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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)
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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)
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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)
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skos:notation
| - RIV/60461373:22330/07:00019261!RIV08-MSM-22330___
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http://linked.open.../vavai/riv/strany
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
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http://linked.open...iv/cisloPeriodika
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/60461373:22330/07:00019261
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - Pigments; hemes; chlorophylls; melanins; betalains; quinones (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...odStatuVydavatele
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/nazevZdroje
| - Czech Journal of Food Science
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...UplatneniVysledku
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http://linked.open...v/svazekPeriodika
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http://linked.open...iv/tvurceVysledku
| - Cejpek, Karel
- Velíšek, Jan
- Davídek, Jiří
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http://linked.open...n/vavai/riv/zamer
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issn
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number of pages
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http://localhost/t...ganizacniJednotka
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is http://linked.open...avai/riv/vysledek
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