High pressure assisted extraction of proteins from wet biomass of Arthrospira platensis (spirulina) – A kinetic approach

Author:

Giannoglou Marianna,Andreou Varvara,Thanou Ioanna,Markou Giorgos,Katsaros George

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference58 articles.

1. Chlorella and spirulina microalgae as sources of functional foods;Andrade;Nutraceuticals and Food Supplements,2018

2. Optimization of virgin olive oil yield and quality applying nonthermal processing;Andreou;Journal of Food Bioprocess Technology,2022

3. Effect of pulsed electric fields and high pressure on improved recovery of high-added-value compounds from olive pomace;Andreou;Journal of Food Science,2020

4. Official Methods of Analysis of the Association of Official Analytical Chemists, ed;AOAC,2000

5. Protein (total) in Flour;AOAC Official Method 920.87,2005

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