| 书目名称 | The Maillard Reaction in Food Chemistry |
| 副标题 | Current Technology a |
| 编辑 | Dongliang Ruan,Hui Wang,Faliang Cheng |
| 视频video | |
| 概述 | Explores mass spectrometry-based technologies to study Maillard reaction products.Presents a systematic model to investigate the Maillard reaction from amino acids, peptides and proteins.Broadens the |
| 丛书名称 | SpringerBriefs in Molecular Science |
| 图书封面 |  |
| 描述 | .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.. |
| 出版日期 | Book 2018 |
| 关键词 | The Maillard reaction; mass spectrometry; MALD-TOF-MS; tandem MS; glycation; food functionality; amino aci |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-3-030-04777-1 |
| isbn_softcover | 978-3-030-04776-4 |
| isbn_ebook | 978-3-030-04777-1Series ISSN 2191-5407 Series E-ISSN 2191-5415 |
| issn_series | 2191-5407 |
| copyright | The Author(s), under exclusive license to Springer Nature Switzerland AG 2018 |
发表于 2025-3-21 20:04:14
