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Heat-induced formation of mepiquat by decarboxylation of pipecolic acid and its betaine derivative. Part 2: Natural formation in cooked vegetables and selected food products.
Yuan, Yuan; Tarres, Adrienne; Bessaire, Thomas; Rademacher, Wilhelm; Stadler, Richard H; Delatour, Thierry.
Afiliación
  • Yuan Y; College of Food Science and Engineering, Jilin University, 130062 Changchun, China; Nestlé Research Centre, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland. Electronic address: yuan_yuan@jlu.edu.cn.
  • Tarres A; Nestlé Research Centre, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland. Electronic address: adrienne.tarres@rdls.nestle.com.
  • Bessaire T; Nestlé Research Centre, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland. Electronic address: thomas.bessaire@rdls.nestle.com.
  • Rademacher W; BASF SE, 67114 Limburgerhof, Germany(1). Electronic address: radifax@t-online.de.
  • Stadler RH; Nestlé Corporate Quality Management, CO-QM, Avenue Nestlé 55, 1800 Vevey, Switzerland. Electronic address: richard.stadler@nestle.com.
  • Delatour T; Nestlé Research Centre, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland. Electronic address: thierry.delatour@rdls.nestle.com.
Food Chem ; 228: 99-105, 2017 Aug 01.
Article en En | MEDLINE | ID: mdl-28317783
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Ácidos Pipecólicos / Piperidinas / Verduras / Betaína / Solanum tuberosum Tipo de estudio: Prognostic_studies Idioma: En Revista: Food Chem Año: 2017 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Ácidos Pipecólicos / Piperidinas / Verduras / Betaína / Solanum tuberosum Tipo de estudio: Prognostic_studies Idioma: En Revista: Food Chem Año: 2017 Tipo del documento: Article Pais de publicación: Reino Unido