Cargando…

Microbial Pigments in the Food Industry—Challenges and the Way Forward

Developing new colors for the food industry is challenging, as colorants need to be compatible with a food flavors, safety, and nutritional value, and which ultimately have a minimal impact on the price of the product. In addition, food colorants should preferably be natural rather than synthetic co...

Descripción completa

Detalles Bibliográficos
Autores principales:	Sen, Tanuka, Barrow, Colin J., Deshmukh, Sunil Kumar
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2019
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6411662/ https://www.ncbi.nlm.nih.gov/pubmed/30891448 http://dx.doi.org/10.3389/fnut.2019.00007

Ejemplares similares

The Fiji Sugar Industry: Sustainability Challenges and the Way Forward
por: Dean, Mohseen Riaz Ud
Publicado: (2022)

Ecological and Biotechnological Aspects of Pigmented Microbes: A Way Forward in Development of Food and Pharmaceutical Grade Pigments
por: Chatragadda, Ramesh, et al.
Publicado: (2021)

Detection and Quantitation of Gluten in Fermented-Hydrolyzed Foods by Antibody-Based Methods: Challenges, Progress, and a Potential Path Forward
por: Panda, Rakhi, et al.
Publicado: (2019)

Editorial: The Sustainability Challenge: New Perspectives on the Use of Microbial Approaches and Their Impact on Food and Feed
por: Coda, Rossana, et al.
Publicado: (2020)

An examination of the Petroleum Industry Act 2021: prospects, challenges, and the way forward
por: Borha, David Oladeji Ehijie, et al.
Publicado: (2023)

Food Oral Processing—An Industry Perspective
por: Devezeaux De Lavergne, Marine, et al.
Publicado: (2021)

On how people deal with industrialized and non-industrialized food: A theoretical analysis
por: Amorim, Alessandra, et al.
Publicado: (2022)

Insects as source of phenolic and antioxidant entomochemicals in the food industry
por: Torres-Castillo, Jorge A., et al.
Publicado: (2023)

Ultrasound-Assisted Extraction of Natural Pigments From Food Processing By-Products: A Review
por: Linares, Guillermo, et al.
Publicado: (2022)

Sensory-Related Industrial Additives in the US Packaged Food Supply
por: Tseng, Marilyn, et al.
Publicado: (2022)

Challenges in Food Chemistry
por: Rychlik, Michael
Publicado: (2015)

Food preservation by cold plasma from dielectric barrier discharges in agri-food industries
por: Jiang, Hao, et al.
Publicado: (2022)

Editorial: Rising stars in nutrition and food science technology: application of emerging technologies in the food industry
por: Zhang, Zhi-Hong, et al.
Publicado: (2023)

Microbial links to noninfectious diseases: The way forward
por: Parija, Subhash Chandra
Publicado: (2019)

Non-thermal Technologies for Food Processing
por: Jadhav, Harsh Bhaskar, et al.
Publicado: (2021)

Dark Chocolate: Opportunity for an Alliance between Medical Science and the Food Industry?
por: Petyaev, Ivan M., et al.
Publicado: (2017)

Ultra-Processed: The Search of Positioning From the Food Industry Regulatory Authorities
por: Rego, Raul Amaral
Publicado: (2022)

Editorial: Valorization of food and agro-industrial waste: novel approaches and their applications
por: Sridhar, Kandi, et al.
Publicado: (2023)

Stability of Food Security in Iran; Challenges and Ways Forward: A Narrative Review
por: Ghalibaf, Mohammad Bagher, et al.
Publicado: (2022)

Health challenges in Africa and the way forward
por: Kirigia, Joses Muthuri, et al.
Publicado: (2008)

Characterization of an Endophytic Strain Talaromyces assiutensis, CPEF04 With Evaluation of Production Medium for Extracellular Red Pigments Having Antimicrobial and Anticancer Properties
por: Mishra, Rahul Chandra, et al.
Publicado: (2021)

Microbial pigments: learning from the Himalayan perspective to industrial applications
por: Kumar, Subhash, et al.
Publicado: (2022)

Grand Challenges in Nutrition and Food Science Technology
por: Khoo, Chor San, et al.
Publicado: (2014)

Food for an Urban Planet: Challenges and Research Opportunities
por: Knorr, Dietrich, et al.
Publicado: (2018)

COVID-19 and Food: Challenges and Research Needs
por: Knorr, Dietrich, et al.
Publicado: (2020)

Benefits and Challenges in the Incorporation of Insects in Food Products
por: Acosta-Estrada, Beatriz A., et al.
Publicado: (2021)

Open Science: Challenges, Possible Solutions and the Way Forward
por: Chakravorty, Nishant, et al.
Publicado: (2022)

The Importance of Heating Unit Operations in the Food Industry to Obtain Safe and High-Quality Products
por: Tadini, Carmen C., et al.
Publicado: (2022)

The Biological Activity Mechanism of Chlorogenic Acid and Its Applications in Food Industry: A Review
por: Wang, Liang, et al.
Publicado: (2022)

Do they really support “your freedom of choice”? FoPNL and the food industry in Brazil
por: Mais, Laís Amaral, et al.
Publicado: (2023)

Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles
por: Rosales, Thiécla Katiane Osvaldt, et al.
Publicado: (2023)

Perilla frutescens L.: a dynamic food crop worthy of future challenges
por: Aochen, Chubasenla, et al.
Publicado: (2023)

Microalgae-Derived Pigments for the Food Industry
por: Sun, Han, et al.
Publicado: (2023)

Ghana’s herbal medicine industry: prospects, challenges and ways forward from a developing country perspective
por: Asase, Alex
Publicado: (2023)

Noncommunicable diseases in India: Challenges and the way forward
por: Banerjee, A
Publicado: (2019)

HIV Vaccine Research: The Challenge and the Way Forward
por: Wang, Hai-Bo, et al.
Publicado: (2015)

Mental health in Zambia – challenges and way forward
por: Ngungu, Jedrin, et al.
Publicado: (2009)

Zoonotic tuberculosis in Africa: challenges and ways forward
por: Carruth, Lauren, et al.
Publicado: (2016)

Herd immunity: challenges and the way forward in Korea
por: Oh, Jiyoung, et al.
Publicado: (2021)

Mental health challenges in Bangladesh and the way forwards
por: Kamrul Hasan, Md., et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_9r07blf6bfrd1lmchjcei2afi0