Articles with "astaxanthin pink" as a keyword



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Drying and extraction of astaxanthin from pink shrimp waste (Farfantepenaeus subtilis): the applicability of spouted beds

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Published in 2018 at "Food Science and Technology International"

DOI: 10.1590/fst.31316

Abstract: Astaxanthin (3,3-dihydroxy-β,β-carotene-4,4-dione) is a ketocarotenoid, oxidized form of β-carotene being responsible for the pink to red pigmentation and widely distributed in aquatic animals such as shrimp, salmon, trout, and lobster (Stepnowski et al., 2005; Higuera-Ciapara… read more here.

Keywords: drying extraction; pink; pink shrimp; shrimp waste ... See more keywords