About: Structure, formation pathways and biological properties of pigments arising during technological processing of garlic and onion     Goto   Sponge   NotDistinct   Permalink

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Description
  • determination of structure of pigments arising pigmentation of garlic and onion at technological processing (en)
  • určení struktury pigmentů vznikajících při zabarvení česneku a cibule během technologického zpracování
Title
  • Structure, formation pathways and biological properties of pigments arising during technological processing of garlic and onion (en)
  • Struktura, tvorba a biologické vlastnosti pigmentů vznikajících během technologického zpracování česneku a cibule
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  • OC 126
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  • Structure; formation pathways; biological properties; pigments; technological processing; garlic and onion (en)
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  • Formation of undesirable discoloration during treatment o garlic and onion was investigated in detail. It was confiremed that (E)-S-(1-propenyl) cystein-S-oxid serves as the primary precursor. This amino acid is enzymatically cleaved to form thiosulfinates which subsequently react with amino cumpounds, yielding N-substituted. (en)
  • Byl detailně zkoumán mechanismus tvorby nežádoucích barevných sloučenin při zpracování česneku a cibule. Bylo zjištěno, že primárním prekurzorem obu procesů je sirná aminokyselina, který je enzymově rozkládán za vzniku thiosulfinátů. Tyto sloučeniny v několika krocích dále reagují s aminosloučeninami za tvorby barevných N-substituovaných derivátů. (cs)
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  • Structure
  • pigments
  • biological properties
  • formation pathways
  • technological processing
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