Thermal stability improvement of blue colorant C-Phycocyanin from Spirulina platensis for food industry applications

Process Biochemistry

Volumn 49, Issue 1, 2014, Pages 154-159

  Martelli, Giulia ^a   Folli, Claudia ^a   Visai, Livia ^b,c   Daglia, Maria ^b   Ferrari, Davide ^a,c  

^a UNIVERSITY OF PARMA   (Italy)

^b UNIVERSITY OF PAVIA   (Italy)

^c IRCCS   (Italy)

Author keywords

C Phycocyanin; Manuka honey; Methylglyoxal; Mono and disaccharides; Sterilization; Thermal stability

Indexed keywords

FOOD PRODUCTS; FRUCTOSE; PIGMENTS; STERILIZATION (CLEANING); TEMPERATURE; THERMODYNAMIC STABILITY;

C-PHYCOCYANIN; MANUKA HONEY; METHYLGLYOXAL; MONO- AND DISACCHARIDES; SATURATION CONCENTRATION; STABILITY IMPROVEMENT; STERILIZATION PROCESS; THERMAL DEGRADATION REACTION;

COLOR;

CARTHAMUS TINCTORIUS; CRYPTOPHYTA; CYANOBACTERIA; RHODOPHYTA; SPIRULINA PLATENSIS;

EID: 84891824389     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2013.10.008     Document Type: Article

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