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

• Những tác giả chính: Hani Shkolnikov Lozober (Tác giả), Zoya Okun (Tác giả), Galit Parvari (Tác giả), Avi Shpigelman (Tác giả)
• Định dạng: Sách
• Được phát hành: MDPI AG, 2023-02-01T00:00:00Z.
• Những chủ đề: article
• Truy cập trực tuyến: Connect to this object online.

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 <i>Arthrospira platensis</i> (spirulina), and phycobil...