Investigations on the effect of amino acids on acrylamide, pyrazines, and Michael addition products in model systems

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 19, 2009, Pages 9011-9015

  Koutsidis, Georgios ^a,b   Simons, Sandra P J ^a   Thong, Yeong H ^b   Haldoupis, Yannis ^a   Mojica Lazaro, Jonas ^a   Wedzicha, Bronislaw L ^a   Mottram, Donald S ^c  

^a UNIVERSITY OF LEEDS   (United Kingdom)

^b NORTHUMBRIA UNIVERSITY   (United Kingdom)

^c UNIVERSITY OF READING   (United Kingdom)

Author keywords

Acrylamide; Amino acids; Asparagine; Maillard reaction; Proline

Indexed keywords

ACRYLAMIDE; AMINO ACID; ASPARAGINE; GLUCOSE; GLYCINE; PYRAZINE DERIVATIVE;

ARTICLE; CHEMICAL MODEL; CHEMISTRY; GLYCATION; HEAT; SYNTHESIS;

ACRYLAMIDE; AMINO ACIDS; ASPARAGINE; GLUCOSE; GLYCINE; HOT TEMPERATURE; MAILLARD REACTION; MODELS, CHEMICAL; PYRAZINES;

EID: 70349916217     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9014763     Document Type: Article

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