Pigments from microalgae and microorganisms: Sources of food colorants

Abstract : A review focusing on research works in the field of food colorants over the past 10 uears. Innovations will improve the economy of pigment prodn. by isolating new or creating better microorganisms by improving the processes. Among microalgae, two success stories arise from efficient prodn. of carotenoids: (3-carotene from Dunaliella and astaxanthin from Haematococcus. Regarding phycobiliproteins or phycocyanin, researchers should first carry out toxicol. studies required before these compds. can be used as food colors. [on SciFinder(R)]
Type de document :
Chapitre d'ouvrage
Socaciu, Carmen and Sikorski, Zdzislaw E. Food Colorants, Chemical and Functional Properties, CRC Press, pp.399--426, 2008, 978-0-8493-9357-4
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http://hal.univ-reunion.fr/hal-01188156
Contributeur : Claire Tessier <>
Soumis le : vendredi 28 août 2015 - 15:08:41
Dernière modification le : mercredi 7 février 2018 - 08:48:02

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  • HAL Id : hal-01188156, version 1

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Laurent Dufossé. Pigments from microalgae and microorganisms: Sources of food colorants. Socaciu, Carmen and Sikorski, Zdzislaw E. Food Colorants, Chemical and Functional Properties, CRC Press, pp.399--426, 2008, 978-0-8493-9357-4. 〈hal-01188156〉

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