FORMATION OF PYRROLIDINES AND PIPERIDINES ON HEATING L-PROLINE WITH REDUCING SUGARS

被引：44

作者：

TRESSL, R ^{[1
]}

REWICKI, D ^{[1
]}

HELAK, B ^{[1
]}

KAMPERSCHROER, H ^{[1
]}

机构：

[1] FREE UNIV BERLIN,D-1000 BERLIN 33,FED REP GER

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1985年 / 33卷 / 05期

关键词：

D O I：

10.1021/jf00065a037

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

收藏

页码：924 / 928

页数：5

相关论文

共 9 条

[1] BUCHI G, 1971, J ORG CHEM, V36, P609
[2] DOORNBOS T, 1981, PROG FOOD NUTR SCI, V5, P57
[3] STEREOCONTROLLED SYNTHESIS OF (+/-)-ANHYDRONUPHARAMINE - H-1 AND C-13 NUCLEAR MAGNETIC-RESONANCE OF PIPERIDINE NUPHAR ALKALOIDS
LALONDE, RT
MUHAMMAD, N
WONG, CF
[J]. JOURNAL OF ORGANIC CHEMISTRY, 1977, 42 (12) : 2113 - 2118
[4] THERMAL DEGRADATION OF 1-DEOXY-1-PIPERIDINO-D-FRUCTOSE
MILLS, FD
BAKER, BG
HODGE, JE
[J]. CARBOHYDRATE RESEARCH, 1970, 15 (02) : 205 - &
[5] AMADORI COMPOUNDS - VACUUM THERMOLYSIS OF 1-DEOXY-1-L-PROLINO-D-FRUCTOSE
MILLS, FD
HODGE, JE
[J]. CARBOHYDRATE RESEARCH, 1976, 51 (01) : 9 - 21
[6] BITTER COMPOUNDS OBTAINED BY HEATING PROLINE AND SUCROSE
PABST, HME
LEDL, F
BELITZ, HD
[J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1984, 178 (05): : 356 - 360
[7] MALTOXAZINE, A TRICYCLIC COMPOUND FROM MALT
TRESSL, R
HELAK, B
REWICKI, D
[J]. HELVETICA CHIMICA ACTA, 1982, 65 (02) : 483 - 489
[8] TRESSL R, 1981, FLAVOUR 81
[9] TRESSL R, 1981, 18TH EUR BREW CONV P, P391