Harnessing the Potential of Blood Proteins as Functional Ingredients: A Review of the State of the Art in Blood Processing
Author:
Affiliation:
1. Teagasc Food Research Centre; Food Quality and Sensory Science; Ashtown Dublin 15 Ireland
2. Dept. of Food and Nutritional Sciences; Univ. College Cork; Cork Ireland
Funder
Department of Agriculture, Food and the Marine
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12254/fullpdf
Reference131 articles.
1. Functional properties of isolated porcine blood proteins;Álvarez;Intl J Food Sci Technol,2009
2. Functional properties of isolated porcine blood proteins modified by Maillard's reaction;Álvarez;Food Hydrocolloids,2012a
3. Production of porcine hemoglobin peptides at moderate temperature and medium pressure under a nitrogen stream. Functional and antioxidant properties;Álvarez;J Agric Food Chem,2012b
4. Use of response surface methodology to describe the effect of time and temperature on the production of decoloured, antioxidant and functional peptides from porcine hemoglobin by sub-critical water hydrolysis;Álvarez;LWT Food Sci Technol,2016
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