Investigation of Bioavailability and Food-Processing Properties of Arthrospira platensis by Enzymatic Treatment and Micro-Encapsulation by Spray Drying

Due to its high-protein content of 60–70% on dry weight, Arthrospira platensis, has been considered as one of the most sought-after protein alternatives. However, the processing of Arthrospira platensis extract (spirulina, SP) in food is usually limited due to the strong green colour and taste, as w...

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Detalles Bibliográficos
Autores principales: Maag, Patricia, Dirr, Simon, Özmutlu Karslioglu, Özlem
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265850/
https://www.ncbi.nlm.nih.gov/pubmed/35804738
http://dx.doi.org/10.3390/foods11131922

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265850/
https://www.ncbi.nlm.nih.gov/pubmed/35804738
http://dx.doi.org/10.3390/foods11131922

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