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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...
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...