Microorganisms and microalgae as sources of pigments for food use: A scientific oddity or an industrial reality?

Trends in Food Science and Technology

Volumn 16, Issue 9, 2005, Pages 389-406

  Dufossé, Laurent ^a   Galaup, Patrick ^a   Yaron, Anina ^b   Arad, Shoshana Malis ^b   Blanc, Philippe ^c   Murthy, Kotamballi N Chidambara ^d   Ravishankar, Gokare A ^d  

^a UNIVERSITÉ DE BRETAGNE OCCIDENTALE   (France)

^b BEN GURION UNIVERSITY OF THE NEGEV   (Israel)

^c INSA   (France)

^d CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

COST EFFECTIVENESS; FOOD ADDITIVES; PIGMENTS; PROCESS CONTROL; TOXIC MATERIALS;

COMBINATORIAL ENGINEERING; DUNALIELLA; MONASCUS; PENICILLIUM;

ALGAE;

CELLULAR ORGANISMS; DUNALIELLA; HAEMATOCOCCUS; MONASCUS; PENICILLIUM; PORPHYRIDIUM;

EID: 23944519708     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2005.02.006     Document Type: Conference Paper

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