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Maillard Reaction in Food Chemistry

- Current Technology and Applications

af Hui Wang, Dongliang Ruan, Faliang Cheng

indgår i SpringerBriefs in Molecular Science serien

indgår i Chemistry of Foods serien

Maillard Reaction in Food Chemistry af Hui Wang
Bag om Maillard Reaction in Food Chemistry

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.

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9783030047764
  • Indbinding:
  • Paperback
  • Sideantal:
  • 84
  • Udgivet:
  • 6. december 2018
  • Udgave:
  • 12018
  • Vægt:
  • 180 g.
  • 8-11 hverdage.
  • 6. december 2024
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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.

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