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Effect of fat-type on cookie dough and cookie quality
| Content Provider | CSIR - Central Food Technological Research Institute (CFTRI) |
|---|---|
| Author | Jacob, Jissy Leelavathi, K. |
| Date of Submission | 2007-01-01 |
| Abstract | The enhanced interest in carotenoid research arises partly because of their application in the food and health industries and partly because of the necessity to find a commercially viable natural source for their mass production. The bottlenecks in finding a natural source of carotenoids which can compete with the synthetic products is the mass production of the organism that produces carotenoids, cell harvesting and extraction methods of carotenoids. The microalga Botryococcus braunii is an interesting organism for its commercial value as a rich source of carotenoids. It contains lutein as major carotenoid which is considered to be one of the beneficial carotenoidsin human health applications. The current paper reviews the status of B. braunii as an alternative source of carotenoid production on the commercial scale addressing aspects like cultures of algae, factors that enhance the production and accumulation of carotenoids, cell harvesting methods, and carotenoid extraction. The paper also presents an overview of identification, characterization and structural elucidation of carotenoids from B. braunii and their bioactivity. |
| Starting Page | 299 |
| Ending Page | 305 |
| Page Count | 7 |
| File Format | |
| ISSN | 02608774 |
| Issue Number | 1 |
| Volume Number | 79 |
| Alternate Webpage(s) | http://ir.cftri.com/7487/ |
| Journal | Journal of Food Engineering |
| Language | English |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Bakery Products Biscuits Cookies Fats |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
