Developing recombinant protein pharmaceuticals has proved to be very challenging
because of both the complexity of protein production and purification, and the limited …

Scope This review represents a focus on the structure and properties of the common
nutritional disaccharides (lactose, maltose, and sucrose) in health and disease. The aim is to …

The purpose of drying food products is to allow longer periods of storage with minimized
packaging requirements and reduced shipping weights. The quality of a food product is …

Chemical kinetics encompasses the study of the rates at which chemical reactions proceed.
The area of kinetics in food systems has received a great deal of attention in past years …

The nonenzymatic browning reactions of fructose and fructose‐lysine aqueous model
systems were investigated at 100° C between pH 4.0 and pH 12.0 by measuring the loss of …

As the complexity of the food supply system increases, the focus on processes used to
convert raw food materials and ingredients into consumer food products becomes more …

This two-volume handbook supplies food chemists with essential information on the physical
and chemical properties of nutrients, descriptions of analytical techniques, and an …

The interaction between glucose and essential amino acids at 100° C at pH values ranging
from 4.0 to 12.0 was investigated by monitoring the disappearance of glucose and amino …

The Maillard reaction (MR) involves the condensation reaction between amino acids or
proteins with reducing sugars, which occurs commonly in food processing and storage. The …

Solutions of soybean peptide with or without xylose were heated over a range of
temperatures (80–130° C) for 2h to investigate the characteristics of Maillard reaction and …