Enhancement of β‐carotene‐rich carotenoid production by a mutant Sporidiobolus pararoseus and stabilization of its antioxidant activity by microencapsulation-Reference-Cited by-同舟云学术

Enhancement of β‐carotene‐rich carotenoid production by a mutant Sporidiobolus pararoseus and stabilization of its antioxidant activity by microencapsulation

Published:2020-06-04 Issue:8 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Manowattana Atchara¹,Techapun Charin¹,Laokuldilok Thunnop¹,Phimolsiripol Yuthana¹^ORCID,Chaiyaso Thanongsak¹^ORCID

Affiliation:

1. Faculty of Agro‐Industry Chiang Mai University Chiang Mai Thailand

Funder

Chiang Mai University

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14596

Reference36 articles.

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2. Spray Drying Techniques for Food Ingredient Encapsulation

3. Environmental and cultural stimulants in the production of carotenoids from microorganisms

4. Factors Influencing the Chemical Stability of Carotenoids in Foods

5. Effects of Sodium Alginate Bead Encapsulation on the Storage Stability of Durum Wheat (Triticum durumDesf.) Bran Oil Extracted by Supercritical CO2

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