The Maillard Reaction in Food Chemistry Current Technology and Applications

The Maillard Reaction in Food Chemistry Current Technology and Applications / by Dongliang Ruan, Hui Wang, Faliang Cheng.

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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Bibliographic Details
Main Authors: Ruan, Dongliang (Author), Wang, Hui (Author), Cheng, Faliang (Author)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language:English
Published: Cham : Springer International Publishing : Imprint: Springer, 2018.
Edition:1st ed. 2018.
Series:Chemistry of Foods,
Springer eBook Collection.
Subjects:
Food—Biotechnology.
Analytical chemistry.
Carbohydrates.
Nutrition   .
Electronic resources (E-books)
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Call Number: E-Book
Status: Available

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