Biosyntéza složek potravin: přírodní pigmenty: část 1 - přehledný článek

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2007

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Food Science

ISSN

1212-1800

e-ISSN

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Svazek periodika

25

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

25

Strana od-do

291-315

Kód UT WoS článku

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EID výsledku v databázi Scopus

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