Abstract:The formation of N-substituted amides was investigated by using both model systems and bacon. Fatty acids were shown to react readily with selected -amino acids in model systems at 200 °C to give N-substituted amides. However, formation of primary amines via the decarboxylation of -amino acids appears to be unlikely at temperatures normally encountered in pan frying of bacon due to insufficient energy for the decarboxylation step. Under these conditions, only amines would react readily with fatty acids to yiel… Show more
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