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Showing Volume 4, Issue 1 - 1 article found
Open Access Article
27 pages 4563 KB

Controlled-Humidity Air-Drying Enhances C-Phycocyanin Retention and its Antioxidant Properties in Dried Arthrospira (Spirulina) platensis Biomass

Anthony Samit Baidya, Natasha Nafisa Haque, Chapol Kumar Roy, John Liton Munshi
Universal Journal of Food Science and Technology 4(1); 10.31586/ujfst.2026.6285 - March 24, 2026
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Abstract

C-phycocyanin (C-PC) is a high-value pigment–protein in <i>Spirulina</i> biomass whose thermolability makes it vulnerable to degradation during post-harvest drying, yet freeze-drying—the gold-standard... Read more