Hemoglobin hydrolysates from porcine blood obtained through enzymatic hydrolysis assisted by high hydrostatic pressure processing

Innovative Food Science and Emerging Technologies

Volumn 12, Issue 4, 2011, Pages 435-442

  Toldra M ^a   Pares D ^a   Saguer, E ^a   Carretero, C ^a  

^a UNIVERSITY OF GIRONA   (Spain)

Author keywords

Enzymatic hydrolysis; Hemoglobin; High hydrostatic pressure; Pepsin; Porcine blood; Trypsin

Indexed keywords

CONTROLLED CONDITIONS; ENZYMATIC TREATMENTS; FOOD INGREDIENTS; HIGH HYDROSTATIC PRESSURE; INCUBATION TIME; PEPSIN; PORCINE BLOOD; RED BLOOD CELL; SDS-PAGE; TRYPSIN;

BIOLOGICAL MATERIALS; BLOOD; HEMOGLOBIN; HYDRAULICS; HYDRODYNAMICS; HYDROSTATIC PRESSURE; PRESSURIZATION; PROTEOLYSIS;

ENZYMATIC HYDROLYSIS;

SUS;

EID: 80054052128     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2011.05.002     Document Type: Article

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