Table of Contents

Preface

Chapter 1. Astaxanthin as a Valuable Natural Carotenoid
(Farah Ayuni Mohd Hatta1, Rashidi Othman, Qurratu Aini Mat Ali, Razanah Ramya, Nur Hanie Mohd Latif and Wan Syibrah Hanisah Wan Sulaiman – Institute of Islam Hadhari, The National University of Malaysia, Bangi, Selangor Darul Ehsan, Malaysia, et al.)

Chapter 2. Challenges in Oral Bioavailability of Luten
(Ishani Bhat, Saisree Iyer, Vanessa Fernandes, Divyashree M and Bangera Sheshappa Mamatha – Nitte (Deemed to be University), Nitte University Center for Science Education and Research, Paneer Campus, Deralakatte, Mangalore, Karnataka, India)

Chapter 3. Technological Approaches to the Production of Yeast Carotenoids
(Lucielen Oliveira Santos, Pedro Garcia Pereira Silva, Daniel Prescendo Júnior, Tabita Veiga Dias Rodrigues, Erika Carvalho Teixeira and Janaina Fernandes de Medeiros Burkert – Federal University of Rio Grande, School of Chemistry and Food, Rio Grande, RS, Brazil)

Chapter 4. Rosaceae Fruits as a Valuable Source of Carotenoids. A Review
(T. Negreanu-Pirjol, D. R. Popoviciu, and B. S. Negreanu-Pirjol – Faculty of Pharmacy, “Ovidius” University of Constanta, Romania, et al.)

Index