LebensmittelchemieVolume 77, Issue S3 p. S3-278-S3-278 Weitere Themen Bildung des Lipierungsprodukts 2-Amino-6-(3-methylpyridin-1-ium-1-yl)-hexansäure (MP-Lysin) während der Röstung von Erdnüssen Lars Störmer, Störmer Dresden/D Professur für Lebensmittelchemie, Technische Universität Dresden, 01062 R-Biopharm, Forschung & Entwicklung Allergene, AG, 64297 Darmstadt/D Institut Lebensmittelsicherh...

a facile one step synthesis of anilino alky1-n-substituted phthalimide i is reported. the following compounds belonging to this series were made: 1. (anilino-n-ethyl) phthalimide 8 2. (3,4, 5-trimethoxy anilino-n-ethyl) phthalimide 6 3. (3,4, 5-trimethoxy anilino-n-propyl) phthalimide 7 4. n-(ethyl phthalirnido-p-amino benzoyl) glutamic acid diethyl ester 10 5. n-(propyl phthalimido-p-amino ben...

cellulose sulfuric acid was used as an efficient biopolymer-based catalyst for the synthesis of tetrahydropyrimido[4,5-b]quinoline-2,4,6-triones and hexahydro-2h-pyrazolo[5,4-b]quinoline-6-ones via three component reaction of aldehyde, 5,5-dimethyl-1,3-cyclohexadione and 6-amino-1,3-dimethyluracil or 5-amino-3-methyl-1-phenypyrazole under solvent-free conditions at 90 oc. the major advantages o...

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