01375naa a2200313 a 450000100080000000500110000800800410001902400270006010000220008724501180010926000090022752004390023665000160067565000230069165000280071465000170074265000080075965300240076765300220079165300190081370000180083270000180085070000200086870000200088870000250090870000150093370000250094877300880097319241782016-03-22       2012    bl uuuu     u00u1 u    #d7 a10.1002/jsfa.46142DOI1 aMOREIRA, I. de O.  aColour evaluation of a phycobiliprotein-rich extract obtained from Nostoc PCC9205 in acidic solutions and yogurt.  c2012  aPhycobiliproteins are coloured proteins produced by cyanobacteria, which have several applications because of their colour properties. However, there is no available information about the colour stability of phycobiliproteins from Nostoc sp. in food systems. The aim of this work was to study the colour stability of a purple-coloured phycobiliprotein-rich extract from the cyanobacterium Nostoc PCC9205 in acidic solutions and yogurt  aColorimetry  aSensory evaluation  aAnálise organoléptica  aColorimetria  aCor  aEstabilidade da cor  aFicobiliproteína  aNostoc PCC92051 aPASSOS, T. S.1 aCHIAPINNI, C.1 aSILVEIRA, G. K.1 aSOUZA, J. C. M.1 aCOCA-VELLARDE, L. G.1 aDELIZA, R.1 aARAÚJO, K. G. de L.  tJournal of the Science of Food and Agriculturegv. 92, n. 3, p. 598-605, Feb. 2012.