High hydrostatic pressure treatment of Arthrospira (Spirulina) platensis extracts and the baroprotective effect of sugars on phycobiliproteins

Author:

Faieta Marco,Neri Lilia,Di Michele Alessandro,Di Mattia Carla D.,Pittia Paola

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference57 articles.

1. Thermal degradation kinetics of the phycocyanin from Spirulina platensis;Antelo;Biochemical Engineering Journal,2008

2. High-pressure processing of food: Principles, Technology and Applications;Balasubramaniam,2017

3. Stabilization of beta-lactoglobulin by polyols and sugars against temperature-induced denaturation involves diverse and specific structural regions of the protein;Barbiroli;Food Chemistry.,2017

4. Complementary chromatic adaptation in a filamentous blue-green alga;Bennett;The Journal of Cell Biology,1973

5. Contribution of water to pressure and cold denaturation of proteins;Bianco;Physical Review Letters,2015

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