Antioxidant potential of nature's “something blue”: Something new in the marriage of biological activity and extraction methods applied to C-phycocyanin-Reference-Cited by-同舟云学术

Antioxidant potential of nature's “something blue”: Something new in the marriage of biological activity and extraction methods applied to C-phycocyanin

Published:2021-01 Issue: Volume:107 Page:309-323
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Fratelli Camilly,Burck Monize,Amarante Marina Campos Assumpção,Braga Anna Rafaela Cavalcante

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo - FAPESP

CAPES

CNPq

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference138 articles.

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3. Antioxidant activity optimisation of Spirulina platensis C-phycocyanin obtained by freeze-thaw, microwave-assisted and ultrasound-assisted extraction methods;Aftari;Quality Assurance and Safety of Crops & Foods,2017

4. The optimized concentration and purity of spirulina platensis C-phycocyanin: A comparative study on microwave-assisted and ultrasound-assisted extraction methods;Aftari;Journal of Food Processing and Preservation,2015

5. Impact of incubation conditions on protein and C-Phycocyanin recovery from Arthrospira platensis post- pulsed electric field treatment;Akaberi;Bioresource Technology,2020

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