Related references
Note: Only part of the references are listed.Recovery and Extraction of Technofunctional Proteins from Porcine Spleen Using Response Surface Methodology
Monica Toldra et al.
FOOD AND BIOPROCESS TECHNOLOGY (2019)
Functional protein rich extracts from bovine and porcine hearts using acid or alkali solubilisation and isoelectric precipitation
Paraskevi Tsermoula et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2019)
Optimization of protein recovery from bovine lung by pH shift process using response surface methodology
Sarah A. Lynch et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)
Opportunities and perspectives for utilisation of co-products in the meat industry
Sarah A. Lynch et al.
MEAT SCIENCE (2018)
Analysis of myofibrillar and sarcoplasmic proteins in pork meat by capillary gel electrophoresis
Radoslav Grujic et al.
FOODS AND RAW MATERIALS (2018)
Effect of pH on the interaction of volatile compounds with the myofibrillar proteins of duck meat
Q. L. Yang et al.
POULTRY SCIENCE (2017)
Protein Extraction from Porcine Myocardium Using Ultrasonication
Hyun Kyung Kim et al.
JOURNAL OF FOOD SCIENCE (2017)
Alternative uses for co-products: Harnessing the potential of valuable compounds from meat processing chains
Anne Maria Mullen et al.
MEAT SCIENCE (2017)
Functional Properties of Pork Liver Protein Fractions
Liselot Steen et al.
FOOD AND BIOPROCESS TECHNOLOGY (2016)
The major proteins of the seed of the fruit of the date palm (Phoenix dactylifera L.): Characterisation and emulsifying properties
Ibrahim Akasha et al.
FOOD CHEMISTRY (2016)
New insights into meat by-product utilization
Fidel Toldra et al.
MEAT SCIENCE (2016)
A review: Protein isolates recovered by isoelectric solubilization/precipitation processing from muscle food by-products as a component of nutraceutical foods
Kristen E. Matak et al.
FOOD RESEARCH INTERNATIONAL (2015)
Stress and dietary behaviour among first-year university students in Australia: Sex differences
Keren Papier et al.
NUTRITION (2015)
Distribution Channel and Microbial Characteristics of Pig By-products in Korea
Geunho Kang et al.
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES (2014)
Characterization of Edible Pork By-products by Means of Yield and Nutritional Composition
Pil Nam Seong et al.
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES (2014)
Utilization of byproducts and waste materials from meat, poultry and fish processing industries: a review
K. Jayathilakan et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2012)
Innovations in value-addition of edible meat by-products
Fidel Toldra et al.
MEAT SCIENCE (2012)
Turkey liver: Physicochemical characteristics and functional properties of protein fractions
Nacim Zouari et al.
FOOD AND BIOPRODUCTS PROCESSING (2011)
Hemoglobin hydrolysates from porcine blood obtained through enzymatic hydrolysis assisted by high hydrostatic pressure processing
M. Toldra et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2011)
Innovations for healthier processed meats
Fidel Toldra et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2011)
Effect of Acid- and Alkaline-Aided Extractions on Functional and Rheological Properties of Proteins Recovered from Mechanically Separated Turkey Meat (MSTM)
Yuliya Hrynets et al.
JOURNAL OF FOOD SCIENCE (2010)
Improving functional value of meat products
Wangang Zhang et al.
MEAT SCIENCE (2010)
Cold storage of porcine plasma treated with microbial transglutaminase under high pressure. Effects on its heat-induced gel properties
N. Fort et al.
FOOD CHEMISTRY (2009)
Effect of processing parameters on foam formation using a continuous system with a mechanical whipper
Linda Indrawati et al.
JOURNAL OF FOOD ENGINEERING (2008)
Extraction of proteins from slaughterhouse by-products: Influence of operating conditions on functional properties
Darine Selmane et al.
MEAT SCIENCE (2008)
Surface functional properties of blood plasma protein fractions
Eduard Davila et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2007)
Functional properties of ovine whey protein concentrates produced by membrane technology after clarification of cheese manufacture by-products
O Díaz et al.
FOOD HYDROCOLLOIDS (2004)
Emulsifying and gelling properties of porcine blood plasma as influenced by high-pressure processing
D Parés et al.
FOOD CHEMISTRY (2001)
Functional properties of meat by-products and mechanically separated chicken (MSC) in a high-moisture model petfood system
JA Rivera et al.
MEAT SCIENCE (2000)
Share Paper
