AMARANTH PIGMENTS AND PROSPECTS FOR THEIR APPLICATION IN THE FOOD INDUSTRY

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Nozimjon Tukxtaboev
Nafizahon Yulchieva

Annotatsiya

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.

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Bo‘lim
Kimyo
Mualliflar biografiyasi

, Andijan state university

Doctor of Chemistry, Professor of Andijan state university

Nozimjon Tukxtaboev , Andijan State University

Candidate of chemical sciences, docent of Andijan state university

Nafizahon Yulchieva , Andijan State University

Teacher,  Andijan state university

Foydalaniladigan adabiyotlar

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Kononkov P.F., Gins V.K., Gins M.S. Amaranth culture of the XXI century. ‒M., 2001.

Kawashty S.A et al.,(1999). Chemosystematic studies on four Amaranthus species. Bull.Nat.Res.Cent. Vol.24, No 2.

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.

Jackman RL., Smith JI. Anthocyanins and betalains. Natural foodcolours. Chapman, London. 1996.

Schliemann, W., Cai, Y. Z., Degenkolb, T., Schmitdt, J., & Corke, H. (2001). Betalains of Celosia argentea. Phytochemistry, 58.

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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