The Maillard Reaction in Food Chemistry: Current Technology and Applications

by Hui Wang, Dongliang Ruan, Faliang Cheng

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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...

Format:Paperback

Language:English

ISBN:3030047768

ISBN13:9783030047764

Release Date:December 2018

Publisher:Springer

Length:84 Pages

Weight:0.36 lbs.

Dimensions:0.2" x 6.1" x 9.2"

Related Subjects

Engineering Science Science & Math Science & Scientists Science & Technology Technology

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The Maillard Reaction in Food Chemistry: Current Technology and Applications

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