Red colorants from filamentous fungi. Are they ready for the food industry ?

Conference object, Article English OPEN
Dufossé, Laurent;
(2016)
  • Publisher: HAL CCSD
  • Identifiers: doi: 10.1016/j.jfca.2017.11.002
  • Subject: Food ingredient | Colorant | [SDV.IDA]Life Sciences [q-bio]/Food engineering | Talaromyces | Carotenoid | Azaphilone | Red pigments | Blakeslea | Anthraquinone | LCSNSA | Lycopene | Monascus | [CHIM]Chemical Sciences | [SDV]Life Sciences [q-bio]

International audience; Food components of microbial-origin have a long history in food science and the food industry. Thickening and gelling agents, flavour enhancers, polyunsaturated fatty acids, flavour compounds, vitamins, essential amino acids, and acidulants are s... View more
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