N,N-dimethylpiperidinium (mepiquat): Part 1. Formation in model systems and relevance to roasted food products

Food Additives and Contaminants - Part A

Volumn 31, Issue 2, 2014, Pages 226-233

  Hammel, Yves Alexis ^a   Dubois, Mathieu ^a   Delatour, Thierry ^a   Stadler, Richard H ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

lysine; Maillard reaction; mepiquat; N,N dimethylpiperidinium; N methylpyridinium; reducing sugar; roasting; thermal treatment; trigonelline

Indexed keywords

AMINES; AMINO ACIDS; HEAT TREATMENT; LIQUID CHROMATOGRAPHY;

LYSINE; MAILLARD REACTION; MEPIQUAT; N-METHYLPYRIDINIUM; REDUCING SUGARS; ROASTING; TRIGONELLINE;

CEREAL PRODUCTS;

4 DIPHENYLACETOXY 1 METHYLPIPERIDINE; CARBON 13; N,N DIMETHYLPIPERIDINIUM; NITROGEN; PHYTOHORMONE; TRIGONELLINE; UNCLASSIFIED DRUG;

ARTICLE; CARBON SOURCE; CARBOXYLATION AND DECARBOXYLATION; CEREAL; CONTROLLED STUDY; CYCLIZATION; DEAMINATION; FOOD; HEAT TREATMENT; HEATING; LIQUID CHROMATOGRAPHY; MASS SPECTROMETER; PRIORITY JOURNAL; ROASTED FOOD; TEMPERATURE;

ALKALOIDS; FOOD ANALYSIS; HOT TEMPERATURE; LYSINE; PIPERIDINES; PLANT GROWTH REGULATORS;

EID: 84894290545     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/19440049.2013.871584     Document Type: Article

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