The use of sub-critical water hydrolysis for the recovery of peptides and free amino acids from food processing wastes. Review of sources and main parameters-Reference-Cited by-同舟云学术

The use of sub-critical water hydrolysis for the recovery of peptides and free amino acids from food processing wastes. Review of sources and main parameters

Published:2016-03 Issue: Volume:49 Page:364-371
ISSN:0956-053X
Container-title:Waste Management
language:en
Short-container-title:Waste Management

Author:

Marcet Ismael,Álvarez Carlos,Paredes Benjamín,Díaz Mario

Funder

Department of Agriculture, Food and the MarineDepartment of Agriculture, Food and the Marine (DAFM)

Irish Government

Publisher

Elsevier BV

Subject

Waste Management and Disposal

Reference50 articles.

1. Functional properties of isolated porcine blood proteins;Álvarez;Int. J. Food Sci. Technol.,2009

2. Production of porcine hemoglobin peptides at moderate temperature and medium pressure under a nitrogen stream. Functional and antioxidant properties;Alvarez;J. Agric. Food Chem.,2012

3. The yield of peptides and amino acids following acid hydrolysis of haemoglobin from porcine blood;Alvarez;Anim. Prod. Sci.,2012

4. Alkaline hydrolysis of porcine blood haemoglobin: applications for peptide and amino acid production;Álvarez;Anim. Prod. Sci.,2013

5. Recovery of functional materials with thermally stable antioxidative properties in squid muscle hydrolyzates by subcritical water;Asaduzzaman;J. Food Sci. Technol.,2015

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