BEGIN:VCALENDAR VERSION:2.0 PRODID:-//132.216.98.100//NONSGML kigkonsult.se iCalcreator 2.20.4// BEGIN:VEVENT UID:20251102T123324EST-0361N1cT5r@132.216.98.100 DTSTAMP:20251102T173324Z DESCRIPTION:PhD Oral Defense of Paula Vanessa Guerra Quiroz\, Department of Food Science and Agricultural Chemistry\nThe interaction of carbonyl moie ties with free amino groups initiates one of the most important chemical t ransformations in food\, the Maillard reaction. Among the most reactive st ructures produced in this reaction\, the 1\,2-dicarbonyl moieties have a s pecial role interacting with amino acids through the Strecker reaction to generate α-amino carbonyls\, aldehydes and heterocyclic compounds\, many o f them aroma-active. Numerous studies have shown the interaction of a sing le amino acid with a 1\,2-dicarbonyl moiety\, however no systematic studie s have been reported on the ability of these α-dicarbonyls to undergo mult iple addition reactions with amino acids\, the type of products generated\ , or alternative routes for their generation. The identification of other pathways generating similar products could be considered valuable methods of introducing them into the heated foods\, while the understanding of mul tiple addition reactions may provide a better insight into detailed chemic al transformations occurring in food.\n\nEveryone in the 9IÖÆ×÷³§Ãâ·Ñ community is welcome to attend a PhD oral defense. Please join us in celebrating the accomplishments of our PhD candidates. DTSTART:20140731T131500Z DTEND:20140731T131500Z LOCATION:MS2-022\, Macdonald-Stewart Building\, CA\, QC\, St Anne de Bellev ue\, H9X 3V9\, 21111 Lakeshore Road SUMMARY:PhD Oral Defense: Application of Mass Spectrometry and Isotope Labe lling Technique to Study the Role of Various Derivatives of Α-Dicarbonyl M oiety in the Generation of Strecker and Maillard Reaction Products URL:/macdonald/channels/event/phd-oral-defense-applica tion-mass-spectrometry-and-isotope-labelling-technique-study-role-various- 237648 END:VEVENT END:VCALENDAR