Effect of Spirulina Biomass Fortification for Biscuits and Chocolates
نویسندگان
چکیده
منابع مشابه
Functional Characters Evaluation of Biscuits Sublimated with Pure Phycocyanin Isolated from Spirulina and Spirulina Biomass.
The aim of the present work is to study the effect of incorporation of biomass and phycocyanin extracts of Spirulina platensis growing in define media at large scales (300 liters, limited in nitrogen and high salinity) to traditional butter biscuits in order to increase general mental health as functional products, FPs). The FP were manufactured at a pilot scale formulated by adding algal bioma...
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Spirulina maxima is known to be useful to man in virtually all aspects of life including health, food and cosmetics. In the present study, we set out to investigate how a combination of a set of parameters, namely temperature, light intensity, pH and agitation, affect maximum production of biomass, chlorophyll a and protein. Through manipulating environmental condition of the algal growth, one ...
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Enhancement of biomass and phycocyanin content of Spirulina platensis.
Response surface methodology (RSM) based on the 23 factorial central composite design (CCD) was employed to evaluate optimum culture conditions (temperature, light irradiance and agitation) to enhance biomass and phycocyanin content of Spirulina platensis. The predicted maximum biomass and phycocyanin content by RSM was 1.06 g L-1 and 107 mg L-1, respectively, whereas maximum biomass and phycoc...
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ژورنال
عنوان ژورنال: Turkish Journal of Agriculture - Food Science and Technology
سال: 2019
ISSN: 2148-127X
DOI: 10.24925/turjaf.v7i4.583-587.2204