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Process-induced formation of imidazoles in selected foods.

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第一作者： Pascal,Mottier

第一单位： Nestlé Research Center, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland. Electronic address: pascal.mottier@rdls.nestle.com.

作者： Pascal,Mottier ^[1] ; Claudia,Mujahid ^[2] ; Adrienne,Tarres ^[3] ; Thomas,Bessaire ^[4] ; Richard H,Stadler ^[5]

作者单位： Nestlé Research Center, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland. Electronic address: pascal.mottier@rdls.nestle.com. ^[1] Nestlé Research Center, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland. Electronic address: claudia.mujahid@rdls.nestle.com. ^[2] Nestlé Research Center, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland. Electronic address: adrienne.tarres@rdls.nestle.com. ^[3] Nestlé Research Center, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland. Electronic address: thomas.bessaire@rdls.nestle.com. ^[4] Nestlé Research Center, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland. Electronic address: richard.stadler@rdls.nestle.com. ^[5]

关键词 2-acetyl-4-tetrahydroxybutylimidazole (PubChem CID: 108037)2-acetyl-4-tetrahydroxybutylimidazole (THI)2-methylimidazole (2-MEI)2-methylimidazole (PubChem CID: 12749)4-methylimidazole (4-MEI)4-methylimidazole (PubChem CID: 13195)Food LC-MS/MS Thermal treatment

医学主题词色谱法, 液相(Chromatography, Liquid);食品添加剂(Food Additives);食品处理和加工(Food Handling);咪唑类(Imidazoles);质谱分析法(Mass Spectrometry)

DOI 10.1016/j.foodchem.2017.02.020

PMID 28317738

发布时间 2018-12-02

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