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The use of starch and β-lactoglobulin composite hydrogels as frameworks for preserving c-phycocyanin
(Faculty of Technology and Metallurgy, University of Belgrade, 2023)
Our study aimed to preserve the natural blue dye of C-phycocyanin (C-PC)
phycobiliprotein from Spirulina microalgae due to its importance in the food industry. We
incorporated C-PC into hydrogels formed by combining ...
Combined hydrogels of starch and β-lactoglobulin as matrices for the preservation of C-phycocyanin
(Serbian Biochemical Society, 2023)
The color of food products is an important aspect in food industry, and its preservation
remains a big challenge. We aim to preserve the natural blue dye of C-phycocyanin (C-PC)
phycobiliprotein from Spirulina microalgae. ...
Examination of C-phycocyanin interactions with selected vitamins
(Serbian Biochemical Society, 2023)
C-phycocyanin (C-PC) is a photosynthetic protein from Arthrospira platensis
(cyanobacteria). Due to its intense blue colour, which is very rare in nature, C-PC has
industrial applications as a food colourant as a substitute ...
Investigation of the Potential of Selected Food-Derived Antioxidants to Bind and Stabilise the Bioactive Blue Protein C-Phycocyanin from Cyanobacteria Spirulina
(MDPI, 2024)
Blue C-phycocyanin (C-PC), the major Spirulina protein with innumerable
health-promoting benefits, is an attractive colourant and food supplement. A crucial obstacle to its
more extensive use is its relatively low ...