Technological and scientific prospection of phycocyanin production from Spirulina (Arthrospira spp.): optimization and application in ice cream

Abstract Phycocyanin (PC) is commercially exploited in various commercial sectors, as novel applications are developed rapidly. However, the state-of-the-art is difficult to define, given the extremely heterogeneous information available. Hence, this study aimed to perform a technological and scient...

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Egile Nagusiak:	Samuel Ferreira Damaciano, Daniel Kurpan, Raphael de Oliveira Ribeiro, Isabella Bastos Torres, João Vitor Florido França, Elisabete Barbarino, Elcio Ribeiro Borges, Daniel Perrone, Anita Ferreira do Valle
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	Instituto de Tecnologia de Alimentos (ITAL) 2024-10-01
Saila:	Brazilian Journal of Food Technology
Gaiak:	Algae Cyanobacteria Arthrospira maxima Pigments Technology mapping Food coloring
Sarrera elektronikoa:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232024000100426&lng=en&tlng=en
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