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

Trends in Food Science & Technology - Tập 16 Số 9 - Trang 389-406 - 2005
Laurent Dufossé1, Patrick Galaup1, A. Yaron2, Shoshana Malis Arad2, Philippe Blanc3, Kotamballi N. Chidambara Murthy4, G. A. Ravishankar4
1Laboratoire ANTiOX, Université de Bretagne Occidentale, Pôle Technologique de Créach Gwen, F-29000 Quimper, France
2The Institute for Applied Biosciences, Ben-Gurion University of the Negev, P.O.B. 653, Beer-Sheva 84105, Israel
3Centre de Bioingénierie Gilbert Durand, UMR-CNRS 5504, UMR-INRA 792, Institut National des Sciences Appliquées, 135 Avenue de Rangueil, F-31077 Toulouse Cedex 04, France
4Plant Cell Biotechnology Department, Central Food Technological Research Institute, Mysore, 570 020, India

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