The Optimized Concentration and Purity of Spirulina platensis C-Phycocyanin: A Comparative Study on Microwave-Assisted and Ultrasound-Assisted Extraction Methods-Reference-Cited by-同舟云学术

The Optimized Concentration and Purity of Spirulina platensis C-Phycocyanin: A Comparative Study on Microwave-Assisted and Ultrasound-Assisted Extraction Methods

Published:2015-09-18 Issue:6 Volume:39 Page:3080-3091
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Vali Aftari Robabeh¹,Rezaei Karamatollah²,Mortazavi Ali¹,Bandani Ali Reza³

Affiliation:

1. Department of Food Science and Technology; Faculty of Agriculture; Ferdowsi University of Mashhad; PO Box 91775-1163 Mashhad Iran

2. Departments of Food Science and Technology; Faculty of Agricultural Engineering and Technology; University of Tehran; Karaj Iran

3. Plant Protection; University College of Agriculture and Natural Resources; University of Tehran; Karaj Iran

Funder

Ferdowsi University of Mashhad

University of Tehran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12573/fullpdf

Reference50 articles.

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3. Characterisation of a specific Phycocyanin-hydrolysing protease purified from Spirulina platensis;Boussiba;Arch. Microbiol.,1979

4. Expression of phycobiliprotein genes in Escherichia coli;Bryant;FEMS Microbiol. Lett.,1985

5. Stability of phycocyanin extracted from Spirulina sp.: Influence of temperature, pH and preservatives;Chaiklahan;Process Biochem.,2012

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