Vegetable oils protect phycocyanin from thermal degradation during cooking of spirulina-based “crostini”
Alberto Niccolai, Manuel Venturi, Viola Galli, Niccolò Pini, Liliana Rodolfi, Natascia Biondi, Lisa Granchi, Mario R. Tredici
Topics & Concepts
PhycocyaninSpirulina (dietary supplement)Food scienceSunflower oilSunflowerChemistryBiomass (ecology)PigmentBeverage industryDegradation (telecommunications)CyanobacteriaBotanyBiologyAgronomyOrganic chemistryRaw materialGeneticsComputer scienceBusinessCommerceTelecommunicationsBacteriaAlgal biology and biofuel productionBiocrusts and Microbial EcologyAntioxidant Activity and Oxidative Stress