications
Publisher: Springer; 1st ed. 2018 edition (November 28, 2018)
Year: 2018
ISBN-13: 9783030047771 (978-3-030-04777-1), 9783030047764 (978-3-030-04776-4)
ISBN-10: 3030047776, 3030047768
Pages: 84
Language: English
Genre: Food Science
File type: EPUB (True), PDF (True)
Quality: 10/10
Price: 58.84 €


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.

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