Biotechnological Production of Carotenoids and Their Applications in Food and Pharmaceutical Products

Author:

Cardoso Ligia A. C.,Karp Susan G.,Vendruscolo Francielo,Kanno Karen Y. F.,Zoz Liliana I. C.,Carvalho Júlio C.

Publisher

InTech

Reference84 articles.

1. Aberoumand A. A review article on edible pigments properties and sources as natural biocolorants in foodstuff and food industry. World Journal of Dairy & Food Sciences. 2011;6:71-78.

2. Domínguez-Espinosa RM, Webb C. Submerged fermentation in wheat substrates for production of Monascus pigments. World Journal of Microbiology and Biotechnology. 2003;19:329-336. DOI: 10.1023/A:1023609427750

3. Sabater-Vilar M, Maas RFM, Fink-Gremmels J. Mutagenicity of commercial Monascus fermentation products and the role of citrinin contamination. Mutation Research. 1999;444:7-16. DOI: 10.1016/S1383-5718(99)00095-9

4. Pennacchi MGC, Rodrígues-Fernández DE, Vendruscolo F, Maranho LT, Marc I, Cardoso LAC. A comparison of cell disruption procedures for the recovery of intracellular carotenoids from Sporobolomyces ruberrimus H110. International Journal of Applied Biology and Pharmaceutical Technology. 2015;6:136-143.

5. Vendruscolo F, Bühler RMM, Carvalho JC, Oliveira D, Moritz DE, Schmidell W, Ninow JL. Monascus: A reality on the production and application of microbial pigments. Applied Biochemistry and Biotechnology. 2016;178:211-223. DOI: 10.10007/s12010-015-1880-z

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