Investigations into acrylamide precursors in sterilized table olives: evidence of a peptic fraction being responsible for acrylamide formation

Investigations into acrylamide precursors in sterilized table olives: evidence of a peptic fraction being responsible for acrylamide formation

FJ Casado, A Montaño, D Spitzner, R Carle - Food chemistry, 2013 - Elsevier

... 2 , H-Ala-Ala-Ala-OH, H-Met-Met-Met-OH, and H-Glu-Glu-Glu-OH; all ⩾98% purity) were obtained
commercially from Bachem (Bubendorf, Switzerland). ... 3. The differences in the thermal stability
of the model peptides under investigation and the olive peptide may be ...

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