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 also analyzing the potential of already commercialized processes and products.
- 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 surrounding the health-promoting effects of carotenoids
- Discusses the effect of processing and storage conditions in carotenoid levels and bioavailability
- Presents applications and case studies in the food industry
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