Czech Journal of Food Sciences, 2008-01, Vol.26 (2), p.73-98
- Velisek, J.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin
- Davidek, J.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin
- Cejpek, K..,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin
2008
Details
- Autor(en) / Beteiligte
- Velisek, J.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin
- Davidek, J.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin
- Cejpek, K..,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin
- Titel
- Biosynthesis of food constituents: Natural pigments. Part 2 - a review
- Ist Teil von
- Czech Journal of Food Sciences, 2008-01, Vol.26 (2), p.73-98
- Ort / Verlag
- Prague: Czech Academy of Agricultural Sciences (CAAS)
- Erscheinungsjahr
- 2008
- Link zum Volltext
- Quelle
- Free E-Journal (出版社公開部分のみ）
- Beschreibungen/Notizen
- This review article is a part of the 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 xanthones, flavonoids, carotenoids, and some minor pigments are described, including the enzymes involved and reaction schemes with detailed mechanisms.
- Sprache
- Englisch; Tschechisch; Slowakisch
- Identifikatoren
- ISSN: 1212-1800eISSN: 1805-9317DOI: 10.17221/2463-CJFSTitel-ID: cdi_doaj_primary_oai_doaj_org_article_89360676171b455a97a26171cb3491e9
- Format
- –
- Schlagworte
- (epi)catechins, ANTHOCYANE, anthocyanidins, ANTHOCYANINS, ANTOCIANINAS, apocarotenoids, aurones, BIOCHEMICAL PATHWAYS, BIOSINTESIS, BIOSYNTHESE, BIOSYNTHESIS, CALCONA, carotenes, CAROTENOIDE, CAROTENOIDES, CAROTENOIDS, CHALCONE, CHALCONES, CHEMICAL REACTIONS, CHEMICAL STRUCTURE, COMPOSE PHENOLIQUE, COMPUESTOS FENOLICOS, curcuminoids, dihydrochalcones, dihydroflavones, dihydroflavonols, ESTRUCTURA QUIMICA, flavandiols, flavanones, flavanonoles, flavones, FLAVONOIDE, FLAVONOIDES, FLAVONOIDS, flavonols, http://www.fao.org/aos/agrovoc#c_1333, http://www.fao.org/aos/agrovoc#c_15893, http://www.fao.org/aos/agrovoc#c_25191, http://www.fao.org/aos/agrovoc#c_28283, http://www.fao.org/aos/agrovoc#c_2964, http://www.fao.org/aos/agrovoc#c_36400, http://www.fao.org/aos/agrovoc#c_5772, http://www.fao.org/aos/agrovoc#c_5875, http://www.fao.org/aos/agrovoc#c_8456, http://www.fao.org/aos/agrovoc#c_8840, http://www.fao.org/aos/agrovoc#c_909, http://www.fao.org/aos/agrovoc#c_928, IRIDOIDE, IRIDOIDES, IRIDOIDS, isochromenes, isoflavonoids, leucoanthocyanidins, neoflavonoids, Pathways, PHENOLIC COMPOUNDS, PIGMENT, PIGMENTOS, PIGMENTS, quinochalcones, REACCIONES QUIMICAS, REACTION CHIMIQUE, STRUCTURE CHIMIQUE, VIA BIOQUIMICA DEL METABOLISMO, VOIE BIOCHIMIQUE DU METABOLISME, xanthones, XANTHOPHYLLE, XANTHOPHYLLS, XANTOFILAS