Improvement of Thermal Stability of C-Phycocyanin by Nanofiber and Preservative Agents-Reference-Cited by-同舟云学术

Improvement of Thermal Stability of C-Phycocyanin by Nanofiber and Preservative Agents

Published:2016-02-29 Issue:6 Volume:40 Page:1264-1269
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Braga Anna Rafaela Cavalcante¹²,Figueira Felipe da Silva¹,Silveira Jéssica Teixeira da¹,Morais Michele Greque de¹,Costa Jorge Alberto Vieira¹,Kalil Susana Juliano¹

Affiliation:

1. College of Chemistry and Food Engineering, Federal University of Rio Grande; PO Box 474, 96201-900 Rio Grande RS Brazil

2. Biosciences Department; Federal University of São Paulo; Silva Jardim Street, 136 Vila Mathias 11015-020 Santos City SP Brazil

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12711/fullpdf

Reference27 articles.

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4. Complementary chromatic adaptation in a filamentous blue-green alga;Bennett;J. Cell. Biol.,1973

5. A kinetic and equilibrium study of the denaturation of aspartic proteinases from fungi, Endothia parasitica and Mucor miehei;Brown;Biochim. Biophys. Acta.,1999

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