Cargando…
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...
| Autores principales: | , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
|
| Materias: | |
| 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 |