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http://localhost:8080/xmlui/handle/123456789/729Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Poorniammal, R | - |
| dc.contributor.author | Sarathambal, C | - |
| dc.contributor.author | Sakthi, A.R | - |
| dc.contributor.author | Arun, S | - |
| dc.date.accessioned | 2017-11-03T05:32:35Z | - |
| dc.date.available | 2017-11-03T05:32:35Z | - |
| dc.date.issued | 2013 | - |
| dc.identifier.citation | Agri. Reviews, Vol.34 (4) : 2013, PP.307-312 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/729 | - |
| dc.description.abstract | Yeast carotenoids represent a group of valuable molecules for the pharmaceutical, chemical, food and feed industries, not only because they can act as vitamin A precursors, but also for their coloring, antioxidant and possible tumor-inhibiting activity. The synthesis of different natural commercially important carotenoids (carotene, torulene, torularhodin and astaxanthin) by several yeast species belonging to the genera Rhodotorula, Sporobolomyces and Phaffia were considered as potential pigment sources. In this review, the different yeast carotenoids and their health benefits are discussed. | en_US |
| dc.subject | Carotenoids | en_US |
| dc.subject | Phaffia | en_US |
| dc.subject | Colourants | en_US |
| dc.subject | Rhodotorula | en_US |
| dc.subject | Yeast | en_US |
| dc.title | YEAST CAROTENOIDS IMPORTANCE IN FOOD AND FEED INDUSTRIES AND ITS HEALTH BENEFITS– A REVIEW | en_US |
| dc.type | Article | en_US |
| Appears in Collections: | CROP PROTECTION | |
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