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...
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| Formato: | Libro electrónico |
| Idioma: | Inglés |
| Publicado: |
Cham :
Springer International Publishing
2018.
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| Colección: | Springer eBooks.
Chemistry of Foods. |
| Acceso en línea: | Conectar con la versión electrónica |
| Ver en Universidad de Navarra: | https://innopac.unav.es/record=b38131031*spi |
Tabla de Contenidos:
- 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.
