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000856679 020__ $$a9783030047771$$q(electronic book)
000856679 020__ $$a3030047776$$q(electronic book)
000856679 020__ $$z9783030047764
000856679 035__ $$aSP(OCoLC)on1076543391
000856679 035__ $$aSP(OCoLC)1076543391
000856679 040__ $$aN$T$$beng$$erda$$epn$$cN$T$$dN$T$$dEBLCP$$dGW5XE
000856679 049__ $$aISEA
000856679 050_4 $$aTP372.55.M35
000856679 08204 $$a660/.2832$$223
000856679 1001_ $$aDongliang, Raun,$$eauthor.
000856679 24514 $$aThe Maillard Reaction in Food Chemistry :$$bCurrent Technology and Applications /$$cRuan Dongliang, Hui Wang, Faliang Cheng.
000856679 264_1 $$aCham, Switzerland :$$bSpringer,$$c[2018]
000856679 300__ $$a1 online resource.
000856679 336__ $$atext$$btxt$$2rdacontent
000856679 337__ $$acomputer$$bc$$2rdamedia
000856679 338__ $$aonline resource$$bcr$$2rdacarrier
000856679 4901_ $$aSpringerBriefs in molecular science. Chemistry of foods
000856679 504__ $$aIncludes bibliographical references.
000856679 5050_ $$aIntro; Preface; Acknowledgements; Contents; Abbreviations; List of Figures; List of Tables; List of 20 Common Amino Acids; 1 The Maillard Reaction; 1.1 Introduction; 1.2 The Maillard Reaction and Food Properties; 1.3 The Chemistry of the Maillard Reaction; 1.4 Conditions Affecting the Maillard Reaction; 1.5 The Analysis of MRPs; 1.5.1 ESI-MS and MALDI-TOF-MS; 1.5.2 MS Characterization of ARPs; 1.5.3 Protein Glycation and Glycation Site Analysis; 1.6 Summary; References; 2 Characterization of the Maillard Reaction in Amino Acid-Sugar Systems; 2.1 Introduction
000856679 5058_ $$a3.6 Fragmentation of Peptide Moieties3.6.1 Fragmentation of [M-84+H]+; 3.6.2 MS3 of Glucosylated Di-peptides; 3.6.3 MS3 Spectra of [M-84+H]+ from Glucosylated Tri-Peptides; 3.7 Fragmentation of Lysine-Containing Tetra-Peptides; 3.8 Summary; References; 4 Determination of the Maillard Reaction Sites and Properties' Effects of Lysozyme; 4.1 Introduction; 4.2 Sample Preparation; 4.3 MS; 4.3.1 MALDI-TOF-MS; 4.3.2 MALDI-TOF/TOF-MS; 4.3.3 Nano-LC-QqTOF-MS; 4.4 Emulsifying Properties; 4.5 Differential Scanning Calorimetry (DSC); 4.6 Deconvolution of ESI-MS Spectra; 4.7 MS Analysis of Intact Lysozyme
000856679 5058_ $$a4.8 Effects of Glucosylation on Lysozyme4.8.1 Effect on Emulsifying Properties; 4.8.2 Effect on Thermal Properties; 4.9 Characterization of Glycation of Lysozyme; 4.9.1 MALDI-TOF-MS; 4.9.2 MALDI-TOF/TOF-MS; 4.9.3 Nano-LC-MS/MS; 4.10 Summary; References
000856679 506__ $$aAccess limited to authorized users.
000856679 588__ $$aOnline resource; title from PDF title page (viewed November 30, 2018).
000856679 650_0 $$aMaillard reaction.
000856679 650_0 $$aFood industry and trade$$xTechnological innovations.
000856679 7001_ $$aWang, Hui,$$eauthor
000856679 7001_ $$aCheng, Faliang,$$eauthor.
000856679 830_0 $$aSpringerBriefs in molecular science.$$pChemistry of foods.
000856679 852__ $$bebk
000856679 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-030-04777-1$$zOnline Access$$91397441.1
000856679 909CO $$ooai:library.usi.edu:856679$$pGLOBAL_SET
000856679 980__ $$aEBOOK
000856679 980__ $$aBIB
000856679 982__ $$aEbook
000856679 983__ $$aOnline
000856679 994__ $$a92$$bISE