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2-Amino-1-methyl-6-phenylimidazo[4, 5-b]pyridine (PhIP) formation and fate: an example of the coordinate contribution of lipid oxidation and Maillard reaction to the production and elimination of processing-related food toxicants. Issue 13 (14th February 2015)
Record Type:
Journal Article
Title:
2-Amino-1-methyl-6-phenylimidazo[4, 5-b]pyridine (PhIP) formation and fate: an example of the coordinate contribution of lipid oxidation and Maillard reaction to the production and elimination of processing-related food toxicants. Issue 13 (14th February 2015)
Main Title:
2-Amino-1-methyl-6-phenylimidazo[4, 5-b]pyridine (PhIP) formation and fate: an example of the coordinate contribution of lipid oxidation and Maillard reaction to the production and elimination of processing-related food toxicants
<abstract abstract-type="toc"> <title> <x xml:space="preserve">Abstract</x> </title> <p> <graphic position="anchor" id="ga" xlink:href="ark:/27927/pgh3qrgm73n" xlink:type="simple" xmlns:xlink="http://www.w3.org/1999/xlink" />Major chemical reactions dealing with carbonyl chemistry in foods (Maillard reaction and lipid oxidation) play a role in PhIP formation and fate, pointing to this and analogous heterocyclic aromatic amines as outcomes of this chemistry.</p> </abstract>