Next generation nutraceutical from shrimp waste: The convergence of applications with extraction methods-Reference-Cited by-同舟云学术

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Next generation nutraceutical from shrimp waste: The convergence of applications with extraction methods

Published:2017-12 Issue: Volume:237 Page:121-132
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Prameela Kandra,Venkatesh Kuncham,Immandi Sarat Babu,Kasturi Ashok Phani Kiran,Rama Krishna Ch.,Murali Mohan Ch.

Funder

Department of Science and Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference85 articles.

1. Astaxanthin: sources, extraction, stability, biological activities and its commercial applications–a review;Ambati;Marine Drugs,2014

2. Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems;Anarjan;Food Chemistry,2013

3. Astaxanthin prevents changes in the thioredoxin reductase and paraoxonase in hypercholesterolemic rabbits;Augusti;Journal of Clinical Biochemistry Nutrition,2012

4. Combined astaxanthin and fish oil supplementation improves glutathione-based redox balance in rat plasma and neutrophils;Barros;Chemico Biological Interactions,2012

5. Shrimp biowaste fermentation with Pediococcus acidolactici CFR2182: optimization of fermentation conditions by response surface methodology and effect of optimized conditions on deproteinization and carotenoid recovery;Bhaskar;Enzyme and Microbial Technology,2007

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