The Food Anti-Microbials β-Phenylethylamine (-HCl) and Ethyl Acetoacetate Do Not Change during the Heating Process

β-Phenylethylamine hydrochloride (PEA-HCl) and ethyl acetoacetate (EAA) are anti-microbials with applications in food processing. As food anti-microbials, the compounds will have to withstand the cooking process without changing to toxic compounds. With this Communication, we address the question of...

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Detalles Bibliográficos
Autores principales: Horne, Shelley M., Ugrinov, Angel, Prüβ, Birgit M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8069388/
https://www.ncbi.nlm.nih.gov/pubmed/33920266
http://dx.doi.org/10.3390/antibiotics10040418

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8069388/
https://www.ncbi.nlm.nih.gov/pubmed/33920266
http://dx.doi.org/10.3390/antibiotics10040418

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