A kind of potential food additive produced by Streptomyces coelicolor: Characteristics of blue pigment and identification of a novel compound, λ-actinorhodin

Food Chemistry

Volumn 95, Issue 2, 2006, Pages 186-192

  Zhang, Hechun ^a   Zhan, Jixun ^a   Su, Keman ^b   Zhang, Yuanxing ^a  

^a EAST CHINA UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b EAST CHINA UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

actinorhodin; Actinorhodin; Blue pigment; Food additive; Pigment; Streptomyces coelicolor

Indexed keywords

ACTINORHODINE; FERROUS ION; FOOD ADDITIVE; LAMBDA ACTINORHODINE; LEAD; ORGANIC SOLVENT; OXIDIZING AGENT; PIGMENT; UNCLASSIFIED DRUG;

ACIDITY; ALKALINITY; ARTICLE; CHEMICAL STRUCTURE; FOOD PROCESSING; LD 50; NONHUMAN; PH; STREPTOMYCES COELICOLOR;

STREPTOMYCES COELICOLOR;

EID: 25144465362     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.12.028     Document Type: Article

References (10)

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