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Pigments of higher fungi – a review
higher fungi Basidiomycota mushroom pigments mushroom colour pigment precursors
2014/2/25
This review surveys the literature dealing with the structure of pigments produced by fungi of the phylum Basidiomycota and also covers their significant colourless precursors that are arranged accord...
The controversial topic of synthetic dyes in food has been discussed for many years. The scrutiny and negative assessment of synthetic food dyes by the modern consumer have raised a strong interest in...
Jackfruit Seed – A Novel Substrate for the Production of Monascus Pigments through Solid-State Fermentation
jackfruit seed powder Monascus pigment
2009/3/6
Solid-state fermentation was carried out using jackfruit seed powder as substrate for the production of pigments using a fungal culture of Monascus purpureus. Due to the buffering nature of jackfruit ...
Polyphenols as Natural Food Pigments: Changes During Food Processing
Polyphenols Natural Food Pigments
2008/11/26
The colors of the foods and beverages contribute not only to their appearance but also to their agreeableness, which linked to both taste and flavor. Polyphenols, particularly flavonoids, are importan...
Biosynthesis of food constituents: Natural pigments. Part 2 – a review
biosynthesis xanthones flavonoids isoflavonoids neoflavonoids flavonols (epi)catechins flavandiols leucoanthocyanidins flavanones dihydroflavones flavanonoles dihydroflavonols flavones flavonols anthocyanidins anthocyanins chalcones dihydrochalcones quinochalcones aurones isochromenes curcuminoids carotenoids carotenes xanthophylls apocarotenoids iridoids
2014/3/3
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 biosyn...
Biosynthesis of food constituents: Natural pigments: Part 1
biosynthesis tetrapyrroles hemes chlorophylls eumelanins pheomelanins allomelanins betalains betaxanthins betacyanins benzoquinones naphthoquinones anthraquinones
2014/3/4
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 pa...
Separation and Determination of Yellow Gardenia Pigments for Food and Iridoid Constituents in Gardenia Fruits by Micellar Electrokinetic Chromatography
crocin crocetin geniposide gardenoside
2010/11/23
Micellar electrokinetic chromatography (MEKC) methods were developed for analyzing crocin and crocetin yellow gardenia pigments, and geniposide and gardenoside in gardenia fruits. Crocin and crocetin ...
Inhibition of Tyrosinase Activity by the Anthocyanin Pigments Isolated from Phaseolus vulgaris L.
pigments Phaseolus vulgaris L. bean
2010/11/22
The inhibitory effect of bean extracts (Phaseolus vulgaris L.), which showed antioxidative activity on mushroom tyrosinase activity, was investigated. A significant inhibitory effect was achieved by t...