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

This study evaluated the influence of the magnetic field on the chemical composition of S pirulina 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 NaNO 3 (78.4%) in the medium, and the highest solubility...

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Veröffentlicht in:	Bioprocess and biosystems engineering 2020-07, Vol.43 (7), p.1231-1240
Hauptverfasser:	Veiga, Mayara Copello, Fontoura, Mariana Martins, de Oliveira, Mariana Gonçalves, Costa, Jorge Alberto Vieira, Santos, Lucielen Oliveira
Format:	Artikel
Sprache:	eng
Schlagworte:	Biomass Biotechnology Carbohydrates Chemical composition Chemistry Chemistry and Materials Science Dietary supplements Digestibility Environmental Engineering/Biotechnology Food Science Industrial and Production Engineering Industrial Chemistry/Chemical Engineering Magnetic fields Proteins Research Paper Solubility Spirulina
Online-Zugang:	Volltext
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