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This article contains information about the pigment compounds that make up amaranth. The article also provides information about the importance of using betalain pigments in the food industry.

  • Internet havola
  • DOI
  • UzSCI tizimida yaratilgan sana 13-09-2022
  • O'qishlar soni 0
  • Nashr sanasi 15-07-2021
  • Asosiy tilIngliz
  • Sahifalar49-53
Ўзбек

Мақолада амарант таркибига кирувчи пигмент бирикмалар тўғрисида маълумотлар келтирилган. Мақолада, шунингдек, беталаин пигментларни озиқ-овқат саноатида қўллашнинг аҳамияти тўғрисида ҳам маълумотлар берилган.

Русский

Статья содержит информацию о пигментных соединениях, входящих в состав амаранта. В статье также приводится информация о важности использования беталаиновых пигментов в пищевой промышленности.

English

This article contains information about the pigment compounds that make up amaranth. The article also provides information about the importance of using betalain pigments in the food industry.

№ Havola nomi
1 1. Boyd, W. (1998). Ingredients update: What’s new with natural colorants? Cereal Foods World, 43, 720– 722
2 2. Von Elbe, J. H., & Goldman, I. L. (2000). The betalains. In G. J. Lauro, & F. J. Francis (Eds.), Natural food colorants science and technology (pp. 11–30). ‒New York: Marcel Dekker
3 3. Kononkov P.F., Gins V.K., Gins M.S. Amaranth culture of the XXI century. ‒M., 2001.
4 4. Kawashty S.A et al.,(1999). Chemosystematic studies on four Amaranthus species. Bull.Nat.Res.Cent. Vol.24, No 2.
5 5. Strack, D., Steglich, W., & Wray, V. (1993). Betalains. In P. M. Dey, & J. B. Harborne, Methods in plant biochemistry: Alkaloids and sulphur compounds (Vol. 8) (pp. 421–450). ‒London: Academic Press.
6 6. Jackman RL., Smith JI. Anthocyanins and betalains. Natural foodcolours. Chapman, London. 1996.
7 7. Schliemann, W., Cai, Y. Z., Degenkolb, T., Schmitdt, J., & Corke, H. (2001). Betalains of Celosia argentea. Phytochemistry, 58.
8 8. Yi-Zhong Caia , Mei Sunb and Harold Corkea .Characterization and application of betalain pigments from plants of the Amaranthaceae. Trends in Food Science & Technology 16 (2005) 370–376
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