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531500 
Journal Article 
Review 
Biosynthesis of food constituents: Amino acids: 4. Non-protein amino acids - A review 
Velisek, J; Kubec, R; Cejpek, K 
2006 
24 
3 
93-109 
English 
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. 
biosynthesis; 3-amino acids; 4-amino acids; N-substituted amino acids; alicyclic amino acids; hydroxyamino acids; sulfur-containing amino; acids; basic amino acids; taurine; blighia-sapida; ornithine carbamoyltransferase; carnitine biosynthesis; canavalia-lineata; flavor precursors; lathyrus-sativus; l-canavanine; ackee fruit; plants; identification