Production kinetics and characterization of natural food color (torularhodin) with antimicrobial potential-Reference-Cited by-同舟云学术

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Production kinetics and characterization of natural food color (torularhodin) with antimicrobial potential

Published:2023-12 Issue: Volume:24 Page:101652
ISSN:2589-014X
Container-title:Bioresource Technology Reports
language:en
Short-container-title:Bioresource Technology Reports

Author:

Sebastian Shimmi,Tripathi Abhishek Dutt,Paul Veena,Darani Kianoush Khosravi,Agarwal Aparna

Funder

Banaras Hindu University

Indian Institute of Technology Delhi

Publisher

Elsevier BV

Subject

Waste Management and Disposal,Renewable Energy, Sustainability and the Environment,Environmental Engineering,Bioengineering

Reference44 articles.

1. Some factors affecting the production of carotenoids by Rhodotorula glutinis var. glutinis;Amr A;Food Nutr. Sci.,2012

2. Carotenoid production by Rhodotorula rubra cultivated in sugarcane juice, molasses, and syrup;Banzatto;Food Sci. Technol.,2013

3. Optimization of carotenoid production from hyper-producing Rhodotorula glutinis mutant 32 by a factorial approach;Bhosale;Lett. Appl. Microbiol.,2001

4. Optimization of carotenoid production by Rhodotorula graminis DBVPG 7021 as a function of trace element concentration by means of response surface analysis;Buzzini;Enzym. Microb. Technol.,2005

5. Carotenoids production from a newly isolated Sporidiobolus pararoseus strain by submerged fermentation;Cabral;Eur. Food Res. Technol.,2011

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