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Chemistry of Foods

The Maillard Reaction in Food Chemistry

Current Technology and Applications

Authors: Ruan, Dongliang, Wang, Hui, Cheng, Faliang

  • 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 understanding of the Maillard reaction in food processing
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eBook $54.99
price for USA in USD (gross)
  • ISBN 978-3-030-04777-1
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Softcover $69.99
price for USA in USD
  • ISBN 978-3-030-04776-4
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
About this book

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.

About the authors

Dr. Dongliang Ruan obtained his Ph.D in the Department of Chemistry and School of Biological Science, University of Hong Kong and is an Associate Professor in the School of Environment and Civil Engineering, Dongguan University. His research fields are focused on modern technology in food, environmental and biological studies, especially in developing novel analytical methods. He has been awarded by the Natural Sciences and Engineering Research Council (NSERC) of Canada, for developing a modern and novel methodology of mass spectrometry for food analysis.
Dr. Hui Wang obtained her Ph.D in the Department of Chemistry, University of Hong Kong and currently is a microbiologist in Agriculture Agri-Food Canada, Canadian Federal Research Centre. She is an expert in food microbiology and food quality control, especially in beef, pork and chicken. She was awarded the full fellowship from Natural Sciences and Engineering Research Council (NSERC) of Canada, for developing a methodology of meat quality control. She has experience in food quality control and inspection in manufactures and provides solutions for food, especially meat processing industries.

Professor Faliang Cheng obtained his Ph.D in the School of Chemistry and Chemical Engineering, Sun Yat-sen University and currently is a Professor of School of the Environment and Civil Engineering, Dongguan University of Technology. His research interests cover nanomaterials, biosensors and bio-fuel cells. He is also the Director of the Guangdong Engineering and Technology Research Center for Advanced Nanomaterials and Director of the Scientific Research Division, Dongguan University of Technology. He has been entitled as a “Top Ten Outstanding Youths in Dongguan”, “Leader of Dongguan Science and Technology” and “Dongguan Talent Scientist”.

Table of contents (4 chapters)

  • The Maillard Reaction

    Ruan, Dongliang (et al.)

    Pages 1-21

  • Characterization of the Maillard Reaction in Amino Acid–Sugar Systems

    Ruan, Dongliang (et al.)

    Pages 23-32

  • Characterization of Glycated Lysine in Peptide–Sugar System

    Ruan, Dongliang (et al.)

    Pages 33-54

  • Determination of the Maillard Reaction Sites and Properties’ Effects of Lysozyme

    Ruan, Dongliang (et al.)

    Pages 55-84

Buy this book

eBook $54.99
price for USA in USD (gross)
  • ISBN 978-3-030-04777-1
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Softcover $69.99
price for USA in USD
  • ISBN 978-3-030-04776-4
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
The Maillard Reaction in Food Chemistry
Book Subtitle
Current Technology and Applications
Authors
Series Title
Chemistry of Foods
Copyright
2018
Publisher
Springer International Publishing
Copyright Holder
The Author(s), under exclusive license to Springer Nature Switzerland AG
eBook ISBN
978-3-030-04777-1
DOI
10.1007/978-3-030-04777-1
Softcover ISBN
978-3-030-04776-4
Series ISSN
2199-689X
Edition Number
1
Number of Pages
XXIII, 84
Topics