Effect of amino acids on the formation of 2-amino-1-methyl-6- phenylimidazo[4,5-b]pyridine (PhIP) in creatinine/phenylalanine and creatinine/phenylalanine/4-oxo-2-nonenal reaction mixtures

Food Chemistry

Volumn 141, Issue 4, 2013, Pages 4240-4245

  Zamora, Rosario ^a   Alcón, Esmeralda ^a   Hidalgo, Francisco J ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Amino acids; Heterocyclic amines; Lipid oxidation; Maillard reaction; Reactive carbonyls; keto acids

Indexed keywords

AMINES; DECOMPOSITION; DEGRADATION; LIPIDS; MIXTURES; ORGANIC COMPOUNDS; OXIDATION; PYRIDINE;

HETEROCYCLIC AMINES; KETO ACIDS; LIPID OXIDATION; MAILLARD REACTION; REACTIVE CARBONYLS;

AMINO ACIDS;

2 AMINO 1 METHYL 6 PHENYLIMIDAZO[4,5 B]PYRIDINE; 2 OXOACID; ALANINE; AMINO ACID; AROMATIC AMINE; ASPARAGINE; ASPARTIC ACID; CREATININE; CYSTEINE; GLYCINE; HISTIDINE; METHIONINE; PHENYLALANINE; PROLINE; SERINE; THREONINE; TRYPTOPHAN; TYROSINE;

AMINO ACID ANALYSIS; ARTICLE; CONTROLLED STUDY; DECOMPOSITION; PROTEIN DEGRADATION; REACTION ANALYSIS;

2-AMINO-1-METHYL-6-PHENYLIMIDAZO[4,5-B]PYRIDINE; 3-METHYL-2-OXOBUTYRIC ACID; 3-METHYL-2-OXOVALERIC ACID; 4-HYDROXYPHENYLPYRUVIC ACID; 4-METHYL-2-OXOVALERIC ACID; 4-OXO-2-NONENAL; ALAKA; AMINO ACIDS; CREATININE; CRN; CYSKA; GLUKA; GLYKA; GLYOXYLIC ACID; HAAS; HETEROCYCLIC AMINES; HETEROCYCLIC AROMATIC AMINES; ILEKA; LEUKA; LIPID OXIDATION; MAILLARD REACTION; MERCAPTOPYRUVIC ACID; METKA; MRM; MULTIPLE REACTION MONITORING; ON; PHE; PHEKA; PHENYLALANINE; PHENYLPYRUVIC ACID; PHIP; PYRUVIC ACID; REACTIVE CARBONYLS; TYRKA; VALKA; Α-KETO ACIDS; Α-KETO-Γ-METHYLTHIOBUTYRIC ACID; Α-KETOGLUTARIC ACID;

ALDEHYDES; AMINO ACIDS; CREATININE; HOT TEMPERATURE; IMIDAZOLES; PHENYLALANINE;

EID: 84884649724     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.06.036     Document Type: Article

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