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

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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Bibliographic Details
Main Authors: Shelley M. Horne, Angel Ugrinov, Birgit M. Prüβ
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Antibiotics
Subjects:
food anti-microbial
β-phenylethylamine
ethyl acetoacetate
gas chromatography
mass spectrometry
minimal inhibitory concentration
Online Access:https://www.mdpi.com/2079-6382/10/4/418

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https://www.mdpi.com/2079-6382/10/4/418

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