Carotenoids

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

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 analyzing the potential of already commercialized processes and products.

An indespensible resource, Carotenoids: Properties, Processing, and Applications will be useful for food scientists and technologists, food chemists, food industry personnel, and academia.

• Covers carotenoids' properties in view of alternative sources (plant by-products, microalgae, etc), recovery technologies, and applications
• Thoroughly explores mechanistic aspects, dietary intake, and recommendations about the health-promoting effects of carotenoids
• Discusses the effect of processing and storage conditions in the carotenoid levels and bioavailability
• Discusses applications and case studies in the food industry