Results 11 to 20 of about 46,651 (308)
Conversion of Chlorophyll b to Chlorophyll a via 7-Hydroxymethyl Chlorophyll [PDF]
Journal of Biological Chemistry, 1996 Chlorophyll b is synthesized from chlorophyll a by the oxidation of the methyl group on the ring B of the tetrapyrrole ring to the formyl group. Previously, we reported that chlorophyllide b could be converted to chlorophyll a in isolated cucumber etioplasts indicating the conversion of chlorophyll b to chlorophyll a.
H, Ito, T, Ohtsuka, A, Tanaka
openaire +2 more sources
Advances in the members and biosynthesis of chlorophyll family
Photosynthetica, 2019 Chlorophylls are vital for photosynthesis, allowing plants to absorb energy from light for photosynthesis. More than one hundred species of chlorophyll have been identified.
N.W. QIU +4 more
doaj +1 more source
Quality Evaluation of Wild and Cultivated Asparagus: A Comparison between Raw and Steamed Spears
Agriculture, 2021 Asparagus is highly appreciated for its organoleptic and nutritional characteristics and wild genotypes are valuable components of traditional dishes.
Lucrezia Sergio +5 more
doaj +1 more source
Development of a New Method of Storage and Maximum Separation of Chlorophils From Chlorophylcontaining Vegetables at Reception of Healthfull Nanoproducts [PDF]
, 2018 The aim of the work is the development of a new way of deep processing of chlorophyll-containing vegetables that gives a possibility not only to preserve chlorophylls a and b and other biologically active substances (BAS) of raw materials, but also to ...
Bessarab, O. (Olexandr) +7 more
core +2 more sources
Plant Food Dyes with Antioxidant Properties and Allergies—Friend or Enemy?
Antioxidants, 2023 Color is an important food attribute which increases its attractiveness, thus influencing consumer preferences and acceptance of food products. The characteristic color of fresh, raw food is due to natural dyes present in natural food sources. Food loses
Kinga Lis, Zbigniew Bartuzi
doaj +1 more source
Chlorophyll and Chlorophyll Catabolite Analysis by HPLC [PDF]
, 2018 The most obvious event of leaf senescence is the loss of chlorophyll. Chlorophyll degradation proceeds in a well-characterized pathway that, although being common to higher plants, yields a species-specific set of chlorophyll catabolites, termed phyllobilins.
Das, Aditi +2 more
openaire +3 more sources
On the linear and non-linear electronic spectroscopy of chlorophylls: a computational study [PDF]
, 2013 A theoretical analysis of linear and non-linear (two-photon absorption) electronic spectroscopy of all known porphyrinic pigments has been performed using linear and quadratic density functional response theory, with the long-range corrected CAM-B3LYP ...
Graczyk, Alicja +2 more
core +1 more source
Scientific Opinion on the re‐evaluation of chlorophylls (E 140(i)) as food additives
EFSA Journal, 2015 Chlorophylls (E 140(i)) were previously evaluated by Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 1969 and the Scientific Committee on Food (SCF) in 1975 and 1983 and, in relation to special medical purposes, for young children in 1996 ...
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)
doaj +1 more source
Molecules, 2022 Microalgae are well-known for their high-added value compounds and their recovery is currently of great interest. The aim of this work is the recovery of such components from Chlorella vulgaris through supercritical fluid extraction (SFE) with CO2.
Ioulia Georgiopoulou +3 more
doaj +1 more source