Kinetic study on the effects of sugar addition on the thermal degradation of phycocyanin from Spirulina sp.
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DOI: 10.1016/j.fbio.2018.01.007
Abstract: Abstract Phycocyanin is a source of antioxidants and natural colorants extracted from microalgae. It undergoes color, concentration, and antioxidant activity degradations during heating processes, such as in food processing. The effects of different kinds of… read more here.
Keywords: degradation; addition; sugar addition; kinetic study ... See more keywords