The Maillard reaction in food chemistry : current technology and applications /: current technology and applications. ([2018])

• Record Type: Book
• Further Information: Note: Ruan Dongliang, Hui Wang, Faliang Cheng.
• Authors: Dongliang, Raun; Wang, Hui; Cheng, Faliang
• Contents: The Maillard reaction -- Characterization of the Maillard reaction in amino acid-sugar systems -- Characterization of glycated lysine in peptide-sugar system -- Determination of the Maillard reaction sites and properties' effects of Lysozyme.
• Publisher Details: Cham, Switzerland : Springer
• Publication Date: 2018
• Extent: 1 online resource
• Subjects: 660/.2832; Maillard reaction; Food industry and trade -- Technological innovations; TECHNOLOGY & ENGINEERING / Food Science / Chemistry & Biotechnology; SCIENCE / Chemistry / Industrial & Technical; Food industry and trade -- Technological innovations; Maillard reaction; Electronic books
• Languages: English
• ISBNs: 9783030047771; 3030047776
• Related ISBNs: 9783030047764
• Notes: Note: Includes bibliographical references.; Note: Online resource; title from PDF title page (EBSCO, viewed November 30, 2018).
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.