About: Biosynthesis of food constituents: natural pigments: part 1

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About: Biosynthesis of food constituents: natural pigments: part 1 - a review. Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
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 structures can be red 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 structures can be red (en) Biosyntéza složek potravin: přírodní pigmenty; Pigmenty, hem, chlorofyly, melaniny, betalainy, chinony (cs)
Title	Biosynthesis of food constituents: natural pigments: part 1 - a review. Biosyntéza složek potravin: přírodní pigmenty: část 1 - přehledný článek (cs) Biosynthesis of food constituents: natural pigments: part 1 - a review. (en)
skos:prefLabel	Biosynthesis of food constituents: natural pigments: part 1 - a review. Biosyntéza složek potravin: přírodní pigmenty: část 1 - přehledný článek (cs) Biosynthesis of food constituents: natural pigments: part 1 - a review. (en)
skos:notation	RIV/60461373:22330/07:00019261!RIV08-MSM-22330___
http://linked.open.../vavai/riv/strany	291-315
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	6
http://linked.open...vai/riv/dodaniDat	2008
http://linked.open...aciTvurceVysledku	Velíšek, Jan Cejpek, Karel Davídek, Jiří
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	411983
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/07:00019261
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Pigments; hemes; chlorophylls; melanins; betalains; quinones (en)
http://linked.open.../riv/klicoveSlovo	quinones Pigments hemes melanins chlorophylls betalains
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[B34B798658ED]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Science
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...UplatneniVysledku	2007
http://linked.open...v/svazekPeriodika	25
http://linked.open...iv/tvurceVysledku	Cejpek, Karel Velíšek, Jan Davídek, Jiří
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
issn	1212-1800
number of pages	25 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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