Since 1836, when Theodor Schwann signalized the presence in gastric juice of the proteolytic ferment which he was the first to designate as pepsin, a large number of attempts have been made to isolate it in a pure form to determine its chemical nature and its ultimate physiological properties. In a large majority of these, and, especially, all those made before 1895, except that of Brticke (I),...

Natural pigments are high value molecules for food industry as well pharmacy, perceived the best choice today’s consumers given their origin and safety. However, its use is limited by lability which hinders application in products. In this work there was evaluated stability of phycocyanin C gelatin candies when added with trehalose citric acid; formulated were digested synthetic gastric juice p...