Natural pigments: carotenoids, anthocyanins, and betalains--characteristics, biosynthesis, processing, and stability.
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Identification of Shell Colour Pigments in Marine Snails Clanculus pharaonius and C. margaritarius (Trochoidea; Gastropoda)Metal-Induced Production of a Novel Bioadsorbent Exopolysaccharide in a Native Rhodotorula mucilaginosa from the Mexican Northeastern RegionGenetics and Biochemistry of Zero-Tannin LentilsPlant cell culture strategies for the production of natural productsAdding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food AdditivesMultivariate statistical analysis and optimization of ultrasound-assisted extraction of natural pigments from waste red beet stalks.Simultaneous extraction, optimization, and analysis of flavonoids and polyphenols from peach and pumpkin extracts using a TLC-densitometric method.Development and evaluation of floating alginate microspheres for oral delivery of anthocyanins - A preliminary investigationSolar salt lake as natural environmental source for extraction halophilic pigments.Utilization and optimization of a waste stream cellulose culture medium for pigment production by Penicillium spp.The effect of cooking on the phytochemical content of vegetables.Regularities of Anthocyanins Retention in RP HPLC for "Water-Acetonitrile-Phosphoric Acid" Mobile PhasesA method for red-violet pigments extraction from fruits of Malabar spinach (Basella rubra) with enhanced antioxidant potential under fermentationMolluscan shell colour.Coordinate contribution of lipid oxidation and Maillard reaction to the nonenzymatic food browning.The Pigment in Alkaptonuria Relationship to Melanin and Other Coloured Substances: A Review of Metabolism, Composition and Chemical AnalysisThe Assessment of Red Beet as a Natural Colorant, and Evaluation of Quality Properties of Emulsified Pork Sausage Containing Red Beet Powder during Cold Storage.Selenium Supplementation of Amaranth Sprouts Influences Betacyanin Content and Improves Anti-Inflammatory Properties via NFκB in Murine RAW 264.7 MacrophagesHome-Processed Red Beetroot (Beta vulgaris L.) Products: Changes in Antioxidant Properties and Bioaccessibility.Elevated vitamin E content improves all-trans β-carotene accumulation and stability in biofortified sorghum.Recent Advances in Anthocyanin Analysis and Characterization.Blood serum retinol levels in Asinara white donkeys reflect albinism-induced metabolic adaptation to photoperiod at Mediterranean latitudes.Methods for the determination of European Union-permitted added natural colours in foods: a review.Flavonoids protecting food and beverages against light.Betanin--a food colorant with biological activity.Biosynthesis of Oligomeric Anthocyanins from Grape Skin Extracts.Vegetable-based dye-sensitized solar cells.Natural colorants: Pigment stability and extraction yield enhancement via utilization of appropriate pretreatment and extraction methods.Gastroretentive systems - a proposed strategy to modulate anthocyanin release and absorption for the management of diabetes.A protective effect of anthocyanins and xanthophylls on UVB-induced damage in retinal pigment epithelial cells.Modern Breeding and Biotechnological Approaches to Enhance Carotenoid Accumulation in Seeds.Tobacco TTG2 and ARF8 function concomitantly to control flower colouring by regulating anthocyanin synthesis genes.Identification and production of a novel natural pigment, cordycepoid A, from Cordyceps bifusispora.Influence of pectinolyttic and cellulotyc enzyme complexes on cashew bagasse maceration in order to obtain carotenoidsAchiote (Bixa orellana L.): a natural source of pigment and vitamin E.Effects of heat, pH, antioxidant, agitation and light on betacyanin stability using red-fleshed dragon fruit (Hylocereus polyrhizus) juice and concentrate as models.Structural Characterization of a Novel Antioxidant Pigment Produced by a Photochromogenic Microbacterium oxydans Strain.Dissecting the mechanism of Solanum lycopersicum and Solanum chilense flower colour formation.The yellow-fruited tomato 1 (yft1) mutant has altered fruit carotenoid accumulation and reduced ethylene production as a result of a genetic lesion in ETHYLENE INSENSITIVE2.Emerging technique for healthier frying for production of reduced-fat beetroot (Beta vulgaris) chips.
P2860
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P2860
Natural pigments: carotenoids, anthocyanins, and betalains--characteristics, biosynthesis, processing, and stability.
description
2000 nî lūn-bûn
@nan
2000 թուականի Մայիսին հրատարակուած գիտական յօդուած
@hyw
2000 թվականի մայիսին հրատարակված գիտական հոդված
@hy
2000年の論文
@ja
2000年論文
@yue
2000年論文
@zh-hant
2000年論文
@zh-hk
2000年論文
@zh-mo
2000年論文
@zh-tw
2000年论文
@wuu
name
Natural pigments: carotenoids, ...... is, processing, and stability.
@ast
Natural pigments: carotenoids, ...... is, processing, and stability.
@en
type
label
Natural pigments: carotenoids, ...... is, processing, and stability.
@ast
Natural pigments: carotenoids, ...... is, processing, and stability.
@en
prefLabel
Natural pigments: carotenoids, ...... is, processing, and stability.
@ast
Natural pigments: carotenoids, ...... is, processing, and stability.
@en
P2093
P1476
Natural pigments: carotenoids, ...... is, processing, and stability.
@en
P2093
Delgado-Vargas F
Jiménez AR
Paredes-López O
P304
P356
10.1080/10408690091189257
P577
2000-05-01T00:00:00Z