The Effect of Storage and Pasteurization (Thermal and High-Pressure) Conditions on the Stability of Phycocyanobilin and Phycobiliproteins

The utilization of natural blue pigments in foods is difficult as they are usually unstable during processing and the commonly applied pH. The current study focuses on natural blue pigment, possessing antioxidant properties, found in Arthrospira platensis (spirulina), and phycobiliproteins (PBP). Th...

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Detalles Bibliográficos
Autores principales: Shkolnikov Lozober, Hani, Okun, Zoya, Parvari, Galit, Shpigelman, Avi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10045346/
https://www.ncbi.nlm.nih.gov/pubmed/36978816
http://dx.doi.org/10.3390/antiox12030568

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10045346/
https://www.ncbi.nlm.nih.gov/pubmed/36978816
http://dx.doi.org/10.3390/antiox12030568

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