Ammonia and formaldehyde participate in the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in addition to creati(ni)ne and phenylacetaldehyde

Food Chemistry

Volumn 155, Issue , 2014, Pages 74-80

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

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Ammonia; Formaldehyde; Heterocyclic aromatic amines; Maillard reaction; Reactive carbonyls

Indexed keywords

AMINO ACIDS; AMMONIA; MIXTURES; STYRENE;

HETEROCYCLIC AROMATIC AMINES; MAILLARD REACTION; PHENYLACETALDEHYDE; PHENYLETHYLAMINES; REACTION PATHWAYS; REACTIVE CARBONYLS;

FORMALDEHYDE;

2 AMINO 1 METHYL 6 PHENYLIMIDAZO[4,5 B]PYRIDINE; ACETALDEHYDE; AMMONIA; CREATININE; FORMALDEHYDE; PHENETHYLAMINE; PHENYLACETALDEHYDE; PHENYLALANINE; STYRENE; UNCLASSIFIED DRUG;

ARTICLE; CONTROLLED STUDY; DECOMPOSITION; DEGRADATION; HEATING; REACTION ANALYSIS; THERMAL ANALYSIS;

AMMONIA; FORMALDEHYDE; HETEROCYCLIC AROMATIC AMINES; MAILLARD REACTION; REACTIVE CARBONYLS;

ACETALDEHYDE; AMMONIA; CREATININE; FORMALDEHYDE; HOT TEMPERATURE; IMIDAZOLES; OXIDATION-REDUCTION;

EID: 84893566338     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.01.039     Document Type: Article

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