Results 171 to 180 of about 20,645 (216)

Ultramorphological Studies on Spirulina sp.

Botanica Marina, 1998
Two strains of Spirulina sp. from different environments have been examined in culture and using ultramorphological techniques. Strain Ol 85 was isolated from the North Sea microbial mats from Mellum Island. The Sabkha strain came from the microbial mats of the Sabkha Gavish (Sinai). The ultramorphological studies comprised: pore sizes and pore numbers
K. A. Palińska, W. E. Krumbein, U. Schlemminger   +2 more
openaire   +1 more source

Magnetic fields: biomass potential of Spirulina sp. for food supplement

Bioprocess and Biosystems Engineering, 2020
This study evaluated the influence of the magnetic field on the chemical composition of Spirulina sp. LEB 18 and its digestibility and protein solubility. The highest protein digestibility of biomass was obtained at 30 °C and with 2.5 g L-1 NaNO3 (78.4%) in the medium, and the highest solubility was found in the cultivated biomass exposed to 60 mT, 30 °
Mayara Copello, Veiga, Mariana Martins, Fontoura, Mariana Gonçalves, de Oliveira, Jorge Alberto Vieira, Costa, Lucielen Oliveira, Santos   +4 more
openaire   +2 more sources

Polysaccharide extraction from Spirulina sp. and its antioxidant capacity

International Journal of Biological Macromolecules, 2013
To optimize polysaccharide extraction from Spirulina sp., the effect of solid-to-liquid ratio, extraction temperature and time were investigated using Box-Behnken experimental design and response surface methodology. The results showed that extraction temperature and solid-to-liquid ratio had a significant impact on the yield of polysaccharides.
Ratana, Chaiklahan, Nattayaporn, Chirasuwan, Panya, Triratana, Veara, Loha, Suvit, Tia, Boosya, Bunnag   +5 more
openaire   +2 more sources

ประสิทธิภาพการกักเก็บคาร์บอนไดออกไซด์ด้วยสาหร่าย Spirulina sp. RMUTL

2020
วารสารวิชาการและวิจัย มทร.พระนคร สาขาวิทยาศาสตร์และเทคโนโลยี, 14, 2, 110 ...
openaire   +1 more source

Preliminary characterization of food tablets from date (Phoenix dactylifera L.) and spirulina (Spirulina sp.) powders

Powder Technology, 2011
Abstract In this work, some physical properties (hardness, friability, disintegration time and erosion) of food tablets containing various food powders obtained from dates (Phoenix dactylifera L.), spirulina (Spirulina sp.) and oranges (juice and zest) were investigated.
Benahmed Djilali Adiba, Benamara Salem, Saidi Nabil, Meksoud Abdelhakim   +3 more
openaire   +1 more source

COMPOSIÇÃO E ANÁLISE SENSORIAL DE BOLO VEGANO ENRIQUECIDO COM SPIRULINA (Spirulina sp)

Revista Brasileira de Educação e Inovação da Univel (REBEIS)
Spirulina é um alimento rico em proteína e vitaminas, tornando-se interessante ao público vegano e vegetariano. A respeito deste contexto, o objetivo deste estudo foi analisar a composição e aceitação de bolo vegano enriquecido com Spirulina sp. Efetuou-se três amostras do bolo com diferentes concentrações da microalga, realizando-se análise sensorial ...
Rafaella Possamai Zambiassi, Gabriela Bucaneve Guedes, Stifani Machado Araujo Borstmann, Pablo Leonardo Kaim   +3 more
openaire   +1 more source

ผลของความเค็มต่อการเจริญและปริมาณบีเทนของไซยาโนแบคทีเรียชนิดเส้นสาย Anabaena sp. Nostoc sp. และ Spirulina sp.

วารสารหน่วยวิจัยวิทยาศาสตร์ เทคโนโลยี และสิ่งแวดล้อมเพื่อการเรียนรู้ (JSTEL), 3, 2, 110 ...
openaire   +1 more source