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beta-alanine amide

Known as: 3-aminopropionamide 
 
National Institutes of Health

Related topics

Related topics

2 relations
analogs & derivatives

Broader (1)

beta-Alanine

Papers overview

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2014
2014
Chlorogenic acid increased acrylamide formation through promotion of HMF formation and 3-aminopropionamide deamination.
This research was aimed to investigate why chlorogenic acid, presents at high concentrations in some food raw material… Expand
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2012
2012
Model studies on the role of 5-hydroxymethyl-2-furfural in acrylamide formation from asparagine.
This study aimed to investigate the mechanism of acrylamide formation during heating asparagine (ASN) at elevated temperatures… Expand
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2010
2010
Asparagine decarboxylation by lipid oxidation products in model systems.
The decarboxylation of asparagine in the presence of alkanals, alkenals, and alkadienals, among other lipid derivatives, was… Expand
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2008
2008
Determination of acrylamide during roasting of coffee.
In this study different Arabica and Robusta coffee beans from different regions of the world were analyzed for acrylamide after… Expand
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2008
2008
Further insight into thermally and pH-induced generation of acrylamide from glucose/asparagine model systems.
On the basis of numerous studies on the mechanism of formation of acrylamide (AA) from asparagine and reducing sugars, the… Expand
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Highly Cited
2007
Highly Cited
2007
Influence of sulfur fertilization on the amounts of free amino acids in wheat. correlation with baking properties as well as with 3-aminopropionamide and acrylamide generation during baking.
Sulfur (S) fertilization has been long-known to influence the amounts of total free amino acids in plants. To determine the… Expand
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2007
2007
Quantification of 3-aminopropionamide in cocoa, coffee and cereal products
Based on recent results confirming 3-aminopropionamide (3-APA) as a very effective precursor of acrylamide in the absence of… Expand
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Highly Cited
2006
Highly Cited
2006
Thermally generated 3-aminopropionamide as a transient intermediate in the formation of acrylamide.
On the basis of the recent findings that "biogenic amines" can also be formed during thermal food processing from their parent… Expand
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2005
2005
New aspects on the formation and analysis of acrylamide.
The effectiveness of different compounds in the generation of acrylamide (AA) from asparagine, was determined by reacting… Expand
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Highly Cited
2004
Highly Cited
2004
Quantitation of 3-aminopropionamide in potatoes-a minor but potent precursor in acrylamide formation.
3-Aminopropionamide (3-APA) has recently been suggested as a transient intermediate in acrylamide (AA) formation during thermal… Expand
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