astaxanthin catabolic process
Semantic Scholar uses AI to extract papers important to this topic.
The red color of processed shrimp, one of the most attractive attributes and an important criterion for consumers, is often… Expand AbstractAim
This study investigated the hypoglycemic and antioxidant effects of shrimp astaxanthin on the kidney of alloxan… Expand Dried salted shrimps are made from raw shrimps, which are cooked and dried under direct sunlight. The preparation and storage… Expand Solubilising astaxanthin in nanodispersion systems is a promising approach to incorporate astaxanthin into water-based food… Expand The protective effects of α-tocopherol and ascorbic acid on astaxanthin in astaxanthin nanodispersions produced via a solvent… Expand The main objective of this study was to evaluate the stability of astaxanthin after drying and storage at different conditions… Expand Haematoccocus pluvialis is the main natural source of astaxanthin. Extraction with SuperCritical (SC) carbon dioxide (CO2) is an… Expand Astaxanthin extracted from shrimp (Litopenaeus setiferus) byproducts using flaxseed oil (FO) was evaluated for the kinetics of… Expand Fully synchronised germination of Haematococcus pluvialis astaxanthin-replete aplanospores was induced by transfer to nitrogen… Expand ZusammenfassungDie Qualität von Wildlachs und von in Aquakultur gezüchteter Lachsforelle — beide in lichtdurchlässigen… Expand