Valorization of rice straw residue for canthaxanthin production via sustainable bioprocessing

Sustainable Food Technology 2026 Open access

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Authors: devendra Pratap Singh, Priyanka ., Tania Raheja, Saumya Singh, Neera Agarwal, Meena Krishania
DOI: 10.1039/d5fb00696a
Cited by: 0
References: 64

Abstract

Schematic representation of the complete bioprocess for the production of canthaxanthin, an orange-coloured carotenoid pigment from rice straw fermentation and its characterization.

Fields of Study & Subjects

Microbial Metabolism and Applications Biofuel production and bioconversion Biochemical and biochemical processes

Publication details

Journal / source
Sustainable Food Technology
Volume
4
Issue
3
Pages
2834–2849
Publication date
1 January 2026
Language
EN