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Carotenoids: Properties, Processing and Applications

  • ID: 4768614
  • Book
  • October 2019
  • Elsevier Science and Technology

Carotenoids: Properties, Processing, and Applications fills the gap of transfer knowledge between academia and industry, covering integral information in three critical dimensions: properties, recovery and applications. At the moment, carotenoid research is directed at particular applications, including colorants, antioxidants and recovery from plant processing by-products. These trends take into account the health, nutrition and functions of carotenoids, the new recovery efforts from underutilized sources, the extraction procedures using green solvents and technologies, and their sustainability aspects.

Written by a team of experts in the field of food chemistry, food science and technology, as well as bioresource technologists mainly from academia, the book covers the most recent advances in the field of carotenoids, while also analyzing the potential of already commercialized processes and products.

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1. Overview of carotenoids and beneficial effects on human health 2. Factors affecting bioaccessibility and bioefficacy of carotenoids 3. Antiobese properties of carotenoids 4. Biosynthesis of carotenoids 5. Underutilized sources of carotenoids 6. Carotenoids from microalgae 7. Analysis and metabolomics of Carotenoids 8. Carotenoids degradation and precautions during processing 9. 'Extraction of Carotenoids using Ionix Liquids 10. Extraction methods of carotenoids 11. Applications of carotenoids as colorants 12. Applications of carotenoids in aquaculture 13. Commercialization aspects of carotenoids
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Charis M. Galanakis Galanakis Laboratories, Chania, Greece. Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.
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