Strecker aldehydes and α-keto acids, produced by carbonyl-amine reactions, contribute to the formation of acrylamide

Food Chemistry

Volumn 128, Issue 2, 2011, Pages 465-470

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

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Acrylamide; Amino acids; Carbonyl amine reactions; Maillard reaction; Nonenzymatic browning

Indexed keywords

[CARBONYL; ACRYLAMIDES; AMINO ACID DERIVATIVES; CARBONYL-AMINE REACTIONS; KETO ACIDS; MAILLARD REACTION; MICHAEL ADDITIONS; N-ACETYLCYSTEINE; NON-ENZYMATIC BROWNING; PHENYLACETALDEHYDE; TERNARY MIXTURES;

ADDITION REACTIONS; ALDEHYDES; AMIDES; AMINO ACIDS; BINARY MIXTURES; DEGRADATION; GLUCOSE;

CARBONYLATION;

2 OXOACID; ACETYLCYSTEINE; ACRYLAMIDE; ALDEHYDE; AMINE; ASPARAGINE; CARBONYL DERIVATIVE; CYSTEINE; GLUCOSE; PHENYLALANINE; PHENYLPYRUVIC ACID;

ARTICLE; DEGRADATION; GLYCATION; MASS FRAGMENTOGRAPHY; MICHAEL ADDITION; STRECKER SYNTHESIS;

EID: 79955602688     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.03.054     Document Type: Article

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