Biosynthesis of food constituents: natural pigments: part 1 - a review.

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F07%3A00019261" target="_blank" >RIV/60461373:22330/07:00019261 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Biosynthesis of food constituents: natural pigments: part 1 - a review.
Original language description
This review article gives a survey of the generally accepted biosynthetic pathways that lead to the most important natural pigments in organisms closely related to foods and feeds. The biosynthetic pathways leading to hemes, chlorophylls, melanins, betalains, and quinones are described using enzymes involved and reaction schemes with detailed mechanisms. Natural pigments are coloured substances synthesised, accumulated in or excreted from living or dying cells. The pigments occurring in food materials become a part of food, some other pigments have been widely used in the preparation of foods and beverages as colorants for centuries. Many foods also owe their colours to pigments that form in food materials and foods during storage and processing as a result of reactions between food constituents, notably the non-enzymatic browning reaction and the Maillard reaction. Furthermore, many artificial colorants have been used to improve the colour of foods. Almost all biological pigment struc
Czech name
Biosyntéza složek potravin: přírodní pigmenty: část 1 - přehledný článek
Czech description
Biosyntéza složek potravin: přírodní pigmenty; Pigmenty, hem, chlorofyly, melaniny, betalainy, chinony

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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Publication year
2007
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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