Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Elena Saguer"'
Autor:
Narcís Feliu-Alsina, Elena Saguer
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 73, Iss 2, Pp 130-138 (2023)
Pork liver is a by-product generated daily in large quantities due to the high number of pigs slaughtered and its relatively high weight in relation to the carcass weight. However, it is not widely accepted by consumers for direct consumption due to
Externí odkaz:
https://doaj.org/article/44f1b5a4997c4ef6971c49a6999a59c2
Publikováno v:
Foods, Vol 9, Iss 12, p 1733 (2020)
Meat byproducts, such as the internal organs from slaughtered animals, are usually underutilized materials with low commercial value. The functional (emulsifying, gelling, and foaming) properties of soluble protein extracts derived from pork hearts w
Externí odkaz:
https://doaj.org/article/98fd0b3c3a1e48c4a9f5f0e952568efe
Publikováno v:
Antioxidants
Antioxidants, 2019, vol. 8, núm. 12, p. 592
Articles publicats (D-EQATA)
DUGiDocs – Universitat de Girona
instname
Volume 8
Issue 12
Antioxidants, 2019, vol. 8, núm. 12, p. 592
Articles publicats (D-EQATA)
DUGiDocs – Universitat de Girona
instname
Volume 8
Issue 12
In this study, sheep plasma was submitted to Alcalase-hydrolysis and peptides with better antioxidant properties measured through both the ferric-reducing antioxidant power (FRAP) and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging abilit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::70e6699ba3626590412ea7b5cf4928aa
https://doi.org/10.3390/antiox8120592
https://doi.org/10.3390/antiox8120592
Publikováno v:
Journal of Aquatic Food Product Technology. 15:19-51
Plasma and red cell fraction (RCF) from rainbow trout blood were studied as possible food ingredients. The plasma proteins had a high solubility at both neutral and acid pH, although slightly lower at acid pH. RCF solubility was also negatively affec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::585e07b04d0f88e76c86a6cbdee9e078
https://doi.org/10.1300/j030v15n01_03
https://doi.org/10.1300/j030v15n01_03
Publikováno v:
European Food Research & Technology; Nov2007, Vol. 226 Issue 1/2, p207-214, 8p