Production of antioxidants by Anabaena PCC 7119 and evaluation of their protecting activity against oxidation of soybean oil

Food Biotechnology

Volumn 20, Issue 1, 2006, Pages 65-77

  Lima Araujo K G ^a   Domingues, J R ^b   Sabaa Srur, A U O ^b   Da Silva, A J R ^b  

^a FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^b FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Anabaena PCC 7119; Antioxidants; Cyanobacteria; Food additives; Natural additives

Indexed keywords

BACTERIA; BIOMASS; FOOD ADDITIVES; OXIDATION; VEGETABLE OILS;

ANABAENA PCC 7119; CYANOBACTERIA; HEAT STABILITY; NATURAL ADDITIVES;

ANTIOXIDANTS;

ANABAENA; CYANOBACTERIA; GLYCINE MAX; NOSTOC SP. PCC 7119; SOLANUM TUBEROSUM;

EID: 33645369676     PISSN: 08905436     EISSN: 15324249     Source Type: Journal    
DOI: 10.1080/08905430500524200     Document Type: Article

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