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Articles 1 - 4 of 4
Full-Text Articles in Food Science
Volume 10, Number 1 (Spring/Summer 2013), Ut Institute Of Agriculture
Volume 10, Number 1 (Spring/Summer 2013), Ut Institute Of Agriculture
Tennessee Land, Life and Science Magazine
Issue Highlights:
- The four pillars of the Institute of Agriculture
- Alumna forges partnership amid Waldo Canyon fire
- Fishery biologists revive a river
Sp747-B Manufacturing Formulated Acid Foods In Tennessee, Faith Critzer, P. Michael Davidson, John Mount
Sp747-B Manufacturing Formulated Acid Foods In Tennessee, Faith Critzer, P. Michael Davidson, John Mount
Food, Nutrition and Food Safety
No abstract provided.
Sp747-A Manufacturing Acidified Foods In Tennessee, Faith Critzer
Sp747-A Manufacturing Acidified Foods In Tennessee, Faith Critzer
Food, Nutrition and Food Safety
No abstract provided.
Astaxanthin: A Comparative Case Of Synthetic Vs. Natural Production, Khoa Dang Nguyen
Astaxanthin: A Comparative Case Of Synthetic Vs. Natural Production, Khoa Dang Nguyen
Faculty Publications and Other Works -- Chemical and Biomolecular Engineering
Astaxanthin, the “king of carotenoids” has been widely used as an animal feed additive for several decades, mainly in the aquaculture industry. Recent studies have led to its emergence as a potent antioxidant available for human consumption. Traditionally it has been chemically synthesized, but the recent market interest has generated interests in producing it naturally via yeast (Phaffia rhodozyma) fermentation, or algal (Haematococcus pluvialis) induction. This work aims to compare these production processes and their impact on the economical, environmental, and societal scale. We also look at the attempts of increasing production yields by altering various …