Biosynthesis of food constituents: Saccharides. 2. Polysaccharides - a review.
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F05%3A00015986" target="_blank" >RIV/60461373:22330/05:00015986 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Biosynthesis of food constituents: Saccharides. 2. Polysaccharides - a review.
Original language description
This review article gives a survey of selected principal biosynthetic pathways that lead to the most important polysaccharides occurring in foods and in food raw materials and informs nonspecialist readers about new scientific advances as reported in recently published papers. Subdivision of the topic is predominantly done via biosynthesis and includes reserve polysaccharides (starch and glycogen, fructans), plant cell wall polysaccharides (cellulose and callose, pectin), and animal polysaccharides (chitin and glycosaminoglycans). There is extensive use of reaction schemes, sequences, and mechanisms with enzymes involved and detailed explanations using sound chemical principles and mechanisms.
Czech name
Biosyntéza složek potravin: sacharidy. 2. Polysacharidy - přehledný článek.
Czech description
This review article gives a survey of selected principal biosynthetic pathways that lead to the most important polysaccharides occurring in foods and in food raw materials and informs nonspecialist readers about new scientific advances as reported in recently published papers. Subdivision of the topic is predominantly done via biosynthesis and includes reserve polysaccharides (starch and glycogen, fructans), plant cell wall polysaccharides (cellulose and callose,
Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2005
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Science
ISSN
1212-1800
e-ISSN
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Volume of the periodical
23
Issue of the periodical within the volume
5
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
11
Pages from-to
173-183
UT code for WoS article
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EID of the result in the Scopus database
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