Biosynthesis of food constituents: Amino acids: 4. Non-protein amino acids - a review

Jan Velíšek, Roman Kubec and Karel Cejpek
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Jan Velíšek: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Roman Kubec: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Karel Cejpek: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2006, vol. 24, issue 3, 93-109

Abstract: This review article gives a brief survey of the principal pathways that lead to the biosynthesis of the most important non-protein amino acids occurring in foods and feeds. These amino acids have been divided into the following groups: 3-amino acids and 4-amino acids, N-substituted amino acids, alicyclic amino acids, hydroxyamino acids, sulfur-containing amino acids, basic amino acids, and taurine.

Keywords: biosynthesis; 3-amino acids; 4-amino acids; N-substituted amino acids; alicyclic amino acids; hydroxyamino acids; sulfur-containing amino acids; basic amino acids; taurine (search for similar items in EconPapers)
Date: 2006
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Citations: View citations in EconPapers (3)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:24:y:2006:i:3:id:3304-cjfs

DOI: 10.17221/3304-CJFS

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