Carotenoid Value Addition of Cereal Products by Monoculture and Mixed-Culture Fermentation ofPhaffia rhodozymaandSporobolomyces roseus-Reference-Cited by-同舟云学术

Carotenoid Value Addition of Cereal Products by Monoculture and Mixed-Culture Fermentation ofPhaffia rhodozymaandSporobolomyces roseus

Published:2011-09 Issue:5 Volume:88 Page:467-472
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Ananda Nanjundaswamy¹²,Vadlani Praveen V.¹

Affiliation:

1. Bioprocessing and Industrial Value Added Program (BIVAP), Department of Grain Science and Industry, Kansas State University.

2. Corresponding author. 301 Goodwyn Hall, 7061 Senators Dr., Department of Biology, Auburn University, Montgomery, AL 36117. Tel: 334-244-3625. Fax: 334-244-3993. E-mail: ananjund@aum.edu

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference28 articles.

1. Fiber Reduction and Lipid Enrichment in Carotenoid-Enriched Distillers Dried Grain with Solubles Produced by Secondary Fermentation of Phaffia rhodozyma and Sporobolomyces roseus

2. Production and optimization of carotenoid-enriched dried distiller’s grains with solubles by Phaffia rhodozyma and Sporobolomyces roseus fermentation of whole stillage

3. Batch and fed-batch carotenoid production by Rhodotorula glutinis-Debaryomyces castellii co-cultures in corn syrup

4. Skin Lycopene Is Destroyed Preferentially over β-Carotene during Ultraviolet Irradiation in Humans

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