Microalgae are considered as a great potential for reliable and sustainable feedstock for the
production of biofuels and biochemically active compounds such as phycobiliproteins …

Phycobiliproteins (PBPs) are the main component of light-harvesting complexes in
cyanobacteria and red algae. In addition to their important role in photosynthesis, PBPs …

Phycobiliproteins (PBPs) are colored and water-soluble biliproteins found in cyanobacteria,
rhodophytes, cryptomonads and cyanelles. They are divided into three main types …

Spirulina is free‐floating filamentous microalgae growing in alkaline water bodies. With its
high nutritional value, Spirulina has been consumed as food for centuries in Central Africa. It …

The profile of the three classes of pigments (carotenoids, chlorophylls and phycobiliproteins)
and the peroxyl radical scavenger capacity of extracts from microalgae Phormidium …

Colour is an often overlooked sensory character that certainly influences flavour perception.
Pigments colouring food are generally unstable and are modified during processing. To …

C‐phycocyanin is a bright blue natural colorant used in food and beverage applications.
However, its color stability is poor in acidic conditions under exposure to light. In this work …

Fresh buffalo milk was standardized to 1.2 g fat 100 g− 1 milk. Low-fat, yogurts were fortified
with whey protein concentrates (WPCs) 1 g 100 g− 1, Ca-caseinates (Ca-Cns) 1 g 100 g− 1 …

This study was conducted to investigate the anti-oxidant activity of the recombinant apo-c-
phycocyanin (c-PC) β-subunit compared to native c-PC purified from Spirulina sp. The gene …

Spirulina has a documented history of use as a food for more than 1000 years, and has
been in production as a dietary supplement for 40 years. Among many of Spirulina bioactive …