Heat-induced formation of mepiquat by decarboxylation of pipecolic acid and its betaine derivative. Part 1: Model system studies

Author:

Yuan Yuan,Tarres Adrienne,Bessaire Thomas,Stadler Richard H.,Delatour Thierry

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

1. The role of choline and glycine betaine in the formation of N, N-dimethylpiperidinium (mepiquat) under Maillard reaction conditions;Bessaire;Food Additives and Contaminants Part A Chemistry, Analysis, Control, Exposure and Risk Assessment,2014

2. Mepiquat: a process-induced byproduct in roasted cereal-based foodstuffs;Bessaire;Journal of Agricultural and Food Chemistry,2016

3. Trigonelline and sucrose diversity in wild Coffea species;Campa;Food Chemistry,2004

4. Pipecolic acid pathway: The major lysine metabolic route in the rat brain;Chang;Biochemical and Biophysical Research Communications,1976

5. Lysine metabolism in the rat brain: Blood-brain barrier transport, formation of pipecolic acid and human hyperpipecolatemia;Chang;Journal of Neurochemistry,1978

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