Ruan dongliang (11 resultados)

Condición: New. In English.

Condición: New.

Taschenbuch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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.…

Taschenbuch. Condición: Neu. The Maillard Reaction in Food Chemistry | Current Technology and Applications | Dongliang Ruan (u. a.) | Taschenbuch | SpringerBriefs in Molecular Science | xxiii | Englisch | 2018 | Springer | EAN 9783030047764 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. …

Condición: new. Questo è un articolo print on demand.

PF. Condición: New. This item is printed on demand. Brand new book, sourced directly from publisher. Dispatch time is 6-7 days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 108 pp. Englisch.…

Condición: New. Print on Demand.

Kartoniert / Broschiert. Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Explores mass spectrometry-based technologies to study Maillard reaction productsPresents a systematic model to investigate the Maillard reaction from amino acids, peptides and proteinsBroadens the understanding of the Maillard react.…

Condición: New. PRINT ON DEMAND.

Taschenbuch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -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.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 108 pp. Englisch.…