Food Chemistry, Function and Analysis Microbial Carotenoids

This book describes the fundamental aspects of carotenoids and explores groundbreaking microbial production techniques for researchers, industry professionals, and students. Carotenoids are powerful antioxidants that promote health by protecting against disease and boosting the immune system. These vibrant pigments, exclusively synthesized by plants and microorganisms, are among the most widely distributed in nature. This book describes the fundamental aspects of carotenoids and explores groundbreaking microbial production techniques. It highlights recent advances in genetic and metabolic engineering, shedding light on their potential for industrial applications. Comprehensive coverage includes upstream and downstream processing methods for scaling up production, analytical techniques for precise quantification and applications across diverse industries such as food, pharmaceuticals, cosmetics and animal feed. Additionally, the book examines economic and regulatory factors influencing the carotenoid market and underscores the environmental and sustainability benefits of microbial production. With consumer demand for natural, health-promoting ingredients on the rise, this resource bridges the gap between laboratory research and commercial success. From microalgae to bacteria, filamentous fungi, and yeast, this book offers a thorough exploration of microbial sources. Researchers, industry professionals, and students, will all discover the cutting-edge, practical insights that unlock the full potential of carotenoids.

Pages: 378, Hardcover, Royal Society of Chemistry