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By: Mohammed Kuddus (Edited by) , Poonam Singh (Edited by) , Rachana Singh (Edited by) , Sindhu Raveendran (Edited by)
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Microbial Pigments: Applications in Food and Beverage Industry offers a comprehensive and updated review of the impact of microbial pigments as value-added products in the food and beverage industry. Microbes produce a range of valuable pigments such as carotenoids, flavins, melanins, quinines, and violacein. The book explores the use of microbial pigments as additives, antioxidants, color intensifiers, and functional food ingredients. It discusses pigment isolation and processing technologies. It covers a range of applications across products like jams, spreads, frozen desserts, and beverages. The book also discusses food safety and toxicology aspects.
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The book is meant for researchers, academic and industry experts in food biotechnology, food processing, and food microbiology.
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