Degradation of asparagine to acrylamide by carbonyl-amine reactions initiated by alkadienals

Food Chemistry

Volumn 116, Issue 3, 2009, Pages 779-784

  Hidalgo, Francisco J ^a   Delgado, Rosa M ^a   Zamora, Rosario ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

3 Aminopropionamide; Acrylamide; Carbonyl amine reactions; Lipid oxidation; Maillard reaction

Indexed keywords

2 OCTENAL; 2 PENTYLPYRIDINE; 2,4 DECADIENAL; 2,4 HEPTADIENAL; 2,4 HEXADIENAL; 3 AMINOPROPIONAMIDE; ACRYLAMIDE; ALKADIENAL DERIVATIVE; AMINE; AMINO ACID; AMMONIUM CHLORIDE; ASPARAGINE; CARBONYL DERIVATIVE; ETHYL 2,4 DECADIENOATE; GLUTAMINE; LIPID; N ACETYLASPARAGINE; OXYGEN; TERT BUTYL ESTER; UNCLASSIFIED DRUG;

ARTICLE; CARBONYL AMINE REACTION; CHEMICAL REACTION; DECARBOXYLATION; DEGRADATION; ESTERIFICATION; GLYCATION; INCUBATION TIME; LIPID OXIDATION; PH; REACTION ANALYSIS; TEMPERATURE;

EID: 67349179149     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.03.020     Document Type: Article

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