Bi-objective optimisation of the enzymatic hydrolysis of porcine blood protein-Reference-Cited by-同舟云学术

Bi-objective optimisation of the enzymatic hydrolysis of porcine blood protein

Published:2011-02 Issue:3 Volume:53 Page:305-310
ISSN:1369-703X
Container-title:Biochemical Engineering Journal
language:en
Short-container-title:Biochemical Engineering Journal

Author:

Pérez-Gálvez Raúl,Almécija M. Carmen,Espejo F. Javier,Guadix Emilia M.,Guadix Antonio

Funder

Spanish Ministerio de Ciencia e Innovación

Publisher

Elsevier BV

Subject

Biomedical Engineering,Environmental Engineering,Bioengineering,Biotechnology

Reference31 articles.

1. Utilization of animal blood in meat products;Wismer-Pedersen;Food Technol.,1979

2. Enzymic Hydrolysis of Food Proteins;Adler-Nissen,1986

3. D. Parès i Oliva, Caracterizatzió i revaloració de la fracció plasmàtica de la sang de porc procedent d’escorxadors Industrials, Doctoral Thesis of the University of Girona (Spain), 2001.

4. Functional Properties of Protein Fractions Isolated from Porcine Blood;Ramos-Clamont;J. Food Sci.,2006

5. Surface functional properties of blood plasma protein fractions;Dàvila;Eur. Food Res. Technol.,2007

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