Results 61 to 70 of about 17,863 (211)
Assessment of Pelagic Food Webs in Mendums Pond, NH [PDF]
, 2009 This study focused on the relationship between plankton in Mendums Pond, NH. A grazing experiment was conducted to determine the effect of zooplankton on the phytoplankton population.
Bunker, Jonathan, Marcek, Ben
core +1 more source
Nutraceutical properties of phycocyanin
Journal of Functional Foods, 2014 Phycocyanin (PC) is one of the main pigments of the algae Spirulina, which is used as a dietary supplement due to its high protein content. PC is a protein from the phycobiliprotein family characterized by its intense blue color and its structure consists of a protein and non-protein components known as phycocyanobilin. PC scavenges reactive oxygen and
Berenice Fernández-Rojas +2 more
openaire +2 more sources
Synthetic Biology and Food: Applications and Prospects
Food Bioengineering, EarlyView.Synthetic biology would provide revolutionary technological solutions to produce new food and feed components, such as artificial starch, animo acids, microbial protein, lipids, sweeteners, vitamins.
Yi‐Heng P. Job Zhang
wiley +1 more source
Mediators of Inflammation, 2002 It has recently been reported that phycocyanin, a biliprotein found in the blue-green microalgae Spirulina, exerts anti-inflammatory effects in some animal models of inflammation.
D. Remirez, N. Ledón, R. González
doaj +1 more source
Energy transfer in the core pigments of phycobilisomes from Mastigocladus laminosus as studied by temperature-dependent hole burning [PDF]
, 1992 Persistent optical hole burning has been performed in the allophycocyanin band of phycobilisomes of Mastigocladus laminosus. The homogeneous transition line width has been obtained by a careful analysis of the hole-burning data.
Feist, Alessandro +3 more
core +1 more source
Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, EarlyView.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
Degradation of pigments in Limnospira platensis extracts
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Limnospira platensis, commonly known as spirulina, holds promise for application as a food ingredient and nutraceutical due to its rich protein and antioxidant content, including chlorophylls, carotenoids and phycocyanin. Despite its potential, the vibrant colour poses a challenge for consumer acceptance, hampering the marketability
Marisa Cardoso +2 more
wiley +1 more source
Marine Drugs, 2019 Phycocyanin, derived from Spirulina platensis, is a type of natural antineoplastic marine protein. It is known that phycocyanin exerts anticancer effects on non-small-cell lung cancer (NSCLC) cells, but its underlying mechanism has not been elucidated ...
Shuai Hao +7 more
doaj +1 more source
The Effects of Alewife on the Zooplankton Community in Townhouse Pond [PDF]
, 2009 The purpose of this study was to determine what plankton species was more dominant in Townhouse Pond and what effects predation has on the food web. Plankton size is important when determining pelagic food web structure.
Toupin, Sarah
core +1 more source
Chromophore attachment in phycocyanin [PDF]
The FEBS Journal, 2006 Covalent attachment of phycocyanobilin (PCB) to the α‐subunit of C‐phycocyanin, CpcA, is catalysed by the heterodimeric PCB : CpcA lyase, CpcE/F [Fairchild CD, Zhao J, Zhou J, Colson SE, Bryant DA & Glazer AN (1992) Proc Natl Acad Sci USA89, 7017–7021].
Kai-Hong, Zhao +6 more
openaire +2 more sources